7 spanish drinking CHOcolaTe

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1 7 spanish drinking CHOcolaT issu #270 january - fbruary 2019 DOEs your NW YEAR, 12 S rsolution include PROFSsIonaL DEvlOpmENT? 8 GRist for THE nw bakhous StoNE MIlL

2 nwst vntur our Koran rstaurant in Krrytown STAY WARM L I K E A K O R E A N B U D D H I S T ON on hand, I m not a classically-traind chf. On th othr hand, bing nrdy coms prtty naturally for m, so I gt inspird and rsarch a lot. That th rsarch rquirs lots of ating, xploring and rading just maks it that much mor of a joy. On of th major inspirations for Miss Kim s mnu is th Koran Buddhist cuisin. Thr ar so many tnts of Koran Buddhist cuisin that spak to m, lik crating as littl wast as possibl, or that you should cook with so much lov and car, as a parnt cooks for a child. Bing lucky nough to hav a mom who cookd vrything from scratch vn aftr working 14 hour days, I rally fl that I know what food mad with lov and car tasts lik. I am always dlightd to find a common thrad in historic dishs, which I also study, and today s Buddhist dishs. Sansho pppr was mor prvalnt than black ppprcorn in historic cuisin, for instanc, and now you s it almost xclusivly in Buddhist cuisin. Anothr tnt is that you cook with vry local, sasonal ingrdints. That on is a rally grat on. Cooking with local ingrdints in sason is a hallmark for any traditional cuisin, right? And it rally is th foundation Miss Kim is built on. I rsarch traditional Koran dishs, thn I ask myslf what ths dishs would look lik if Michigan was a rgion in Kora. I go out to th Krrytown Farmrs Markt vry wk and pick up vgtabls in sason. Braving th wathr to s my favorit farmrs and chatting with thm, and picking up bautiful vgtabls in sason, vn in th middl of wintr, is on of vry bst parts of my job. This maks m fl confidnt that if my grandmothr or a grat Koran Buddhist nun had livd in Michigan thy wouldn t hsitat to us bts from Ann Arbor Sd Company or Gotz Farm, vn though bts ar not nativ to Kora. It is nativ to whr w liv. Living in Michigan through long wintr months also maks m apprciat cooking with limitations. Not only is Koran Buddhist cuisin vgan, it also prohibits th us of most of vgtabls in th allium family, such as garlic, spring onion, garlic chivs, wild chivs, and asafotida (a sort of hrb similar to lks in aroma), along with onions. Ths vgtabls ar thought to induc too much passion and ar thrfor not suitabl for mditation. This on is hard for m, as I lov all thos pungnt things, but putting up such boundaris can mak you think outsid of th box and find unusual ways to mak things dlicious and Koran Buddhist cuisin is famously dlicious. On of th Buddhist dishs that rally shins in spit of ths limitations is also on of th simplst to mak: Silkn Tofu and Hrbs in Vgtabl Broth. Th dpth of flavor for such a simpl dish is surprising, spcially if you hav labord many hours making vgtabl broth. It is soothing and complx and warm, bursting with frshnss from th hrbs and aromatic oil. This rcip is basd on Wookwan Sunim s rcip, on of th most wll known Buddhist nun-chfs in Kora. BUDDHIST SILKEN TOFU SOUP Mak th vgtabl stock 1 gallon watr 5 drid shiitak mushrooms 1 cup dicd Koran moo radish or daikon radish 6 inch pic dashima or kombu sawd 1. Put watr, mushrooms and radishs into a pot and bring to boil. 2. Simmr for about 30 minuts. 3. Add dashima sawd into th pot and simmr for anothr 10 minuts. 4. Strain and cool th vgtabl stock until ndd. Mak soup broth 3 cups vgtabl stock 1 ¼ cups silkn tofu ½ taspoon sa salt 1 taspoon soy sauc 1 oz choppd frsh cilantro 1 tablspoon prilla oil (can b found at Koran grocry stors, may substitut ssam or othr aromatic oils) 1. Put th vgtabl stock in a pot and bring to boil. Add sa salt and soy sauc. 2. Using a spoon, add silkn tofu to th pot. Th smallr th tofu pics, th bttr. 3. Bring th broth back to boil, thn tak it off th stov. 4. Put in a soup bowl. 5. Garnish with cilantro and prilla oil and njoy! I hav to confss that I oftn play fast and loos with this rcip, throwing in whichvr vgtabl nds and pls I hav around, including som of th forbiddn vgtabls lik lks and grn onions. I figur it liminats wast. Fl fr to do th sam it will b dlicious, warm and soothing, and may vn b passion-inducing. Isn t that what w all rally nd for th Michigan wintr? Ji Hy Kim Chf and Managing Partnr Miss Kim Koran Rstaurant 1

3 14 14 at Zingrman's Roadhous th Th rol of ric in Amrican farming, cooking, and cultur In framing th book, I v gaind a nw and intrsting prspctiv on th work that w v bn doing at Zingrman s ovr th last 37 yars. I v com to raliz that, although I had no sns of it at th tim, and rally nvr thought about it up until last yar, w at Zingrman s wr part of a vry significant rvolution in th Amrican food world. Whn w opnd th Dli in 1982, I didn t hav a clu that rvolutionary chang had bgun. But in hindsight, it s bcom incrasingly clar th mor I work on this projct th chang in th quality of th food and th availability of that food in most parts of th country is mind boggling. I ll shar much mor in-dpth insight about this culinary rvolution in th introduction to th book whn it coms out, and in snak prviw pics hr in Zingrman s Nwslttr latr this yar. In th momnt though, I thought I would includ this ssay on of about 15 pics that will b includd in th book on Carolina Gold Ric. It was originally publishd in this nwslttr a dozn yars ago. But givn that th thm of our 14th Annual African Amrican Foodways dinnr at th Roadhous, faturing author, publishr, and sommlir, Stphn Sattrfild is Ric and Rac, it smd a good pic to pull from th forthcoming anthology. If you can gt to th dinnr com! Stphn is, in no particular ordr, a grat guy, a wondrful writr, on of th country s lading indpndnt publishrs in th culinary world, a powrful spakr, our win consultant at th Roadhous, and an xprt in th world of food and win. His talk at th dinnr will, I know from having hard him spak many tims bfor, b complling and informativ! Whil you r waiting for him to gt hr in January or if you miss him at th dinnr chck out his amazingly bautiful nw food magazin, Whtston (which w rtail at th Roadhous). Th mal will includ th Carolina Gold Ric I v writtn about hr. It is truly a rvlation in th ric world! Stphn will b talking in dpth about th rol ric has playd in African Amrican cooking, and about th prsnt day rvolution in ric quality that s bing ld by cutting dg African Amrican chfs. Th dinnr will also b a fundraisr for my frind Mlvin Parson and his W th Popl Growr s Association. I can t say nough good things about Mlvin and about his work. WTPGA is in th procss of taking ovr a closd down school building in Ypsilanti and transforming it into a world-class urban farm! Whn You Rally Can Tast th Diffrnc coms out, th original ssays will b lft mostly as thy wr whn thy wr writtn. Rathr than rwriting thm to mak thm compltly currnt (which of cours, lasts at bst a mattr of months bfor thy go out of dat again), I v dcidd that thy r mor intrsting and mor maningful to b rad as thy wr back in th ra in which I wrot thm. Each is ssntially an artifact, part of a culinary tim capsul, an old snapshot of what th spcialty food world was lik back in th day! In front of ach ssay, I v addd hadnots to shar nw thoughts, giv a bit mor contxt about what was going at th tim I wrot it, and about what s happnd in th yars sinc it first cam out. Hr s th pic on Carolina Gold Ric, nwly-addd had nots and th original pic as wll. 2 th story of carolina gold ric 14th W hil working on th nw pamphlt (s pag 13), Th Art of Businss, ovr th last six months or so, I v also bn activ on a much biggr book projct. You Rally Can Tast th Diffrnc which I m hoping w might hav out by th holidays nxt yar. It will b a collction/anthology/compilation of food writing, pulld from ovr thirty yars of thoughts about food, cooking, and culinary cultur. It s bn a fascinating xprinc to go back through articls from our arly days, all th way back to th lat 80s and arly 90s, nwr pics from mor rcnt tims, ssays about things w mak ourslvs, and othrs w gt from frinds and othr artisan producrs around th world. Unlik som of th othr foods I v writtn about, Carolina Gold ric was a wholly nw rvlation for m. Th only ric I knw growing up was th Minut Ric my mothr mad to go with stak, and that was hardly anything to writ hom, or anything ls, about. Carolina Gold gav m a whol nw prspctiv on ric quality and ric cultur! At th tim that I wrot this, Glnn Robrts was only just gtting going, and th Roadhous was only a fw yars into its work to shar traditional Amrican foods with our gusts. In many ways, this pic pitomizs so much January 22, 7pm, $75/prson 14th th Thir passion, and that of Glnn Robrts, th man w hav to thank for this incrdibl ric, is rally what s drivn m to gt to know it. Carolina Gold Ric is of intrst (that s an undrstatmnt I should say, has m so xcitd ) for two rasons. First, that w hav Carolina Gold Ric at all is a milston on our national driv to rstor mor flavorful, traditional food. It s only in th last fiv yars or so that it s bn availabl at all th last commrcial crop prvious to that was grown in W v bn happily slling and srving it vr sinc it was first rvivd by Mik Booth and Marion Hartz. Thir ric rally was good. Which is why I m so totally vn mor xcitd by this nw arrival of organic Carolina Gold grown by Glnn Robrts and crw at Anson Mills (from whom w gt our amazing grits and othr incrdibl corn mals). Bcaus this nw Carolina Gold is about tn tims bttr than th othr, alrady rally good, Carolina Gold. of what I lov about our culinary work hr at Zingrman s. It's history-com-aliv, in particular, a part of history that fw Amricans know much about. And a part of history rstord to prsnt day ating that tasts grat. This ric symbolizd it all for m. Traditional rgional Amrican food, barly known vn in its hom rgion, with grat flavor. Prtty much vryon who tastd it thought it was trrific. Of cours, (as now) w wr paying about twnty tims mor for this Carolina Gold as w would for som othr prfctly fin whit ric. But as always, w blivd that you rally can tast th diffrnc! Ric is crtainly on of th most prominnt placs in Amrican history in which rac playd a particularly prominnt part. Whil South Carolina was bing convrtd into on of th world s most prstigious ric growing rgions, it s also tru that th ric and th knowldg of how to grow it almost crtainly cam from Africa. As Judith Carny writs in Th African Origins of Carolina Ric Cultur, Europans sking rligious frdom, South Carolina was mostly about mony. Ric growing bcam prominnt only aftr othr attmpts to mak larg amounts of mony faild. Slav tradrs slling into th South Carolina markt spc d out mn and womn from th ric growing rgions of Wst Africa. English plantrs in South Carolina usd that ric and that knowldg to build a booming xport conomy. Carolina Gold Ric was shippd across th colonis and th royal courts in Europ. Th nslavd popl rcivd NONE of th normous conomic bnfit of th ric growing. Whn th nslavd wr frd by th Emancipation Proclamation, thy wr nvr compnsatd for thir work, lt alon givn a shar of th profits that th ric growing producd. What maks th diffrnc? If you imagin, thn, whr w ar today 150-plus yars latr and stimat th rturn on th capital that cam from th South Carolina ric-growing work, compoundd ovr 150 yars clarly, th gap btwn th conomics of bing an 8th- or 9th-gnration dscndnt of a ric-growing plantr and of bing th 8th- or 9thgnration dscndnt of on of th nslavd popl who producd it, will b normous. Mind-bogglingly big. I m sur somon with mor advancd financ skills than I hav could figur it out mor xactly, but you don t yars, would look lik in comparison to nothing with intrst compoundd ovr that sam priod. Whil th two dscndants would, today, hav th sam (thortically, at last) opportunitis going forward, it s hard to argu that thy would hav bn statistically likly to hav arrivd to th prsnt day in th sam conomic position. (For a far mor loqunt and in-dpth xposition of ths thoughts, s Ta-Nahsi Coats complling articl in th Atlantic, Th Cas for Rparations. ) Whil th financial story is a sad on, from a strictly culinary prspctiv I think it s saf to say that South Carolinians of all backgrounds still tnd to favor ric to this day. W crtainly lov it hr at Zingrman s. Carolina Gold has rmaind a stapl at both th Roadhous and th Dli all ths yars. Whn you ordr whit ric at th Roadhous, this is what you gt. Whil it may not look much diffrnt from mundan, d-naturd, food-srvic whit ric, this stuff is somthing spcial. I continu to lov it, and it continus to surpris popl. Today w do vn mor work with Glnn Robrts than w did at th tim. W gt grits, fild pas, polnta, corn mal, farro, sorghum brris and much mor from th farmrs Glnn works with. In th last fw yars Glnn has bn up to spak at spcial dinnrs at th Roadhous thr or four tims. Carolina Gold is happily far bttr known now that it was back whn I first wrot about it. If you want to larn mor about Carolina Gold ric, and othr culinary stapls of that ra, grab a copy of David Shilds xcllnt book, Southrn Provision. It s said that only thos who grow up in ric growing and ric ating