Andrea Crawford got her start growing greens in the early 80’s for Chez Panisse. Today she operates Kenter Canyon Farms, selling mostly wholesale greens, including 20,000 pounds of oregano per year to Chipotle. She recently launched a bread line using wheat from her farm. The bread is baked, milled, and harvested using three varieties of wheat. The grain is stone milled and sifted to remove some of the bran.
- What hooked you on cooking?
- The flavor of my own garden produce
- The coolest example of science in your food?
- Turning vegetable scraps and yard waste into compost
- The food you find most fascinating?
- Wheat
- What scientific concept–food related or otherwise–do you find most fascinating?
- Seasons of the year and the effect of day length on plant growth
- Your best example of a food that is better because of science?
- Produce yields in general and 15 foot millet that feeds people, livestock and provides Bio-matter to regenerate the soil
- How do you think science will impact your world of food in the next 5 years?
- Developing more drought tolerant food plants, actively collecting and saving seeds and plant material from open pollinated varieties, commitment to sustaining genetic diversity.
- One kitchen tool you could not live without?
- Sharp knife
- Five things most likely to be found in your fridge?
- Butter, farm eggs, salad, herbs, vegetables
- Your all-time favorite ingredient?
- Olive oil
- Favorite cookbook?
- So many good cookbooks but One Good Dish by David Tanis is wonderful
- Your standard breakfast?
- Home roasted black coffee, Roan Mills whole milled, whole grain bread, toasted with homemade jam and butter and a poached fresh farm egg.
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