Issue 21 - Regional Grain Economy

This issue explores milling: the craft, what you need to know about it, and its place in the bigger picture of building sustainable grain economies.

In this issue

Wales: A Journey into the United Kingdom and the Real Bread Campaign
A Few Baking Days with Anita Šumer
An interview with Beesham Soogrim, a traveling sourdough missionary and vegetarian school chef.
Milling: What is fresh and local bread? Introduction to the issue’s feature on milling.
The Flour Ambassador Pledge: Writer and flour activist Amy Halloran urges you to become a Flour Ambassador, for your own good and that of many others.
Elmore Mountain Bread: During a two-day stay at Elmore Mountain Bread (Vermont, United States), François Thibeault experienced Andrew Heyn and Blair Marvin’s milling and baking lifestyle.
Testing the Mockmill with Andrew Heyn at Elmore Mountain Bread
Milling in South Australia: Tia Ingle meets two bakers in South Australia to discuss the ins and out of flour.
Amber Lambke co-founded Maine Grains to reconnect bakers with millers, and millers with farmers—and to drive a new regional grain economy.
A Baking Day with Yael Levi
Digging Into Sourdough Culture with Ian Lowe
Stanley Ginsberg. The Rye Baker: Classic Breads from Europe and America