culturs can giv ric th rspct it dsrvs. And only thos folks can bring ric to th culinary hights it can achiv. Which is why I m going to tll you up front I m not a nativ ric atr. I grw up on potatos mashd, frid, bakd, chippd, choppd, salad-d and sautéd. Mr. Potato Had was on of my favorit toys, you might vn say a childhood hro. As an adult, I bcam a big convrt to pasta. I will happily sit down to a bowl of ithr, any and vry night of th wk. But whil I v larnd to lov risotto and palla, th truth is that ric is not in my roots I don t vr claim to cook it with th rvrnc of a somon who grw up ating ric vry day. That said, I can tll you that vn in my smi-ducatd stat, this nwly arrivd Carolina Gold ric is a major ric rvlation. If you hav vn th slightst intrst in food, history, or human intraction and th powr of vision and prsistnc you should try this ric. Unlik th South Sid of Chicago whr I grw up, South Carolina is major ric country. Popl at it with vry mal. I fl lik I m out on a limb to say thy at it th way so many Italians at pasta but that is indd what many of th folks I talk to who grw up down thr tll m to b tru. So, who am I to doubt it? Prtty much vryon I know from that fair Southrn stat sms to b a ric atr. Cathrin Horton, who was raisd in th rgion, told m that, thr was always a staming bowl of ric on th tabl. For m, it s th ultimat comfort food. Most vryon ls from th ara that I v askd says much th sam thing. I think mor important though than th statmnt, is th way thir ys look whn thy say it. Aliv and xcitd, culinary motion coming out in a way that words alon can t rally convy. Th Civil War sms to b th acknowldgd turning point in th history of th ric. Production volums wnt down drastically aftr th war; th fring of Amrican slavs mant that many of th skilld fild workrs disprsd to othr aras and mor dsirabl work. Th plantation mastrs wr stuck in that old-lin managmnt quandary of bing in charg, yt bing dpndnt on th skill of thir undrlings to gt th work don. Thy didn t know nough thmslvs to rally kp ric-growing going. To mak mattrs wors Carolina Lowcountry soil is vry soft, a svr disadvantag for 20th cntury growrs trying to work on tractors instad of on two ft. And lik almost all antiqu varitis that hav passd out of commrcial production, Carolina Gold has vry low yilds. Bcaus it grows so tall (about fiv-foot high stalks), it s far mor suscptibl to damag from vn modst winds. With all that working against it, it s no wondr that what was onc Amrica s prmir ric growing rgion was rapidly rplacd by far highr yilding plantations in Arkansas, Txas and Louisiana. Th nd of th lin for modrn commrcial production cam in 1911, whn a hurrican took out most of th crop. As I said abov, th last rcordd commrcial crop (until its rcnt rvival) was gathrd in That was it up until th last fw yars. For most of th 20th cntury Carolina Gold was nothing mor than a tradmark ownd by a larg ric company that didn t vn grow Carolina Gold ric but likd th nam. But now wow. Th stuff that Glnn is growing and milling for Anson Mills is somthing spctacular, had and shouldrs abov what w wr gtting, which, again, was alrady rally good. All of which has absolutly nothing in common with th suprmarkt Carolina Gold ric, which has vn lss in common with th ral articl than cultivatd wild ric has with rally wild, wild ric. Only Wst African slavs knw th wt ric farming systm. Whil much of Nw England was colonizd by nd an accounting dgr to s what a lot of mony in 1865, compoundd with vn modst intrst ovr 150 In tim, th ric cam to dominat th cultur, cuisin and conomics of th Carolinas, much as th oliv tr did in Southrn Italy. Writr Christophr C. Boyl in Ris of th Gorgtown Ric Cultur quots survyor Robrt Mills who wrot in 1826 that, "In Gorgtown vrything is fd on ric; hors and cattl at th straw and bran, fowls, tc. ar sustaind by th rfus; and man subsists upon th marrow of th grain." In th middl of th 19th cntury th production pakd as popl raisd and sold off millions of pounds of ric. Th History of Ric To m what s most important hr is that, although, lik all foods, Carolina Gold has roots in othr parts of th world, what w hav hr is a uniqu Amrican food of major import. Whn you look at its history, and thn you tast it, you ll know this is somthing spcial. Th original Carolina Gold ric is blivd to hav com to th Carolinas in roughly 1685 arriving from Madagascar in th form of a bushl brought back by Dr. Hnry Woodward of Charls Town. From that singl sack th ric grw to covr th land of hundrds of commrcial plantations strtching down from th Cap Far Rivr basin of North Carolina all th way to th northrn nd of Florida. Th bulk of th production though stayd in South Carolina, whr by 1691 it was so wll stablishd that th stat lgislatur allowd for plantrs to pay thir taxs in ric. Ric was originally milld as it was lswhr in th world, with woodn mallts. (Mor about this tchniqu in a minut). Th first watr-powrd ric mill was built in Nithr th cultivation of th ric nor th dvlopmnt of th cuisin that cam to b calld th "Carolina ric kitchn" could hav bn possibl without th knowldg of th nslavd Africans and thir dscndants who workd th filds and tndd th kitchns. Both mn and womn took part in th cultivation of ric, with mn prforming th havir tasks and womn rsponsibl for such tasks as sding and, thn aftr harvst, claning and pounding. Whil ric growing startd mostly in swamps, African insight is crditd with th trunk and dik systm st up to manag watr in th filds to tak advantag of th frshwatr tidal crks. By 1700 Carolina growrs wr xporting back to England and down to th Wst Indis. With tim, th nam Carolina Gold dvlopd a rputation in Europ as th finst ric in th world, and it saw favor at aristocratic and nobl tabls in both England and th Continnt. Th Dutch, who wr probably th most passionat of Europan ric atrs (having colonizd Indonsia and brought back th rijstaffl, or ric tabl, ) brought it to th Nthrlands, paying many tims mor for Carolina Gold than thy wr ric from Asia. Carolina Gold was vn xportd to India. For opnr s Glnn s ric is grown organically, and h s insistnt that raising ric without sprays isn t just th right thing to do for nvironmntal rasons but also bcaus it has hug positiv impact on th flavor of th ric. Byond that h s making sur th ric is fully ripnd in th fild bfor bing brought in. As it dos with any othr produc, propr fild ripning is a hug factor in gtting full flavor dvlopmnt into our food. (Bcaus it s vry difficult to fl or s th diffrnc with grains I think this issu hasn t gottn much attntion. But as it dos with th Anson Mills grits, th fild ripning radically nhancs th flavor.) Additionally, th nwly harvstd ric is stord frozn in th husk until w ordr it, at which point Glnn mills it with a small ric mill brought ovr from Japan. Th mill was spcially dsignd for Glnn, in ordr to mulat th 19th cntury hand-pounding which, at that tim, was th way that slavs huskd th ric and brok off most of th bran to prpar it for cooking in th kitchn. Although I hav a hard tim gtting my mouth around th phras hand pound mulation (try saying it quickly fiv tims in a row), concptually I gt it. On th covr of Karn Hss classic book, Th Carolina Ric Kitchn thr s a photo of two, prtty surly nslavd, African-Amrican womn pounding ric in a two-foot high ston bowl. On woman is poisd to pound, holding a fiv-foot long pol; th othr has hr pol in th bowl. Clarly th rhythms had to b coordinatd to mak it possibl. Traditionally th pounding was womn s work. Th mn did th work out in th filds. Th hand-pounding was don right bfor th ric was prpard, assuring an xcptional brightnss of flavor; and it also brok up th grains just a bit, altring th txtur and ating xprinc of th ric in th procss. Unlik commrcial ric-polishing which taks out th grm and th bran, th hand pound mulation lavs a bit of th bran on th ric grains, which lavs a bit of a black y on som of th grains, and mor importantly adds to th flavor of th ric. Laving th grm in nhancs th flavor normously. As a rsult, this Carolina Gold is not nrichd as othr Amrican whit rics ar. (Bcaus th grm and hnc th ric s natural oil is lft in, th ric is a prishabl product and nds to b stord in th frzr or rfrigrator.) Th othr hug factor in th flavor is th nw crop natur of th ric. As with so many foods (coff coms to mind, as dos oliv oil, ta, tc.) th nwly harvstd vrsions of agricultural products hav, for a lack of a lss obvious word, frshnss, and brightnss of flavor that you los as th months pass. Whil proprly stord ric will b good for yars, that frshnss is lost in a mattr of months. Glnn s commitmnt to fild ripning, grm rtntion and quick frzing hav all mad it possibl for us to gt at this amazing nw crop flavor. Can you rally tast th diffrnc? Ultimatly, bing a flavor drivn food prson with a history background (as opposd to a historian who liks to at), this is th ky qustion I always ask. In this cas, I admit to having approachd th ric with a bit of skpticism, always a concrnd that th quality of th story might outpac th ating quality of th actual product. But it only took on tim cooking this Carolina Gold to vrify that thr rally is somthing spcial to b had hr. Th ric is rally xcptionally flavorful; a bit nutty, almost buttry and cramy to my Northrnr s potato-pron palat. South Carolina s ating routins ar dfinitly basd on ric. Nativ South Carolinian John Martin Taylor writs that, I grw up with ric and grits. W nvr had potatos xcpt with stak or potato salad, h told m to mphasiz th point. Thr ar dozns and dozns of dishs that rly on authntic Carolina ric. Hoppin' John, Limpin' Susan (ric with okra), Cramd Ric, Ric Frittrs, Ric Brad, Low Country Safood Stw, and dozns of othrs all start with this spcial ric. Th bst-known dish I m sur, is what thy call pilau, which is smingly at about a six dgrs of sparation ratio from what w know as pilaf s Prsian roots. (You could probably run som sort of sminar on th propr pronunciation of pilau in South Carolina. John Martin Taylor says it s, PER-lo, pr-lo or p-lo with th o almost sounding lik an oo. ) Som say th rcip arrivd in th Carolinas travling through th hands of Arab tradrs to Africa, from whnc it would hav gon on to North Amrica. Altrnativly, it s thorizd that Sphardic Jws n rout from Provnc shard th dish with Hugunots fling Franc who in turn took it to th Wstrn Hmisphr. Eithr way, it got thr and ric is wll-rootd in th Carolina Lowcountry cultur. In th kitchn it s of intrst for its uniqu cooking charactristics and nutty, mllow flavor. Its grains ar significantly softr than most othr long grain ric and thy stay sparat whn you cook m. It dos cook into an intrsting risotto-typ dish, which probably isn t quit as out of plac as it sounds. Glnn Robrts is passionat about th connction btwn South Carolina and th Vnto rgion in Italy. Cooks from Vnic do lov risotto, so it only maks sns that thir countrparts in th Carolinas might hav usd similar tchniqus. In fact, h adds, Th Carolina Sa Island dish Rzy Pzy Carolina Gold slow cookd with frsh fild pas bars its African Gullah nam that sounds rmarkably lik th Italian St. Mark's fast dish risi bisi Arborio ric with frsh pas. Adding to this is th fact that th typical lunch in Charlston was srvd at th vry Italian 3:00, followd by a midday sista. Th influnc may wll dat to th lat 17th cntury arrival of a tam of Italian nginrs, rcruitd to th Carolinas in an attmpt to farm Carolina Gold hr using Vntian ric growing mthods. Although th Italian tchniqus ultimatly faild, many historians think that AfricanAmrican cooking (bfor th Civil War slavs wr prtty much th only popl in th cookhous in th South) was influncd by ths Italians bcaus, unlik thir othr Europan countrparts who wr th landd gntry of th Charlston ara by that tim th Vntians actually spnt a lot of thir tim out in th filds working sid by sid with African and Nativ Amrican fild hands and slavs. Prhaps th purst way to srv Carolina Gold is as what 19th cntury Carolinians calld Charlston Ic Cram simply cookd ric srvd in a nic moundd whit ic cram scoop with a gnrous knob of soft buttr st atop it to mlt dramily down th sids. Although thr ar numbr of long missivs on th subjct th rcommndd ratio of liquid to ric sms to b two to on. W v bn srving it this way as a sid dish at th Roadhous for th last fw months and it s bn a big hit. My prsonal favorit prparation is Carolina Rd Ric (also known as Tomato Pilau ), which I larnd to mak from John Taylor s Lowcountry Cooking. Dic som bacon (th Arkansas Pppr Bacon is my prfrnc) thn fry it til crisp and rmov it from th pan. Th ric is sautéd (again, akin to Italian ric cooking) in th fat, thn stock and tomatos ar addd. Th ric is thn cookd covrd (unlik Mditrranan ric cooking) for thirty minuts (John s rcip rcommnds th thirty minuts, though othr Carolina Ric rcips sm to stick at around 20 minuts for optimal donnss.) It s asy and vry dlicious and th grains kp thir intgrity nicly through th cooking. Zingrman s Co-Founding Partnr Rad gust spakr Stphn Sattrfild's articl about ric on our communityblog at zcob.m/ric 3

