Stirring talk about chefs, bakers, and food

Recent Posts

Mill to loaf

Feb 27, 2026 | Milling, Bread, Grains, Sourdough

Letting Grain Teach You I’ve been milling grains at home for nearly twenty years, with results that range from quietly great to deeply humbling. Testing, repetition, and a lot of paying attention slowly improved my approach. This past year, I’ve been lucky to work...

Okra

Feb 16, 2026 | Uncategorized

This past week on Feb. 12th I headed to Brooklyn's Museum of Food and Drink to hear Karima Moyer-Nocchi, a food writer who we interviewed a few years ago. I went to hear her talk about her latest book, The Epic History of Macaroni and Cheese. It turned out I came...

Seeding the Harbor

Nov 3, 2025 | Interviews, Oysters, Seafood

Before Europeans even reached the shores surrounding the area that would become New York City, Native Americans (the Lenapes) made oysters an essential part of their diet. And until the 1920s, the city would provide much of America with their oysters, developing a...

Saul Zabar

Oct 8, 2025 | Interview

Seventeen years ago we entered Saul Zabar's office and he spoke to us. Nacht gut Saul! Saul Zabar Who hasn’t heard of Zabars? Theshop that sells food from around the world: smoked fish, caviar, cheeseand… nothing but wonderful stuff! After having...

Sun to Soil – 21st Century Ancient Grains

Sep 8, 2025 | Interviews, Bakers, Bread, Farmers, Flour, Grain, Grains, Milling

As one of 12 children, Jade Koyle grew up on a family farm in southern Idaho. Jade later left the farm to attend college where he studied psychology, engineering and business. Today he puts all those experiences into helping run an innovative farming operation that...