Run of the Mill Organics

New Bread BasketOver the past several decades as the growth of artisanal foods has exploded, a greater appreciation for the ”terroir" aspect of coffee, beer, wine, chocolate, cheese, and other foods has given rise to a ”craft" culture that includes a developing pricing system supportive of continued growth. But, one major food group-grains, is lagging behind this surge. What is different about the bread culture in the USA; a culture that is achieving well-earned understanding and recognition, but not at a pace even close to  many complementary food groups?David KaiselOn the most recent "Eater Update" podcast (check it out on iTunes, Overcast or your favorite podcast app), Modernist Cuisine co-author, Nathan Myhrvold shared his thinking on this complex problem:”Bread is something that our society tried to relentlessly get to be cheap.  And oh my God did we succeed.  Wheat is cheaper than dirt.If you take a loaf of bread, whether it is artisanal bread or supermarket bread, the amount of your money that went to the farmer is about five cents. ... Now, that is screwed up."Breadtopia foundersOn this week's show I hope we can plant seeds that will add to the cultivation of our own small, but growing, local grain economy, and countless others around the States.   Assisting us in reaching this objective are Amy Halloran, author of The New Bread Basket, and David Kaisel of Northern California's Capay Mills.  In the studio, I'll be joined by Breadtopia's Eric and Denyce Rusch, along with Run of the Mill Organics Dean Goodale. Please tune into the live broadcast on KRUU or the stream Wednesday at 7:00 PM and Friday at 7:00 AM. All times are Central Daylight Time. Next week Great Taste is LIVE from Green Building Supply on Tuesday, April 4, at 7:00 PM.  Our guest is Neerja Maheshwari, and the focus and tastes are from the Indian state of Rajasthan.