Nitty Gritty Grain News Today

At 5:30 a.m. on a recent Wednesday, Emma Slater was almost two hours into her workday. The baker had left her Charlotte home around 3:15...

In a lifetime of brunches, I have spent more time waiting than I have eating. Some of that is the nature of a weekend morning...

Sometimes it pays to buy local. In early June, the Vermont Agency of Education announced that five school districts in the state had earned a...

Travis Limoge will offer his second series of seven-course, prix fixe tasting menu events from September 22 to 24 in the rooftop space at Karma...

An increasing number of Vermont bread bakers use locally grown, freshly milled flour. But, as far as she knows, Elizabeth Trostel is the only one...

In the introduction to the original 1973 edition of his Beard on Bread: A Cookbook, trailblazing chef James Beard wrote, "Breadmaking is something of a...

When Fletcher Joestar of Stowe left her job in March 2020, she expected to start a new one three days later as a production coordinator...

Crawfish boil from Southern Smoke "First of all, dont fear." That was Brian Stefans solid — if easier-said-than-done — advice for tackling the takeout box full of tiny, alien-like crustaceans I picked up on a recent Saturday evening. Diving into a pound of crawfish is a sloppy, visceral experience. And for those of us who didnt grow up in Louisiana eating mudbugs from a young age, its easy to hesitate — especially if you dont like your fo...

Seven Days Backdoor Bread granola One of my pandemic hobbies has been leaving home for food. I don’t mean walking three blocks to City Market, but rather driving to Shelburne for eggs or the Roots Farm Market in Middlesex to buy spinach, potatoes and onions. Before attacking me for this heedless waste of resources, consider the efficiency: Sometimes I get a brownie and hummus at Red Hen Baking, down the road from the market. Consistent ...