4 A QUARTET OF SUPER-HIG H- QUALITY PARMIGIANO REGGIANOS Roncadlla It is amazing somtims how th vision of on prson can bring a community togthr. Part of th mission statmnt for Zingrman s is to show lov and car in all our actions, and to nrich as many livs as w possibly can. It s no wondr that Mlvin Parson has bcom an important mmbr of our family, as h has st out to chang th soil in th livs of vryon h coms in contact with by nurturing th community with his farm, W th Popl Growr s Association (WTPGA). DINNER SERIES to track down som rally spcial and spcially dlicious Parmigiano Rggiano. W v bn gtting ths fin chss from four of th bst of th 300-plus dairis in th rgion for th last yar or so! All ar clarly Parmgiano Rggiano but ach on has its own distinctiv flavor and charactr. As you d xpct with diffrnt makrs of Chianti in Tuscany, ach producr sticks to cor principls of production but nds up with its own distinctiv offring. Try on, try thm all. Bttr still, put out a chs board with multipl Parmigiano Rggiano offrings. All ar grat for ating as thy ar; all mak marvlous prpard pastas or salads; all ar outstanding with som of th amazing varital honys w hav on hand (mix and match to com up with your own spcial flavor profil!). Finding spac for a larg vision Mlvin has a vision to turn his small farm into a world-class urban farm that will not only provid food to local rsidnts, but will also provid mploymnt opportunitis and ducation to citizns rturning from incarcration. H has succssfully addd a Michigan-approvd non-profit arm to th Growr s Association, calld W th Popl Opportunity Cntr, that is th catalyst for his vision. It is this Cntr that will allow Mlvin to us farming as a vhicl to provid ths opportunitis. It cannot happn on th half acr h is lasing from th church, though, so Mlvin has discovrd a chanc to mov into a largr proprty th formr Kttring Elmntary School in Ypsilanti. Back in July, I visitd Mlvin to viw th 10 acr spac bhind th school. I was supr xcitd to s it, but was not prpard for th bauty and scop of what I walkd into that morning. Thr rally is a giving tr. It s in Ypsilanti. This tr has bn around It starts with a tr, a 300 yar-old burr oak towards th back of th proprty. I didn t grasp th full immnsity of this tr until w got closr to it. Mlvin is tall, but this tr is hug. It is powrful. Mlvin tlls m about how whn h first saw th tr, h just knw in his soul that this was whr h was mant to b. " This tr has bn around long nough to s Nativ Amricans hr. Think of th storis it could tll, and th storis w can crat with it. long nough to s Nativ Amricans hr. Think of th storis it could tll, I TA L I A N D I N N E R H talks m through a vision of hanging lantrns, and bnchs wrappd around th tr. H ss mayb about tn rturning citizns working th soil around it, all with living wags and bnfits. H ss rsidnts from th community gathrd hr, all ngagd in diffrnt activitis. A markt stand hr, bhivs thr As w walk around th school yard, Mlvin starts pointing and I can s it all matrializ in front of m. Th front of th proprty can b a community gardn, dsignd as a spac for nighborhood rsidnts to grow thir own food, whil WTPGA provids asy accss to watr, tools, and shars th knowldg and skills ndd to produc an abundanc of dlicious and halthy food. Th playground quipmnt that is ovrgrown with wds can b usd as trlliss for fruitful vins. Thr s a pol barn with farm quipmnt and hoop houss. Th black top can b turnd into a outdoor vnt spac, whr vryon is wlcom to gathr. & BALSAMIC VINEGAR EVENT January 16th, 6:30pm-9pm Zingrman s Grylin $85/prson Roncadlla W r xcitd to clbrat Zingrman s annual Balsamic Blowout by wlcoming our clos frind Simon Tintori from La Vcchia Dispnsa for an intractiv vning and lsson in traditional balsamic vingar. That s right, h s coming all th way from Modna, Italy to Ann Arbor for on night only! Simon is th fourth gnration to carry out th tradition of balsamic vingar production from his villag. During this spcial vnt, w ll njoy a traditional six-cours Italian dinnr, two hand-slctd wins, and a LIVE intractiv lsson in traditional balsamic production straight from th sourc in ITALY! Wondrful work by th rgion s only woman chsmakr About half an hour driv to th ast of th town of Rggio-Emilia, or about an hour to th south of Valsrna, th casficio at Roncadlla is on of my favorits for two rally good rasons. First and formost, th flavor is fantastic. It s th kind of chs I could just kp ating and ating. Not as dlicat as th Valsrna but suprb without bing at all too strong. For m, th Roncadlla Parmigiano Rggiano rally hits a bautiful bullsy swt, but not too swt; salty but not too much so; pronouncd and profound, but not havy-handd. It s just rally dlicious. Th kind of chs I could at vry day. Scondly, but insignificantly, th Roncadlla co-op is th only Parmigiano-Rggiano dairy with a woman mastr chsmakr! Marisa Vrzlloni maks som marvlous chs. (Just so you r saying it right as you rad, Italians pronounc th s in Marisa mor as a z. ) On way to hlp mak this happn will b with an upcoming spcial dinnr at th Roadhous. W ar wlcoming Stphn Sattrfild for th 14th Annual African Amrican Dinnr: Ric and Rac on January 22nd, an unforgttabl vning faturing th rol of ric in African Amrican farming and cooking. Th dinnr will also srv as a fundraisr for WTPGA. Thr ar donation options availabl on th vnt sit in addition to your tickt purchas: Can t join us for th African Amrican Dinnr? W will miss you, but plas look for mor information on how to contribut at You can also rad a bit mor about Mlvin and his positiv impact on th community in Ari s book, Zingrman s Guid to Good Lading, Part 4: A Lapsd Anarchist s Approach to th Powr of Blifs in Businss. H s in Scrt #44, Building a Hopful Businss. Marcy Harris Markting Managr at Zingrman's Roadhous gt Roadhous Catring for th Big Gam! Mak your party sizzl with our nw southrn sprads! Scor big for your viwing party this yar with Roadhous Catring! W v put togthr a mnu faturing to-go packags that srv 8-10 popl, including our nw southrn sprad mnu faturing Chf Bob s slction of housmad dips! You ll lov thm all, but th Nashvill Hot Chickn dip might b our nw favorit. Sit back, rlax, and njoy th gam with your frinds and family whil th Roadhous dos all th cooking. Ordr with us at , or rhcatring@zingrmans.com 4 Wondrful work by th rgion s only woman chsmakr Roncadlla Roncadlla is an insidr s chs. It s locatd off th main road you d hav to know whr you wr going to find it. Marisa s chs rally is somthing spcial. Last yar was th first tim, bst I can tll you, that Roncadlla s Parmigiano Rggiano was up for sal in th U.S. Hopfully it s just th bginning. I look forward to slling it, and ating it myslf, for many yars to com. Balancd. A bit caramlly. Toasty. Cramy but not too soft. Nicly agd. Excllnt. A tiny touch of spic on th palat. No off flavors at all. Rally long finish. Fabulous. Lik I said, I could at it vry day! borgotaro Wondrful work by th rgion s only HUNGARIAN Boldwoman flavorschsmakr from th top of th Parmigiano Rggiano pak WINE TASTING A night faturing nvr-bfor-tastd Hungarian Wins and a light dinnr inspird by Gorg Lang la villa Th nw wav organic farmstad chs from south of Parma About half an hour du south of Parma, th La Villa (in Italian you pronounc th ll s) farm is on of th most intrsting nw dvlopmnts in th Parmigiano Rggiano world. It is prhaps th nw wav, a look at what progrssiv chsmaking can do to tak things to th nxt lvl. If you want a wholscal sns of what crativ disruption can achiv, this is probably th plac to go. Or at last, th chs to at! La Villa is a bautiful farm locatd up in th mountains, just to th southwst of th villag of Urzano. It s at about 530 mtrs abov sa lvl (130 mtrs highr up vn than Borgotaro). La Villa is ownd and run by two familis, th Carburri and th Folzzani. Carlo Carburri srvs as both th farmr and th chsmakr and is doing wondrful work in both rols. Th farm and vrything about it is organic. H grows all of th crops, which ar turnd into th fd for th cows, and vry day h mills his own mix of barly, corn, oats, and bran for th hrd. In 2011 h liminatd all of th soy from his filds and hnc from th cows dit th only prson in th Parmigiano Rggiano world, h says, who s don that. H mixs sa salt from Crvia (on th ast coast of th rgion of Emilia-Romagna) into th cows fd in ordr to add natural minrals to thir dit. Carlo built his own mill so that his cows ar gtting frshly milld grain vry day. Eating th grains so clos to milling mans lss oxidation and mor flavor, which in turn lads, of cours, to bttr milk quality. An lgant farm parm from th plains RAVARANo Roncadlla An lgant farm parm from th plains valsrna Swt lganc from th mountains Th biggst part of all of this, though, is th school building. It will b razd to th ground, laving spac for anothr building. This is whr Mlvin s vision rally starts to tak shap. Thy lockd th doors and By stablishing th Opportunity Cntr in its plac, Mlvin hops to walkd away, h tlls m. provid a world class culinary training facility for rturning citizns and young adults in th community. It is hr that Mlvin ss a chang rally It s all bn compltly taking plac. Whr I s brokn windows and discardd school books, dsrtd. No on lovs this Mlvin ss hop and dvlopmnt. Thy lockd th doors and walkd away, h tlls m. It s all bn compltly dsrtd. No on lovs this plac as much as I do. plac as much as I do. H is so clos to planting sds of hop in Ypsilanti. On of Mlvin s favorit sayings is Whn you hav a vision, th univrs coms back with th provision. In this cas, St. Josph of Mrcy has gnrously offrd to match up to $50,000 raisd by W th Popl Opportunity Cntr towards obtaining th proprty at Kttring and building th cntr. With th hlp of many voluntrs and th support of Nw Solutions for Nonprofits, Zingrman s Roadhous, Habitat for Humanity of Huron Vally, and mor, Mlvin has a chanc to start raising th funds h nds to mak his dram happn. Th chs tasts grat. Big round flavor. Swt, but not at all out of balanc. Rally nic finish. A nic amount of low nots to go with th high. Good crystal formation from th wll-agd amino acids. Nic goldn color. Grat on pasta or in risotto with porcini or othr mushrooms. Fry th porcini first in panctta fat. Or of cours, you can at it on its own. On pasta, on salad, with mountain hony. It s got a grat finish still in my mouth long aftr w v lft to driv back to Parma. Th rcntly publishd Slow Food Guida al Parmigiano Rggiano listd Borgotaro as on of thir top chss flavors of frsh milk, drid and frsh fruit (pinappl, citrus and appls), walnuts and muscat. In th mouth it s complx, particularly fruity (par, banana) with nots of flowrs, hay and walnuts. Bold flavors from th top of th Parmigiano Rggiano pak A Traditional six-cours mal and two wins to tast Prsntation by Simon Tintori Th ducation dosn t nd with Kttring Elmntary. It s tru. With all th work h s put into this, Mlvin s lov will nurtur th abandond proprty into somthing xtraordinary. If w can focus on bttring th soil of a community, popl will flourish. Popl nd a plac to tak root, and b nourishd so that thy can turn around and giv back. Continu th cycl. Borgotaro is a co-op it s ownd by its farmr mmbrs foundd half a cntury ag0. To giv you a sns of how things hav dvlopd with th chs ovr th yars, th co-op originally had 300 mmbrs; gnrally ach had only 1 or 2 cows back thn. Today thy hav only 20 producrs, plus fiv small farms from which thy buy milk. Most of th Borgotaro farms now hav 20 or 30 cows. On of th things that maks this chs so spcial is that thy us almost xclusivly natural aging at ambint tmpraturs throughout th yar. Thy hav rfrigration in th aging rooms but thy us it only on th hottst days to protct th chs. 95 prcnt of th tim, th chs is maturing at th ambint tmpraturs. That mans it s much coldr in th wintr, warmr in spring, and vn warmr still in summr. Most of th tim, thy lav th windows opn to allow for natural air flow through th aging rooms. borgotaro and th storis w can crat with it. Wondrful work by th rgion s only woman chsmakr AT ZING ERMAN S WE'VE BEEN WORKING FOR THE LAST TWO YEARS Farmr Parson has bn dlivring frsh organic produc to th Roadhous for ovr a yar now, along with svral othr local businsss, including our own Miss Kim, Frita Batidos, th Lunch Room, and mor. With th hlp of voluntrs cultivating his modst half-acr farm, W th Popl Growr s Association bhind Grac Fllowship Church in Ypsilanti, Mlvin has bn abl to consistntly provid good food to rstaurants and to th community. But his dram is much biggr than a half acr. valsrna valsrna An lgant farm parm from th plains La Villa is a vry small farm. Carlo and his brothr hav only a coupl mploys. H has about 300 had of cattl, 180 of which wr bing milkd whn w visitd in th spring, a mix of brown and rd cows. H s on of th fw Parmigiano-Rggiano producrs who lts th animals out in th filds. Th flavor of th La Villa chs is bright, mor buttry than th othrs, prhaps with a bit mor moistur and a hint of an almost gouda-lik charactr. Carlo has vry limitd amounts of chs only 4 to 6 whls ar producd a day. Rally, h alrady slls all h maks so w r lucky to gt our hands on a fw whls. La Villa, of cours, mans th hom, or country hom and this small progrssiv casificio is rally vry much th hom of Parmigiano-Rggiano for th 21st