Mark Dyck

Blog

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blog

 

The blog is my Whole Self Home Base,
where all the aspects of my life come together through my writing.

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.

 
 

 
 

Rise Up! #65: Blair Marvin and Andrew Heyn are building a local bread economy like no other.

Photo by Francois Thibault and the essential    Bread Magazine

Photo by Francois Thibault and the essential Bread Magazine

 

We wrap up Season 5 of Rise Up! with a real doozy. This week I talk to Blair Marvin and Andrew Heyn. Their contributions to their community and the baking world at large are a true inspiration.

They took over Elmore Mountain Bread some 17 years ago and did such a stellar job that, in Blair’s words, they needed to challenge themselves. So they got into fresh milling flour too. And when they couldn’t find stone mills that met their needs, they built their own.

These days, New American Stone Mills are the state of the art in North America. By pairing the bakery and the mills, Blair and Andrew have two important links in a stellar local food chain that includes everyone from the farmers that grow their grain to the quarry men who cut the massive millstones in Andrew’s mills.

I love these two people. I really do. You’ll not find a more thoughtful, talented, determined and downright nice couple anywhere. I’m so glad I got to talk to Blair and Andrew and I’m doubly thrilled that I can share the conversation with you.

You can listen to all 65 episodes of Rise Up! on your favourite podcast app, from the Rise Up! show page or using the audio player below (click here for the player if you’re reading this on email.)