The Well-Seasoned Librarian: Mixing Cookbooks and Conversation

Abbey Thiel is a food scientist, food blogger, and YouTuber. She is currently a researcher and lecturer at Wageningen University in The Netherlands. Originally from Wisconsin, Abbey, received her PhD from the University of Wisconsin-Madison where she studied the microstructure of ice cream and whipped cream. In her free time, Abbey is busy FaceTiming her nieces and nephews back in the states.

YouTube Channel

https://www.youtube.com/channel/UCsb26ITnYA28h6FebnuzcWA

Website

https://abbeythefoodscientist.com/

Paul Lebeau Bio

Paul is a shareholder and Managing Director of the German company Wolfgang Mock, GmbH, located in

the Frankfurt area. His mission in the grains and bread world began about six years ago, when he joined

Wolfgang Mock’s decades-old campaign to get consumers milling their own grain. His accomplishments

include the establishment of the Mockmill brand in baking circles around the globe and his educational

promotion of whole-food baking through participation at baking events and his lively presence in the

social media.

In his first week on the job back in 2015, Paul discovered and was captivated by the USA “grain

movement”. To see how small-scale stone milling could help drive that movement, he set out to meet its

movers and shakers.

Since January 2016, Paul has repeatedly crisscrossed the USA, seeking out leaders in the fields of

breeding and growing remarkable grains, milling revivalists, artisan bakers and chefs, sustainable food

and agriculture champions, and lots and lots of enthusiastic home bakers and millers. His broad network

of “grainy” friends and supporters includes many of the nation’s most respected thought leaders and

practitioners.

The goal of Paul’s mission is to “make small scale milling ubiquitous” in American homes, bakeries,

restaurants, and boutique brand food products kitchens. To do that, the “gospel” of fresh milling, how it

helps us ALL to “Make the Most out of Grains”, must be brought to agendas of all those involved in and

supportive of the grain movement. Paul believes that “Home Milling is, more than any other practice,

right at the intersection of interest in Healthier Lifestyes, Sustainable Food Systems, and Eating

Pleasure.” He passionately and unabashedly believes that anyone interested in at least one of those

fields should be a home miller.

Paul Lebeau was born in Decatur, IL and raised in Houston, TX. In 1982, he went to Europe to do his

MBA, settling thereafter in Germany for a 30+-year career in medical technologies. He is married and the

father of four sons; grandfather of five little Germans as well. He says his job has greatly enriched his

personal life: he has become a passionate bread baker and prides himself on the great friendships he has

built with many of the women and men leading the drive to discover better, more sustainable ways for

feeding humanity.

Paul Leabeau on Milling

https://mockmill.com/media/pdf/72/ca/1f/Foodtank-Interview-2017-Paul-Lebeau.pdf

MockMill US

https://mockmill.us/

I'm a writer and food expert who spent my formative years in New York eating, drinking, serving, bartending, cooking on a line, flipping giant wheels of cheese, and managing restaurants. I write about delicious things, teach food writing classes, and might just spend all day at a market shopping for fruits and veggies. My memoir, Feast: True Love in and Out of the Kitchen, debuted as Amazon's #1 bestselling memoir in 2018. My new book Plenty: A Memoir of Food & Family is coming out in fall 2021.

Hannah Howard Website

https://www.hannahhoward.nyc/

Next week we have on as guests Paul Lebeau (Mockmill Co) and Abbey Thiel (Abbey the Food Scientist!)

I think you will love hearing me talk to two people who are on the Science side of the Food Industry. 

Join me for both, Next week!

While most people sneak into the kitchen to get a snack, Helen spent her life sneaking into the kitchen to cook. At 10, she thought making bean soup was more exciting than practicing the piano. At 18, she was feeding her fellow college students in exchange for help with her programming assignments. After finishing her degree in Computer Science, she went to Provence, France to study art history and ended up studying the art of cooking and eating. Traveling through the Mediterranean made her fall in love with the sun drenched cuisine of the coast.

Upon return to the States, she spent most of her free time exploring the fish and farmer's markets of Boston and cooking every kind of fish and vegetable she could get her hands on. Bored with her job at a dysfunctional dot-com, and not having enough money for culinary school, Helen got an internship in Casablanca Restaurant, and spent her nights and weekends learning the ropes of professional cooking. What started out as a hobby turned into a teaching position at the Cambridge Center for Adult Education.