cntury. Evry bit is a positiv pic of a bttr futur! valsrna la villa Valsrna is th oldst Parmigiano dairy in th Parma district. It s on of th fw farmstad Parmigiano-Rggiano chss still mad all th milk coms xclusivly from th Srra family s hrd. Thy rais th animals, grow th fd, milk th animals and mak th chs right on th farm. Of particular not is th fact that thir hrd is mad up xclusivly of th rar and vry spcial Sola Bruna (brown) cows. This old, originally of Swiss origin, brd mak up lss than ½ of 1 prcnt of th country s dairy cows. An lgant farm parm from th plains Th nw wav organic farmstad chs from south of Parma Zingrman s Co-Founding Partnr Fbruary 21st, 6:30pm-9pm Zingrman s Grylin $85 pr prson Zingrman s Food Tours invits you to a spcial Hungarian wintr vnt, faturing thir tour partnr and frind Gábor Bánfalvi. Gábor will bring along svral hand-pickd Hungarian wins for a tasting that you ll not soon forgt. Many of ths wins ar nw to th Unitd Stats, lt alon Ann Arbor, Michigan! Along with th win, our Zingrman s chfs will b putting togthr mouth-watring food pairings from Gorg Lang s rcip book Gorg was known as Hungary s most clbratd chf who spnt his lif capturing and protcting Hungary s most traditional rcips. In honor of his work and th xciting partnrship w hav with tour partnr, Tast Hungary, w r xcitd to shar a wintr vning with you and clbrat our lov for Hungarian food and win. borgotaro Bold flavors from th top of th Parmigiano Rggiano pak borgotaro RESERVE YOUR SPOT AT ZINGERMANSGREYLINE.COM/EVENTS RAVARANo Bold flavors from th top of th Swt lgancrggiano from th mountains Parmigiano pak Th dairy at Borgotaro is locatd up in th mountains, about sixty kilomtrs southwst of th town of Parma and about as far from Parma and Rggio-Emilia as you can gt and still b in th rgion. Th city of Gnoa is only 64 kilomtrs away. Had south and you gt to Tuscany. It s a whol diffrnt world hr in th mountains than down in th plains whr Valsrna and Roncadlla ar mad. Evrything from th wathr to th air is altrd. RAVARANo Th Parmigiano Rggiano from Valsrna is prtty suprbly spcial. Vry cramy on th tongu, gntl but firm, buttry, bautiful. A pal straw color, vry rich, buttry, soft flavor consistntly xcllnt. It s luxurious, rally. Swt, soft but still significant. To m it rflcts th plac it coms from statly, groundd, with a high lvl of xcllnc in vry tiny dtail! Fantastic on a plat of just-cookd stuffd pasta with buttr. In th rgion, thy say that thy drown th tortllini with buttr and thn rscu thm with copious amounts of Parmigiano Rggiano. Grat with a dlicat hony acacia would b xcllnt. la villa Th nw wav organic farmstad chs from south of Parma la Having tastd Valsrna chs ovr twnty-fiv tims in th last fw yars, I will say that it s vry, vry consistntly xcllnt. I havn t trid a bad on yt. I m not alon in th last yar, of 1600 chss thy producd, only a singl whl rcivd a substandard grad from th Consorzio s vry strict judgs. Parmigiano Rggiano Club THE KING OF CHEESE CLUBS Each month, tast th diffrncs btwn chss of diffrnt ags, chss from diffrnt locations, chss mad with diffrnt milk sourcs. You ll gt two chunks of Parmigiano Rggiano ach month, totaling ovr a pound, along with information about th two diffrnt chss. Th first month s shipmnt also coms with a parm knif, for chipping off chunks for pasta, salads, or just nibbling. An outstanding gift for th Italophil, th chs lovr, or th culinary xplorr in your lif. villa Th nw wav organic farmstad chs from south of Parma MONTH 1: AGE Valsrna agd 24 months, Valsrna agd 48 months MONTH 2: MONTH 3: MILK ELEVATION Sourc La Villa Roncadlla from th (a farmstad chs), plains, Cravro from Borgotaro (mad by th mountains a co-op) $150 FREE SHIPPING ZINGERMANS.COM 5

5 THE FEED MonthLy fatures R AC LE T T E Sason JANUARY Oh, th wathr outsid may b frightful, but our CHERNUSHKA RYE BREAD - 1/4 & 1/5 Racltt is sur dlightful! As th Michigan wathr KING CAKE - 1/4-1/6 starts to frz up, thr's nothing bttr than to warm EDELBRÄU BEER BREAD - 1/11-1/13 chs ovr boild tri-colord fingrling potatos and BACON CHEDDAR SCONES - 1/18-1/20 pickld vggis, right in th warmth and comfort of GREEN OLIVE PAESANO BREAD - 1/18 & 1/19 your local Cramry! To mak our Racltt, w us CINN-OH-MAN DANISH - 1/25-1/27 a domstic traditional Swiss-styl chs, Radling, FbruaRY IN VALEN T I N E 'S DAT E N IGH T Look no furthr! This Valntin's Day, imprss your spcial somon JANUARY 1 - APRIL 1, 2019 TOWNIE BROWNIE HEAT GELATO This warm flavor bgins with our rich and cramy milk chocolat glato bas. W thn combin warm Mxican spics to kick it up a fw notchs, as wll as chunks of Zingrman s Bakhous Towni Brownis. CARDAMOM GELATO Frshly ground cardamom sds hlp to crat this warm flavor. Th uniqu tast of th cardamom givs way to an intnsly aromatic xprinc, whil th luscious txtur of th glato bas adds a soothing craminss. GRAPEFRUIT SORBET Hand-squzd grapfruit givs this sorbt its rfrshing zip without th bittrnss of convntionally-availabl grapfruit juic. This flavor is satisfyingly swt, frsh, and tart. PEANUT BUTTER CHOCOLATE GELATO An Amrican classic combind with an old world Italian glato bas crats a dp and rich, nutty, cocoa flavor. Our all-natural panut buttr is ground locally in Michigan and mixd with a blnd of chocolat and cram glati to yild th prfct balanc of chocolat without ovrpowring th panut buttr. If you'r fling crazy, top that off with Zingrman s Candy Company Panut Brittl for an xtra fun play of txtur! This flavor starts with a sdlss citrus known as unshu mikan or satsuma mandarin, on of th world's swtst citrus varitis. Its tndr txtur maks a cramy citrus sorbt that should not b missd. a bottl of win, a chs board mad for two, and a pint of our hous-mad glato of your choosing. Sprad th lov! Ordr today BUY ONE, GET ONE HALF OFF!* W r wlcoming 2019 with som grat nws! Plac a catring ordr for pick-up, dlivry, or a srvicd vnt, and you ll gt your nxt ordr of qual or lssr valu HALF OFF. Ordr whatvr you d lik a warm pot pi for your family gathring on Sunday, a Dli Sandwich Baskt for your offic th following wk, or anything ls you hav in mind, and you ll gt half off th lssr ordr. This offr is good for ordrs that ar pickd up or dlivrd from January through th nd of Fbruary, so tak advantag as many tims as you d lik! O G O B *This offr cannot b combind with othr discounts. This offr is only valid for ordrs from Zingrman s Catring. Discount will not b applid to quipmnt rntals, alcoholic bvrags, or srvic staff. Srvic fs for vnts will b basd on non-discountd totals. S BAG LUNC HE Cacao was first cultivatd in th Yucatan pninsula by th Mayans around 500 AD. Th bans wr roastd, coarsly ground, and mixd with watr, ground chils, and toastd cornmal (a thicknr) to mak a drink. On ingrdint thy did not includ was any sort of swtnr. Instad of th hot chocolat w drink now, imagin a bittr, spicy, somwhat chunky drink, srvd at room tmpratur. Sounds good, huh? (Actually, it kind of dos.) And it was popular. Th Aztc royal court drank an stimatd 2,000 pitchrs of th stuff vry day. And according to Th Chocolat Connoissur by Chlo DoutrRoussl, whn Aztc sacrific victims wr too glum to join in th dancing rituals bfor thir dath, th solution to chr thm up was to giv thm a gourd of chocolat. Whn Europans first arrivd in Cntral Amrica, most of thm wrn t too imprssd with chocolat. Columbus brought th first cacao bans back to Spain, but mostly as a novlty. No on rally knw what to do with thm. It wasn t until th middl of th 16th cntury that som total gnius thought of adding can sugar and srving th drink hot. Thn chocolat rally took off. But vn thn, both sugar and cacao wr incrdibly xpnsiv so it was only a drink for th ubr rich. Spanish nobls built thir vrsion of man cavs in thir villas: chocolat rooms whr mn of lisur spnt hours convrsing and drinking chocolat. rooms just for thir chocolat thy prfrrd to drink it in bd. That lasciviousnss mad chocolat controvrsial. On Frnch clric calld chocolat th damnabl agnt of ncromancrs and sorcrrs. (I guss that s on way to call somon a good lovr.) But it didn t tak too long for th church to com around. In 1662, a cardinal in Rom dcrd drinking chocolat would not violat th fast for Lnt. Amn. IT S POT PIE SEASON AT ZINGERMAN S CATERING! W v combind th warm, buttry goodnss of our housmad Zingrman s Dli Pot Pis with th crowd-plasing convninc of our bag lunchs to crat th ultimat wintr fast for your offic Zingrman s Catring Pot Pi Bag Lunchs. Pick from a bvy of individual pot pis thr s a flavor for vry palat! Each pi will b snt hot, with a tossd grn salad and balsamic vinaigrtt, a mini browni, napkin and utnsils. All this for only $17.50 ach! CHOICES INCLUDE That s also about th tim that th first machins wr invntd for grinding cacao bans. Bfor th industrial rvolution, all ground chocolat was mad with a mortar and pstl and a whol lot of lbow gras. Th nw machins hlpd to mak chocolat a luxury of th masss, not just th aristocracy. Thos nw machins had anothr rsult, too: for th first tim popl wr abl to mak solid chocolat. In 1847, th vry first ating chocolat was mad in England. Within a coupl of yars, solid chocolats lik bonbons and chocolat bars wr taking off across Europ, but in Spain, th chocolatría cultur was alrady stablishd and, thankfully, drinking chocolat was thr to stay. OUR SPANISH DRINKING CHOCOLATE COMES FROM BLANXART IN BARCELONA Blanxart has bn making chocolat sinc Thy carfully slct bans from Ghana, Congo, Guayaquil, and th Dominican Rpublic, bring thm to Barclona, and roast thm in thir chocolat factory to mak a handful of chocolat bars, confctions, and that drinking chocolat. To mak a pot of drinking chocolat, you just whisk th ground chocolat into a pot of simmring milk and stir for a coupl of minuts until it condnss down into a thick, ultra luscious indulgnc. It s th kind of stuff you ll b glad to hav stashd in your cupboard if you, lik m, don t hav a 24/7 chocolatría in your nighborhood. Classic Chickn Pot Pi Two Tracks Turky Pot Pi Fungi Pot Pi (vgtarian) Darina s Dingl Pi (lamb) Th Rd Brick Bf Pot Pi Call to plac your ordr today! AT ZINGERMAN'S BAKEHOUSE! LÁNGOS Smokd ham, gouda chs, sour cram & frsh dill toppd frid brad (Tus & Sat) SOMODI KÁLACS Cinnamon swirl brad (2/12/3 & 2/22-2/24) CHOCOLATE CHERRY BREAD - 2/13 & 2/14 PATTI'S GIMME S'MORE TARTS - 2/14 ALMOND POUND CAKE - 2/15-2/17 SOMODI KÁLACS CINNAMON SWIRL BREAD - 2/22-2/24 NEW DELI CRUMB CAKE - 2/22-2/24 $ now a 4.75/ JAnuary RUSTIC ITALIAN ROUND This brad is simply mad of organic what flour, watr, salt and a littl yast. Insid you ll find a snowy whit crumb and outsid a thin goldn brown crust. It s on of our bst slling brads for its vrsatility, from panini to PB&J, it dos it all. Evryon lovs this loaf. FbruaRY BETTER THAN SAN FRANCISCO SOURDOUGH ROUND W think it s good nough to ship to California. This naturally lavnd loaf is mad with organic what flour, watr, salt, and our magical sourdough startr. Th finishd brad has a bautifully blistrd crust and moist intrior with that tradmark sour tang that will tickl your tongu. Our sourdough brad is th star of grilld chs Wdnsdays at th Bakhous! Markting Spcialist Zingrman's Mail Ordr FEBRUARY IS HUNGARIAN MONTH EVERY WEEKEND IN FEBRUARY CHERRY SCONES - 2/8-2/10 Val Nff-Rasmussn Th Fd is a dpr look into th foods w sll at Zingrman s. Each issu focuss on on product. Find mor storis onlin at thfd.zingrmans.com KRÉMES Layrd, crispy puff pastry & vanilla pastry cram dssrt (Fri & Sat) CHOCOLATE CHALLAH BREAD - 2/8-2/10 PUMPERNICKEL RAISIN BREAD - 2/15 & 2/16 IN THE EARLY 1800S, THE FIRST CHOCOLATERÍAS OPENED IN SPAIN For a fw dcads, chocolat was a purly Spanish phnomnon. Thn, in 1615, Ann of Austria, th daughtr of th King of Spain, marrid King Louis XIII of Franc. Sh brought chocolat to Paris. It was a hit. In thir vry Frnch way, th aristocracy didn t build sparat Chshir Pork Pi SATSUMA SORBET 6 A THOUSAND YEARS BEFORE IT CAUGHT ON IN SPAIN, DRINKING CHOCOLATE WAS ALL THE RAGE IN MEXICO with on of our Spcialty Dat Night Baskts. W ll provid you with P OT PIE SOMODI KÁLACS CINNAMON SWIRL BREAD - 2/1-2/3 Spain, drinking chocolat is as common as drinking coff. Just lik w hav coff shops, Spain has chocolatrías srving drinking chocolat and churros to dunk in it. Som of thm ar opn 24 hours a day, just in cas of 4 AM chocolat mrgncis. Whn you find good Spanish drinking chocolat, it s a far cry from th Swiss Miss many of us grw up on. It s thick somtims so thick that instad of sipping, it s asir to at it with a spoon lik pudding. It s not ovrly swt you should still b abl to tast th bittr, roastd nots of chocolat. Aftr narly 500 yars, th Spanish hav got drinking chocolat down. Looking for th prfct vning trats to surpris your swthart? Wintr & Spring SWEET BUTTER TEA CAKE - 1/31-2/3 Try Racltt at Th Cram Top Shop! In a Baskt Inspird by traditional Frnch chss from th Loir Rivr Vally, th Chlsa is a mold-ripnd goat chs log coatd in dibl vgtabl ash. Th ash is alkalin, rducing th acidity on th surfac and causing it to ripn undr th rind. It is buttry, brightly acidic, and surprisingly swt whil its txtur is slightly crumbly, but smooth in flavor. Stunning on a chs plat srv with a minrally whit