Late Night at the Table with Cakespy

Welcome back to another edition of "Late Night at the Table". Tonight we have the pleasure of sitting down with Jessie of Cakespy.com.

Tablebread: So you like cupcakes. Why cupcakes?

Cakespy: Though I love all baked goods, cupcakes do have a special place in my heart. My mother is a wonderful baker--and her specialty is cakes. Growing up, you can imagine how torturous it was to have gorgeous cakes around and not be able to have a taste until after dinner; thus, she would always make a small batch of cupcakes in addition to the cake to tide over the hungry children til cake time. The cupcake remains, to me, a representation of this instant gratification and lovely small pleasure.

TB: Ah yes, the screaming of children for cake and you haven't even put it in the oven yet! We can respect your mother's technique. How did you start blogging about cupcakes?

CS: When I started the site, the goal was to combine several of my interests (writing, illustrating, and baked goods!) into one outlet. It's interesting, because it formed the platform for me to start a company through which to sell my artwork--rather than having been the other way around, ie starting a blog to support an already-existing company.

TB: Cakespy.com just turned One! How do you and Cuppie feel about that?

CS: It's pretty awesome! It's funny, in some ways it seems like Cakespy just started yesterday--yet at the same time, it feels odd to think that there was ever a time that I wasn't doing this. Of course, Cuppie would like to add that though only a year old, he feels wise beyond his years. (it's true--just look at all the adventures the little guy has had this year!)

TB: That's true! Cuppie has been through a lot. We just love to read that little guys adventures! So, speaking about Cuppie, we see you like to draw. In your opinion which came first - "Cuppie" or "Cupcake" (drawing or baking)?

CS: I've always had a thing for drawing cupcakes (in fact--recently I found a very rough cupcake character sketch in a sketchbook I had several years ago--shall we call this Cuppie's Beta version?), but the whole personality of the character wasn't really realized until I started the site. So I suppose Cupcake came before Cuppie!

TB: So you grew up in New Jersey but you live in Seattle.Did you take a wrong turn on the turnpike?

CS: Ha! True, Seattle is a long way from Exit 98 on the Jersey Shore. After high school I went to college and subsequently lived in New York City for several years. I love the city dearly, but I did not love my 100 square foot apartment dearly. I had always had a long distance crush on the city of Seattle--it seemed like a cool, artistic and affordable city. I took a weekend trip to check it out, found an apartment and a few bakeries I liked, and made the move about 2 weeks later. On my first week in Seattle, I met Danny who later became my husband (AKA Mr. Cakespy). That was four years ago. All the same I'd like to move back to the East Coast one day.

TB: You are a very busy girl! You blog over at cakespy.com, you blog for the SeattlePI, AND you're married!!! How do you manage your time so well - we go nuts just waiting for bread to proof!

CS: It can be hard! I tend to make a lot of lists--lists of things to feature, lists of things I have to do during the day, and try to keep up with a schedule of posting 2-3 times a week on each site. And I make a big effort to take breaks during the day--I will usually take a long walk every day just to get out of the house and think--it makes it easier to focus and work effeciently later! As for the married part, Mr. Cakespy is my biggest supporter--and most avid taste tester. I believe that to him, there is nothing finer than coming home from work and having the "job" of tasting several types of cookies or cupcakes.

TB: You painted a representation of "Late Night at the Table" which we were very excited to get and love the outcome. Are you always available for artwork requests or was this because of our super cool blog (and a little begging)? :)

CS: Lately I have had to take a slight break from custom requests, because I recently found myself with a bit of a backup (30 active requests at once!). I am slowly working through those requests but should be able to take more custom orders next month. However I do have a supply of original artwork, t-shirts and notecards at jessieoleson.etsy.com.

TB: Wow! That a 30 day backlog?!? You are busier than we thought! What is your dream outcome in life?

CS: Hopefully it doesn't sound too cheesy, but I really do feel like I am living my dream right now. I am working really hard--I definitely work more hours per week than I did when I had a "day job"-- but I don't mind because I feel like I am doing something I love. Of course, you did say dream outcome, so how about we say, what I'm doing now, but with a prewar apartment on Central Park West and a second home in Paris?

TB: Ah, an apartment in Paris...that would be a dream outcome! What does the future hold for "Cuppie" and cakespy.com?

CS: When I was younger and first learning how to draw, I took a lot of inspiration from books like "Abel's Island" and Roald Dahl's books with Quentin Blake illustrations, and from cartoon shows like "Doug" and "Rocco's Modern Life"--I'd love to someday create books or translate my character into a show like those that inspired me when I was younger!

