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GIRL WITH A GRIST: Owner Jennifer ...
GIRL WITH A GRIST: Owner Jennifer Lapidus and head miller Stuart Wedhoft at Carolina Ground Mill. Photo by John Dickson
GIRL WITH A GRIST: Owner Jennifer Lapidus and head miller Stuart Wedhoft at Carolina Ground Mill.
Jennifer Lapidus, owner of Carolina Ground Flour Mill, was on a mission to find locally grown, soft white wheat seed to stone-grind at her mill.
called Paul Murphy, professor of crop science at N.C. State University in Raleigh, she
found what she
was looking for.
Murphy had in fact developed a soft white wheat seed, but he
that there was no market for it.
"I told him we are the market," says Lapidus
According to Lapidus
, the majority of grain grown in North Carolina is soft red wheat, which is what makes the local soft white wheat seed so special.
Not to mention, it tastes better in certain applications.
"Lots of bakers prefer to make their pastry flour from white wheat because it is lighter with less bran and therefore has less bitter tannins," explains Bauer, who says he
is excited to experiment with flour derived from this new seed variety at both his
restaurant and bakery.
describes Carolina Ground as a "mission-driven for-profit.
Part of that mission is closing the gap
between farmer and baker.
According to Lapidus
, the plan is for Looking Back Farms
in Tyner, N.C., to plant 14 acres of the seed in June.
This certified seed will be available for the 2015 planting season, making expanded seed varieties that grow well in the Southeast and work well in a food-grade application - such as bread, beer and spirits - a reality.
The relationship between Carolina Ground and All Souls Pizza was first formed in 2013, when Bauer's bakery and mill, Farm & Sparrow, lost 97 percent of its wheat supply due to rains.
Bauer turned to Lapidus
, who was able to connect him with local growers whose wheat had survived.
Come with me to learn more ...
Come with me to learn more about this very controversial topic as I dish on wheat with Jennifer Lapidus, owner and operator of Carolina Ground in Asheville, NC.
Baker, Lionel Vatinet, Miller, Jennifer Lapidus, and farmer, Billy Carter
Jennifer Lapidus, Organic ...
Jennifer Lapidus, Organic Grains Program Coordinator
Many of you know Jen
already from her
outstanding work to establish a local small scale mill for Carolina-grown organic wheat, which is now officially operating as Carolina Ground.
Previous to her work with CFSA, for 14 years Jennifer owned and operated Natural Bridge Bakery one of the first wood-fired brick oven bakeries producing naturally-leavened breads in the Southeast.
Jennifer holds a Masters in Creative Nonfiction from Goucher, is mother to a pretty incredible teenage daughter, and enjoys spending her free time on long walks with her dog bobo (who is little but thinks he is big.)
> Contact Jennifer about the North Carolina Organic Bread Flour project, Carolina Ground, or if you are interested in purchasing wheat, rye or other grains from the mill.
Carolina Farm Stewardship Association
Jennifer Lapidus, CFSA's Organic Grain Project, moderator
Register by thsi Friday, June 3rd ...
Register by thsi Friday, June 3rd by emailing Jennifer Lapidus, CFSA's Organic Grains Project Coordinator.
by Jennifer Lapidus, CFSA's Organic Grains Program Coordinator
To register please contact Jennifer Lapidus