win or a bright, unoakd chardonnay. RUM RAISIN CHALLAH BREAD - 1/25-1/27 from Spring Brook Farm in Vrmont. Bridgwatr log chlsea BANANA CREAM PIE - 1/11-1/13 Racltt. Enjoying haps of this traditional oozing Th Bridgwatr is on of our most robust chss. Mad from frsh cow s milk, this luscious, cramy, soft-ripnd orb is spikd with hand-crackd Tllichrry ppprcorns. Th full-flavord pppry zing prfctly complmnts slight citrus and gntl mushroom nots of th past. Prfct with blubrry jam and a crisp Michigan hard cidr. FEBRUARY JAnuary our bllis up with a bowl of traditional Swiss-inspird Bridgwatr Our Bridgwatr Log was cratd to mt th nds of our rstaurant and catring clints. Mad from th sam rcip as our 8-ounc original and showcasing th sam luscious flavor, this largr vrsion is much asir to handl and also a bit mor dns in txtur for asy slicing and srving. W rally lov how this slicd log looks on a charcutri plat. THE SECRET LIFE OF AMAZING FOOD AT ZINGERMAN S DAILY IN FEBRUARY POGÁSCA Yastd dill rolls TORTAS Chstnut Cram Rigó Jáncsi, Dobos or Estrházy FLODNI Layrd appl, poppysd & walnut dssrt RÉTES Appl, Potato Bacon, or Cabbag & Goos Fat CARDINAL SLICE Coff cram & mringu dssrt KIFLI Almond Crscnt Cookis JAnuary STRAWBERRY WHITE CHOCOLATE CHIFFON CAKE It looks a littl lik a wintr snowfall, fls light and cramy, and tasts havnly. This vry spcial cak is a marriag of vanilla chiffon cak layrs, vanilla ban pastry cram and strawbrry prsrv fillings, all covrd in vanilla buttrcram and whit chocolat shavings. Srv a slic of this dlight to finish out a rich mal. FbruaRY ESTERHÁZY TORTA A traditional Hungarian torta namd aftr Paul III Anton, Princ Estrházy. During his lif h was prhaps th richst man, not actually namd King, in all of Europ. Mayb this is why th cak is so rich and luxurious to at. Our vrsion of this famous torta is mad up of layrs of toastd walnut cak filld with a magnificnt toastd walnut vanilla buttrcram, dcoratd with thin fondant in a distinctiv dsign usd spcifically for Estrházy caks. Prpar to woo and b wood. This torta adds instant lganc to your aftr dinnr coff and dssrt. 7

6 ...in DAyS To COm YouR bins you, ll heap with grain WLl GRowN FrOM careful SoWing,. wait till Th CrOP Is RipE to rap, ANd kep THE mill a-going......lss GoOD FRoM genius W may find than THAt FrOM PERsvEranc flowing SO have good GRisT and HAND to grind and KEp Th mill A-GOIng. - From th pom, Kp th Mill A-Going, ca by th Amrican pot, Thomas Dunn English ( ) Hr at th Bakhous, tradition, history, tim-honord tchniqus, and th qust for full flavor ar at th hart of what w do. Our latst old-o-vation, to borrow Ari s apt turn of phras, is to mill som of our own flour from whol grains both hritag and ancint what varitis with our rcntly acquird ston mill. In dlving into th world of whol grains and mbarking on our own small milling vntur, w v joind a rich local history dating back to th arly 19th cntury; a tim whn watr-powrd ston grist mills wr cntral to vry town and agricultural community that sttld along th main rivrs and thir tributaris in Washtnaw County. Th Bakhous mill, faturing Vrmont quarrid Natural Barr Gray granit stons 26" in diamtr and drssd to our spcifications, is th brainchild and handiwork of Andrw Hyn. H is th foundr of th ston-mill building projct, Nw Amrican Ston Mills, and co-ownr, with his wif, Blair Marvin, of th bakry, Elmor Mountain Brad. Andrw s ston mills, which h builds by hand in his small workshop, vary in siz from 26 to 48 dimnsions and ar now bing usd in artisan bakris and ston-milling oprations across th Unitd Stats, Canada, Europ, and Australia. Hazim Tugun, our rsarch bakr, was covting on of Andrw s mills and introducd us to thm. Svral of us took introductory classs about milling from Andrw at th Grain Gathring at Washington Stat Univrsity this summr and w hostd him in Ann Arbor in Sptmbr to orint us to our mill. In "How W Grind" ( Andrw shars his inspirational journy from artisan brad bakr to mastr ston-mill buildr. Having committd to building his own mill, h rcalls, I lookd at old patnt documnts, dsign plans, and books on 19th-cntury milling. I larnd that bfor th advnt of industrial rollr mills, thr wr onc 20,000 ston mills in towns all ovr th Unitd Stats; farmrs would bring thir what which millrs would grind into frsh flour for th surrounding communitis. I was inspird by thos traditional mills but had my own idas about how to build a mor modrn machin with slk lins and asir controls that today s bakrs would lov. I drw up th plans. I ordrd granit stons from North Carolina. I askd a frind who s a mtal workr to hlp m construct th fram. And I built my vry first mill. Andrw s bakr frinds wr paying attntion and bgan asking him to build mills for thm, too. Andrw notd, I hadn t vr intndd to b in that businss, but I d put so much tim and nrgy into my dsign, I dcidd to at last build a coupl and s whr w could go. Thr yars latr, I v shippd 40 mills. Thr s now about a four-month wait list for my Nw Amrican Ston Mills. W, at th Bakhous, fl thankful to b on of thos bakris who is using our vry own Nw Amrican Ston Mill, built by an avid artisan bakr who is acting with th gnrosity of spirit known to bakrs, sharing his knowldg, skill, and tim with us. Som Early, Local Milling History in Washtnaw County Ston milling frsh flour from grains grown locally has a rich and storid history throughout southastrn Michigan and spcially hr in Ann Arbor and gratr Washtnaw County. This history gos as far back as th arly 19th cntury, during th arlist days of sttlmnt of what was thn th Michigan frontir; a tim whn watr-powrd ston mills wr at th hart of vry town and agricultural community that sttld along th Huron, Clinton, Raisin Rivrs, and thir tributaris. Flour mills wr calld grist mills-- grist bing a batch of grain for grinding. Damming strams and building watr-powrd sawmills and ston grist mills wr among th most important tasks in any frontir sttlmnt bolstrd by agricultur. Many of th popl who cam to sttl Washtnaw County in th 1820s and 1830s wr sasond grain farmrs and millwrights from th what-growing rgions of Nw York and Nw England, thir arrival facilitatd by th opning of th Eri Canal. Bckoning thm to th ara, apart from thir pionring spirit, was th Huron Rivr, with its myriad tributaris, and its frtil vally, which bcam by th mid 19th cntury on of th most productiv what-growing rgions in th country. Th Huron Rivr, with its stp gradint of 200 ft from Portag Lak to Rawsonvill, dropping 42 ft within th city of Ann Arbor alon provd a highly advantagous sourc of watr powr that millwrights wr quick to harnss, building saw mills and ston grist flouring mills all along its banks, just as th surrounding vally was bing dforstd and clard for agricultur. Nighboring tributaris, including Alln s Crk, Flming Crk, Travr Crk, and Mill Crk, wr also utilizd as powr sourcs. By th mid 19th cntury, watr-powrd grist, saw, wooln, papr, pulp, plastr, and cidr mills occupid mor than 50 sits along th Huron and its tributaris throughout Washtnaw County. Indd, so many mills wr built along th wstrn rachs of th Huron, Clinton, and Raisin at this tim that th ara was calld th powr blt. Within th first fiv yars of county sttlmnt, Ann Arbor, alon, was hom to a numbr of saw and ston grist mills: In th summr of 1824, Robrt Flming built a saw mill on Sc. 25 (north of Huron Rivr at Gttysburg). Today this is just ast of th intrsction of Dixboro and Gdds Roads on Flming Crk. In 1826, John Dix s ston grist mill joind th saw mill on Flming Crk. John Gdds and his brothr, Robrt, constructd a saw mill almost dirctly across th rivr from th Flming Mill, commncing oprations in March It was around th Gdds mill that a small ara sttlmnt gradually coalscd. In 1825 Andrw Nwland built Ann Arbor s first saw mill at th north nd of N. Stat Strt. Th rac for this mill that is, th narrow channl constructd off th dam or mill pond to funnl a swift and powrful currnt of watr to th mill s powr-gnrating watr whl was on th south sid of th rivr and must hav com from th Alln s Crk mill rac. In August of 1826, Gorg W. Noys built a grist mill on N. Main Strt, run by watr from Alln s Crk. During , Anson Brown built th flouring mill of Swift and Co. and th dam and mill rac at Argo to powr it. Ann Arbor's co-foundr, John Alln, dammd his namsak crk just south of Huron St.; th mill rac ran wst of th crk down to just blow Argo Dam, whr it powrd th City Mill, a flour mill a littl north of th cornr of Main and Dpot. Latr, in 1873, William Q. Parkr built a grist mill ovr th foundation of th old Flming saw mill on Flming Crk, which had sinc gon to ruin, to produc corn fd for his adjacnt 61-acr family farm (btwn Gdds Road and th Huron Rivr). In 1910, aftr William s dath, his son Gorg took ovr th opration of th ston grist mill, xpanding it to a commrcial flour mill which sold pancak mix, graham flour, buckwhat flour, corn mal, and crackd what brakfast cral to ara stors, up until 1959, whn it casd commrcial oprations following Gorg s dath. Still standing today and fully oprational, th Parkr Mill is a wll prsrvd xampl of th smallscal, family-run, combination farm-and-grist-mill opration that was so prvalnt in th county and across southastrn Michigan in th 19th cntury. SO WHY USE A TRADITIONAL STONE MILL TO GRIND WHOLE-GRAIN FLOUR? Flavor and Nutrition: Whn grain is ground btwn two millstons, th whol sd krnl its xtrior bran, starchy ndosprm and oily grm, th grain s nutritional powrhous is crushd and combind to crat flour that is not only rich in fibr, omga 3s, and nutrints, but is also intnsly flavorful. Conncting to th Past: Is ston milling th most fficint way to grind flour? No, but it fds our soul and harts by conncting us to our history whn it was th primary mod of milling grain in southastrn Michigan. Larning and Fun: W find that w do bttr work whn w r activly larning. Our nw ston mill is a grat opportunity to study our local ston-milling hritag, farming, th world of whol grains, th ag-old traditions of baking with frshly milld flours, othr forms of milling...th list is long. Our larning is proplling us to grind our own grain and it s also hlping us mak unxpctd, tangntial improvmnts to all of our baking. Along with Ann Arbor, Ypsilanti bcam anothr major milling hub for th county, likwis bginning in th 1820s, whn th ara was first bing sttld. By th 1840s, th town saw th construction of at last six flour mills on th Huron Rivr: Woodruff's Flour Mill - Constructd in , south of Ypsilanti, by Major Bnjamin Woodruff, th mill was in opration until No dam was constructd as th mill was sufficintly powrd by a natural watrfall of 11 ft, which was claimd to b th third bst powr on th Huron. Hardy & Rading's Saw Mill and Flouring Mill - Th first mill-dam in Ypsilanti was that of Hardy & Rading, built in 1827 at th cornr of Frnch Claim 691 and th southwst quartr of sction 4 of Ypsilanti Township. Th dam, mad of brush, clay and logs, was mor likly th work of th bavr trib, than of ntrprising mn, as on local historian notd in th 1880s. Th dam washd away in th flood of 1832, with th wooln mill's dam locatd at that point latr on. Whil th mill first built at this sit was a saw mill, Hardy & Rading also built a flouring mill narby in 1828; that mill burnd in Harwood's Flouring Mill - Ypsilanti's third flouring mill was constructd in 1829, by W. W. Harwood, just south of Congrss Strt, on th lft bank of th Huron. By 1888, ownrship of th mill had changd many tims and was rnamd th Huron Flouring Mill by th Dubl Brothrs. (Th Dubl Brothrs ar likly th sam Dubls who ownd th Swift Dubl & Co. mill in Ann Arbor in 1872.) Th mill had also bn modrnizd, sporting "six run of ston, turbin watr whls, and all modrn improvmnts," producing 15,000 barrls of flour annually for th Dtroit and Eastrn markts, and grinding anothr 24,000 bushls of grain for local patrons. Th mill, in 1888, was valud at $20,000., ovr $500,00 today Eagl Flouring Mill - In , Ardn H. Ballard purchasd th sit of Hardy & Rading's Saw Mill, along with watr rights, and constructd a flour mill at that location. Latr ownrs of this mill includd Dr. Clark of Dtroit, 1843; Thomas O. Hill, 1848; Mark Norris and Bnjamin Folltt, 1850; and Lyman D. Norris and Chauncy Joslin, In January of 1856, Joslin bought out Norris, bcoming th sol propritor of th Eagl Mill, as wll as th Ypsilanti Flouring Mill. In Octobr of 1856, th Eagl Mill burnd, apparntly aftr a shipping mishap by th Michigan Cntral Railroad, which dlivrd a 30-day backlog of grist to th mill in only 3 days. Th fir cost Joslin ovr $10,000. Ypsilanti Flouring Mill - Built in by Mark Norris, th mill possibly occupid a sit at th opposit nd of th dam usd by th Eagl. AEtna Mills - At som point in th 1840s, Timothy Showrman purchasd Hurd & Sag's Iron Foundry and convrtd it into a flouring mill. Hurd & Sag had lasd a quantity of watr powr from Mark Norris, but Showrman utilizd additional powr, rsulting in lgal procdings and th stoppag of AEtna. As a rsult, th mill cam to b ownd by Norris & Joslin, who convrtd it into a sash, door, and blind factory, latr adding a planing mill, ax-handl factory, and gypsum mill, bfor th Jun 1858 floods on th Huron washd th ntir