I know I kept you waiting — the News, at last

Friends, my fast-paced life around ancient grains just got a little faster. You have been patiently waiting. Here are the news—please pinch me: I will join some of my biggest heroes in food in a fascinating documentary, to be released in early 2014. It is titled Rise of the Grains, and will look at the revival of ancient grains in this country, the growing interest in cultivating and freshly milling them, traditional “slow” bread baking methods, and the many creative ways we can bring ancient grains back to our tables.

Rise of the Grains Documentary

I have been approached by the filmmaker JD McLelland who is interviewing an amazing line-up of people across the US, including — pinch me again — superstar chef Dan Barber, best-selling author Michael Pollan, Chad Robertson of Tartine Bakery fame, artisanal grain guru Glenn Roberts of Ansons Mills, and Chris Bianco of acclaimed pizzeria Bianco in Phoenix, Arizona, among others. You can find more here: http://riseofthegrains.com. I’m thrilled beyond words to be part of it, and the Boston segment will be filmed on September 25th and 26th.

I have also suggested that some of Boston’s best and most innovate chefs be included who have embraced ancient grains with a passion: Jason Bond of renowned Bondir restaurant and Matthew Gaudet of West Bridge, recently named by Food & Wine magazine one of the best new chefs of 2013, have already agreed to be part of it. I get goose bumps just thinking about it. I love the work these chefs are doing with my favorite food group, and you will see some of their mouth-watering creations in the documentary as well.

Thanks to all the comforting starches, and a husband who hardly ever loses his cool, I somehow manage to stay grounded. And I get all the help I need from my supportive, attentive, and always helpful agent Jenni Ferrari-Adler who not only knows a lot about book publishing but also about creative ways to relax. And my wonderful publisher Ten Speed Press who recently suggested – without me asking for it — moving the publication date for my next ancient grains book to Spring 2015. This, friends, gives me six more months (!) to write and develop recipes for it, and needless to say, I do need the extra time. So far my husband and all our frequent dinner guests gobbled up every bite of the new book which is growing fast, and which makes me happy.

Most important a big thank you to my readers, my friends on Facebook, Twitter, and Instagram who cheer me on and send me moving letters about how they enjoy discovering new grains on their plates. This keeps me going every day.  Thank you!

35 Responses to I know I kept you waiting — the News, at last

  1. Pingback: “Rise of the Grains” Documentary | Bondir

  2. El says:

    Thrilled for you. Well-deserved. Congratulations!

  3. I just bought your book today Maria! I can’t wait to start cooking from it! Cheers!

  4. I’ve learned so much from you, Maria (and happily devour more of your wisdom every day). I’m so happy that more people (and zebras) will be able to join you in the delicious exploration of ancient grains!!! Love, LMB

  5. ZeBot Zebra says:

    I’m so happy for you (and proud to know you) that my stripes are bursting right off!

    Congratulations, Maria!

  6. Monica Bhide says:

    Congrats!!! Such great news!

  7. So exciting!! Can’t wait to hear more and see the film!

    • Maria says:

      Thank you, Ammini. You know that I’m a huge fan of traditional Indian grains, and hopefully we will see more of them on our plates as well some day. They are certainly in the news in India which is wonderful!

  8. So happy for you! Enjoy every minute… and hope to see you when you come up for air. 🙂

    • Maria says:

      Thank you, Janice — and I’m still laughing reading the second half of your sentence. I’m dreaming of quadrupling myself. Cheers and have a great weekend!

  9. Simon says:

    Congratulations Maria! I’m thrilled beyond belief for you. You’re knowledge, enthusiasm and passion are contagious. Keep spreading the word.

    • Maria says:

      Simon, thank you, dear friend! One of my best memories of this amazing journey is how we met, first on Facebook and then you showed up at the famed Savenor’s Market one night… and now look what happened 🙂

  10. Laura Raposa says:

    Our Maria Speck is goin’ Hollywood! Congrats! (Do I smell an Oscar?)

  11. Kate says:

    Congratulations, Maria!

  12. Ann says:

    Yay, Maria!!! I am so happy for you — and for us! I can’t wait to watch this documentary and cook from your new book!

    • Maria says:

      Thank you dear wonderful, Ann! I’m honored by your kind words — I look forward to taking your new beautiful book with me to a beach next summer, and reading it quietly with the attention it deserves. All best wishes to you!

  13. I’m so thrilled for you Maria – you well deserve the limelight! Congratulations!

  14. Herzlichen Glückwunsch – ich hoffe, ich kann die Sendung sehen.

    • Maria says:

      Danke, Danke, liebe Karin. Ich hoffe auch — vielleicht ja auch im Internet eines Tages…Liebe Grüße! Ich freue mich schon aufs Backen im Herbst und Winter.

  15. Jeanne says:

    Hooray, hooray! Congratulations! I can’t wait for the book and the film! Well done, my friend!

    • Maria says:

      Dear Jeanne, thank you so much for your kind words. I’m very lucky, and I feel immensely grateful to be surrounded by such a group of gifted colleagues. Hope to meet some day.

  16. Wonderful news Maria! How exciting and well-deserved. Let us know if we can be supportive to you in any way on social media, at Tasting Jerusalem, or just sending positive energy in your direction. Can’t wait to hear more updates and be inspired by all the talent in the movie. Brava Maria!

    • Maria says:

      Dear Beth, thank you so much for your kind words. You have been supportive early on, and I am lucky to have so many wonderful friends like you who have been spreading the word. Lucky me! All best to you, and thanks again.

Leave a Reply to Jeanne Cancel reply

Your email address will not be published. Required fields are marked *

Facebook Twitter