The Kitchn tours Bob’s Red Mill! »
Bob’s Red Mill is the best: they process and/or make all kinds of delicious flours and mixes, and last year they transitioned to an entirely employee-owned company! I love these guys!
The Kitchn recently took a tour of the eponymous Red Mill, and interviewed the eponymous Bob (Moore); turns out, it’s amazing and he’s great. Listen: “For a beginning cook, I would recommend starting simple with whole wheat pastry flour. This product can be used in place of conventional white flour for cookies, muffins and quick breads. Its whole grain goodness will make baked goods only slightly denser than when using white flour, and they will be much healthier. If the baker wants a lighter touch, I recommend using half whole wheat flour and half white flour.”
It’s true! Whole wheat pastry flour is delicious and super-useful. Let’s all move to Portland, Ore. and work at the Red Mill!
Ooh fancy! Ecouterre’s got the story on Collina Strada for KAIGHT’s Cartella messenger bag made from recycled canvas and vegan leather, dyed with eco inks—it’s manufactured in New York City, and 10 percent of KAIGHT’s profits from the sale of this and the other two bags in the line will benefit Brooklyn’s BARC Animal Shelter.
Man, environmentally friendly leather alternatives, awesome prints, made in the U.S.A.—everything about these bags is right.*
*Or at least this one, the other two aren’t in shapes I super-love, but I don’t have money so my opinion is moot. This one is hot, anyway!