baking

The New Bread Basket

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Image © Shutterstock via GreenBiz.com

We all enjoy eating bread, whether it is gluten- or wheat-free, whole grain, French baguette, Italian ciabatta, or any of the myriad other styles of baking. In a new book called The New Bread Basket, author Amy Halloran explores, as her subtitle explains, “How the New Crop of Grain Growers, Plant Breeders, Millers, Maltsters, Bakers, Brewers, and Local Food Activists Are Redefining Our Daily Loaf.” An excerpt, via GreenBiz.com, follows:

People will keep studying one another and drawing on their ingenuity to build sustainable farms and food systems. Alan Scott jump-started a new old-fashioned approach to bread with his oven plans, offering an alternative route to a food that had been industrialized. Other innovators are fiddling with ovens and mills, turning dairy tanks and silo bottoms into malt systems, scaling down equipment and deindustrializing processing. They are making tools to fit a future they are shaping.

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Celebrating Flour Power

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The Poderanchem Fest will pay tribute to the state's unique baking traditions and the people who keep them alive. PHOTO: Scroll

The Poderanchem Fest will pay tribute to the state’s unique baking traditions and the people who keep them alive. PHOTO: Scroll

India is home to celebrations that pan religions, occasions like harvest, birthdays of legendary heroes, and more. And now the country gets its first platform celebrating bakers. All the way from the tourist-laden beaches of Goa.

It’s the sound of Goa. Every morning at the crack of dawn, the bulb horn of the poder wakes up people across the state, encouraging them to start their day with cheap, freshly baked bread.  On Friday, the state’s humble bakers will finally get turn in the spotlight. Goa’s first Poderanchem Fest, or Baker’s Festival, being hosted in the leafy North Goa village of Succorro, will feature a baker’s parade and stalls selling traditional and new varieties of pao, in addition to the region’s favourite foods to eat the bread with.

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