Marriage, Laurie Anderson and the Weddings of Pender Island

Laurie Anderson and Lou Reed

I’ve been thinking a lot about marriage recently. Marriages are good news stories, and there oughta be more of them!

My two adult children, both in great long-term relationships, have shown no interest in getting married. “What does marriage even mean?” they would say in my imagined conversations with them. “What could an obsolete idea of marriage possibly add to our relationship except force us through a meaningless ritual straight out of the old world?”… Continue reading

Here’s to the Homely Loaf!

Here’s to the homely loaves, the misshapen ones, the misfits and the troublemakers. The loaves with the blown-out sides, the ones that refuse to rise to the occasion, the ones that go their own way, no matter what you do, to make them pretty and light and colourful.

You can vilify them. You can apologize for them.… Continue reading

Why Eat Ancient and Heritage Grains?

I’m not fond of telling anyone what to do. But if you value the planet and agricultural diversity, you would do well to eat more ancient and heritage grain products.

Einkorn, Spelt, Khorasan/Kamut, Emmer, Millet … we’ve always promoted these grains at Happy Monk Baking Company, and there are many reasons for it.

#1 Reason: The flavour advantage

My number one reason is flavour!… Continue reading

Mildrith’s Body of Miracles

Mildrith’s weekly body of miracles

Mildrith, the wood-fired oven, welcomed her first load of bread when the morning was still dark. It’s dawn now, three batches later, and I’m opening the oven doors on what may be the last one of the day. Sunlight is beginning to wink at me through the fence.

There’s a bit of warm colour on the loaves closest to the doors, deeper brown on the loaves in the back.… Continue reading

Rye Bread: The Agony and the Ecstasy

Rye and Spelt Sourdough Loaf – A Happy Monk fave!

Last week’s Rye and Spelt Loaf scratched a need for me — the taste of rye, that unusual grain that bakes and tastes so differently than wheat. I’m rarely over-the-moon about my bread, as many customers are, but this loaf was beautiful!

The coarse rye flour in this loaf was highlighted by the milder tasting spelt flour, and I tasted that big earthy flavour I love so much about this under-appreciated grain.… Continue reading