Interesting piece from Tom Philpott at Mother Jones, pointing out that ALL the big brewers use additional sources of food for their yeasts. Some use corn, some use rice. A pox on all of them.
Latest episode travels to Louisville, Colorado, to meet Andy Clark, the baker behind @moxiebreadco and one of the most delicious pastries I have ever tasted. Have a listen at https://eatthispodcast.com/moxie -- which I will also put in the bio -- an
Untitled
Winter profiteering – Interdependent Thoughts
I know what you’re thinking. And so was I.
HTML, CSS and our vanishing industry entry points
The air is cold and the sun is warm. So good to be out and about doing deliveries
A corn (maize) flour new to me. Yellower and perhaps thirstier than I am used to.
I'm instantly adding the -day-of-week code outlined ...
Smacks forehead
I’m instantly adding the -day-of-week code outlined here into my one-line-per-day journal of sorts.
Forewarned is forearmed; thanks.
Forewarned is forearmed; thanks.