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Jeremy Cherfas
Getting ready for live stream
Jeremy Cherfas
Kicking off at
#foodcommunicationconf
Jeremy Cherfas
An institution long before I first came here 45 years ago.
Jeremy Cherfas
Edinburgh I am in you.
Jeremy Cherfas
After the rain.
Jeremy Cherfas
Our Daily Bread 31 - Winding Down http://ow.ly/qyup30lBumt What more is there to say? Plenty, of course, but not this time. This is the final episode of this run of Our Daily Bread. I say that as if there will be another, but all I'm really doing is leaving the door slightly ajar. I've had a lot of fun and learned a lot. I hope you have too. For a final thought, I cannot do better than Elizabeth David, from her meticulous chapter on The Cost of Baking Your Own Bread in English Bread and Yeast Cookery. After going through nutrition, prices and all that she writes: "So much for price comparisons. Long before you've finished doing the sums you realise that what counts is the value of decent bread to you and to the people you are responsible for feeding, and what that is, it's up to us to work out for ourselves."
Jeremy Cherfas
Brutti ma buoni.
Jeremy Cherfas
Our Daily Bread 30 - A Perennial Dream http://ow.ly/8pcy30lB5vW Wheat is an annual plant; it dies after setting seed. Each year, the farmer has to prepare the land, sow seed, fertilise and protect the plants. When the ground is bare, between crops, wind and water can erode the soil. The shallow root systems of annual plants fail to exploit the resources of the soil and do little to improve it. So although wheat feeds us, it does so at considerable cost to the environment. It isn't sustainable. What if wheat were perennial? Photo by Jerry D. Glover; annual wheat on the left, Kernza™ on the right.
#8482
Jeremy Cherfas
Our Daily Bread 29 - It's a Hard Grain http://ow.ly/3Zvt30lB5rE Durum wheat is only about 5% of the total wheat harvest around the world. For those of us who like our pasta, that's a very important 5%. Different gluten proteins make a durum dough stretchy rather than elastic -- perfect for pasta. The kernels are very hard and need dedicated milling machinery, which produces small granules -- semolina -- rather than flour. That, however, may be about to change.
Jeremy Cherfas
So excited. And in a few days I may actually have time to sit and read.
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