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Vivid and frank storytelling at its best.\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDetails\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003ePaperback \/ 256 pages\u003cbr\u003ePublished 28 March 2023\u003c\/p\u003e","brand":"MICHELLE ZAUNER","offers":[{"title":"Default Title","offer_id":42374518374641,"sku":"","price":27.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/products\/CryingHMartCOVER.jpg?v=1645461643"},{"product_id":"the-flavor-thesaurus-niki-segnit","title":"The Flavor Thesaurus","description":"\u003cp\u003eA compendium on how one ingredient works with another, told with poetic flourish. Organized in pairs, ingredients are linked and discussed as companions in dishes both familiar and unexpected. 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Dispatches from the MAD (Danish for food) Symposium, culminate in 19 fun to read essays from notables like David Zilber, Luke Tai, and Aralyn Beaumont, on tasty topics like flatbreads of the world, table manners, wrapping food in leaves, and the implications of fried chicken.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003ePaperback \/ 216 pages\u003cbr\u003ePublished 2 October 2018\u003c\/p\u003e","brand":"CHRIS YING","offers":[{"title":"Default Title","offer_id":42652069822705,"sku":"","price":24.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/products\/YOUANDICOVER.jpg?v=1649096746"},{"product_id":"the-food-substitutions-bible-david-joachim","title":"The Food Substitutions Bible","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan color=\"#333333\" style=\"color: #333333;\" data-mce-fragment=\"1\"\u003eThis 3rd edition of the indispensable IACP award winner now includes 8000 substitutions for ingredients, equipment and techniques. It’s also a major update visually with sweet little drawings throughout, and a thumbs up forward from J. Kenji-Lopez-Alt. If you’ve ever found yourself avoiding a recipe because you’re missing an item, think again! This wonderful resource is a must-have for any professional kitchen or avid home cooks.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eHardcover \/ 688 pages\u003cbr\u003ePublished 20 September 2022\u003c\/p\u003e","brand":"DAVID JOACHIM","offers":[{"title":"Default Title","offer_id":43218464506097,"sku":"","price":59.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/products\/FOODSUBBIBLECOVER.jpg?v=1661964697"},{"product_id":"what-we-talk-about-when-we-talk-about-dumplings-john-lorinc","title":"What We Talk About When We Talk About Dumplings","description":"\u003cp\u003eNo matter where we go, no matter where we're from, there is a dumpling that will meet us there. It’s not a stretch to say that dumplings unite us all. Some are sweet, and some are savoury, pierogi\u003cem\u003e, gyoza or knödel,\u003c\/em\u003e to name a few. This anthology brings together \u003cspan data-mce-fragment=\"1\"\u003efood writers, journalists, culinary historians, and musicians who share the unique histories of their culture’s version of the titular snack.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eDetails:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePaperback format \/ 232 pages\u003c\/li\u003e\n\u003cli\u003ePublished 18 October 2022\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"JOHN LORINC","offers":[{"title":"Default Title","offer_id":43385065210097,"sku":"","price":23.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/products\/WHATWETALKABOUTDUMPLINGSCOVER.jpg?v=1665689143"},{"product_id":"the-flavor-thesaurus-more-flavors-niki-segnit","title":"The Flavor Thesaurus: More Flavors","description":"\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\" style=\"color: #333333;\" color=\"#333333\"\u003eA new treasury of pairings, this time with plant-led ingredients. The tasting notes of chickpea, fennel, pomegranate, kale, lentil, miso, mustard, rye, pine nut, poppy seed, sesame, and turmeric, as well as favourites from the original volume like almond, avocado, garlic and lemon, are expertly paired with ingredients that complement. With a blend of science, history, anecdotes, and her signature sense of humour, Niki Segnit's \u003ci data-mce-fragment=\"1\"\u003eMore Flavors\u003c\/i\u003e is a modern classic of food writing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eDetails\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003eHardcover \/ 400 pages\u003cbr\u003ePublished 23 May 2023\u003c\/p\u003e","brand":"NIKI SEGNIT","offers":[{"title":"Default Title","offer_id":43594034381041,"sku":"","price":42.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/FLAVORTHESAURUSPLANTLEDCOVER.jpg?v=1734630964"},{"product_id":"the-widow-clicquot-tilar-j-mazzeo","title":"The Widow Clicquot","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eVeuve Clicquot champagne epitomizes glamour, style, and luxury. In \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eThe Widow Clicquot\u003c\/span\u003e\u003cspan\u003e, Tilar J. Mazzeo brings to life the fascinating woman behind the iconic yellow label: Barbe-Nicole Clicquot Ponsardin, who, after her husband's death, defied convention by assuming the reins of the fledgling wine business they had nurtured together. FEMINISM! Steering the company through dizzying political and financial reversals, she became one of the world's first great businesswomen and one of the richest women of her time.