Search Results for: label/grain/2011/04/making-it

520 results

Butter Making Demo at the Natural History Museum

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Events
Join us for what I promise will be the Burning Man of butter making this Friday evening at the Natural History Museum. We’ll be doing a hands-on shake your own butter demo with live drummers. Best of all it’s freeeeeeeeeeeee, but you need to RSVP. And there’s more: MUSIC with COASTIN (5-7 pm) and Evan Weiss from Junk (7-9pm) BUTTER MAKING with authors, Erik Knutzen & Kelly Coyne (*timed-ticket required) POTTING SUCCULENTS (*timed-ticket required)...

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Making It Available in Overdrive App

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Publications
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...ecreational library visit, my favorite librarian informed me that our book Making It is available for download in the Overdrive app. Ego boosted! Many public libraries, in addition to books, now have a long list of digital gewgaws, apps and resources. One of those apps is Overdrive, which allows you to download eBooks, videos and audio books to your digital devices for free. Over 30,000 libraries worldwide use Overdrive to distribute materials. To...

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045 Whole Grain Baking

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Bread, Food, Podcasts
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In episode 45, Kelly and Erik discuss whole grain baking, specifically a workshop the Los Angeles Bread Bakers put on featuring the very talented Dave Miller. The picture is of the bread Dave baked in the workshop. Clockwise from upper left: einkorn, sonora wheat, charcoal wheat and spelt/rye. Miller was featured prominently in Michael Pollan’s book Cooked. During the show we mention: Dave Miller (see this detailed profile by Farine) Josey Baker...

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Whole Grain Baking Class With Craig Ponsford

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Events
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...ker Craig Ponsford in a six-hour hands-on exploration of baking with whole grain flour made from California wheat. Craig’s demonstrations will feature four of the following: English Muffins, Cinnamon Morning Buns, Vegetable Croissants, Pretzels, and Challah, among others. This class will repeat on the 20th. Craig Ponsford graduated from the California Culinary Academy with top honors and opened Artisan Bakers with his family in Sonoma California i...

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Spent Grain Bread–We Brew Econo

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Miscellaneous
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...ment, as a flavoring for our wild yeast bread (recipe and instructions for making that bread here—we added 4.5 ounces of the spent grains to the dough–and we just threw them in whole without grinding them up as some folks on the internets suggest). The rich, smoky taste and the dark color these grains imparted to the bread makes us want to brew another batch of beer soon, if just to make bread. The spent grains we didn’t use for bread got fed to t...

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