Friday, September 11, 2015

GRIST & TOLL: AN URBAN FLOUR MILL



This week's arts and culture piece begins like this:

Nan Kohler is the founder-proprietor of L.A.’s sole artisanal stone mill. Grist & Toll is located in a small industrial complex at the south end of Pasadena’s Arroyo Parkway.

Nan grew up in Missouri. She’s been an avid home baker her whole life. She was in the wine industry for six years. She’s used to thinking about agriculture and terroir and growing seasons.

“We know our peaches, we know our heirloom tomatoes, but we’re still missing that connection with wheat. We need to develop a palate for wheat, the way we have for coffee and wine. Different types of wheat have different flavors, baking characteristics and aromas. And nobody’s been talking about it for a long, long, time.”

Almost every city grew up around a mill. The first commercial building in L.A. was Capitol Milling. The oldest building in all of Southern California is El Molino Viejo. “Farming, wheat, baking and bread were part of daily life. The mill was a natural epicenter for newsgathering, information-sharing and fellowship.”


READ THE WHOLE PIECE HERE. 

3 comments:

  1. Heather, I LOVED this piece! You can read my other comments there at the Angelus. Well done! Hope you will post what you baked from her amazing flour. You continue to inspire, entertain, and educate with everything you write. And congratulations on your new book as well!! XXOO

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    Replies
    1. Mary Beth, bless you! Isn't Nan amazing? She was so smart, so on it, so passionate. She is really pilgrimaging into uncharted territory, with few, if any mentor/guides so I truly wish her all the best. I made a batch of Tuscan Pine-Nut Rosemary Bars (shortbread cookies, essentially) with her Sonoran flour and they were delicious.

      Thanks so much for the comments and it is ALWAYS good to hear from you. Bless your own solid mid-western heart and all the best to you and your family...

      Delete
    2. Mary Beth, bless you! Isn't Nan amazing? She was so smart, so on it, so passionate. She is really pilgrimaging into uncharted territory, with few, if any mentor/guides so I truly wish her all the best. I made a batch of Tuscan Pine-Nut Rosemary Bars (shortbread cookies, essentially) with her Sonoran flour and they were delicious.

      Thanks so much for the comments and it is ALWAYS good to hear from you. Bless your own solid mid-western heart and all the best to you and your family...

      Delete

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