Shortbread Cookies awarded, Best "Marin Made" Cookie

Our local paper, The Marin Independent Journal, awarded our shortbread cookies, Best "Marin Made" Cookies.  They were baked from the wheat grown and milled at the Bayside/MLK Jr. Academy (a local public school).  I'm teaching the children how to grow, harvest, clean, mill and, best of all, bake with heirloom whole-wheat flour.  The children's reactions inspire me.  For example, they shouted with joy at the discovery that grains of wheat become flour through the process of milling.

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"Should you go Gluten Free?"

This week's article, What's so bad about Gluten? in The New Yorker Magazine is recommended reading for anyone interested in an intelligent dialogue about going gluten free.  It sets out the different arguments and also cautions us, as Michael Pollan says, "of the history of nutrition in America of focusing on one evil nutrient after the other that explains everything. "  However, when I finished reading I still wonder where all the symptoms are coming from that people report?

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The Power of Cookies at Stanford

Today I'm baking over 100 cookies for my Stanford entrepreneur class.  Our in-class challenge is to give a one-minute elevator pitch to the class in hopes of getting selected to make a more lengthy presentation next week.  I'm pitching my long dreamed-for concept of a working educational farm that grows, mills and produced sustainable wheat products while providing educational and leadership opportunities for school kids and underserved youth.  The cookies are my secret weapon - if a picture speaks a thousand words, then a bite of these speaks a million.  Recipe from Grist & Toll Here's what it looked like!

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Cheap Food Theory Tested

We've been raising chickens for a while.  I like to feed them organic crumbles, oyster shells, organic corn and leftovers from our farm like beet greens and kale that's kinda ratty looking.  Right now the persimmons that I don't pick are dropping on the ground.  I give some of them to the hens. The girls don't care if they are bruised or have holes, they love them.  In other words, our chickens eat well.

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Taste Matters

Eileen is one of the suburb interns who took care of us at the Sewanee Food, Faith and Farm Conference last week.  We were driving  back to the airport shuttle and started to talk about wheat, naturellement.  I liked her perspective and asked her to write a post.  Here it is...

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One pound at a time - our first sale!

We sold our first pound of flour today!  That means one pound of flour that is organic, locally grown, 100% whole wheat and stone ground is replacing a pound of commercial flour grown with chemicals, shipped a long distance, milled using a highly processed system and tastes less than delicious.  It feels really good to connect people with local farmers who love their work.

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