MANKIND HAS BEEN MAKING BREAD in some form for 6,000 years, but lately bread—for the wheat it often contains—ends up in the crosshairs, says Peter Reinhart in his new book “Bread Revolution.” How he answers bread’s detractors is covered in the book’s subtitle: “World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques” (and you can enter to win a copy).
Peter is one of the world’s master bread-makers, and the author of six books on bread baking, including multiple James Beard Award winners such as “Whole Grain Breads,” “The Bread Baker’s Apprentice,” and “Crust and Crumb.” He is a baking instructor on the faculty of Johnson and Wales University in Charlotte, North Carolina, and has even delivered a popular TED talk on the subject.
So when was the last time you baked bread—which to my taste competes with homemade soup as the ultimate comfort this time of year, when we gardeners head mostly indoors for the long wait? I interviewed Peter Reinhart on my public-radio show for inspiration on the best-tasting, healthiest ingredients—including some that are gluten free. The transcript of our chat follows:
‘bread revolution’ q&a with peter reinhart
Q. I love the book, and the title, Peter—but for those who don’t have a copy in their hands to read for themselves why you called it that, tell us what the revolution’s about.
A. I think bread, in its essence, is revolutionary. When you think about something that’s made from wheat and flour, that’s been transformed into dough, and then the dough is transformed into bread—the whole concept is pretty wild and revolutionary.
But then after 6,000 years (and throughout the 6,000 years) there have always been times when people say, “Hey, bread’s not so good for us,”
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With all that in mind, I made my annual frantic call with some urgent tomato questions to today’s guest, Craig LeHoullier in North Carolina, the NC Tomato Man as he’s known on social media, author of the classic book, “Epic Tomatoes” (affiliate link). Craig knows more about these cherished fruits than almost anyone I’ve ever met. He even shares that in live sessions each week on his Instagram account where you can ask your questions and get solid answers. I asked Craig how he’s doing and what we should all be doing to bolster a bountiful harvest and also about which fruits to save next year’s seed from anyhow and other tomato questions. Read along a
Everyone loves falafel—it’s a year-round staple, and the frozen options at Trader Joe’s make it incredibly easy to prepare. But today, you should probably rid your freezer shelves of any Trader Joe’s falafel: In the company’s third food recall this week, on July 28 Trader Joe’s recalled its fan-favorite Fully Cooked Falafel after being informed by the supplier that rocks were found in the food.
Homeowners have had to combat root-knot nematodes for as long as home vegetable gardens have existed. Nematodes are microscopic worms in the soil in high numbers that can cause damage to susceptible plants. Traditionally, the vegetables most affected were beans, watermelons, cucumbers, and especially three grower favorites: tomatoes, sweetpotatoes, and okra. Although there are many types of nematodes in the soil, root-knot nematodes are some of the most common and cause the large galls or knots you see on the roots of susceptible plants
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Not long ago, we swapped pet peeves (like made-up plant names applied by marketers in the guise of trademarks) and also plants we’re crazy about—including overlooked ones, ones Tony calls “plants that need a good p.r. person.” He’d certainly be the publicist I’d hire if I were a shrinking violet with chlorophyll in my veins. Meet some of these overlooked creatures.Yes, Tony Avent allows the occasional common name—provided it’s a valid one, like catmint for Nepeta, for example, or elephant ear for Colocasia. But under the headline Peltoboykinia watanabei in his latest catalog, above the description including the Tony-isms “tall, bold and bodacious,” and a “fabulous member o
Dr. Tripp, the voice of Robin Hood Radio’s newest program, “Your Health,” received her D.O. from the University of New England. In previous incarnations she has her BS and MS from Cornell; her Ph.D. from North Carolina State University, where she also served as Curator of Conifers for the famed J.C. Raulston Arboretum, and did postdoctoral work at the Arnold Arboretum of Harvard University. She knows from trees and shrubs—and that’s what we talked about:q&a: great trees for gardens, with kim trippQ.What woody plants always got your recommendation—what did you try to encourage clients to plant when you were making gardens for people, while supporting yourself through medical school? A. The first thing I always did, especially with a new client, was to walk around with them and say, “Let’s just see what’s growing here now–what’s out there and doing well,” and have a look at it and see if we like it or don’t. And we’d go from there.I found a few plants in our region that no matter what the conditions, were always doing well—even with deer browse.They were thi
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