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Farmer Ground Revives New York's Flour Power

By Kristie Snyder,
GreenLeaf Editor

wheat_Weizenfeld_Anfang_Juli_2009Eating locally is a noble goal, but any Ithacans baking bread with Farmer Ground Flour, grown and milled locally, may not realize how good they have it. Finding local flour is all but impossible in most of this country, and Canada, too. When a Vancouver couple decided to spend a year eating only food grown within 100 miles of their home, flour became their holy grail. Authors of the 2007 book, Plenty: Eating Locally on the 100 Mile Diet, Alisa Smith and J.B. MacKinnon spent eight months deprived of pasta, bread, crackers, pizza and all the other delights that ground wheat can provide. While a previous search yielded nothing but a tubful of weevil-infested wheat berries liberally sprinkled with mouse droppings (which was, reluctantly, discarded), they did finally locate a supply of wheat flour grown within 100 miles of Vancouver. A baking frenzy ensued.

“We were back in the familiar world of carbohydrate loading, and yet it was not the same. I had never imagined the difference fresh flour would make,” wrote MacKinnon. “Everything we made we ate simply, letting the flavor of the wheat stand alone. It tasted -— ancient. We would sit together to break the bread. A sacred act.”

Read more: Farmer Ground Revives New York's Flour Power

 

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New in Bulk

Warm Up With Some Miso Soup

Joe Damiano,
Bulk Department Manager

The Bulk Department is your perfect one-stop shop for soup ingredients! Stock up on South River Miso for a warming bowl.

It's kind of funny to be writing this on a beautiful, sunny, 57-degree mid-autumn day, but I'm pretty sure it'll feel like full-on winter by the time you read it. One of the most comforting things that I do for myself during the winter months is to make a nice big pot of soup — especially miso soup! Our bulk miso comes from South River Miso, a family-owned, artisan miso company located at South River Farm in the foothills of the Berkshire Mountains in Conway, Mass. They've been making handcrafted, wood-fired, certified organic miso for over 30 years according to a centuries-old Japanese farmhouse tradition — time-honored methods in an atmosphere of respect for careful food preparation that's seen as fundamental to the healing arts. Sometimes it's the small comforts that get you through the winter.

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