TB: A cupcake heroin? We will love you but the ADA (American Dental Association) might cringe ;)

Thank you so much for joining us tonight! We invite you to check out Jessie's beautiful artwork over at jessieoleson.etsy.com and don't forget to keep a good eye on her baking at cakespy.com! Thank you again Jessie for taking the time out of your busy schedule to stop in and say hi and we welcome any and all questions about this interview or others in the comments section!

Do you have an interesting story to tell? Do you like to bake or cook? Are you just a downright foodie at heart with a unique experience you want to share? Drop me a line at tablebread {at} gmail {dot} com and you could be on the next episode of "Late Night at the Table"!

Late Night at The Table with The Whole Grains Council

Hello everyone! I had the amazing opportunity to interview one of the most influential leaders of the whole wheat movement in Northern America this week. Cynthia Harriman the Director of Food and Nutrition Strategies for Oldways and The Whole Grains Council sat down with us this week and shared some of her knowledge and thoughts about whole grains:

Tablebread: Welcome Cynthia! Can you tell us a little bit about yourself, your position, and your organization?

Thanks Lewis. The Whole Grains Council (WGC) is an Oldways’ educational program helping consumers achieve better health by increasing their consumption of quick, easy, and delicious whole grains.

The WGC’s many initiatives help individuals and families to find whole grain foods and to understand their health benefits; help the media to write accurate, compelling stories about whole grains; and help manufacturers to create a wide variety of appealing whole grain products.

The WGC was originated in 2003 by Oldways, the non-profit food issues think tank that creates and organizes a wide variety of programs and materials about healthy eating, drinking and lifestyles, and the traditional pleasures of the table. Its educational programs are for consumers, scientists, the food industry, health professionals, chefs, journalists and policy makers. You can learn more about the Whole Grains Council at www.wholegrainscouncil.org.

I’m Director of Food and Nutrition Strategies for Oldways and the WGC – a job I love because it lets me spend my time thinking up innovative ways to communicate on health issues with both consumers and manufacturers.

TB: When did you first see major national attention turn towards whole grains?

This was one of those “perfect storm” things, where several elements came together at the same time, about the beginning of 2005. At that point we had seen the worst excesses of low-carb mania come and go, which ironically helped. Both the Atkins diet and South Beach pretty much said, “Avoid carbs, but if one should cross your lips, at least make sure it’s a whole grain.” Somehow (for once!) we kept the baby and threw out the bath water. When the low-carb tide subsided, a certain level of knowledge about whole grains survived above the high-water mark.

Then in January 2005 the new Dietary Guidelines were released by our government, with the first-ever recommendation to “make half your grains whole” – recommending at least three servings a day of whole grains. A week later we introduced the Whole Grain Stamp, which we’d already been developing for over a year. Interestingly, many manufacturers tell us that the low-carb fad taught them a lot about different options for making grain foods, and left them ready to capitalize on the new interest in whole grains. After all, if you can formulate a low-carb bread or muffin so it’s at all palatable, creating one from real whole grains seems easy afterwards!

TB: The Whole Grains Council won the 2006 Packaging Innovation of the Year for the Whole Grain Stamp and the 100% Whole Grain Stamp. Can you give us an idea of the thought that went behind this and what kind of impact the introduction of the Stamp has had on introducing whole grains into the American diet?

We worked on the Whole Grain Stamp for almost a year and a half before its January 2005 introduction. In its finished form it seems so simple and logical that that may be hard to believe, but starting from scratch we had to answer questions such as, Would the Stamp signify a certain percentage of whole grain, or a certain amount? What would our process be for verifying compliance? What would the graphic look like? And of course we had to test it with consumers, and get legal and regulatory opinions and so on and so on.

Our big goal — which we achieved — was to develop a way for consumers and manufactures to get “partial credit” for whole grains. Before the advent of the Stamp, only products that were 100% whole grain or very close to it could say anything on their packaging. But just as most people don’t switch from whole milk directly to skim – they adjust their palate slowly, with 2% milk then 1% – people need a way to find whole grains at a range of levels, while their palates adjust to the fuller, nuttier taste of whole grains. And manufacturers can similarly learn as they go, adding more and more whole grain to their most popular products and getting credit for each step.

The result? Whole grain product introductions and sales are up markedly. You can buy whole grain English muffins in any grocery, where they used to just be at the health food store. People even know how to pronounce quinoa! We’ve come a long way. In good part, this is because the Whole Grain Stamp is now on about 1,700 products.

TB: We see that The Whole Grains Council has worked to get the Stamp on Canadian products. Do you see The Whole Grains Council as a possible world wide institution?

In February 2008 we just announced a two-fold expansion of the Whole Grain Stamp. We now have a bilingual version of the Stamp for use in Canada, and a new Whole Grain Menu Symbol for use in restaurants and foodservice. Already, six of our members are based in Europe, and there’s interest from them in using the Stamp on their products overseas as well as in North America. We’re exploring regulatory questions and looking into the possibility of a universal international version of the Whole Grain Stamp, as the interest is definitely there – and the health benefits of whole grains are the same worldwide!

