blog
It’s like a bread recipe - bring a wide variety of ingredients together and create something way better than the individual parts.
You’ll find riffs on community and connection, musings on baking and fermentation, reflections on travel experiences and much more.
Mitch Stamm has had a wide ranging and extremely interesting career as a cook, baker and teacher and is still going strong. In this fun, meandering conversation, we talk about growing up in Alabama, cooking in Colorado, learning at Zingerman’s in Michigan, teaching in Rhode Island and more.
Read MoreDavid was brought up with the idea that “money flows.” It comes in, it goes out. That’s the nature of life. While you have it, use it.
Read MoreIf selling means manipulating the conversation so you buy something you don’t want or need, then actually, I HATE selling.
But I’m learning that selling isn’t about manipulation. It’s not about closing or conversion or squeeze pages either.
Read MoreI am back from Montreal and my head is swimming. Not only did I have an awesome weekend in a beautiful city, eating my way through every boulangerie, brasserie, marche and cafe that I could find, I had the best day ever at A Taste For Grain, the annual grain gathering put on by a great group of bakers and grain heads.
Read MoreWhen I was at WheatStalk last year, I kept seeing this tall, slim baker with a great bushy beard. Even though we weren’t in a class together he kept popping up all over the conference.
Then, when I got home, my Instagram feed kept recommending a bakery in New York called L’Imprimerie, with a logo featuring that same bushy beard. Was this “Monsieur Gus” the same baker? Yup!
Read MoreWe all admire the Big Leaps. Quitting your job to sail around the world. Going 100% Vegan all at once. Getting off the couch and running a marathon.
But I'm a fan of the little leaps. Small steps. The next small stretch.
Read MoreJennifer Lapidus is a beautiful person.
I wanted to meet Jennifer in connection with her work as an organizer of the Asheville Bread Festival, without knowing all the other things she is involved with.
Let’s just say my own naivete might be my biggest asset. We had a rollicking good talk and I learned so, so much.
Read MoreKeep on shipping. Ship before you’re comfortable. And for sure, ship before it’s perfect. Ship this one so you can make another.
Read MoreIn this episode, you’ll get to hear all about what Tara is up to and hopefully, have a really good think about her outlook on her varied baking projects. We also dig into what it really means to have a baker show up in a struggling rural town and how even people who are going through a rough time love eating the Good Stuff.
Read MoreThe more we learn, the less we know. It’s a universal truth, but it still stings a little. I’m more ‘aware’ than most, but I’m still stunned by how hard it is for ordinary folks to have a big impact. I’ve got nothing but admiration for the people who know it’s hard and do it anyway.
Read MoreWhat started as an innocent question (“Are you always as happy as in your photos?”) sent us down a winding trail of conversation about a jar full of topics, from privilege to culture and values (and how they aren’t the same) to the importance of mentors.
It’s a conversation like no other and I’m so glad I get to share it with you today.
Read MoreI’m committed to find that loose, wild, free, creative style again. To make stuff just because it’s fun. To make things that make people think “what’s he doing” or “don’t quit your day job.” To remember what made me weird as a kid (and believe me, I was a weird kid) and embrace that again.
Read MoreThe Joy doesn't come from having all the answers at your fingertips. It comes from being curious. It comes from the adventure of figuring things out. And it comes from being comfortable with not knowing the answer.
Read MoreDaniel Speek grew up in the US but now lives in the Netherlands, where he is slowly and steadily growing a following for his bread and baking. It's hard work, especially in a market that does not have a strong bread culture.
Read MoreIt takes real effort to see that you are stuck. Effort and time. To break out of the cycle of stuckness, I need to continually remind myself of three things. Write-them-on-paper-and-stick-it-by-the-keyboard things:
Read MoreI’ve been lucky enough to chat briefly with Jeffrey Hamelman over the years, via email or a quick lunch at WheatStalk, but this time I got to sit down and really dig into his remarkable life and career, from finally convincing his first boss to hire him, to learning the craft and eventually teaching bakers on six continents.
This episode is one of the real highlights of Rise Up! so far. It was a dream when I first started the podcast but I have to say the actual chat was even better than I imagined. Enjoy!
Read MoreIn this episode, we talk about Peter’s long and winding career as a baker, teacher and author. I learn all about Roman pizza, the Pizza Expo in Vegas, and Peter’s On The Rise bread symposium coming up in June. We also talk about the future of culinary schools in North America. All while I try my best to not be a complete fanboy.
Read MoreWhen we’re bootstrapping a business or starting something new, money is often a constraint. More money will help us do more, faster. With out it, we feel stuck.
We have more assets than money, however. Often, we just need to be creative.
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