"With bread, you're only working with flour, water, and salt," says Tartine's Chad Robertson in this new video from The New Yorker talking about ancient grains and his new cookbook. "You don't have a lot of flour options." He spent some time in Denmark researching bread and found that the Danes were cultivating older grains that had more flavors and nutrients, and the potential to be a lot easier to digest. "[It] was a really exciting thing for me, it sort of doubled the size of what I had to work with," he says.
See also: "Bread is a Good Teacher": A Day in the Life of Marla Bakery's Amy Brown
The Mill: Josey Baker Expands to Fresh Flours
Best Sandwiches in the Movies: Don't Forget The Tiny Bread in Spinal Tap
Post-Daylight Savings Time, Day 1. Today I left work and the sun had already set. Seasonal affective disorder has become a way of life. Coping with new baselines for survival, and sure could use a goblet of rich Belgian beer. Winter is coming.
Sound about right? Thankfully, the good folks at Magnolia and 21st Amendment breweries have launched their annual BRU/SFO Project (ie, Belgian Beer Month). Each week, both breweries are rolling out new Belgian-inspired brews to gird the liver and provide life-sustaining caloric support. By the end of the month, a whopping dozen unique brews will be pouring, and folks brave enough to punch every beer on the "boarding pass" will be rewarded with everlasting glory and a souvenir glass (while supplies last, so get drinkin').
See also: Beer of the Week: Healthy Spirits 15th Anniversary Ale
It's a good time to be a pop-up in San Francisco, and an even better time to be getting into the coffee business. And that makes right now a very good time indeed, to be Fernando Diaz. But Diaz isn't in it for himself -- he has bigger things on his mind.
See also: Saint Frank Evangelizes on the Holy-Rolling Glory of Coffee
Way before the barrage of unsolicited advice, the endless deliberations over whether or not to add a sprig of fir to the brine, the sheer panic when you realize it's drying out and there's nothing you can do about it, and the earnest entreaties to just put the effing thing in the oven comes the question: Where am I going to get a turkey for Thanksgiving (which falls on November 28 this year)?
Luckily, this is San Francisco and you've got options. Conversely, this is San Francisco and you're facing the tyranny of choice. Here are our best picks for where to pick up a fine bird that everyone will enjoy.
