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What's New in Spring 2009
Blogging with Andrea
Andrea is now a regular contributor to blogging websites,
where she writes about healthy eating, cooking, and other food related
issues. Below are some of her most recent posts:
Andrea will feature cooking/baking with spelt on Channel 10 (FPA). This is her third show and will be aired on the following dates:
FPA has been on the air for more than 20 years with an award winning cooking and baking show hosted by Lindsay Gustin. The focus of Andrea's show will be Bread Baking with Spelt. She'll be demonstrating a no-knead bread made from freshly ground spelt. Why use Spelt instead of Wheat? Spelt is a highly nutritious grain and better tolerated by the body than any other grain. Thanks to its high water solubility, the grain's vital substances can be absorbed quickly by the body. Spelt contains more protein, complex carbohydrates, iron, potassium and B Vitamins than regular wheat and has excellent baking qualities, which makes one wonder, why bake with anything else but Spelt? Spelt Ordering If you are interested in spelt – whole grains or freshly ground – let me know. I'm putting together a new order for Joel Steigman, an organically certified spelt farmer from Pennsylvania. Joel grows and grinds his own spelt. He cultivates Oberkulmer, a true spelt variety with no wheat bred into it. I'm planning to make another trip in late May. The flour will be freshly ground and should be stored in the freezer to protect its freshness. You can use it straight out of the freezer. Whole flour and pastry flour come in 2lb bags, whole grain in 2,5,10 and 50lb bags. Prices:
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