…but then why draw out the agony? Suffice to say that the reason corn prices are so high is because of a bill passed last year by Congress mandating that the government purchase seven and a half billion gallons of ethanol by, I think, 2009. That’s a lot, but then there’s new legislation that’s up […]
READ ON…which has nothing to do with baking and pastry or even food. I just thought you needed a picker-upper. Remember Y2K? The doomsday computer bug that never did much of anything? Well it turns out seven years later that in addition to causing the breakdown of a dog licensing computer in Colorado, it also diddled […]
READ ONIt’s little 6-month-old Joan Pastry’s first day in day care today. We just got back from dropping her off. The wife was weepy. I was a rock.
READ ONMy good friend Sally C. (from Iowa no less) wrote in to comment that GMO seed is quite a bit more expensive than conventional seed. That’s very true. About $170 for a bag of Triple Stack seed and $175 per bag of Roundup-ready corn compared to $80 per bag of plain ol’ old fashioned seed […]
READ ONOne of the things I love, when urban intellectuals start thumping the table on the subject of agriculture, is the implication that farmers are a bunch of gun-toting rubes who neither value nor know anything much about the land. That may have been true to a small extent once upon a time, when immigrants and […]
READ ONToday they got a big feature in the Associated Press. I think it’s a good and fairly even-handed story. Of course I’m on the wrong side of the issue to their way of seeing things, but I’m not so hostile to the cause that I can’t help them celebrate such a major achievement. Way to […]
READ ONWell it’s been a relaxing ten days, minor disciplinary episodes aside, but that’s just living with a three-year-old. Now it’s back to work! There’s another Pastry headed to day care in a week and I need to get earning. I also need to get baking. But before I do, I feel the need to address […]
READ ONWell, I’m off. I’ll be back in ten days, hopefully less tired than when I left…but you know how vacations with little children can be. Until my return, keep practicing those spatula techniques: on icing, off icing. On icing, off icing. See you soon!
READ ONThe wife has tasked me with another Chicago-style pizza project to help get her through our Kentucky exile. This time it’s a pan-style crust. Deep dish, but not a corn meal-based crust like before. This style is thicker, breadier, and heartier than an Uno or Gino’s East crust. Yet it’s not actually bread, something that […]
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