Hello bread and grain friends, I hope you’re enjoying the height of summer. I was out walking last night and reveling in the last slip of sun hanging in the sky. It made a gorgeous silhouette for the massive firs watching over my neighborhood, and then I realized that it was after 10pm, and I felt that stirring that only comes with the long days of summer. Here’s what’s on the menu this month: Mama Bread This month’s Mama bread is made with whole organic spelt flour. I was inspired when flipping through a book of art history, and … Read more

Hello bread and grain friends, I am writing this from a hotel on my way to Roanoke Virginia to meet my new niece. She was born early in the year, as our family mourned the passing of her grandfather, my sister’s father, on the very day of the birth. I got the news freshly back from an engagement celebration (where I’d been able to take a quick detour to visit my mom and step-dad; the first visit in years since Covid; and sadly the last time I’d ever see him again). I am now back from another wedding celebration, … Read more

Hello bread and grain friends, As I write this, I am testing recipes for a long-awaited book that gathers my most loved and often used recipes. I’m getting very excited to share! I’m going to keep this short, and get back to editing, but first, here’s what’s on my bread board this month: Here’s what’s on the menu this month: Mama Bread This week’s Mama bread is made with whole organic spelt flour. I was inspired when flipping through a book of art history, and I spotted a loaf of bread in a painting from the 1500’s that looked … Read more

Hello bread and grain friends, Happy Vernal Equinox. Easter greetings. Ramadan Mubarak. Chag Pesach Sameach. I hope however you are ushering in spring and celebrating all it has to offer, you are enjoying it.         Here’s what’s on the menu this month: Matzah Every year, I use some of my best flours to make matzah for our Passover meal and the whole week of breakfasts and non-leavened bread baskets on our family table. This year, I’m using emmer, einkorn & barley. These are the flours that my ancestors probably worked with in their Pesach meals, and … Read more