Recent Articles About Local Eats

In Search of the Perfect Loaf: Sam Fromartz Talks About His New Baking Book

Sam Fromartz’s book In Search of the Perfect Loaf: A Home Baker’s Odyssey was recently published by Viking and it’s already causing a stir. Mark Bittman tweeted it “bread book of the year.” The Washington Post described it as a “brilliant memoir.” Alice Waters and Daniel Leader of Bread Alone have been singing its praises. He travelled through Europe and the US, working next to artisan bakers and perfecting his craft, but in this memoir-cum-travel-cum-baking narrative he weaves in the history of grains, the science of bread making, and the personalities of bakers. Fromartz, who is editor-in-chief of the Food & Environment Reporting Network, sat down to discuss the book with Slow Food USA. Read more

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Want to Be an Artisan Cheesemaker? Here’s Where to Start

There are two stories about the artisan cheesemaker’s life: The fantasy, filled with bleating goats, calm country days, homemade wine, and an enviable supply of chèvre, and the reality, which looks more like a scientific laboratory with a lot of dishes to wash. As most cheesemakers will tell you, their craft is an incredible alchemy of grass, sunshine, and milk, but it’s no tres leches cakewalk. Read more

Video: 3-D Seafood Farms Could Fix the Ocean and Our Diets

Bren Smith, owner of Connecticut-based Thimble Island Oyster Company, and director of the organization Greenwave started growing kelp and shellfish as a reaction to several crises he faced in his own life: overfishing, climate change, and rampant unemployment in the fishing industry. He was working on the Bering Sea when the cod stocks crashed, and he lost oyster crops to both ocean acidification and two hurricanes. Read more

Baking With Local Flour: A 2-Way Conversation

Stefan Senders of Wide Awake Bakery, just outside of Ithaca, New York, is reacquainting people with local flours. The bakery uses locally grown and ground flour in its breads, and Stefan helps professional and home bakers learn to use these unusual ingredients.

“You have to be reading your dough all the time,” Senders says to students. “This is a romantic question: What does the dough want?” Read more

Healdsburg Shed Houses Farmers’ Best and Food for Thought

“An agrarian mind begins with the love of the fields and ramifies in good farming, good cooking, and good eating.” –Wendell Berry

Cindy Daniel and her husband Doug Lipton have taken Berry’s words to heart and created the Healdsburg Shed in Sonoma County, California, a “modern grange,” as they put it, and market for all the things a sustainably-minded farmer, gardener, cook or eater would need. Read more

Health on the Menu in the Pacific Northwest

Restaurant workers haul ass to provide us seasonal, delicious, safely-prepared food. And yet their meager wages—the typical restaurant worker makes $15,000 a year—are barely enough to pay their rent and groceries, let alone health insurance premiums. (This is especially true in the case of bussers and dishwashers, some of the least glamorous and lowest paying jobs in the restaurant industry.) Read more