Ventura Slow Food Event
Join Nan at a special Slow Food event aimed at studying fermented foods and how they affect our health.
Follow this link for tickets and details:
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Better Baking Book Signing
Saturday December 3rd from 12-3pm Genevieve Ko, author of Better Baking and Na Young Ma, owner of Proof Bakery, will be joining Nan at the mill for a book signing and discussion on holiday baking with whole grains. All 3 …
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Grist & Toll Open House Meet the Author: Sarah Owens “Sourdough”
Saturday November 5th, 2016
Grist & Toll
990 S. Arroyo Parkway, #1
Pasadena, CA 91105
2:30-5:00 pm
Author and James Beard awarded Sarah Owens will be available to meet and greet you, signing copies of her first book Sourdough: Recipes …
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Meet The Author: Stanley Ginsberg
The Rye Baker
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Open House at Grist & Toll
Saturday, October 22nd
1:00pm to 4:00pm
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Join us at the mill for an afternoon of obsessing over one of our favorite grains – Rye! We will have
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Bake From Scratch
Grist and Toll has a nice article in the Fall issue of Bake From Scratch magazine, on newsstands now. We very much appreciate the piece written by Adrian Hale.
For those of you who aren’t familiar with the magazine they …
Good Food Hosted by Evan Kleiman talks to Grist & Toll
Please listen to this broadcast to hear Nan discuss wheat and the truly amazing difference of fresh flour.
http://www.kcrw.com/news-culture/shows/good-food
Also, enjoy listening to our friend Amy Halloran who joins the show before our spot.…
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Whole Grain Biscuits and Shortcake
Grist & Toll Classic Whole Grain Biscuits
Yield = 6 one-inch high, 3-inch wide biscuits
*See notes for turning this formula into shortcake at the end
Ingredients:
2 cups (9 oz) Sonora or your favorite G&T whole grain flour
2 …
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Community Table
Community Table Dinner: Chef David Pratt of BRICK and Grist & Toll
Explore the tangible connection between sustenance and sustainability at a unique farm-to-table dining experience.
Please join use on June 26th 6:00pm
http://www.theecologycenter.org/events/community-table-dinner-brick…
Rye is finally having a moment
By Amy Scattergood
Think about rye and the things that probably come to mind are dense loaves of Old World bread, dark as earth and shot with caraway, maybe a nursery rhyme (blackbirds, pie) or more likely a tumbler of
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Fare Trade basket
We love The Fare Trade’s mission and are proud to once again be included in the monthly curated chef’s basket. Subscribers have access to recipes and web videos as well as the monthly featured food items.
Find out more: