This is where it all comes together
Mercifully short thoughts on work, life, and balance
This is the blog. Every web site needs one. Perhaps it’s just me, and I need one – so here it is.
Thoughts extroverted in writing, grouped into three categories. No recipes here, but there are other things. Information on milling, different kinds of flour, why you should soak seeds, and the benefits of eating sourdough bread.
This blog also contains observations about business and leadership, innovation, and the value of developing trust with colleagues. I have had a varied career and it’s all here.
Recent posts
Saurkraut? You may have been doing it wrong!
This is not a video about how to make the actual saurkraut, but about how to eat it, once you have made it (or bought it). If you think you hate it, don’t eat it raw. I know of what I speak! COOK THE KRAUT. Here’s how!
Baking in prison
For years, Virtuous Bread and the Bread Angels have been working with prisoners at The Clink restaurant in Highdown prison. It is some of the most fun work that we do: always a challenge, always having to roll with whatever the schedule is that day and how it changes during the day, always putting dough
How to avoid chemical additives when baking from scratch
Recently I have been reading a sobering book by Joanna Blythman called Swallow This. In it, she writes about how food is processed, and it makes for sobering reading. I set up Virtuous Bread to change the world by helping people make, buy, and learn about good bread and, over the past six years, I
Generous coffee from the Monmouth Coffee Company
Surprise! This is actually a post about corporate generosity which is not a simple topic. The existential question is whether you can be generous to everyone: suppliers, customers, staff, senior leadership, owners, the planet…the list is a long one and I think it’s impossible to be generous to all of those groups. The tradeoffs are
Down the rabbit hole of the digital native.
I wrote and delivered this speech to the students of my critical reasoning class at the Tec de Monterrey in December 2021. “Having lived a decade in Mexico, I have seen many changes. In my experience, when it comes to big, global trends, Mexico lags the rest of North America and Europe by a few
A two country bread tour and not a hole in sight
How do I get those big holes in my bread? That is a question we often get from students. In fact, we get it so quickly that there is a post dedicated to it. However, take a set back and ask yourself these questions: Bread with holes in it is simply one kind of bread,