opration downstram, at a loss of $12,000. As is vidnt from ths storis, th milling businss was not an ntirly saf ntrpris. Mills during th 1800s facd two major challngs: firs and floods. If thy wr not dstroyd by on thy wr dstroyd by th othr. Flour dust from ston grist milling was highly combustibl and could ignit and xplod whn xposd to flam and/or xcssiv hat. Flooding along th Huron and its tributaris wrakd havoc on th mills hydropowr systm, washing out dams and dstroying th mill racs, watr whls, and turbins that powrd all th milling machinry, including th all-important millstons. Early 19th-Cntury Amrican Mill Dsign and th Rol of Mills in Local Communitis Th watr-powrd, ston grist flouring mills built in Amrica during th first half of th nintnth cntury wr multi-storid structurs that housd customizd variations of th rvolutionary, automatd ston-milling systm dvlopd by Olivr Evans of Dlawar in th 1780s. In his Young Mill-Wright and Millr s Guid, publishd in Philadlphia in 1795, Evans laid out his continuous watr-powrd systm of lvators, convyors, gars, blts, millstons, and othr automatic dvics to mov grain and flour through all th stps in th ston milling procss wighing, claning, grinding, cooling, sifting, and packing by mchanical mans, with littl nd for manual labor. An articl in th Dxtr Ladr in 1874 summd up th complxity of th local millr s task at th Scio Flour Mill in Scio Township on th Huron Rivr: "To follow th grain as it hurris hithr and thithr, up and down, until it is cland, and ground, and purifid, and th flour is sparatd from all dross, and is rady to pack and ship, is too bwildring for any mind but th dusty millrs who knows all th intricacis of its ways. Evans' automatd systm rvolutionizd th Amrican milling industry and was th driving forc bhind th dsign and construction of watr-powrd ston grist flouring mills in th nintnth cntury throughout Washtnaw county. Powrd by watr whls and/or turbins, thir opration supportd a thriving local grain conomy focusd on th cultivation of what, buckwhat, and corn. Farmrs, who ndd accss to a mill within a day s travl by hors-drawn wagon, brought thir grain to b ground into flour, mal, or fd for thir livstock. Thy would pay a toll in grain, which th millrs, in turn, would grind to flour and sll to thir local communitis. Byond thir functional purpos, th ston grist mills also contributd to th social fabric of th agricultural and town communitis throughout th county. Thy srvd as social gathring placs whr farmrs, with thir familis, would congrgat on at last a wkly basis to not only mill thir grain, but also to vnt frustrations, xchang idas, and scap th isolation of farm lif. With this vast history of local ston milling, w, at th Bakhous, fl honord and ar humbld to try our hand at it with our own small lctric-powrd ston mill from Andrw. W rcogniz that w r not profssional millrs and hop to tak this opportunity to work mor closly with currnt Michigan millrs. Th Bakhous and Local Michigan Mills Milling has livd on in Michigan. W v had th good fortun to work with many fin Michigan millrs and milling companis ovr th last quartr cntury. Ston Milling Idiom "KEp your nos to ThE grindston" If st incorrctly, millstons could grind too hot and th flour would bcom cookd, mitting a burning smll. Occasionally, flour would burst into flams. Th millr kpt his nos to th grindston to dtct th tmpratur and condition of th mal and bcaus most ston mills wr mad of wood, thy could (and frquntly did) burn to th ground in a mattr of minuts. Daily Grind, Ann Arbor, MI During th Bakhous s first ight yars of opration ( ), w bought Typ: Ballpoint (Bst in Catgory) Smoothnss: 5 Smudging: 5 Bld-through: 5 Fl: 5 Looks: 5 If you r most comfortabl writing with a 0.5 mm. (or vn 0.3 mm.) mchanical pncil, you will fl right at hom using this Japans ndlpoint pn (though its point is actually 0.7 mm.). Th ink coms out clan and vn, yilding th thinnst, smoothst lin; thr s no smudging or skipping. You ll b amazd at how small you can writ with this thing. Th pn itslf fls sturdy, but not too havy. It somhow sms lik gripping it would b slippry, but that wasn t an issu. Th crulan blu, hxagonal-tub dsign is lgant, but in a rtro way it s asy to imagin som 60s-ra prson at, lik, IBM or NASA tucking it into a shirt pockt. And th sid-click-rlas is both discrt-looking and xtrmly satisfying. S.K. Total Scor: 5 our organic grains from th Daily Grind, a mill initially ownd by th Michigan Fdration of Food co-ops, locatd right hr in Ann Arbor on Flch strt, whr th Ann Arbor Distillry is today. Th Daily Grind usd a hammr mill and onc a wk w d driv thr in our van and pick up whol what, whol ry, and cornmal for our baking. Th Michigan Fdration also had a warhous, Popl s Warhous, which sold Michigan-grown organic grains, bans, and flour to co-ops nationwid. In 1992, aftr major oprating losss, th Michigan Fdration dissolvd, and thy votd to consolidat with North Farm Co-op. Th warhous subsquntly closd, but th Daily Grind mill continud for svral yars, vntually rlocating to Mason, MI, whr w d thn driv vry coupl of wks to pick up flour. Wstwind Milling Company, Swartz Crk, MI From 2009 to 2015, w purchasd high xtraction, hard rd spring what flour from th Wstwind Milling Company, ownd by L and Linda Purdy. In 2000, th Purdys bought th old Wolcott Mill in Argntin and rnamd it Wstwind Milling Company aftr thir family farm, Wstwind, which has bn in opration sinc In 2016, th Purdys sold th mill's building and land, but brought all th milling quipmnt and machinry back to th farm, which thy now us to ston grind Michigan-grown, crtifid organic grains into flour and baking mixs. Also on thir 120-acr farm, thy grow, rais, and mak a varity of organic farm products ggs, bakd goods, fibr products, and sasonal vgtabls using organic and sustainabl practics. As th Purdys say: "W Grow It, W Mill It, W Bak It." Star of th Wst Milling Company, Franknmuth, MI Much of th pastry flour that s gon into our brownis ovr th yars has com from Th Star of th Wst Milling Company. Basd in Franknmuth, MI, th company was foundd ovr 170 yars ago by two brothrs, Johann Mathias and Johann Gorg Hubingr, who wr among Franknmuth s arly sttlrs. Arriving in 1846, thy soon opnd thir family milling businss, which fundamntally changd th historical trajctory of Franknmuth, originally an Indian missionary. Thir first milling vntur includd a watr-powrd flour mill and saw mill that hlpd to insur th town's futur whn th missionary ndd in In 1870, Johann Hubingr startd Star of th Wst, a ston grist flour mill opratd by stam powr. His son Lornz took ovr th family milling businss in 1876 and updatd it, convrting it into a rollr mill by A group of farmrs thn formd a partnrship and bought th businss from Lornz in 1903, and in 1911, opnd a nw plant that rmains in opration today. Th company has continud to flourish. Star of th Wst is currntly th 17th largst millr in th Unitd Stats, with fiv flour mills in four diffrnt stats. Th Mnnl Milling Company, Fostoria, OH From 2012 to 2016 w bought th majority of our flour from Mnnl Milling. Whn foundd in 1886, thir flagship mill in Fostoria, Ohio was th largst flour mill in th country not locatd on watr. Thn known as Hartr Milling Company, thy bcam Th Mnnl Milling Company in 1917 aftr Alphons Mnnl and his two sons, Louis and Mark, purchasd it. Throughout th yars, th company xpandd thir milling and grain oprations and built additional mills. Th company is currntly in its fifth gnration of Mnnl ladrship, with D. Ford Mnnl taking th rins in Grand Travrs Culinary Oils, Travrs City, MI In Octobr of 2016, w bgan buying from our frind Bill Koucky, foundr of Grand Travrs Culinary Oils. Bill and his tam mill hard rd spring what grown on th Llanau pninsula, which w us. All of th whol what flour usd in our bakry coms from Grand Travrs. Thy also mak a high xtraction flour, a ston ground milling procss that, whil rfind, still lavs portions of th what bran and grm in th flour for grat flavor and txtur. This is th flour that maks our Tru North loaf so spcial and tasty! Moving forward at th Bakhous, as w dlv dpr into our small milling vntur and th world of whol grains, w will continu to sk out and cultivat rlationships with farmrs and ston-milling oprations that ar activly ngagd in sustainabl, organic farming and th ag-old tradition of ston milling frsh, whol grain flour for us in baking brad and pastris. What s Nxt at th Bakhous with Frshly Milld Whol-Grain Flour? W r looking forward to introducing many nw Bakhous brads and swt stuff mad with frshly milld whol grains in This wintr, xpct to s nw vrsions of our Funky Chunky and Tripl Troubl cookis, a nw appl pi, blubrry muffin, a flight of grain-spcific shortbrads, as wll as a nw vollkornbrot. Our list of idas for nw and improvd brads is a pag long! Hr s how you can stay up to dat: 1. Sign up for our mail nwslttr at 2. Rad our blog 3. Stop in and ask for a tast at th Bakhous, 3711 Plaza Driv, Ann Arbor Continud Larning You can join us on our qust to find out all w can about all things milling and whol grains. Chck out our upcoming spcial vnts with gust spakrs from th world of grains. Jim Williams, foundr of Svn Stars Bakry and ownr of Backdoor Brads in Rhod Island. H is currntly baking xclusivly frshly milld whol grain brads. January 14th, 6-8:30pm, Brad baking dmonstration, $45 January 15th, 8am - 5pm, Hands-on brad baking class, $275 Paul Lbau, managing dirctor of Wolfgang Mock s Mockmill, a lin of hom grain mills. Fbruary 19th, 6-8pm, Brown Bag Talk about th valu of frshly milld grains and hom milling; includs a light mal, $40 Fbruary 20th, 10am-4pm, Hands-on brad clinic including th scinc of milling, frmnting & baking; includs lunch, $225. Stphn Jons, dirctor of th Brad Lab at Washington Stat Univrsity. March 7th, 6-8pm, Brown Bag Talk about th innovativ work bing don at th Brad Lab in th world of grains, including r-stablishing local grain conomis, $40. L Vddr Zingrman s Bakhous & Th Bakhous Grain Commission Gt mor dtails and sav your sat at bakwithzing.com/spcialvnts 8 9

7 JANUARY & FEBRUARY JANUARY ChTtinad curry blnd Iconic flavors from a littl known rgion of India If you r into nnui, if you lov good food, if you r fascinatd by historical fiction, you lov to cook and at amazing food, this curry is for you! Th city of Chttinad in th Indian stat of Tamil Nadu has on of th subcontinnt's most prstigious cuisins and on of th most intrsting historis. Whil Chttinad is inland, th Chttiar popl trac thir origins back to th ast coast of India. Savvy tradrs, th Chttiars workd th watrways all ovr th Indian Ocan and Southast Asia. Story has it that cnturis ago, th ntir trib pickd up and movd inland aftr a typhoon tor apart thir original homland. Thy brought thir cooking traditions with thm and also thir trading walth. In Chttinad thy built bautiful mansions, many of which still stand but ar now abandond. Whil th richs of th Chttinad past hav mostly vaporatd, th culinary and cultural richnss that cam with thm continu on apac. This curry blnd is mad with a mix of chilis, drid coriandr, cumin sd, fnnl sd, black pppr, cassia, turmric, rd gingr, cardamom, clov, mac, star anis. Chttinad curry is complx, and also complling. It s got just a touch of hat but mostly it s about dpth of flavor. Th most famous dish to mak it with would b a Chttinad Chickn Curry grind a good bit of th curry mix, and thn marinat pics of frsh chickn with th spics and som choppd frsh garlic. Sauté a good amount of thinly slicd onion and/or shallots til lightly brownd. Add th chickn and cook it til it s brown. Add som dicd tomato and cook a bit to softn and thn th chickn pics to brown thm. Add th spic mix and thn add som broth. Simmr til th sauc rducs and th chickn is cookd through and tndr. Add som coconut milk, and a bit of frsh choppd cilantro. Srv with ric and njoy! FEBRUARY East Coast Spic Blnd POT pies! Philipp d Vinn, co-foundr of Épics d Cru told m, Th East Coast Blnd is what th original Old Bay spic blnd would hav tastd lik back in th 30s. Th original blnd was invntd by a Jwish immigrant, Gustav Brunn, who scapd Nazi Grmany and cam to th US in H namd his blnd for th Old Bay Lin, a passngr ship that workd th Chsapak Bay. Shortly aftr arriving, Brunn got a job at McCormick spic company, but, Brunn claimd, h was quickly fird whn th company discovrd h was Jwish. Ironically, McCormick bought Old Bay in You can us th East Coast Blnd for crab caks, fish stws, chowdrs, stamd crab or vn tuna salad! At th Roadhous w v usd it a good bit to mak som marvlous Frnch fris!! Zingrman s Co-Founding Partnr SPICE OF THE MONTH AT THE DELI Privat Partis! Did Dcmbr fly by and you didn t gt a chanc to clbrat your tam for thir amazing hard work in 2018? Or mayb you r looking for th prfct vnu to clbrat that upcoming birthday, mitzvah or family clbration? Ann Arbor s downtown vnts vnu can host up to 150 satd and up to 200 strolling gusts. Th modrn, art dco spac is prfct for any numbr of occasions. Call to inquir about availability and lt us hlp you plan th prfct vnt! 10 Uganda Gibuzal Oh yah, thy r BACK! Handmad Pot Pis to warm your wintr blus! Try all six dlicious flavors: Classic