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S2E6 – Barn Owl Bakery, Grayling Farm, & Island Grist: Building a Local Grain Economy
Join us as we continue our conversation with Sage Dilts and Nathan Hodges from Barn Owl Bakery and Steve Lillestol from Island Grist on Lopez Island about choosing and baking with locally adapted artisan grains.
S2E11 – Sea Wolf Bakers: The Crafting and Carpentry of Bread
On this episode of Field to Flour, we chat with Kit Schumann from Sea Wolf Bakers in Seattle, WA about his journey into bakery ownership, why consistent flour is important, and how others can start experimenting with local flour.
S2E10 – Cairnspring Mills: Flavor & Flour in the Magic Skagit
On this episode of Field to Flour, we talk with Kevin Morse, CEO and co-founder of Cairnspring Mills in Skagit Valley, WA. Join us as we discuss the intricacies involved with building a regional mill and the power of community.