Posts Tagged ‘local ingredients’

Video: A Few Minutes with Chef Hans

We sat down with Momofuku Noodle Bar’s Executive Sous Chef, Hans Vogels, recently. We asked him what ingredient was most important to his kitchen and what he’s cooking with in anticipation of colder weather.


Stonemill Bakehouse Goes Local


Toronto based Stonemill Bakehouse has recently begun an initiative unique among major North American bakeries. Based on a European model in which farmers are contracted with local bakeries to grow grain for them, Stonemill recently purchased a modest 100 acre farm in Prince Edward County (PEC) to grow local grains for its bread. A small test crop was harvested last fall and in the fall of 2013, Stonemill Bakehouse president Gottfried Boehringer expects to harvest 100 tons of rye.



Boehringer got the idea to source locally when he visited PEC and noticed a field of sunflowers being grown for birdseed and decoration. At this time, Stonemill had been sourcing its sunflower seeds from the prairies, the U.S and abroad. Continue »