With its own local flour mill and a wealth of highly skilled and knowledgeable talent, Western North Carolina is becoming a regional hotbed for artisan baking culture.
Asheville writer, audio documentarian and singer-songwriter Carla Seidl wraps up her two-year local foods project, Earth Flavors, with a reflection on what she learned from her many interviews with local growers and foragers.
Sethi’s book warns readers that a slow erosion of food biodiversity could affect beloved staples like coffee, chocolate, wine and bread. The author returns to Asheville, where she interviewed several members of local food-supply chains, for two tasting events during her book release tour.
Artisan bread lovers take note: The long-fought effort to grow and mill hard wheat for discerning area bakers has resulted in the creation of a hybrid company that puts the love of organic flour on an equal footing with the need to earn a profit.