Tom Baker: The Starter

Tom Baker (yes, that IS his last name) is an artisan baker and uses a wood fired “Earth Oven” to bake bread. He runs his business Loaf, a bakery and cookery school, from his home in Stirchley, Birmingham, UK.
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2011: The Year of the Good Food Producer

In 2011 we visited more than 40 good food producers and providers in 30 cities across four states and British Columbia. We petted cows and goats in dairy barns, waded ankle deep in shellfish beds and waist deep in grain fields, trotted down rows of vegetables and fruit, and walked numerous orchards, large and small. We had to brush the flour out of our hair each time we left a grain mill. Here are some of the wonderful folks we met along the way.
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Winter Solstice Breakfast: Buckwheat Pancakes

Our healthy living correspondent, Ina Denburg, is in the middle of her Winter Solstice preparations, continuing a family tradition that has been in place for nearly 25 years. Combining elements from Hanukkah, Christmas, and earth-based Solstice celebrations, Ina and her family will celebrate for three nights.
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One Small Company's Local Food Economy

When most people are asked about the “Local Food Economy,” they talk about local farmers, food hubs and CSAs (Community Supported Agriculture). It’s not often that they think of a small manufacturer. Jack Jenkins, manufacturer and marketer of Country Living Grain Mills, is a unique member of one of Washington’s local food economies.
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On the Road: Historic Grist Mill, Thorp WA

On our way to the Washington Tilth Producers Conference in Yakima, a sign on the freeway beckoned us to explore. Just minutes away, we were in standing in the middle of history. There are a few remaining historic mills in the state. You’ll find the Thorp Grist Mill, just off Interstate 90; about 10 miles northeast of Ellensburg.
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Katie's in the Kitchen: Opting to Co-op

Despite minor setbacks, we’ve made a lot of strides in the last month. I joined Missoula’s community food co-op and have been shopping there pretty regularly. We haven’t bought bread in a grocery store for several months now, making it at home instead.
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No-Knead Wild Yeast Whole Wheat Bread

For those of us who don’t have a lovely brick oven in the backyard, we can still make wonderful bread in our own ovens. And it’s “no-knead” so it’s easy! Many thanks to Jack Jenkins for this recipe!
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Stalking the Wild Yeast - Making Your Own Levain

Jack Jenkin’s secret for wild yeast levain (pronounced le-van, like the vehicle, with the accent on the last syllable).
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Stalking the Wild Yeast with Jack Jenkins (Audio)

We’re speaking with Jack Jenkins, Country Living Grain Mills, who manufacturers and markets grain mills that are hand-powered, bike-powered, horse-powered, wind-powered, water-powered, and even machine-powered! And he sells them around the world. Jack tells us how to tame wild yeast so we can use it to make bread. Listen to how he does it.
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On the Road – Black Corn, Black Barley, Black Lentils, and Black Chick Peas

We headed off on our Montana “drive-about” looking for heritage grains, small grains, and grain alternatives; and we found some of the nicest people raising some of the most interesting crops!
Read more: On the Road – Black Corn, Black Barley, Black Lentils, and Black Chick Peas