TB: What advice do you have for everyone reading my blog?

I would love to invite everyone to visit our website at WholeGrainsCouncil.org, where you can learn what a whole grain is, what the health benefits of whole grains are, how to find them in stores and in restaurants, and so much more.

There are so many quick, easy, delicious whole grain foods available today that there’s something for every taste. When whole grains taste good and they’re good for you, why would you not go for it?

TB: Here are some further sources of whole grain baking and cooking:

• King Arthur Flour Whole Grain Baking
• Peter Reinhart's Whole Grain Breads
• Hodgson Mill Whole Grain Baking
• Whole Grains Every Day, Every Way
• The New Whole Grains Cookbook

How are you adding whole grains into your life? Do you have a special recipe that you use to sneak whole grains into your family? Stop by and leave a comment and share with us how you are using whole grains in your diet!

Late Night at the Table with Eric of Breadtopia.com

Welcome everyone back to another edition of Late Night at the Table! This week I had the fortunate ability to interview someone that I feel is really making a contribution to the world of bread and bread baking. Eric of Breadtopia.com creates unique videos of bread baking and demonstrates several techniques to help the homebaker. Eric is a huge supporter of the "no-knead" bread baking process and also demonstrates several creative ways to bake bread. Well, enough introduction! Here is an exclusive interview with Eric:

TableBread: Thank you Eric for joining us here at the Table. First off why don’t you fill us all in on how long you have been baking bread and also, how long you’ve been blogging about various bread topics.

Eric: My pleasure, Lewis.

My interest in bread baking goes back about 30 years when I acquired a sourdough starter from a friend’s grandmother. I think it’s kind of funny that I’m not really into cooking that much, but I’ve always loved bread baking.

Breadtopia.com is celebrating its first birthday this month.

TB: Wonderful, congratulations on your first year! What gave you the inspiration to start making videos about baking bread? Why not just write about the process?

Eric: I don’t remember really. It just seemed like a good idea. A way to add value to the site. I’m really glad I’ve gone that route, a lot of people have expressed their appreciation.

TB: Since starting your site what has been your most memorable moment?

Eric: It’s really the sum total of all the wonderful feedback and encouragement I’ve received from a lot of great people. It must be that bread bakers are just the upper crust of humanity. Sorry. [That’s ok, we laughed :)]

An amazing thing happened just a couple days ago. I received an order from someone in Maine who’s somewhat uncommon family name was the same as a husband and wife couple I knew growing up in California. These were really special people. It turns out the fellow in Maine is their great grandson. Yesterday I ordered the lady’s autobiography from Amazon. It’s entitled Life on Two Levels, by Josephine Duveneck.

TB: Wow, that is amazing!

Recently there has been a real explosion of foodie sites in the blogosphere, especially with bread. How do you think this is helping/hurting the bread industry or the “breadosphere” as you have put it?

Eric: One of the things I was hoping to contribute to, in however a small way, is the growing trend towards home cooking and do-it-yourself projects. The commercial bread industry is very aware of demand for more healthy and wholesome breads. Wonder Bread production has folded in some major US markets and now you see the words “whole grain” on just about every bread wrapper. With the passing of the anti carb diet fad and the growing awareness of the benefits of whole grains, I think the entire bread industry is thriving. I would think that the small artisan bakeries are really doing particularly well.

TB: As a small independent baker, are you happy to see large chain retailers and grocers baking their own versions of artisan bread or do you feel this hurts the ability of the independent baker to survive an already small niche market?

Eric: There’s always going to be enough people with discerning taste buds and an appreciation for the craft of truly hand made bread to keep a skilled baker busy. Panera bread is an enormously popular and successful franchise but at the same time we see quality artisan bakeries thriving like never before. I guess the whole pie is just getting larger. Plenty of room for everyone in the brick and mortar world and breadosphere too.

TB: We noticed that your wife, Denyce, has done some baking herself. Do you guys ever have family “Bake-Offs” or do you specialize in making the breads and she specializes in pies?

Eric: I guess you saw the reference to Denyce owning her own bakery. She can do it all. Between my bread baking and her awesome pies, cakes, cookies and pastries, we don’t suffer. I love it when “the kids” come to visit as they will this holiday season, she really cranks it out.

TB: Ok, enough about the technical stuff let’s get onto the bread!

I’ve noticed that you really enjoy a no-knead process. Do you personally prefer this method for its ease or because you feel it will appeal to readers who may be a little skittish still about jumping into the world of bread?

