In August 2012 VB was invited to speak at the Greenbelt Festival on the topic of where faith, art, and justice collide. After some thought it became clear that they collide more often than not where craft and industry meet. It takes enormous faith be a craftsperson – faith in oneself in the face of
So….who is Peter Voshal really: “I started to bake Sourdough breads for fun and hobby. I received a ‘Andrew Whitley’ starter from a friend in Scotland in August 2010 and after my return home I started to experiment. Being a lab-based scientist I am not afraid to trial and error so my bakers’ path was
Dear Mr Rayner I read your articles with interest and pleasure and am delighted that you have such a profound influence on the eating habits and dining cultures of fellow readers around the world. I was disappointed, however to read your article in Observer Food Monthly on 17 June 2012. Whilst I am sorry to
I was interested to read an interview with Michael Hanson from The Brook Bakery School in the most recent edition of True Loaf, Issue 11 (April-June 2012) pp 13, the newsletter of the Real Bread Campaign. In the interview he states: “Though it is pleasing to see so many people wanting to help others to
What is flour? Flour is ground up grain, right? You may be shocked to learn that this is not necessarily fully so. On a recent trip to Canada I took the time to read the ingredients on the back of a flour bag. It is a national brand, an institution, in fact, called Robin Hood.
Lunch at The Clink is better than you will ever expect.
Baking with St John’s Mission Bakery – home of excellent and virtuous bread in Toronto