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.
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!