All posts by Brad Hedeman

Illustration of whole grain, flour, and our granite mill at Zingerman's Bakehouse

Issue No. 122: Whole grain pastries are more delicious. Wait, really?

For centuries, coarse, whole grain flours were the everyday norm for bread and porridge. White flours were a once-in-a-while treat for only the most special cakes or breads, reserved for the highest of holidays. As refined white flours became more readily available in the 20th century, Big Ag marketing departments promoted them by running a […]

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Issue No. 73: A buyer’s guide to Marieke Gouda & Pleasant Ridge Reserve

In my twenty plus years in the food world, I’ve had the privilege of visiting some of the world’s best cheesemakers. The Comté aging caves of Marcel Petite in the Jura mountains of France. Jamie Montgomery’s bucolic estate in Somerset, England where they make traditional cheddar in the birthplace of the world’s most famous cheese. […]

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