HISTORYSJUSTDESSERTS.COM

remarkablebreads.wordpress.com

Queen of the Mediterranean | Bread Furst

https://remarkablebreads.wordpress.com/2015/07/22/queen-of-the-mediterranean

Site chronicling the development of a new neighborhood bakery in Washington DC. Up in the Air Again. Artists and Feeders →. Queen of the Mediterranean. July 22, 2015. I have a few friends who quality for that title: Aglaia Kremezi whose newest cookbook. I am looking at more than any other right now when, at the height of the summer, we are getting the best fruits and vegetables available in the mid-Atlantic. The Foods of Morocco. In 1973 when Paula published that important first book I was spending some ...

remarkablebreads.wordpress.com

Up in the Air Again | Bread Furst

https://remarkablebreads.wordpress.com/2015/06/17/up-in-the-air-againt

Site chronicling the development of a new neighborhood bakery in Washington DC. Bread On the Table. Queen of the Mediterranean →. Up in the Air Again. June 17, 2015. I flew to San Francisco again on Saturday and write this as I fly back after a two-day stay. I didn’t see much of that wonderful city I love so much as I spent much of my time in the kitchen of my hosts. Dave McElroy and Kathryn Morrison are people of enormous enthusiasm and great generosity. Creativity Explored is a visual arts center that ...

remarkablebreads.wordpress.com

GIGO | Bread Furst

https://remarkablebreads.wordpress.com/2015/04/11/gigo

Site chronicling the development of a new neighborhood bakery in Washington DC. It Happens Every Spring. I Have a Problem →. April 11, 2015. I was a management consultant many years ago, a partner in a firm that specialized in data processing consultation. I learned nothing from my partners about their specialty but I did like how they responded (privately) to the complaints of their clients. GIGO Garbage in; Garbage out. I really don’t want to use this forum as a commercial for Bread Furst. I like w...

mmmmfull.com

Module 6 | mmmmFULL

https://mmmmfull.com/classes/module-6

Exploring what makes a food experience truly satisfying. Food in the Future. Critiques of food industries. Barry Estabrook, 2012,. Tomatoland: How Modern Industrial Agriculture Destroyed Our most Alluring Fruit,. Kansas City: Andrews McMeel Publishing. Jonathon Safra Foer, 2009,. New York: Little, Brown and Company. Paul Greenberg, 2011,. Four Fish: The Future of the Last Wild Food,. Rowan Jacobsen, 2014,. Apples of Uncommon Character: Heirlooms, Modern Classics, and Little-Known Wonders,. Animal, Vegeta...

mmmmfull.com

Module 5 | mmmmFULL

https://mmmmfull.com/classes/module-5

Exploring what makes a food experience truly satisfying. Eating: Recipes and Reviews. Bee Wilson, 2013, The Pleasures of Reading Recipes ,. The New Yorker,. Http:/ www.newyorker.com/books/page-turner/the-pleasures-of-reading-recipes. Here are two linked articles about Elizabeth David, published to celebrate the centenary of her birth:. Elizabeth David: Rachel Cooke, 2013, The Enduring Legacy of Elizabeth David, Britain’s First Lady of Food ,. The Observer, December 8,. Brigid Delaney’s review in. This is...

mmmmfull.com

Future Food | mmmmFULL

https://mmmmfull.com/category/future-food

Exploring what makes a food experience truly satisfying. Category Archives: Future Food. Food of the future: promise or threat? REVIEW: Dan Barber’s THE THIRD PLATE. Dan Barber: How had I assumed all those years that polenta smelled of nothing more than dried meal? Dan Barber is chef/co-owner of the Michelin-starred, farm-to-table New York restaurant Blue Hill. And also Blue Hill at Stone Barns. In upstate New York), where organic produce for the two restaurants is grown. A skill he puts to good use in.

mmmmfull.com

Dan Barber | mmmmFULL

https://mmmmfull.com/tag/dan-barber

Exploring what makes a food experience truly satisfying. Tag Archives: Dan Barber. REVIEW: Dan Barber’s THE THIRD PLATE. Dan Barber: How had I assumed all those years that polenta smelled of nothing more than dried meal? Dan Barber is chef/co-owner of the Michelin-starred, farm-to-table New York restaurant Blue Hill. And also Blue Hill at Stone Barns. In upstate New York), where organic produce for the two restaurants is grown. In addition, Barber is a man who knows how to tell a good story. Along with a...

mmmmfull.com

experience | mmmmFULL

https://mmmmfull.com/tag/experience

Exploring what makes a food experience truly satisfying. REVIEW: Dan Barber’s THE THIRD PLATE. Dan Barber: How had I assumed all those years that polenta smelled of nothing more than dried meal? Dan Barber is chef/co-owner of the Michelin-starred, farm-to-table New York restaurant Blue Hill. And also Blue Hill at Stone Barns. In upstate New York), where organic produce for the two restaurants is grown. In addition, Barber is a man who knows how to tell a good story. A skill he puts to good use in. Along ...

remarkablebreads.wordpress.com

I Have a Problem | Bread Furst

https://remarkablebreads.wordpress.com/2015/04/28/i-have-a-problem

Site chronicling the development of a new neighborhood bakery in Washington DC. The Bond of Trust →. I Have a Problem. April 28, 2015. You have a problem and it’s up to you to figure it out, a customer said to me. She’s right and I am trying. She didn’t like at all how I asked and I pleaded with her to tell me a better way of asking; that’s when she told me it’s my problem to figure out what to say. Unfortunately, my love affair with Bread Furst ended as quickly as it began. Apparently the famous bak...