At the moment, I am sitting and reading in my kitchen, after consuming roasted squash flesh with home made harissa.  The plump Tartine Bread Book is in my hands.   I rest here, satiated by the natural progression of Chad Robertson’s quest for “the loaf with an old soul.” I find this to be a … Continue reading →

The producers of artisan goods are seen as the noble heroes of our day.  They are living the noble lifestyle:  it is humble, it is long hours, it is a surrender to a lifestyle that works as its own ecosystem for all parties involved.  It is a life that is ultimately vulnerable to the elements, … Continue reading →

As soon as I landed on Boston, and probably about 2 weeks before, I had been scheming about finding precious goat milk.  The fantasy in my head flashed images of a worn, patched up wooden shed with hay and two Nigerian Dwarf goats huddled inside with their babies as the snow danced in flurries around … Continue reading →