Now is the winter of our vent and cement.  The apprentices think my descriptions are indelicate but as I see it, we are now installing the intestines of Bread Furst. At the top of the interior up above near the beams, the shiny venting for air-conditioning and heating is being hung. You’ll not see those […]

I was to have spent this week presenting at the Worlds of Healthy Flavors, a conference held annually by the Harvard School of Public Health and the Culinary Institute of America.  I have been going to it for years and years, always to bake whole grain breads and talk about making whole grains more genuinely […]