I'm a James Beard finalist who believes that food allows us to answer questions and tell stories–about other people, about other places–that we are too afraid to ask or tell about ourselves. Here are the breadcrumbs of those stories.
| Platform |  | Pricing | Freemium | Publishes | Monthly |
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| Issues | 24 | Founded | 2 years ago | Last Issue | 15 days ago |
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India's Three One Farms
I’m honored to bring you an interview with Anushka Neyol of India’s Three One Farms. Over a two hour conversation, we spoke about sourcing ancient rye in the Himalayas, how her grandfather taught her to make bread, and why it’s so damn hard...
Jet Lag and Cherry Blossoms
Day One
I leave for the airport at 4am. As the plane ascends, the corn fields below quickly change color in the dawn; first black, then yellow, finally bright bright chlorophyll green as the sun rises. Then is risen.
Layover in Atlanta. I...
Waning Gibbous
The New Moon recedes from its fullness, the visible part of its face decreasing with each day. And the face of the man in this photograph is visible in the dim, half lit darkness of the gulag where it was taken. This is a mugshot (to be exa...
Midnight in New Orleans (2009)
By now I had rituals.
Saturdays were my busiest day–selling at a farmer’s market, to a few cafes, a restaurant. That meant all my dough had to be made Friday night, then baked between midnight and dawn on Saturday.
Before starting, I woul...
Is the Bread in Europe Better for You?
I recently read an article in the NYTimes (ok, it was published in July but that’s how long it takes me to get around to things) which asked the question: is the Bread in Europe better for you? It was written by a PhD in Dietetics–someone w...
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Authors
The writers behind this newsletter.
I am a baker, miller, and writer. In 2020, I was a James Beard Finalist as the best baker in the country and I've taught bread workshops on four continents. Currently an MFA candidate at the University of Iowa.
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