I’ve been baking bread a long time, and I’ll admit it – I love the equipment and gadgets that come with artisan baking. Thing is, those extras can add up to some serious change. Can you bake great French sourdough without a $35 willow banneton, a $15 lame, or pricy organic rice flour for dusting a linen couche? Can you get a high, lofty loaf without the aid of a steam-capturing dutch oven. And what about those large plastic buckets used for the first (bulk) fermentation? Nobody gives those away.I didn’t have any of these things when I first started … Continue reading →
It was interesting. This morning’s US Senate Ag Committee hearing was carried live on the Internet, and watching it was an education in and of itself. I, along with thousands of others (I hope) looked on as 20 committee members (Senators all) considered a proposal to amend the “Agricultural Marketing Act of 1946” that would establish a national voluntary labeling standard for bioengineered foods. Transparency – that’s good. Why the amendment? Because some businesses and elected officials want to make it illegal for any state to require GMO labeling on our food. So much for truth-in-labeling. It’s why this legislation … Continue reading →
By request, another sourdough bread baking class is scheduled for March 20th, 9:00AM-1:00PM.
Where? The teaching kitchen at Bull Brook Keep, an easy ride from Minneapolis/St.Paul
Yes, you can made hearth bread -a French sourdough, and variations – in your home oven to fit your schedule. Click here for more information and to register.
Class is hands-on and limited to 6 students.
Why is it that the hearth breads taste so good? Why do they have those wonderful brown crusts that crunch and shatter when you bite into them? And those holes! When you slice or tear them, their interiors are filled with large glossy holes perfect for holding butter and olive oil and tapenades. Why can’t you make them at home? Do you really need a wood-fired oven? Hold on…let’s get rid of the myth first. You can bake hearth breads in your home oven. It’s not rocket science, but like anything worthwhile, hearth baking takes a bit of planning and … Continue reading →
Feb. 3, 7:00AM Last night, before shuffling off to bed, put two baskets of raw dough into the very chilly root cellar for a slow rise. (Could’ve used the frig, but it’s packed right now.) I also set the oven to pre-heat to 500 degrees by sun up this morning. The snow was still falling horizontally at 11PM, driven by a strong and nasty north wind. A quick flick of the deck light told the tale: sloping drifts packed hard as cement. The snow fall had started benignly enough yesterday at about noon – big, beautiful flakes swirling over the … Continue reading →
In last Saturday’s (Jan 13, 2016) Deep Roots Radio interview, chef/author/journalist Beth Dooley described how she came to live in the chilly Upper Midwest, and how it’s not only possible, but delicious to cook with local ingredients in snow-covered Minnesota. This history and grounding is at the heart of her new book, In Winter’s Kitchen. This Saturday, Jan. 30, Beth will take us to the next step and describe actual recipes – ingredients and spices – for winter cooking. Join us! What: Deep Roots Radio conversation with Beth Dooley on winter cooking in the land of ice and snow When: … Continue reading →
This is a quick dash, but here are a couple of sources to start: – Mother Earth News has a few posts that list sustainable seed companies. This is just one of them. – The Seed Savers Exchange is a national network devoted to growing out and sharing (for a small cost) open-pollinated vegetable, herb, and flower seeds Here are three of my faves: – High Mowing Seeds – Prairie Road Organic – Johnny’s Seeds Sylvia … Continue reading →
Reginaldo (Regi) Haslett-Marroquin gets the big picture…the very big picture when it comes to understanding what’ll take to re-imagine and re-install a sustainable food system in America. No, not just sustainable; resilient. And, no, he’s not just about an abstract picture of the economics, agricultural theory, social linkages and ideal delivery systems. He’s very much about dirt under the nails: about working with Latino immigrants to develop an integrated set of systems to get and grow chickens, feed them, process and market chickens, package and transport chickens, and get them into the hands of everyday buyers – you and me. And while doing this create a web of capabilities that provide living wages, future growth, and ability to respond to changing markets. He’s fostered a working model in Minnesota. It’s exciting to hear what happening, what’s showing real results for a growing community.
I hope you’ll enjoy this Deep Roots Radio conversation with him.
Regi is the chief operating officer of Main Street Project, in Northfield, Minnesota, and designer of MSP’s Sustainable Food and Agriculture program. His work started, however, in much warmer place and very different circumstances. A native of Guatemala, Regi received his agronomy degree from the Central National School of Agriculture and studied at the Universidad de San Carlos in Guatemala. BA in International Business Administration from Augsburg College. He began working with indigenous Guatemalan communities in 1988. He has served as consultant to the United Nations Development Program’s Bureau for Latin America. He also founded the Fair Trade Federation and co-created Peace Coffee company. He has also organized several stewardship-certified cooperative forestry businesses in the Midwest and Guatemala.
About Main Street Project
Mission: To increase access to resources, share knowledge and build power in order to create a socially, economically and ecologically resilient food system.
Its strategy is to: change the current food system, which is dominated by major producers, by deploying an alternative, small-scale sustainable poultry-based system that’s accessible and economically viable for aspiring Latino and other immigrant farmers, and easily scalable to meet market conditions.
MSP focuses on building a sustainable food and ag economy that offers pathways out of poverty for low-way, primarily for the Latino workforce.
They’ve developed new models of sustainable production that provide opportunities for ownership and control – key to building rural family and community prosperity.
What: Live conversation with Tracy Singleton, owner of the Birchwood Cafe (Minneapolis, MN) and good-food activist about consumer demand for – and Congress resistance to – clear and truthful labeling of GMO (genetically-modified) foods. When: Saturday, Dec. 5, 9:00-9:30AM Central Time Where: Broadcast and streamed live from the studios of WPCA Radio, 93.1FM, and www.wpcaradio.org More and more consumers are demanding good foods – local, grown organically, high in nutrition, humanely raised, grown to restore soil and protect water. At the same time, there are legislatives moves to keep consumers in the dark about everything that’s in our food. For … Continue reading →