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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.
On this episode of Field to Flour, we sit down with Jill Severson, owner and baker at Bluebird Bakery in Sandpoint, ID. We talk about the resiliency of small businesses, challenges in distribution, and how to keep staff happy.
We spoke about Katharine’s work experiences. She has had many varying occupations throughout her life, which she considers a blessing because she was able to pursue all her “dream jobs”. If there was ever something she wanted to try, she...
Gloria, 48, talks to her mother, Lee, 82 about growing up in a large Greek, Sephardic Jewish family in Indianapolis. Lee talks about her mother, siblings and husband. Lee has kept her mother's tradition of cooking and baking and talks...