Eric: Both. It’s a great way to get started (get hooked is more like it), but you can create some amazingly good bread with it.

TB: The no-knead process is definitely ideal for a busy work week! In your opinion does a no-knead process produce superior bread in comparison to a more “labor intensive” kneading process?

Eric: My absolute favorite breads are the more labor intensive ones but I love the fact that no matter how busy things get, I can always take a few minutes to whip together a no knead bread for the next day. I think I’ve baked about four no knead loaves in the past week around a kind of hectic schedule. Four no kneads and one Peter Reinhart whole grain from his latest book. I’m sold on his whole wheat “broom” bread. It’s a regular now for me.

TB: You’ve mentioned several times on your site and you also did a complete episode on the topic of how difficult it is to kill a sourdough starter. You have made us believers after watching your video; however, we would simply enjoy getting to the step of actually having a starter to kill!

What advice do you have for people out there still struggling to create their first starter?

Eric: If one is really struggling with it, I would suggest getting some from somebody else.

TB: One of the techniques that you introduce on your site is using an outdoor grill to make bread as an option to heating up the house during the summer. I personally bake less because of that very problem. Could you talk about some of the successes or failures that you have had with this technique?

Eric: What’s that saying about desperate times require desperate measures? That’s sort of where the motivation came from. It took a few tries to get familiar with the baking characteristics of my grill. I charred the bottom of the first loaf because it was too close to the heat. The thermometer on the grill can only be used as a rough gauge so I just had to keep close tabs on the bread with an instant read thermometer until I had a decent feel for what worked. The learning curve wasn’t that long, and it was worth the effort. I grill pizzas a lot in the summer so it’s not much extra time or effort to turn out a loaf of bread while I’m at it. One weekend I baked some focaccia on the pizza stone after it had cooled some. It was a hit.

TB: What is your favorite bread not just to make but to eat?

Eric: It changes all the time. But the first bread that comes to mind is a recipe from Nancy Silverton’s book, La Brea Bakery. It’s called George’s Seeded Sour. I adapted the recipe to a no-knead method for my site which I think is almost as good and way easier. I still don’t think many have tried it because it requires a lot of ingredients.

TB: So is there anyway we can entice you to reveal a new recipe? Perhaps a debut of something you haven’t let out of your kitchen yet?

Eric: Here’s an awesome no knead recipe created by a Breadtopia reader Ed Pillitteri who lives in the Seattle area. It’s on the top of my list to add to my site and do a video on. It’s simple but excellent and unique. The only challenge is finding Durum flour. It’s not even that common in health food grocers. I milled my own out of its courser cousin, semolina flour. Then I tried chapatti flour which is made from Durum flour and that worked just as well.

No Knead Sicilian Style Bread

300gr. Durum flour (not semolina for pasta)

120gr. White bread flour

1 1/2 tsp. Salt

¼ tsp Instant Yeast

1 ½ cup Purified Water

1 tblsp. Barley Malt Syrup

1 tblsp. EV Olive Oil

¼ cup Sesame Seeds

Mix the two flours, salt and yeast in a bowl. In a separate container (2 cup measuring cup works well) measure out the water then add the malt and stir until combined. Add the olive oil and pour it all into the flour mixture. The mixture may seem too dry but don’t add more water. The Durum flour takes a bit longer to absorb the water so cover for 10 minutes after mixing then mix again, briefly.

Place the bowl in plastic bag or cover with plastic wrap and let rise for 18 hours.

On a well floured surface, flatten dough and fold into three (like a letter) then in half. Cover with plastic or a towel and let rest for 15 minutes.

Preparing the proofing basket. No oil spray or bran this time. Instead, brush the inside of the basket liberally with good olive oil. While standing over the sink (to avoid a mess), sprinkle the sesame seeds evenly inside the bowl, pressing them in the grooves with you fingers.

Depending on the container (proofing basket) to be used, shape the dough into a ball or log, Place dough in the basket, cover with a kitchen towel and let rise for 1 ½ hours.

At least 30 minutes before baking, heat a large Dutch oven, including lid, or La Cloche Baker ( highly recommended) in the oven at 475 degrees. Remove the lid, invert the loaf into the La Cloche, replace lid and bake for 30 minutes. Remove lid and bake for 5 to 10 minutes more – be careful not to burn. Finished loaf should be a deep golden color.

Cool to room temperature on a rack before eating – no cheating. Buon Appetito .

TB: Well, Eric thank you so much for joining us tonight and sharing with us your passion for bread and for the wonderful No-Knead Sicilian Style Bread! We really enjoyed having you and I welcome all of my readers to take advantage of the high quality baking videos that Eric has to offer over at Breadtopia.com.

We will see you next week for another session of Late Night at the Table!

Good Baking and Good Night.