Chickn, Two Tracks Turky, Fungi, Darina s Dingl Lamb, Rd Brick Bf and Chshir Pork. P ot pis' origins stm from antiquity and wr a popular itm on Roman banqut tabls (som wr known to b filld with liv birds!). Elizabthan gntry of 16th cntury England spurrd a rnaissanc of th ancint custom of mat pis, which wr laboratly dcoratd and vry popular among royalty on both sids of th English channl. Ths pis faturd not only poultry but pork, lamb, and wild gam. Savory pis wr popular among commonrs, too, providing an conomical and filling dish for th laboring masss. Mat pis ar faturd prominntly in many culturs collctions of traditional foods. Cornish pastis, which wr transplantd to th iron and coppr min- ing towns of Michigan s Uppr Pninsula, Galician mpanadas, and Ligurian torta pasqualinas (Eastr pis) ar all xampls of traditional savory pastris. Nw Yar s Day kicks off our annual Pot Pi sason. For two months, through Fbruary 28th, th Dli is awash in a collction of six kinds of handmad pot pis. Kitchn cooks commnc assmbly in arly Dcmbr, just aftr Thanksgiving, and amass hundrds of pis bfor th sal bgins just to b abl to kp up with dmand. Each pi is mad from scratch. Vgtabls, hrbs, and mats ar choppd and mincd, thn cookd in buttr, thicknd with a roux and drnchd in broth and cram to mak a rich, savory sauc. As th filling stws, w start prparing th crust. Buttr cuts into flour and is bound togthr with ic cold watr and a pinch of sa salt to mak a rich dough. W giv th dough a brif rst and thn portion ach batch into svnty-two pics, which ar thn rolld into thin discs, two for ach pi. W usually mak two to thr batchs a day from Dcmbr through Fbruary. W r planning on slling at last 9,000 pis this yar (that s ovr 300 batchs and 18,000 portions of dough!) Onc th filling is coold and th dough rolld out w st upon th task of assmbly. Each pi is mad by hand, nvloping a haping scoop of filling btwn two foldd layrs of buttry crust. Bacon for th body, mind and soul A suprb pork-cntric symposium faturing an amazing array of spakrs, grat mals and all th artisan bacon you can at! Friday May 31, at Zingrman's Cornman Farms Grg Gunthorp "Th Bauty of Dry Curd Bacon," foundr of th award-winning Bnton s Smoky Mountain Country Hams in Madisonvill, Tnnss Building an intgratd pastur pig businss production, procssing, and markting, Gunthorp Farms Mi Zhng "Bing Black in Agricultur & Environmntalism," Agricultural Educator and Swin Spcialist Th Powr of Pasta and Pork, foundr of Pasta Friday and author of Th Pasta Friday Cookbook Fungi Pot Pi (Vgtarian) Our most popular pi faturing dicd chunks of Amish chickn, clry, carrots, onions, button mushrooms, rd and grn bll ppprs, rd skin potatos and thym swimming in a rich sauc of housmad chickn broth and Caldr Dairy havy cram. This on is similar to its fathrd cousin, xcpt that w us Broad Brastd Bronz turkys pastur-raisd nar Grass Lak, MI. W also add a bit of Turkish urfa pppr, a dark purplish pppr that is sundrid by day and wrappd and swatd by night for ovr a wk to bring out a rich, arthy flavor and smoky aroma. Full of four varitis of mushrooms (Michigan maitaks, shiitaks, oystrs, buttons), this pi is taming with arthy flavor. To nhanc its distinction w add Balins long pppr. Onc acclaimd by th Romans as th ultimat pppry spic, this cattail-lik pppr grows wild in th forstd cntral highlands of th Indonsian island of Bali, surroundd by coff, vanilla and spic plantations. It adds a nuancd floral swtnss. Chshir Pork I don t lik to play favorits but if I had to choos on, our pork pi would hav to b it. This rcip is drivd from a thorough combing of traditional British cookbooks on aftrnoon at th library many yars ago. I think it is our most uniqu pi, combining swt, sour and savory in a dlicious concoction. Chunks of local pork, raisd by Alvin and Joan Ernst, ar braisd in frsh appl cidr from Nmth Orchards and Gingras appl cidr vingar from Qubc, along with onions, rosmary, frshly gratd nutmg, lmon zst and larg bits of appls, also from Nmth Orchards, for a truly amazing and distinctiv trat. As with th Darina s Dingl pi, this on is srvd pasti styl, without a tin. $ 10ach.99 Stock thos Frzrs! Saltd and Curd, Author of Saltd and Curd: Savoring th Cultur, Hritag and Flavors of Amrica s Prsrvd Mats. Gabor Banfalvi 50 Shads of (Hungarian) Bacon, co-foundr of Tast of Hungary Food Tours Matt Romin Sustainabl vs Substantiv, foundr of Farm, Fild and Tabl Darina s Dingl Stock up & sav: Th Rd Brick BEf Imagin a harty bf stw wrappd in a buttry crust and that s xactly what you ll find in this bullish pi. Our bf is grass fd and coms from Michigan Stat Univrsity s Lak City Rsarch Farm, a farm ddicatd to improving th bf industry s nvironmntal impact. Th bf is dicd into big cubs and thn stwd in dry rd win with carrots, clry, onions, garlic, bay lavs and frsh thym. Th outcom lavs nothing to b dsird xcpt for, prhaps, a scond hlping. Buy 10 or mor, gt 10% OFF! Buy 20 or mor, gt 20% OFF!! Buy 30 or mor, gt 30% OFF!!! Wanna b th coolst nighbor on th block? Chck out th back pag of this nwslttr for our Group Pot Pi Ordr Form! Call your frinds and go in on this amazing dal only offrd this tim of yar. (W r prtty much tllin ya how to chat, but w think our Pot Pis ar so good w can t kp this scrt to ourslvs.) Gt ths yum yums in your tum tums! Enjoy a staming hot pot pi this wintr sason and thanks for rading! Andrw Chf at Zingrman s Dli Camilo Vlasquz Tradition and Tchnology; Making Bacon in th 21st Cntury, foundr and co-curr at Th Baconr Th Annual Bacon Ball at th Roadhous Thursday, May 30 A Calabrian Pork Fst faturing Tony Fiasch for Tmpsta Mats in Chicago Spcial Dinnr at Miss Kim Faturing Mi Zhng, Author of Travls Through Dali: With a Lg of Ham Book your sat at zingrmanscampbacon.com JanuAry Spicy Mocha Chocolat-spikd with Hungarian spicy paprika will mak thos wintr blus mlt away. Our Spicy Mocha is kping th hat turnd up th whol month of January! Only availabl at th Zingrman s Coff Company café. dcmbr Camp Bacon Strt Fair at th Krrytown Markt, Sunday Jun $ 4th I don t rcall mting any minrs in pastoral County Dingl, Irland but I do rmmbr sing tons of shp. This pi is srvd pasti styl (without a tin) and faturs lamb from Hannwald Lamb, nar Stockbridg, as wll as loads of potatos, carrots, clry, onions and rutabaga. A hint of toastd cumin and rosmary giv it xtra mouth-watring appal. Th ida for this pi was originally inspird by Darina Alln, frind and tachr to both Ari and Rodgr, and ownr of th famous Ballymalo Cookry School in County Cork, Irland. Rhyn Curton Ethiopia is fabld to b whr coff was first discovrd, and Ethiopian Yirgachff coffs ar frquntly ratd as som of th highst quality in th world. Th town of Yirgachff s coff farmrs ar oftn mmbrs of th Yirgachff Coff Farmrs Cooprativ Union (YCFCU), which consists of ovr 40,000 farmrs from 23 diffrnt cooprativs. W found this coff to b light to mdium bodid and tastd bright acidity with nots of citrus and ston fruit. Faturd Camp Bacon Evnts Jff Robrts Two Tracks Turky FbruARY Ethiopia Yirgachff Allan Bnton Allison Arvalo ClasSic Chickn This coff coms to us from th rmotly locatd Gibuzal Washing Station, on th slops of Mt. Elgon, a volcano in Eastrn Uganda, which ss a good amount of rainfall and is known for its volcanic soil. This farm offrs houshold and group training on coff quality and production, and has a program to promot farmr and staff safty and a savings cultur. W found this coff to b juicy, balancd, bright, and winy, with nots of whit graps. Announcing th linup for this yar,s Main Evnt Author of Travls Through Dali: With a Lg of Ham, and foundr of Wild China our six varitis ar: From th ra whn Old Bay was still nw! This blnd is particularly fun to play with! It s quit a spic-world lin up clry sd, Indian black pppr, rd chils, gingr, Canadian mustard sd, Spanish paprika, Moroccan bay laf, Indian clov, Jamaican allspic, Sri Lankan mac, Indian cardamom, and som Indonsian cassia. Th East Coast Spic Blnd is xcptionally aromatic and nticing. JanuAry /prson Cupid,s Bow latt A marriag of hous-mad vanilla flavor and roswatr mak for a bvrag that you r sur to fall for. Th lovly Cupid s Bow latté is availabl during th month of Fbruary at th Zingrman s Coff Company café. a fundraisr for safhous cntr Jlly BaN Jump jump Up up I don t know if you v vr had a dog or a cat. Or for that mattr, a bird or snak or any othr animal that you v gottn clos to. W had dogs at hom but only whn I was a littl kid, but thn I livd without dogs up until about That s whn I got Jlly Ban, a littl cut, black, whit and brown Corgi puppy. I won t bor you with too many dtails but sh and I had a vry good lif togthr. For most of hr 17 yars w wnt running togthr, hung out togthr through hard tims and good tims, survivd multipl surgris (both hrs and min). If you v had an animal in your lif you undrstand th bond that builds. Jlly Ban passd away at th nd of May, If you v lost somon important human, canin, flin, or othrwis you know it s not a good fling. Whn Jlly Ban did I wantd to tak th sadnss from hr loss and turn it toward somthing mor positiv, somthing to honor hr kind, caring contribution to my lif, and, mor importantly, to th lif of so many othrs ovr th yars (including thousands of folks who saw us running on Clark Rd. togthr). I liv across th strt from SafHous so all th folks who workd thr knw who Jlly Ban was. Grac Singlton, on of th managing partnrs at th Dli, had srvd on thir board for many yars. SafHous provids a saf havn for womn and childrn who ar othrwis trappd in abusiv homs. Th spirit of positivity and gnrosity that Jlly Ban dmonstratd vry day is what SafHous is all about. And that s how th Jlly Ban Jump Up Fundraisr got startd. W pulld th first fundraising ffort togthr in Fbruary of W had drop your chang boxs in all th ZCoB businsss; our frinds at Probility Physical Thrapy did th sam in all thir clinics. Som folks wnt on th SafHous Cntr wbsit and donatd dirctly. I think w raisd ovr $4000. As wll as it wnt for th first tim through, thr wr two things about it that I didn t raliz mad th projct vn mor appropriat than I d thought. I didn t raliz whn w bgan th work, how many popl that I knw both in th ZCoB and out would com to m, and quitly tll m how much thy apprciatd that w wr raising mony for SafHous bcaus thy thmslvs had grown up in abusiv homs and undrstood firsthand how much it mattrd to hav a saf plac to go. Abus in th hom is far mor common than most of th world would lik to think. And that th popl who ar impactd by it ar oftn parts of othrwis succssful familis, popl who don t show th signs of what thy r suffring through, popl who oftn don t want to say anything about what s going on. And yt, still nd hlp. SafHous givs that hlp. Until I talkd mor to som of th folks at SafHous, I didn t know how positiv a rol that pts play in th livs of womn and childrn who hav bn victims of abus. So, in that sns too, honoring Jlly Ban was vn mor an appropriat act than I vn knw whn w first had th ida to do th fundraisr. s t w S d a m d n Ha i t w S r u o Y r fo I VE GOT A CRUSH ON YOU! Limitd tim only fancy gift boxs filld with bit-sizd vrsions of our luscious Panut Buttr Crush bar! Cramy panut buttr, supr flavorful panut brittl bits, crispy ric, and a touch of sa salt, all covrd in fantastic dark chocolat! Charli, our mastr candy makr, has bn making a vrsion of this bar for And now, this Fbruary, w r starting th fourth annual fundraisr. You ll s postrs and boxs around th ZCoB and again at Probility, Plum Markt, K9 Clubs and Old National Bank branchs. And, of cours, you can log onto Safhouscntr.org and donat thr as wll. Jlly Ban was a vry spcial dog and such a big part of my lif for so many yars. And SafHous Cntr is an vn mor spcial caus. If you can hlp sprad th word about our 4th Annual Jlly Ban Jump Up, that would b grat. Evry littl bit rally dos mak a diffrnc. Participating businsss includ th Zingrman s Community, Plum Markt, Probility, Old National Bank, and K9 Clubs. Zingrman s Co-Founding Partnr his panut-buttr-and-chocolat-loving wif, Kati, for Valntin s Day for yars. Now you, too, can giv somon this dcadnt trat. Surpris thm with a gorgous, foil-stampd box of ths prfct bits! Panut Buttr Crush is also availabl in mini 6 packs and full sizd bars yar round. Com to th Candy Stor to purchas and show your affction with handmad confctions! 11

