GFW Header
Welcome to GoodFood WorldJuly 30, 2012

Bread went from being a major part of our ancestors' food intake to being a very small part of the food we eat today.


Heavy, rich, and nutritious bread was once a daily staple; today commercial "industrialized" bread is produced in automated factories and is full of chemical additives and preservatives, too much salt, and has too little nutritive value.


This week we take a look at the history of the bread industry, take a peek at a short story written in 1958 called Bread Overhead, and compare and contrast three local bread bakeries. They range from "The Big Guys" to "Small is Beautiful."    


I am NOT the primary cook in our household, but I do bake regularly.  I have had my failures - some pretty spectacular. To the left is my example of "cow pie bread" - looks pretty much exactly like it should be out in the pasture! 


My favorite thing to make is bread and after a lifetime I have finally learned how to make the most amazing - and flavorful - bread. 


Because none of the women in my family (mother, grandmothers, aunts) were wildly successful in the kitchen, I started off a little behind the mark. But then, I know how to learn things from books! Add a video tutorial or two and I can do it! 


We also have pieces by three of our regular contributors: Ina Denburg, Lea McEvilly, and Nicholas Parkinson.


There's more, keep reading! Get a cup of coffee and join us at GoodFood World, where we get to the source by talking to the people who produce, process, and deliver good food. Take care, eat well, and be well! 

Our Daily Bread  

 Humanity has been making and eating bread - at first unleavened and then later leavened with a variety of yeasts - for thousands of years. It was about 10,000 years ago that man began to domesticate the cereal grains that would become bread.


Bread from Essential BakingThe earliest known ancestral wheat species - einkorn and emmer (also known as "farro") - grew naturally all over the eastern Mediterranean area. They were "hulled" grains with a tight husk around each seed that had to be removed by parching or thrashing the grain. Modern bread wheat with "naked" grains or those that separated easily from the husk was an early cross that appeared around 9,000 years ago.


Today's bread wheat has been one of the successes of selective breeding resulting in high grain yield, disease and insect resistance, and salt, heat, and drought tolerance - but not necessarily good taste. Read When Did Our Daily Bread Take a Wrong Turn?   


Then take a closer look at and a "virtual tour" of Essential Baking here in Seattle. They aren't the "Big Guys" nor the "Small is Beautiful" bakery; they're "Seattle's Biggest Small Bakery." 

Listen to Your Veggies!

Ina Denburg, our healthy living correspondent, has had a love affair with Ratatouille, and she is ready to tell you about it:


I eat, therefore I cook. 


I've been cooking for decades, enjoyably and with ease. But little did I suspect that I was in for such a revelation when I began to make Ratatouille - the traditional way.


Via this slow cooking method I was lured to relate with my food. I was truly present for the alchemy. I don't think you can prepare something this slowly and attentively and NOT want everyone to eat it slowly to savor it.


Read how Ina turned 15 pounds of summer vegetables into an amazing dish - complete with a dance break at 7:30 PM. You had to be there... Read: When Ratatouille Speaks... I Listen! 

Farm Talk

Our Minnesota shepherdess, Lea McEvilly, is back at the keyboard catching us up. This week she is taking bee keeping classes. Here is what she has to say:
 Lea ready for bees
Garbed in white pants and shirt, helmet and veil, wearing long gauntlet gloves and wielding a "smoker" to calm the bees, I began opening hives and discovering the wonders within. It was fascinating to me and I was hooked in no time at all.

Not much time passed before I could walk into a trefoil pasture in bloom and find it abuzz with honey bees gathering pollen and nectar, and thereby pollinating the blossoms so they would produce seed. A most wonderful process, I became a confirmed bee keeper for the next dozen or so years.

Read Lea's latest installment here.
Group Gardens in Ethiopia

Ethiopian Garden Our "overseas" columnist, Nicholas Parkinson, writes about how the Gohe Group Garden distributed over 40,000 seedlings for free to promote home gardens and win the hearts and minds of the community.

The city of Gohe partnered with USAID Urban Gardens Program in late 2010 to establish a group garden for 106 people, all HIV positive. Under a large tree in the middle of the terraced garden they planted a small nursery to prepare for the first harvest.

In the end, the gardeners distributed seedlings to nearly 350 people. Read more in Ethiopian Garden Group Wins Support From City and Community.
Reading List

Home Baking  Home Baking by Jeffrey Alford and Naomi Duguid

I can fully recommend this book because I use it; but then I use it pretty much for one recipe!

Check out the Italian boules, found on page 178. It's the perfect recipe for a busy household because you can adjust the timing to fit your schedule.

A word of warning though: if you have a small family (there are just two of us), cut this recipe in half right away. Who needs four great big loaves to try to store? You could fill up your freezer!


There are more books on GoodFood World and more coming every week. Enjoy! 

At Your Service!

Gail Nickel-KailingWe can help you get your products to market! You put your heart and soul into growing, preparing, packaging, and delivering whole, minimally processed, local/regional, and organic or sustainable food. Marketing your products to discerning consumers can be a challenge.


Green Business StrategiesWe can fix that! I am a former corporate marketing professional seeking clients in the good food world - organic and sustainable farmers, food processors, retailers, restaurateurs - who want to reach more customers and buyers through a creative, affordable, collaborative process that includes business planning, marketing program development, a bold web presence, or social media marketing.  


Let's get you more customers, generate more sales, and boost your bottom line.  


Consulting and business services for small socially-innovative businesses and grass-roots "good food" producers and processors. Visit Green Business Strategies and learn more. 

Your Chance to Contribute Content, Advice, Input

We welcome photos, tips, observations, and links to stories about the world of good food. Send us stories about what you've seen or heard. Tell us what we're doing right. We like "atta boys!" Got a beef? Send it on... we need to know! Here's the place to do it.   


Or if you could make a much appreciated contribution to keep us online, do it here. 


See you next week!


Gail Nickel-Kailing and Ken Kailing



Reach us at: Find us on Facebook Follow us on Twitter View our videos on YouTube View our profile on LinkedIn 


P.S. And as always, if you just want us to leave you alone, use the "unsubscribe" button below.