Comments on: Local Food Forum at Lucy Parsons http://foodinboston.com/index.php/2007/11/01/local-food-forum-at-lucy-parsons/ more than just beans. nothing wrong with beans though. Thu, 20 Aug 2009 01:07:03 +0000 hourly 1 http://wordpress.org/?v=3.0 By: Eating Locally: On the Street Where You Live - The Food Project Blog http://foodinboston.com/index.php/2007/11/01/local-food-forum-at-lucy-parsons/comment-page-1/#comment-383 Eating Locally: On the Street Where You Live - The Food Project Blog Tue, 06 Nov 2007 16:23:41 +0000 http://foodinboston.com/index.php/2007/11/01/local-food-forum-at-lucy-parsons/#comment-383 [...] Finally, Joe over at Food in Boston has a writeup of last weeks local food forum here in Boston. [...] […] Finally, Joe over at Food in Boston has a writeup of last weeks local food forum here in Boston. […]

]]> By: PJ Hamel http://foodinboston.com/index.php/2007/11/01/local-food-forum-at-lucy-parsons/comment-page-1/#comment-374 PJ Hamel Fri, 02 Nov 2007 22:48:31 +0000 http://foodinboston.com/index.php/2007/11/01/local-food-forum-at-lucy-parsons/#comment-374 King Arthur buys strictly non-GMO grain from farmers in Texas, Nebraska (I think), Kansas, and the Dakotas. We buy all U.S. grown wheat. Some of our pastry and white wheat flours come from New York State and North Carolina. I'm not on that side of the business (I'm in the test kitchen and write the cookbooks), and I may have left out a state; but I know all of our grain is grown in the U.S., and it's strictly non-GMO. We also mill to the very strictest standards in the business, so the flour is consistent season to season, year to year - which is difficult, given the varied growing conditions form one season to the next. No joke: we mill FAR better flour than the "big boys." We care deeply about flour; it's our "bread and butter," and we care about the farmers who grow it, too. I'm very proud to work here (can you tell?) - Have a good weekend, all- PJH P.S. I'm getting ready to start my KA test kitchen blog beginning of December - trying to figure all this out. We're a little slow! But considering we've been around since 1790 (not me, WE!), I guess we won't miss the boat... King Arthur buys strictly non-GMO grain from farmers in Texas, Nebraska (I think), Kansas, and the Dakotas. We buy all U.S. grown wheat. Some of our pastry and white wheat flours come from New York State and North Carolina. I’m not on that side of the business (I’m in the test kitchen and write the cookbooks), and I may have left out a state; but I know all of our grain is grown in the U.S., and it’s strictly non-GMO. We also mill to the very strictest standards in the business, so the flour is consistent season to season, year to year - which is difficult, given the varied growing conditions form one season to the next. No joke: we mill FAR better flour than the “big boys.” We care deeply about flour; it’s our “bread and butter,” and we care about the farmers who grow it, too. I’m very proud to work here (can you tell?) - Have a good weekend, all- PJH
P.S. I’m getting ready to start my KA test kitchen blog beginning of December - trying to figure all this out. We’re a little slow! But considering we’ve been around since 1790 (not me, WE!), I guess we won’t miss the boat…

]]> By: Joe http://foodinboston.com/index.php/2007/11/01/local-food-forum-at-lucy-parsons/comment-page-1/#comment-373 Joe Fri, 02 Nov 2007 21:52:02 +0000 http://foodinboston.com/index.php/2007/11/01/local-food-forum-at-lucy-parsons/#comment-373 Thanks for the info, PJ. It does sound like a great place to work. Can you say anything about where King Arthur gets its grain? I think that was probably what the speaker was getting at. Couldn't find any info on the web site. Will definitely put your store on my list of places to visit. Thanks for the info, PJ. It does sound like a great place to work.

Can you say anything about where King Arthur gets its grain? I think that was probably what the speaker was getting at. Couldn’t find any info on the web site.

Will definitely put your store on my list of places to visit.

]]> By: PJ Hamel http://foodinboston.com/index.php/2007/11/01/local-food-forum-at-lucy-parsons/comment-page-1/#comment-372 PJ Hamel Fri, 02 Nov 2007 12:31:06 +0000 http://foodinboston.com/index.php/2007/11/01/local-food-forum-at-lucy-parsons/#comment-372 Indeed, King Arthur Flour is 100% employee-owned - I'm one of the 167 employees. Awesome place to work - We've earned "B Corp." status, a new business initiative that recognizes businesses making a solid commitment to the environment, the community, and their employees. Aside from all that, what's not to like? Fresh-baked treats every day, unbelievably family-friendly, and we're selling the best, purest, highest quality flour on earth. To say nothing of about 1200 different tools, ingredients, pans, etc., all focused on baking, that most creative and giving of kitchen arts. Come on up and visit sometime, guys - we're just 2 hours north of Boston, and have an awesome store with free snacks... - PJH Indeed, King Arthur Flour is 100% employee-owned - I’m one of the 167 employees. Awesome place to work - We’ve earned “B Corp.” status, a new business initiative that recognizes businesses making a solid commitment to the environment, the community, and their employees. Aside from all that, what’s not to like? Fresh-baked treats every day, unbelievably family-friendly, and we’re selling the best, purest, highest quality flour on earth. To say nothing of about 1200 different tools, ingredients, pans, etc., all focused on baking, that most creative and giving of kitchen arts. Come on up and visit sometime, guys - we’re just 2 hours north of Boston, and have an awesome store with free snacks… - PJH

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