From the latest newsletter:
December 2020, The Resilience of the Microbakery
How do you close out a year like 2020?
With sorrow and gratitude, and hope for the future.
In so many ways, we continue to grieve for our City, which has been so deeply and profoundly impacted by the COVID crisis. As restaurants closed, lines at our Greenmarkets started earlier and grew longer, and markets have become a place of refuge in these dark times.
One bright spot, a sign of certain renewal, are the many micro-bakeries that have been popping up, most, dedicated to using local ingredients that demonstrate a deeper commitment and connection to the source of our food.
When Tyler Steinbrenner of ACQ Bakery (short for Anti-Conquest Bread Co.), an experienced chef and fermentation expert, found himself furloughed at his restaurant job, he decided that this was the perfect time to start baking for his neighbors. We had a chance to talk to Tyler about this project, how it came to be, and why using local ingredients is crucial to its resiliency.
Read the rest of this newsletter here.
Our retail booth for local grains, flours and beans
Union Square Greenmarket, Wednesdays and Saturdays 8 a.m. to 4 p.m.
Check here for the weekly pop-up schedule and here for our rotating craft beverage guests!
Articles that both inform and shed light on our work.
Grub Street: NYC's Great Bakery Boom of 2020
Grub Street: At Mel, Heirloom Grains and Fresh-Milled Flour are the Norm
The Seattle Times: These California Grain Geeks Want to Boost Your Immune System With True Whole Wheat
Medium: Finnriver Farm & Grainery’s pandemic-inspired grain boxes deliver a sense of security — and stashable, adaptable wheat berries
Medium: This True Whole Wheat Changed How I Bake
The New Yorker: New York City’s Cornucopia of Bread to Go
Huffpost: Why People Baked So Much Bread During Quarantine: An Explanation
Grub Street: Life After Sourdough
New York Times: That Flour You Bought Could be the Future of the U.S. Economy
CNN: This Farmer Says Amateaur Bakers are Saving his Business
The Atlantic: Foodie Culture as We Know It Is Over
The New York Times: Spoiled Milk, Rotten Vegetables and a Very Broken Food System
Acadiana Advocate: When we remember this quarantine, it will smell like sourdough
The Atlantic: Americans Have Baked All the Flour Away
Food & Wine: The 100 Best Bakeries in America
Medium: Bread Clubs Are Still Going Strong During Quarantine
The Late Show: Jake Gyllenhaal on Sourdough
The Hill: Tyson Foods takes out full-page ad: 'The food supply chain is breaking'
The Counter: Yes, #quarantinebaking has caused a temporary flour shortage. But not for the reasons you think.
The Boston Globe: Coronavirus Pandemic Should Shift Our Focus to a More Locally Sourced Food Supply
Medium: Growing Chestnuts in the Northeast US: a Value Chain Perspective
New York Times: The Whole Grain Grail: A Sandwich Bread With Mass Appeal
WBUR: The Beer, Booze and Bread Community is Organizing A Northeast Grainshed
Learn how one farmer's "bad crop" became a distiller's dream ingredient, thanks to masterminds Brad Estabrooke of Breuckelen Distilling, grain farmer Thor Oechsner, and maltsters Andrea and Christian Stanley of Valley Malt.