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eDetails:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePaperback \/ 264 pages\u003c\/li\u003e\n\u003cli\u003ePublished 6 October 2009\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"TILAR J. 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Or is there something more revolutionary going on?\u003cbr\u003e\u003cbr\u003eIn \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eSmall Fires\u003c\/span\u003e\u003cspan\u003e, Rebecca May Johnson reinvents cooking — that simple act of rolling up our sleeves, wielding a knife, spattering red hot sauce on our books — as a way of experiencing ourselves and the world. Cooking is thinking: about the liberating constraint of tying apron strings; the transformative dynamics of shared meals; the meaning of appetite and bodily pleasure; the wild subversiveness of the recipe, beyond words or control.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003eSmall Fires\u003c\/span\u003e\u003cspan\u003e shows us the radical potential of the thing we do every day: the power of small fires burning everywhere.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDETAILS\u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003ePaperback \/ 208 Pages\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003ePublished 9 April 2024\u003c\/span\u003e\u003c\/p\u003e","brand":"REBECCA MAY JOHNSON","offers":[{"title":"Default Title","offer_id":43819288854769,"sku":"","price":22.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/SMALLFIRES-REBECCAMAYJOHNSON.jpg?v=1727202847"},{"product_id":"invitation-to-a-banquet-the-story-of-chinese-food","title":"Invitation to a Banquet: The Story of Chinese Food","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"a-text-bold\"\u003eThe world’s most sophisticated gastronomic culture is brilliantly presented through a banquet of thirty Chinese dishes.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eChinese was the earliest truly global cuisine. When the first Chinese labourers began to settle abroad, restaurants appeared in their wake. Yet Chinese has the curious distinction of being both one of the world’s best-loved culinary traditions and one of the least understood. For more than a century, the overwhelming dominance of a simplified form of Cantonese cooking ensured that few foreigners experienced anything of its richness and sophistication—but today that is beginning to change.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn \u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eInvitation to a Banquet\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e, award-winning cook and writer Fuchsia Dunlop explores the history, philosophy, and techniques of Chinese culinary culture. In each chapter, she examines a classic dish, from mapo tofu to Dongpo pork, knife-scraped noodles to braised pomelo pith, to reveal a distinctive aspect of Chinese gastronomy, whether it’s the importance of the soybean, the lure of exotic ingredients, or the history of Buddhist vegetarian cuisine. Meeting food producers, chefs, gourmets, and home cooks as she tastes her way across the country, Fuchsia invites readers to join her on an unforgettable journey into Chinese food as it is cooked, eaten, and considered in its homeland.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWeaving together history, mouthwatering descriptions of food, and on-the-ground research conducted over the course of three decades,\u003cem\u003e \u003c\/em\u003e\u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eInvitation to a Banquet\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e is a lively, landmark tribute to the pleasures and mysteries of Chinese cuisine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eDetails\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003ePaperback \/ 480 pages\u003cbr\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ePublished 21 January 2025\u003c\/span\u003e\u003c\/p\u003e","brand":"FUCHSIA DUNLOP","offers":[{"title":"Default Title","offer_id":44037635309809,"sku":null,"price":28.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/invitationtoabanquet-fuschiadunlop-01.jpg?v=1737135969"},{"product_id":"the-editor-how-publishing-legend-judith-jones-shaped-culture-in-america","title":"The Editor: How Publishing Legend Judith Jones Shaped Culture in America","description":"\u003cp\u003e\u003cspan\u003eWhen twenty-five-year-old Judith Jones began working as a secretary at Doubleday’s Paris office in 1949, she spent most of her time wading through manuscripts in the slush pile and passing on projects—until one day, a book caught her eye. She read it in one sitting, then begged her boss to consider publishing it. A year later, \u003c\/span\u003e\u003cspan class=\"a-text-italic\"\u003e\u003cem\u003eAnne Frank: The Diary of a Young Girl\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003ebecame a bestseller. It was the start of a culture-defining career in publishing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDuring her more than fifty years as an editor at Knopf, Jones nurtured the careers of literary icons such as Sylvia Plath, Anne Tyler, and John Updike, and helped launched new genres and trends in literature. At the forefront of the cookbook revolution, she published the who’s who of food writing: Edna Lewis, M.F.K. Fisher, Claudia Roden, Madhur Jaffrey, James Beard, and, most famously, Julia Child. Through her quiet and tenacious work behind the scenes, Jones helped turn these authors into household names, changing cultural mores and expectations along the way.