Artisan and Locally Milled Grains with Ellen King at Hewn
In preparation for an article coming out soon in the Chicago Tribune Food & Drink section on locally milled artisan grains at Chicago bakeries, todays episode goes behind the scenes at one of the more remarkable artisan bread shop in the Chicago area.
Today, we take a turn in coverage to speak with Ellen King at Hewn bakery in Evanston, Illinois, where her tag line is “hand forged artisan bread.” King prides herself on studying and understanding the history of ancient grains then sources them through local farms such as Hazzard Free Farms and Lonesome Stone Milling in Lone Rock, Wi.
King worked with Steven Jones of Washington State’s Bread Lab, researching the background on grains that were indigenous to the midwest at the turn-of-the-century.  These grains were smuggled into the US by Eastern European immigrants who sewed the seeds into their clothing.
Hand forged, the loaves are heavenly and the nod to history gives the bread a true sense of place. Tune to hear for yourself.
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