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Talk on Locally Milled Grains with Greg Wade of Publican Quality Breads
Wheat is a commodity that’s similar in some respects to grapes. It has a sense of place yet over this past century, it’s been commoditized and stripped of it’s distinctions. Listen to the educated and eloquent Chef Greg Wade of Publican Quality Breads, part of the One Off Hospitality Group, discuss the local grain economy that’s emerging here in the midwest.
Like the negotiant system in wine, Wade works directly with the Spence Farm in Livingston County, Illinois. Owners Marty and his son Will grow grains specifically to Wade needs and Wade contracts to purchase a large proportion of their freshly milled grains weekly. Talk about fresh… Wade even takes an interest in the growing practices and visits the farm occasionally to see the growing crops.
The Chicago Artisan Grain Collaborative is now emerging as well…and a few other grain mills and local bakeries using fresh ground grains (which Wade referenced)include:
Lonesome Stone Mill, Lone Rock, Wisconsin
Baker Miller
Pleasant House Bakery and Pub which recently relocated to Pilsen from Bridgeport.
“The theory of the large farm on paper was okay but I think it’s time for us to realize that it did not pan out the way it was originally planned and we really need to take some steps to correct it,” Wade says.
Wade also suggests a good read for those interested in learning more: Chelsea Green’s Restoring Heritage Grains, a book covering the culture, biodiversity, resilience and cuisine of Ancient wheats.
Remember to tune in regularly for great interviews with Sommeliers, Wine Makers, Wine Directors and Top Chefs. Also, virtually taste wines with top wine experts then go taste them yourselves. SommTalks is your weekly podcast for the inside scoop on the restaurant and wine scene. Please SUBSCRIBE here, on iTunes , on TuneIn Radio or on Stitcher. Send us your thoughts, ideas, and names of peeps you’d like us to interview.
You can check out the past few episodes but if you SUBSCRIBE , you’ll receive each new episode right to your device, whichever one you listen to your podcasts on. Share episodes across social media channels, as well, to let others discover our wine conversations. A few of the most recent include:
Spain’s Rueda and Ribera del Duero Ambassador Charles Ford of The Bristol
Elena Pozzolini of Tenuta Sette Cieli at Tenzing Wine & Spirits Tasting
Quentin Paillard of Pierre Paillard in Bouzy Champagne on Family, Grower Champagne
Matthew Bills of David Burke’s Primehouse on Wine with Aged Beef
Ma
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Wheat is a commodity that’s similar in some respects to grapes. It has a sense of place yet over this past century, it’s been commoditized and stripped of it’s distinctions. Listen to the educated and eloquent Chef Greg Wade of Publican Quality Breads, part of the One Off Hospitality Group, discuss the local grain economy that’s emerging here in the midwest.
Like the negotiant system in wine, Wade works directly with the Spence Farm in Livingston County, Illinois. Owners Marty and his son Will grow grains specifically to Wade needs and Wade contracts to purchase a large proportion of their freshly milled grains weekly. Talk about fresh… Wade even takes an interest in the growing practices and visits the farm occasionally to see the growing crops.
The Chicago Artisan Grain Collaborative is now emerging as well…and a few other grain mills and local bakeries using fresh ground grains (which Wade referenced)include:
Lonesome Stone Mill, Lone Rock, Wisconsin
Baker Miller
Pleasant House Bakery and Pub which recently relocated to Pilsen from Bridgeport.
“The theory of the large farm on paper was okay but I think it’s time for us to realize that it did not pan out the way it was originally planned and we really need to take some steps to correct it,” Wade says.
Wade also suggests a good read for those interested in learning more: Chelsea Green’s Restoring Heritage Grains, a book covering the culture, biodiversity, resilience and cuisine of Ancient wheats.
Remember to tune in regularly for great interviews with Sommeliers, Wine Makers, Wine Directors and Top Chefs. Also, virtually taste wines with top wine experts then go taste them yourselves. SommTalks is your weekly podcast for the inside scoop on the restaurant and wine scene. Please SUBSCRIBE here, on iTunes , on TuneIn Radio or on Stitcher. Send us your thoughts, ideas, and names of peeps you’d like us to interview.
You can check out the past few episodes but if you SUBSCRIBE , you’ll receive each new episode right to your device, whichever one you listen to your podcasts on. Share episodes across social media channels, as well, to let others discover our wine conversations. A few of the most recent include:
Spain’s Rueda and Ribera del Duero Ambassador Charles Ford of The Bristol
Elena Pozzolini of Tenuta Sette Cieli at Tenzing Wine & Spirits Tasting
Quentin Paillard of Pierre Paillard in Bouzy Champagne on Family, Grower Champagne
Matthew Bills of David Burke’s Primehouse on Wine with Aged Beef
Ma