Heller speaks about his birth on June 20, 1939, in Queens, New York City; serving as a director of public policy, alcohol and drug education, and Headstart; moving to Maine; consulting; opening an organic bakery; employees Patty Dyera, Bruce, and Peter Lynn; bread recipes; medieval black bread; Milwaukee rye; Parkview nutritionist Helga Bloomquist; Jacques Gallila of Hushahar Bakery; wheat mills; growing up in an organic family; watering fruit trees with blood; organic lecturer Roy Dale; Christina’s Bakery; experiences with the Common Ground Fair; cooking as an art form; the Sprout Wizard; the French technique of ‘serfing’ bread; handmade cookie cutters; marketing via word of mouth; colleagues Albey Barden, Mike Castell, and Dave Berry; problems with gardening; Nick Burnett of the Old Port Bakehouse; contamination and organic produce; criteria for organic production; entrepreneurship; ‘washing’ baked goods; entrepreneur and billionaire Pritham Singh; serving on the development and food committees at the Common Ground Fair; running a business; Maine organic produce; creating a market; and vendors at the Common Ground Fair.
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