I'm pretty sure everyone needs these Heritage Dark Chocolate Brownies right now. Not wants, NEEDS. Things are tough out there and comfort food is a necessity to stay sane.
Our guest this week on the Gardenerd Tip of the Week Podcast is Larry Kandarian of Kandarian Organic Farms. He grows heritage grains, legumes and pulses in central coastal California.
Roe Sie fell in love with milling his own grains after he fell down the homesteading rabbit hole. His passion manifested into The King's Roost, a homesteading shop, grain mill, and classroom on Sunset Blvd. in Los Angeles, CA.
On a sleepy Saturday morning in early October, I drove to Fillmore, CA to meet up with a gaggle of sourdough bread bakers. Our gathering place: Roan Mills Bakery. Why? To get a behind-the-scenes glimpse of making bread from start to finish--from heritage grain to Caprese sandwich. The Bakery Roan Mills is run by Andrea Crawford of Kenter Canyon Farms (and LABB member). She and her team control ever stage, from growing identity-preserved wheat including Sonora, Red Fife, and Glenn,…
When someone says "whole grains" my ears perk up. Homesteaders try to make food as often as possible with unadulterated ingredients. Whole grain baking and cooking is an ongoing effort that requires education, persistence, and experimentation to get right. Enter the 2016 Gourmandise Grain Conference. Imagine an entire day dedicated to baking, milling, and cooking with whole grains. The WHOLE grain--meaning flour that includes the bran and germ--made into pastas, grain bowls, breads, and sweet treats. Sounds like heaven, right? …