In 2005, Helen decided to open her own kitchen to anyone who wants to learn about food. That's how Helen's Kitchen was born. Since then, Helen has taught 1,000+ students helping many home cooks put delicious, nutritionally-dense meals on their tables. Helen's cooking philosophy centers on finding creative ways to prepare local ingredients. She teaches cooking classes in her house in Natick with a strong focus on culinary techniques and food science. Her classes are small to give all students a chance for hands-on practice.

Helen is a lifelong student, spending a lot of her free time interning in the best Boston restaurants and traveling around the world to study different cuisines. Her culinary adventures include France, Italy, Spain, Peru, and Japan.

Helen Rennie Website

https://helenrennie.com/kitchen/index.php

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Lisa Steele is a 5th generation chicken keeper living on a farm in Maine with her husband and mixed flock of chickens, ducks and geese. A Maine Master Gardener and the author of six top-selling books on raising backyard poultry, her new book is an egg cookbook published by HarperCollins.

The host of the TV show Welcome to my Farm which aired on NBC in Maine and won three 2021 Telly Awards and was nominated for a regional Emmy award, Lisa been featured on The View, the Hallmark Home and Family show, and HGTV's Martha Knows Best and in the Farmers Almanac, Wall Street Journal, Forbes and Country Living magazines. Her website Fresh Eggs Daily has been named one of the top garden blogs by Better Home & Gardens magazine.

Lisa Steele

Instagram: https://www.instagram.com/fresheggsdaily/

Facebook: https://www.facebook.com/FreshEggsDaily

Youtube: https://www.youtube.com/c/LisaatFreshEggsDaily

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Tune in Next week for Chef Week!

We will have Helen Rennie (Chef/Vlogger)the founder and Instructor of Helen's Kitchen Cooking School and Helen’s Kitchen Youtube Cooking Channel.

Also, we will have Hannah Howard: A chef and author of "Feast" and "Plenty", 

both guests were wonderful to talk to! Please check out both episodes!

Until then Keep Cooking!

Five Feline Farm is where Julia Miller and Donna Coonce (plus their precious cats) live and have committed to eating well, living well, and helping each other out along the way

To read more go to - 

https://fivefelinefarm.com/

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Next Week is Farm Week on the Well Seasoned Librarian Podcast! 

Tune in and hear me talk to

Friday: August 27 - Lisa Steele: Fresh Eggs Daily, Website/Vlog/Cookbook

Please join me to talk to both of my guests and they discuss thier work on the farm, thier books and thier pets!

I had a great time talking to my guests and I know you will love the Podcasts!

The modern homestead in Charleston is where Julia Miller and Donna Coonce (plus their precious cats) have committed to eating well, living well, and helping each other out along the way

Connect with Five Feline Farm for hand-made treats, soaps, and more!

Website: fivefelinefarm.com

Facebook: @FiveFelineFarm

Twitter: @FiveFelineFarm

Instagram: @5felinefarm

Lisa Steele is a 5th generation chicken keeper living on a farm in Maine with her husband and mixed flock of chickens, ducks and geese. A Maine Master Gardener and the author of six top-selling books on raising backyard poultry, her new book is an egg cookbook published by HarperCollins.

Author | Chicken Keeper | Master Gardener | Coop to Kitchen® Cook, Founder of Fresh Eggs Daily®A  nd visit my website for 600+ free articles on raising poultry, gardening and cooking eggs!

Instagram: https://www.instagram.com/fresheggsdaily/

Facebook: https://www.facebook.com/FreshEggsDaily

Youtube: https://www.youtube.com/c/LisaatFreshEggsDaily

Miguel Fliguer (1961) lives in Buenos Aires, Argentina. He's an IT consultant at a global corporation that shares initials with H.P.Lovecraft. Coincidence?

His self-published first book, Cooking With Lovecraft, received moderate praise from genre luminaries like S.T. Joshi and Wilum H. Pugmire.

His short stories are featured in Axxon (Argentina), Círculo de Lovecraft (Spain), Crypt of Cthulhu (USA), Vastarien (USA),

and the Ancestors & Descendants, Weird Tails, and Portraits of Terror anthologies (UK)

He also contributed a few recipes to the illustrated culinary grimoires Necronomnomnom and Lovecraft Cocktails (by Mike Slater)

He dwells as himself in the Book of Faces, and as @cookingwithHPL on Twitter

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