Spring into Action

When the warm weather first started hanging around a couple of weeks ago, I went for a hike with my best friend Jenna to see what wild edibles were coming up in the forest. 10 minutes into our hike we stumbled across the first patch of wild leeks (also known as ramps or ramsons). I had a…

Flavour and Alchemy: On Bread Baking

Most people who know me understand the love I have for bread; kneading the dough, watching yeast come to life, and finally eating it, as-is or with a nice butter or soft cheese. Wheat supports a unique alchemy; the grain’s gluten structure and starches allow microbial life (yeasts) to grow, making bread and other products possible. Wheat has…