You might weigh in heavily when it comes to your preference for butter, crisco, or lard in pie crusts, but do you ever wonder where the flour you use to roll out your perfect dough comes from, or how it might affect the quality of your pie? How would emmer pasta taste? What kind of home-baked bread would locally grown spelt flour produce?
In this edition of Greenmarket's quarterly panel discussion series The Educated Eater, talk turns to regionally grown grain. Greenmarket's June Russell moderates a discussion that explores the challenges and developments that will
advance the availability and volume of local grains to the bakers, brewers, distillers, and chefs in our area.
Participants: Nathan Leamy, Watson Fellow, home baker, and global grains expert; Don Lewis, Miller and Baker, Wild Hive Farm; Anton Earnhardt, Grower, Lightning Tree Farm; Michael Anthony, Chef, Gramercy Tavern; and June Russell, moderator, Farm Inspections Manager, Greenmarket.
New York City, NY; NYC