\u003cbr\u003e\u003cbr\u003eJudith’s work spanned decades of America’s most dramatic cultural change—from the end of World War II through the Cold War, from the civil rights movement to the fight for women’s equality—and the books she published acted as tools of quiet resistance. Now, her astonishing career is explored for the first time. Based on exclusive interviews, never-before-seen personal papers, and years of research,\u003cem\u003e \u003c\/em\u003e\u003c\/span\u003e\u003cem\u003e\u003cspan class=\"a-text-italic\"\u003eThe Editor\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e tells the riveting behind-the-scenes narrative of how stories are made, finally bringing to light the audacious life of one of our most influential tastemakers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eDetails\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003ePaperback \/ 336 pages\u003cbr\u003ePublished 22 April 2025\u003c\/p\u003e","brand":"SARA FRANKLIN","offers":[{"title":"Softcover","offer_id":45859443998961,"sku":"","price":26.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/THEEDITORSARAFRANKLINCOVER.jpg?v=1705940990"},{"product_id":"more-please-coming-july-9th","title":"More, Please: On Food, Fat, Bingeing, Longing, and the Lust for \"Enough\"","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan class=\"a-text-bold\"\u003eAn unflinching and deeply reported look at the realities of binge-eating disorder from a rising culture commentator and writer for \u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003e\u003cem\u003eVogue\u003c\/em\u003e.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMillions of us use restrictive diets, intermittent fasting, IV therapies, and Ozempic abuse to shrink until we are sample-size acceptable. 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The high—and sometimes riotous low—points of his life with food, from Austrian cafes to the late, lamented Ritz of New York, are narrated with delight and zest as he celebrates beer and sausages, pressed duck and caviar, and the chefs who cooked for him. He remembers with decidedly mixed emotions the ways of the busboy and the waiter and the qualities that make up the perfect maitre d’. He muses over great menus and great eaters—and soon makes the reader very hungry.\u003cbr\u003e\u003cbr\u003eHere, truly, is a feast of reading on the art of dining well.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003ePaperback \/ 446 pages\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003ePublished 8 September 2015\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"LUDWIG BEMELMANS","offers":[{"title":"Default Title","offer_id":45004959187185,"sku":"","price":38.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/BEMELMANS_LABONNETABLELUDWIGBEMELMAN_1.jpg?v=1717094916"},{"product_id":"a-thousand-feasts-small-moments-of-joy-a-memoir-of-sorts-coming-oct-1st","title":"A Thousand Feasts: Small Moments of Joy … A Memoir of Sorts","description":"\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eFrom award-winning writer Nigel Slater, comes a new and exquisitely written collection of notes, memoir, stories and small moments of joy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor years, Nigel Slater has kept notebooks of curiosities and wonderings, penned while at his kitchen table, soaked in a fisherman’s hut in Reykjavik, sitting calmly in a moss garden in Japan or sheltering from a blizzard in a Vienna Konditorei.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThese are the small moments, events and happenings that gave pleasure before disappearing. 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Queer food, as Birdsall brilliantly reveals, is quiche and Champagne\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eeleganza\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eat Sunday brunch and joyous lesbian potlucks in the bunker world of Cold War homophobic purges. It’s paper chicken for the gender-rebel divas of Chinese opera in San Francisco, Richard Olney’s ecstatic salade composée, and Rainbow Ice-Box Cake from Ernest Matthew Mickler’s\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eWhite Trash Cooking\u003c\/i\u003e. 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Led by Peter Kuitenbrouwer, a forester with a deep appreciation for the land, this beautifully illustrated narrative uncovers the rich Indigenous heritage of maple syrup, explores its cultural significance and reveals the complex industry that sustains it today, where vast warehouses store a product so valuable it became the target of the Great Maple Syrup Heist, one of Canada’s most infamous thefts.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eBlending history, culture and science in a story that stretches from eastern Canada and into the northeastern US, \u003c\/span\u003e\u003ci\u003eMaple Syrup\u003c\/i\u003e\u003cspan\u003e stands as a testament to the resilience, communal joy and economic intricacies that define maple syrup, and is the perfect read for anyone who loves Canada, its heritage and the irresistible taste of spring.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eDetails\u003c\/b\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003eHardcover \/ 288 pages\u003cbr\u003ePublished 21 October 2025\u003c\/span\u003e\u003c\/p\u003e","brand":"PETER KUITENBROUWER","offers":[{"title":"Default Title","offer_id":47113616523505,"sku":null,"price":36.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/MapleSyrup-Kuitenbrouwer01.png?v=1762879549"},{"product_id":"on-eating","title":"On Eating","description":"\u003cp class=\"p1\"\u003e\u003ci\u003eAs a girl, I ate like a king.