Latest Breaking News On - Amy halloran - Page 7 : comparemela.com
As our palates become more refined, so does our affinity for quality ingredient sourcing. Today, we see companies such as Sfoglini Pasta, a New York state artisanal pasta company, vow to make pasta the way it would be made in Italy: using regional flours to bring vitality and flavor to the humble noodle.Â
The type and integrity of flour matters, whether in pasta or breads and pastries, and a growing number of farmers and millers are making high-quality, small-batch flours available to home cooks as well as chefs and makers like Sfoglini.
âFlour ambassador,â Amy Halloran of Troy, New York, is a grains expert and the author of âThe New Bread Basket: How the New Crop of Grain Growers, Plant Breeders, Millers, Maltsters, Bakers, Brewers, and Local Food Activists Are Redefining Our Daily Loaf.â She says that more people have become interested in regional grains, as seen in the doubling of granite mills sold by New American Stone Mills out of Vermont in 2020. Their
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A Grainshed Rises in the Northeast Feb 28, 2021
A new network of brewers, maltsters and bakers is looking to rebuild a local breadbasket. The Northeast Grainshed Alliance has 109 members and aims to increase demand for Northeast grains by building a network of farmers, bakers, brewers and others. Photography courtesy of Buck Farms Grains
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Jacob Buck and his two brothers were looking for a way to ensure their Maine potato farm could support the next generation when they found craft grain. The enthusiastic brothers went all-in planting acres of barley, converting a potato storage building to a malthouse and teaching themselves how to malt the grain they grew in the hope local breweries would want to use it in their beer. Then they loaded up their truck with their malted barley, an essential ingredient in beer, and contacted every craft brewery in Maine.
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