Click the image above to go to the video, and the blog post, highlighting this couple’s approach to the entrepreneurial conservation of heritage, practically in the form of a sacrament:
“I remember when Alice, at Chez Panisse, switched to grass-fed beef. It seemed so crazy at the time,” Chad Robertson, the co-owner of San Francisco’s Tartine Bakery, says between bouts of kneading dough. He stands at a long wooden counter toward the back of the bakery, where bins of various heights populate the shelves and floor. Inside the containers are grains of assorted colors and sizes, waiting to be sprouted or ground into flour and then transformed into hearty loaves. “Now look at grass-fed beef,” Robertson continues. “The price has dropped. It’s in the restaurants, and it’s everywhere. The same seems to be happening with these grains.” Continue reading
