Ancient grains, a fount of nutrition, can be fermented into so much deliciousness – drinks, pancakes, porridges and bread. In this free video, a recording made with Kirsten Shockey at The Fermentation School, you’ll learn the many ancient grain ferments … Read More
Earlier this month, I turned 50. Does anyone who turns 50 actually feel 50?! I don’t know. I don’t feel 50. If you ask me how old I feel, I’d probably say mid 30s. This was me, mid 30s, landing … Read More
A layered focaccia made with the ancient grains, spelt, bursting with warm, creamy mozzarella and tasty olives. It’s so good straight from the oven. My son, who is 11, likes experimenting in the kitchen. His combinations are often weird and … Read More
Rolled oats, ubiquitous in our modern culture, didn’t exist 150 years ago. Yet oats have been eaten for many centuries. Our ancestors, instead of consuming rolled or flaked oats, stone-ground their grains, creating ‘meal’ (aka flour) of different grades. What … Read More