My guest this week is Emma Zimmerman, author of The Miller’s Daughter – unusual Flours & Heritage Grains 

The Miller’s Daughter is a cookbook at the forefront of America’s heritage grain movement with 80 glorious recipes and beautiful, candid stories that celebrate community, agriculture, sustainability, and the place of grains at every table.

Emma Zimmerman with her father, Jeff, is a rebel and a dreamer on the outskirts of rural Phoenix. In a country overrun by corporate, homogenized grain farming, the daughter-father team are champions of rare and near-extinct varieties of ancient grains. The rejuvenation of their business, Arizona’s Hayden Flour Mills, is an unlikely tale of an underdog rising from the Wild West.

In The Miller’s Daughter, Emma shares her stories of entrepreneurship and personal growth alongside stunning documentary photography. Her insights show readers how grains can and should be used to elevate our meals every day. Organized by grain (from farro to white sonora to red fife to corn, barley, durum, and rye), Emma’s collection of recipes covers breakfast, sweet, savory and mains within each chapter. Think recipes for chickpea cookies, pink polenta with crispy pancetta, sprouted barley salad, farro crust tart, white sonora berry salad – and much more. This is the true and captivating story of a mill restarted, of near-extinct grains rescued, and a whole host of nourishing dishes created and enjoyed along the way.  Follow Hayden Flour Mill on Facebook Instagram & Twitter

Emma Zimmerman co-founded Hayden Flour Mills in Arizona, USA with her father Jeff Zimmerman in 2011. The family business is devoted to making the freshest and tastiest flours from some of the world’s oldest varieties of wheat. Today, Hayden Flour Mills grows multiple different heritage and ancient grains. The grains are milled into heritage baking mixes, stoneground polenta, pasta flour, pizza flour and artisan bread flour. Hayden Flour Mills’ products have a loyal following and are available in 500+ retail stores including Whole Foods Markets and Eataly. Their flours have also been featured in Martha Stewart Living, Eating Well, Saveur, Bon Appetit, and Marie Claire.

Emma was also named by Marie Claire as one of “Six Women Who Make Going Big in the Food World Look Like a Piece of Cake”.

Good Life Guy’s Wine of the Week:
2018 Louis Martini Napa Valley Cabernet Sauvignon
Notes of of black cherry, blackberry and plum are complemented by hits of toasted oak, dried currant and baking spice. Fine-grained tannins and ample brightness on the palate give way to a polished mouthfeel and exceptionally long finish. Blend: 87% Cabernet Sauvignon, 6% Petite Sirah, 2% Petit Verdot, 2% Cabernet Franc, 2% Malbec, 1% Merlot. ABV15%

Critical Acclaim

JS93 – James Suckling
A slightly high-toned red with walnut, berry, chocolate and spice on the nose and palate. Medium-to full-bodied with chewy tannins and a rich finish. A little firmer and tighter than in the past, which equates to a more serious red. A touch of petit sirah in this. Drink or hold.
WS91 – Wine Spectator
Solid and direct, with a core of plum sauce and cassis wrapped in warm vanilla-accented toast. Picks up tobacco and licorice root hints through the grippy finish.
WE90 – Wine Enthusiast
This wine delivers flavors of jammy blackberry, cherry, dark chocolate and graham cracker that make for a decadent, approachable experience. Drinkable now, it will please an array of palates. Editors’ Choice.

 

Pickup a bottle at Jacob Liquor Exchange on North Rock Road
or your local wine merchant, and taste with me Saturday!

 

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