\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eSo begins the beloved author \u0026amp; journalist Alicia Kennedy’s captivating new book.\u003c\/span\u003e\u003ci\u003e\u003cspan\u003e \u003c\/span\u003eOn Eating\u003c\/i\u003e\u003cspan\u003e traces Kennedy’s path from eater to cook, but it is more than a memoir. 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I was staying at my childhood home for a weekend, and coming across this blurb was in the latter half of the evening. The premise of this book, one without any clear recipes but a great deal about the sensory aspects, the intellectual exercises one goes through when cooking with intention, massively appealed to me. That same night – book ordered – I found my way to Thom’s blog, which had short pieces ranging from travelogue-style journal entries to recipes to restaurant reactions to contemplative pondering to…I just kept scrolling backward; he’d been writing it for some time. The grandfather clock downstairs struck midnight, and I kept reading.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e2. \u003cspan\u003eThis book begins with the collection of place-letters appearing as they did during the era in which they were written, then drifts back in time to a selection of once-blog writing, selected and edited by me, then annotated by Thom in 2025. A writer’s journey in nine years of notes, with gaps nearly every page to pop a bookmark in and savour the echo. Just as Thom loves to preserve under salt or brine, these pieces now rest in this binding, developing. As you read, or begin to taste, really tune in – and then look around you. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThom Eagle is the author of three previous books on food: \u003c\/span\u003e\u003cem\u003e\u003cspan\u003eFirst, catch: study of a spring meal\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e, \u003c\/span\u003e\u003cem\u003e\u003cspan\u003eSummer’s Lease: how to cook without heat\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e, and \u003c\/span\u003e\u003cem\u003e\u003cspan\u003eThe Philosophy of Pickles. \u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003eHe can be found cooking at Bottega Caruso \u003c\/span\u003e\u003cspan\u003ein Margate, England and doing pop ups, teaching workshops, and making nocino.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eDetails\u003c\/b\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cspan\u003ePaperback \/ 153 pages\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePublished March 2025\u003c\/span\u003e\u003c\/p\u003e","brand":"THOM EAGLE","offers":[{"title":"Default Title","offer_id":48451571220721,"sku":null,"price":36.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/Psychogastronomy-Eagle.png?v=1785281943"},{"product_id":"homegrain-a-fundraiser-for-the-wsu-breadlab","title":"Homegrain: A Fundraiser for the WSU Breadlab","description":"\u003cp\u003e‘Homegrain’ is a book celebrating the grain scene of Washington State – from seed scientists to growers to millers to bakers and those who grow and mill or mill and bake or bake and make pottery and other delightful combinations. It was put together by a frequent Two Plum Press reader, Alexandra Garcia, to benefit the Washington State University Breadlab.\u003c\/p\u003e\n\u003cp\u003eThe Breadlab is a unique and exciting organization – not what you’d expect any large American University to just \u003cem\u003ehave\u003c\/em\u003e. They are innovating, they are reviving, they are helping the local grain economy with every single class, event, and project they embark on. I distinctly remember when visiting a magical bakery in Copenhagen, Denmark and speaking to a French baker there, he knew about the WSU Breadlab – that was his point of reference for the entire region of the Pacific Northwest. In April of 2025 the funding was cut (paused? Whatever this current hellscape of sea change for the good things in this world is calling the tumult) for a good portion of the Breadlab’s work, and Alex immediately sprang into action – morphing this book she’d already been hoping to make into something with a new, more urgent, vividly clear purpose.\u003c\/p\u003e\n\u003cp\u003eThe book contains a collection of interviews with bakers, growers, millers, and organizers about the work that they do, punctuated by information about grain varieties and in the case of bakeries, their weekly menus. I see this as being an incredibly handy tool for those in or visiting Washington – a deep dive into the ethos behind these operations and some practical, trip-influencing information to boot. There are also essays (a highlight on rye from a rye scholar and the editor’s visits to some of these operations), some beautiful paintings, some handy recipes, and a couple poems to punctuate the experience at the end.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eDetails\u003c\/b\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cspan\u003ePaperback \/ 115 pages\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePublished 1 August 2025\u003c\/span\u003e\u003c\/p\u003e","brand":"ALEXANDRA GARCIA","offers":[{"title":"Default Title","offer_id":48453891981553,"sku":null,"price":36.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/Homegrain-Garcia_9.png?v=1785354365"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/collections\/AF.jpg?v=1726427759","url":"https:\/\/goodegg.ca\/collections\/about-food\/about-food.oembed?page=3","provider":"Good Egg","version":"1.0","type":"link"}