Good morning, friends! My friend Pete (the guy behind the camera – until the end) and I (also Pete, the guy in front of the camera) made a little video about pancakes for you, and the lovely Amy Scattergood of the LA Weekly was nice enough to write about it. I have two intentions with […]

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International Baking Industry Exposition

Hi Folks! This is Pete, project manager and blogger for Roan Mills. In early October I traveled to Las Vegas to attend the International Baking Industry Exposition, a massive trade show held only once every three years. I went to attend a talk by the well-known baker/teacher Jeffrey Hamelman, and also to browse the goods […]

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Farmer’s Market!

We’ve been doing farmer’s markets for a couple of weeks now and the response has been amazing! Bread has been selling out and we even got some nice press! Read it here and here. Come see for yourself Wednesday in Santa Monica and Sunday in Hollywood.  

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Recipe: Tomato Toast

This one is umami heaven. It’s great for a quick snack or a light lunch with a bowl of soup. 1 Slice whole-wheat sourdough bread Good olive oil 1 Clove of garlic Miso paste Tomato paste Cracked black pepper   Toast your bread. Rub your toast with the garlic and drizzle on the oil. As […]

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Test Bake

With our own bakery still in the planning phase, we needed someone with a little extra oven time to help us launch our breads at farmer’s markets. Our friend Sal, chef-owner of the excellent Rustico Artisan Foods in Downtown Los Angeles, was kind enough to offer his cooperation. Here are some pictures from one of […]

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Recipe: Soup – Glenn with White Beans and Winter Squash

3 cups prepared wheat berries 3 cups prepared white beans 1 onion chopped fine 5 cloves garlic chopped fine A few prigs of sage, rosemary and thyme 1 kuri squash, peeled and cubed into 1 inch chunks 6 cups flavorful stock Salt, pepper and olive oil as needed   Sautee the aromatics in olive oil […]

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Recipe: Red Fife and Kale Salad

3 cups prepared wheat berries 1 cup chopped celery 1 cup chopped apple, unpeeled and acidulated with a squeeze of lemon to keep it from going brown 1 cup toasted walnuts, chopped 1 bunch Lacinato Kale, washed, deveined and sliced into fine ribbons Sunflower oil, walnut oil, salt, pepper and champagne vinegar to taste Combine […]

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Recipe: Sonora as Risotto

3 cups prepared wheat berries 4 cups simmering, flavorful stock 1 cup dry white wine 1 onion, chopped fine 4 cloves garlic, chopped fine 1 carrot, peeled and chopped fine 1 rib celery, chopped fine A few sprigs of thyme ¼ cup chopped flat leaf parsley Olive oil to sauté with Salt and fresh ground […]

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Recipe: Sonora as an Herb Salad

To 3 cups prepared wheat berries add; 1 cup chopped flat leafed parsley, ¼ cup each of chopped mint, cilantro and basil. Dress with good olive oil, salt, pepper and lots of fresh squeezed lemon juice.

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Getting Started With Whole Heritage Grains

Four Ways Soak 1-cup wheat berries overnight in cold water; drain soaking water, bring 4 cups water and 1 tsp. salt to a rolling boil, toss in the soaked wheat berries and reduce the heat to simmer them for 30-40 minutes. At this point the berries can be drained of excess liquid and put to […]

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