EAT Magazine May/June 2018_Layout 1 3/5/18 3:17 PM Page 31
CLOCKWISE FROM LEFT: BYRON FRY AND ERIKA HEYRMAN AT NOOTKA ROSE MILLING IN METCHOSIN A HANDFUL OF WHOLE GRAIN READY FOR MILLING CLIF LEIR INSIDE HIS MILL FRESHLY MILLED FLOUR
Rosewater-infused syrup drizzled over apple walnut baklava at Superbaba
supermarkets) is highly processed, treated with additives, preservatives, vitamins and maturing and dough conditioning agents. “It’s very tough to find a good plastic-wrap bread,” he says, referring to the vast majority of bread products consumed in the industrialized world today. By contrast, unadulterated, stone-milled flour and traditional slow, wild ferments create breads that are easier to digest, with more bioavailable nutrients and a lower glycemic index. And at the cost of a specialty coffee, a healthy handcrafted loaf is an incredible bargain. At the university’s annual Grain Gathering (2018 will be its eighth), more than 250 artisan bakers, farmers and millers from across North America congregate. It’s literally ground zero for grain geeks, a place for artisan bread and pasta pioneers to share experiences and exchange information about grains, flour, fermentation and milling. “Every year we come together to talk about bread, politics and local grain economies,” says Jones of the event that attracts C O N T I N U E D O N T H E N E X T PA G E
31