Saltwell Farm Kitchen: A culinary journey into hospitality, heritage and home

The Lawrence Times: Just more than a year ago, this restaurant was a long-abandoned farmhouse with its roof caving in. But with lots of hard work and a great team surrounding them, Shantel Grace and Rozz Petrozz opened Saltwell Farm Kitchen to the public with one simple request: Come as you are.

Western Bagel’s 70 years of innovation in building its bagel empire

Commercial Baking: Western Bagel began its journey in 1947 when the company opened the first bagel bakery in LA. Now it’s a global leader in the bagel space, offering low-carb and protein-rich options that transform the way we think about the classic bread product.

Bakery truck driver Ron Hill broke bread with travelers during I-95 shutdown

Commercial Baking: Hill didn’t expect to spend nearly 24 hours in the shutdown, and certainly not to get caught in a whirlwind of national media attention for feeding the other cold and hungry travelers.

Specialty Food Association identifies top products and trends for 2022

Commercial Baking: The Specialty Food Association’s Trendspotter Panel revealed the top trends and flavors gaining prominence in the specialty food industry, including spicy international flavors and innovative packaging.

ReGrained flour receives first upcycled food certification in the world

Commercial Baking: Daniel Kurzrock, CEO of leading food upcycling platform ReGrained, shares how his company’s SuperGrain+ flour has become the first-ever ingredient to receive certification from the Upcycled Food Association.

Local family opens farm-restaurant for homegrown fine dining

The Lawrence Times: The Burning Barrel in Lecompton makes supporting local farmers as easy as sitting down for dinner. As guests enjoy an evening on the patio, overlooking 30 acres of Kansas pastures, co-owners Brian Strecker and Kristin Werner emphasize taste as tribute to a simple life connected with the earth.

Farm-to-table for free: The local farmer and activist making food a public work

The Lawrence Times: The government’s traditional approach to hunger has been to fund the consumption — not the production — of food. Pantaleon Florez, a farmer and food justice activist in Lawrence, is planting the seeds for a new approach.

Celebrating National Sourdough Day with Aspire Bakeries’ sourdough expert

Commercial Baking: Sourdough is finding a permanent place in consumers’ hearts … and on their plates. Chef Jon Davis, culinary innovation leader for LA-based Aspire Bakeries, says this is welcoming a new era of innovation.

Indigenous Community Center launches new food sovereignty farm

The Lawrence Times: The ICC has reserved an acre of farmland in northeast Lawrence, where a crew of volunteers will plant native crops like vegetables and herbal medicines to promote autonomy and Indigenous land stewardship.

How Bob’s Red Mill leads with innovation, environmental sustainability

Commercial Baking: The 100% employee-owned company, which is leading the organic, whole grain foods space, is committed to nourishing people and the planet. Here’s what Bob’s Red Mill is doing to reduce its carbon emissions.