Minnesota Spoon: Back to the Stone Age with Twin Cities bakers embracing Old World traditions

If you’ve ever gotten used to the taste of Folgers coffee—as I have, intermittently, during life’s dark stretches—and then opened a bag of just-ground, freshly roasted coffee beans, you will understand my state of mind last Friday, as I walked into the production room of Baker’s Field Flour & Bread, in Northeast Minneapolis’s Food Building. … [ Read more]

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One Dough Three Ways: Versatile baking with Zoë François and Jeff Hertzberg

Zoë François and Jeff Hertzberg met in their children’s toddler music class and bonded over a shared passion for food. Zoë is a trained pastry chef with 20 years experience in professional kitchens. Jeff is a physician-turned-consultant who had been tinkering with bread baking since medical school. Together, they developed a technique that satisfied Zoë’s … [ Read more]

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Amber waves of heritage grain: Minnesota’s historic grains and seeds are seeing a revival

Across the northern Heartland, thanks to local organic farmers, small producers, and community gardeners, a renaissance of place-based culinary traditions are redefining the way we eat and think about our food. The smallest element in this is the most important—our seeds. Of the millions of seed varieties once available to our grandparents, 97 percent have … [ Read more]

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Baker’s Field debuts single-origin whole grain flours, baked goods

Steve Horton’s production space in the Food Building in Northeast Minneapolis is stocked with literal tons of Minnesota-grown spring wheat. It’s from Cokato, Cottonwood, and Moorhead. It’s loaded into a mill, crushed between Vermont granite stones, and sifted to separate the bran and middlings from the fine flour. It’s a brand new mill for the Mill … [ Read more]

The return of the long-lost Midwestern wheat

Midwest native Ellen King has planted a rare breed of organic wheat that hasn’t been grown since the early twentieth century, reports Saveur. When King opened Hewn Bakery in Evanston, Illinois, she was surprised to find there was no such wheat already being grown in the Midwest; she had to ship organic wheat from Utah. “What has … [ Read more]