8 , MAGGIE BAYLESS BOTTOM LINE, TRAINING TRAINERS TOOL KIT An asy to us, organization-altring st of ZingTrain tools you don t want your businss (or non-profit) to b without! A, DOES YOUR NEW YEAR S RESOLUTION INCLUDE PROFESSIONAL DEVELOPMENT? ZingTrain s Nw Workshop Sris Hlps Grow Bttr Ladrs ward-winning Turkish author, Elif Shafak, who I originally mt on day whn sh was sitting outsid on th patio at th Dli many yars ago, wrot that, Books chang us. Books sav us. I know this bcaus it happnd to m. This nwly-rlasd book from ZingTrain rally, it s a tool kit bcaus it includs so many grat links and digital rsourcs can do xactly what Ms. Shafak says for your organization. It s tru! If you us th tchniqus Maggi has mad availabl, thy will, I m confidnt, chang your businss for th bttr. If you r having troubl with training or turnovr, or just want to tak things to th nxt lvl, ths ar likly to sav you from hours, months, vn yars of struggl. I know this to b tru, bcaus as Ms. Shafak says, it happnd to m too th training tchniqus that Maggi shars with you in this tool kit hav playd an normous, bhind-thscns rol in making Zingrman s what it is today. Without thm w would b a vry diffrnt plac! Can ffctiv training mak that much of a diffrnc? Bo Burlingham, nationally-known author of Small Giants, Finish Strong, and Th Grat Gam of Businss, told m narly 20 yars ago that most of our organization would probably nvr fully apprciat th valu that ZingTrain has contributd to what w do hr at Zingrman s. ZingTrain s impact on th way w work, h said, was so big, and so dply mbddd in how w approachd our work vry singl day, that most us would tak it for grantd much of th tim. But h addd, You r vry fortunat to hav ZingTrain it s rally had a big, big impact on Zingrman s. What Bo said back thn mad sns at th tim; it maks vn mor sns to m today. This nw Trainr s Tool Kit may sm small whn you judg it by pag count; but as Bo pointd out about our work hr at Zingrman s, th impact that th idas in it can hav on your organization can and I bliv will b hug. If you wigh valu by th numbr of impactful idas pr pag, this is on sriously high-valu littl volum! It is prtty much vrything a practical businss prson or non-profit ladr nds and wants to know about training, but nvr got around to asking. Th stuff in this Tool Kit is a hands-on guid to bringing supr ffctiv, hand on, nuts and bolts, down to arth, asy to us, highly ffctiv training to work in your organization. Maggi shard that, What maks m most xcitd about th BottomLin Training Trainr's Toolkit is that w finally hav all th rsourcs to hlp managrs dvlop training gathrd togthr in on plac. I bliv this will b incrdibly usful for Zingrman's managrs and partnrs, as wll as for all of th othr organizations out thr who know that dvloping or improving thir staff training is important but just arn't rally sur whr or how to start. Training work, I m wll awar, rarly wins hadlins. Rportrs, and radrs, would rathr har about cool nw tch idas, or ntrprnurs who cashd out thir businsss for ight billion dollars. Rading about grat succsss is fun. It s a bit lik spnding an hour on Facbook it s ntrtaining, but mor oftn than not, it srvs only as a distraction from th work that nds to b don. With all du rspct to thos sorts of fl-good-businssstoris, th concpts that Maggi has put in hr ar, I bliv, far mor maningful. Th stuff in this Tool Kit is a hands-on guid to bringing supr ffctiv, hand on, nuts and bolts, down to arth, asy to us, highly ffctiv training to work in your organization. In th spirit of what Bo said on th subjct of ZingTrain, I try to honor and apprciat th training work that Maggi has shard with us, vry singl day. Its impact is so dply intgratd into our daily lif at Zingrman s that rally, no sandwich, no brad, no shot of sprsso, no box packing, would hav takn plac th way it dos, without th training tools that Maggi so gnrously shars in this book. I m honstly in aw of how much hr contribution, and th impact of ths training approachs, has on vry singl intraction w ngag in hr at Zingrman s. I m about to go onlin right now and ordr copis for th Roadhous managmnt tam! Th Trainr s Tool Kit is such a trrifically concis, wll-compild, asy to coordinat rsourc that I can t want to gt to our own folks hr. Zingrman s Co-Founding Partnr Visit zcob.m/gtthtoolkit to purchas your Tool Kit for $50 r at ZingTrain, w liv for haring what YOU, our frinds in businss (and in lif!), nd most as you navigat organizational lif as ladrs, managrs or as mploys. H Whthr you r hoping to crat th organizational cultur you v always wantd, build a roadmap for your dsird futur, dvlop truly ffctiv training for your businss, or larn what maks Srvant Ladrship so darn grat (and how to bcom a Srvant Ladr yourslf!), ths workshops could b just th tickt. Somthing w v bn haring for awhil now is that popl hav bn looking for a program that will hlp thm dvlop and practic ladrship skills. At Zingrman s, w v facd that challng ourslvs. Many yars ago, w ralizd that although w wr taching many important ladrship topics to our staff, w also had a gap: managrs didn t hav nough opportunitis to practic ths ladrship skills in a forum whr thy could mindfully rflct on what thy wr doing wll and how to improv. As is common in many (most?) organizations, w rcognizd that Zingrman s managrs oftn spnd so much of thir tim working in and on th businss that thy wr lft with littl tim to dvlop thmslvs. W vn got Paul Saginaw, Zingrman s Co-Founding Partnr and Chif Spiritual Officr, to kick off th sris with a rar, but crtainly ntrtaining and inspiring, sssion on how w crat th Zingrman s cultur! Hr s th schdul: 1/16/19 2/13/19 Sing th impact that th LDP has had on our organization (w r just now putting togthr our 11th cohort!), it got th gars in our hads turning And turn thy did! 4/10/19 W askd ourslvs, what if w could offr a similar xprinc to ZingTrain clints, many of whom ar th amazing customrs of othr Zingrman s businsss? What if w could dlivr th contnt w v bn dvloping ovr our 30+ yars in businss in a way that hlps to dvlop th ladr in EVERYONE, no mattr whr thy found thmslvs on thir prsonal or profssional journy? 5/08/19 Hr ar som of th nitty gritty dtails... You can attnd on workshop or attnd m all (and gt 25% off!). All workshops run from 8:00AM 12:00PM at ZingTrain in Ann Arbor, and w ll b srving a dlicious light brakfast and plnty of hot coff and ta starting at 7:30AM. CULTURE: Our savvy Ladrship Dvlopmnt Workshop Sris How to Build th Organizational Cultur You Want faturing Paul Saginaw, Zingrman s Co-Founding Partnr and Chif Spiritual Officr! ZingTrain trainr aftr ach workshop s mor on So w st out to crat a program to addrss that gap. A coupl of ky HR spcialists and a fw Zingrman s partnrs startd work on what has com to b calld Zingrman s Ladrship Dvlopmnt Program (LDP). W wantd to bring togthr up-and-coming ladrs from across th Zingrman s Community of Businsss to rviw and xpand on ky topics such as visioning, slf-managmnt, mploy prformanc, and, vn mor importantly, provid structurd opportunitis to put thos ladrship tools and tchniqus into practic back in thir dpartmnts. INTERESTED IN LEARNING MORE? Cohort mmbrs will spnd a littl xtra tim with a that blow! VISION: W v vn cratd a spcial offr for anyon Crating a Vision of Gratnss for Work or Lif who wants to attnd all of th workshops thy ll b a part of th first-vr Ladrship Dvlopmnt 3/13/19 PEOPLE: Workshop Cohort. Cohort mmbrs will gt all kinds Attracting, Intrviwing and Hiring for Grat Srvic of prks, including: significant $$$ savings - almost $700 worth! Award-Winning Rcips for Customr Srvic a 30-minut follow-up sssion aftr vry workshop with on of ZingTrain's trainrs, who will hlp you TRAINING: Crat an Immdiat Impact with Bottom-Lin Training digst your larnings and crat plans for action tailord to your businss! accss to an intimat ntwork of lik-mindd 6/05/19 Entr th Ladrship Dvlopmnt Workshop Sris. This *nw* collction of SEVEN 4-hour workshops has bn thoughtfully dsignd to hlp build and strngthn a diffrnt part of your ladrship muscl. W v packd th workshops full of tips, tricks, tools, and actionabl insights that you can bgin implmnting right away. That s right. W r talking mr sconds aftr laving th workshop. SERVICE: 6/19/19 LEADERSHIP: businss profssionals who can offr support and Exploring Six Ky Rsponsibilitis of an Effctiv Srvant Ladr hlp you gt past roadblocks as you apply your CHANGE: som totally cool swag, bcaus Fiv Stps to Crating Effctiv Organizational Chang who dosn't lov swag? larnings in ral-tim. Larn mor about th Ladrship Dvlopmnt Workshop Sris at zcob.m/ldws2019 "Th Art of Businss; Why I Want to b an Artist is hr! Whil angr riss, frustration mounts, antagonism incrass, and ngativity and naysaying dominat th national nws...mayb art is th answr? WHAT WOULD HAPPEN if vryon approachd thir livs as artists? Put togthr thir communication as if thy wr pots? Dsignd thir spacs small and larg as if thy wr architcts? Listnd lik a musician? What if, instad of bing just vhicls for making mony, businss ladrs lookd at thir organizations as if thy wr making art for th ags? This is what Ari xplors in his nw pamphlt, Th Art of Businss; Why I Want to B an Artist. Th convrsation opns with th Epilogu of th sam nam from Part 4 of Th Powr of Blifs in Businss, and is followd by a longr, prviously unpublishd, intrviw that divs dpr into Ari s thinking about th ovrlay of art and businss. In th spirit of th work, th pamphlt is don with a coupl of spcial touchs a lttrprss covr by Minnapolis printr, Michal Coughlin. And a nw scratchboard drawing by Ian Nagy of th art work of Nw York-basd artist Patrick-Earl Barns. Zingrman s Co-Founding Partnr 12 "if MOrE BUsINSsES took Th time To think, fel AND crate, With TH ArtIsT S intent that ARI so LoquEntlY dscribes and MBOdIES, i bliev THAt we WoUlD hav A LOT more BusinSsES IN this world That InSPiR others JUSt As art DOS. to ME, I, can T think OF a mor beautiful WORld to Liv and CrEAT In." Hathr Zara, foundr and filmmakr, Zara Crativ "in EvRy HuMan BEING thre is TH ARtIsT." "Evry child is an artist. Th problm is how to rmain an artist onc h grows up." Robrt Hnri din Good La Guid to Pablo Picasso g "life has ben YoUr ARt. you HaV set YoUrSLf to music. your days are your sonnts" Oscar Wild ig inzw ari w "W hav no art. W do vrything as wll as w can." "Your lif is alrady artful-waiting, just waiting, for you to mak it art." Toni Morrison Balins saying Th Art of Businss is availabl at many Zingrman s businsss and onlin at zingtrain.com and zingrmansprss.com 13

9 JAnuary Goings-ON Chs & Br January 4 6:30-8:30pm $45 4 Do you know which br to pair with that prfctly agd slic of chddar? W do! Join Tssi, our rsidnt Crtifid Chs Profssional and br aficionado for an vning of tasting and xploration. W ll tast through a wid rag of br styls from our favorit brwris paird with br-frindly artisan chss. Brad and additional accompanimnts from our Cram Top Shop will b providd. This tasting is for chs lovrs 21+. W think kids ags 8+ would most njoy this class. Plas includ all family mmbrs nams, ags, and any allrgy information in th commnts fild whn you rgistr. Plas rmmbr you must hav 1 Adult for vry 1-2 childrn. 6 Sampl coffs from Africa, Cntral and South Amricas, and th Asian Pacific. W will tast and valuat ths coffs using th tchniqus and tools usd by profssional tastrs. This is an y-opning introduction to th world of coff. Production Tour January 6th 11:30am-12:30pm $10 Join our chs and glato makrs on an hour-long advntur to larn how w transform local milk into dlicious chs and glato. Obsrv mozzarlla strtching as wll as tast frshly-mad glato. Tast som of our collction of cow s milk and goat s milk chss whil haring dirctly from th makrs how th chs is mad. Aftr th tour, mak tim for tasting in th Cram Top Shop or grab a coupl of grilld sandwichs to njoy for lunch. Vingar 101 January 9 6:30-7:30pm $10 Upstairs at th Nxt DoOr café 9 Vingar - it's mor than rd win, whit, and appl! Larn about all th complxity and balancing qualitis that vingar provids and how it can nhanc diffrnt dishs. Larn how to mak your own vinaigrtts and tak hom grat rcips for drssing your salads to th nins! Attnds rciv a 20% off coupon to us aftr th tasting. Sats ar limitd so sign up arly. Dat Night January 11 6:30-8:30pm $45 Join us for a tasting of all things your significant othr LOVES! Rlaxation, win, AND of cours chs! This tasting taks on a classic spin of our win and chs tasting with lss ducation and mor quality tim togthr. W ll try wins from our favorit vintnrs paird with som of our favorit artisan chss. Brad and additional accompanimnts will b providd. This tasting is for chs lovrs 21+. Lgnd January 12 8am-11am or until sold out $8 pr stack (3 pancaks) January 18 6:30-8:30pm $40 January 25 6:30-8:30pm $40 You might not think of ta as bing a typical pairing for a slic of chs, but th two can b xcptionally good togthr. Much lik win, crtain tas contain tannins that ar rlasd onc th ta lavs ar xposd to hot watr, giving it a full-bodid tast and making it a prfct accompanimnt to chs. Our chsmongrs hav slctd som of our favorit tas sourcd from Rishi Ta and pickd som prfct chss to pair up that will mak you look at ta tim in a whol nw way! A dlicious introduction to th world of chs! Join Tssi, our rsidnt Crtifid Chs Profssional, as sh guids you through th svn major styls of chs. Sh ll shar sampls and xprt tips for crating chs boards and pairings. Brad and additional accompanimnts will b providd. January pm $ 45 Larn th scrt to making trrific frsh mozzarlla from th xprts with your family! In this fun-filld class, w'll show you th ins and outs of making this simpl, yt dlicious chs. You'll larn how to pull balls of frsh mozzarlla from curd and milk, strtch string chs, and crat rich, cramy burrata. You'll gt all of th chs that you mak in class to tak hom and at, plus th rcips that w tach in th class! Prfct for pizza, supr on a salad, or amazing on its own, this vrsatil chs is as much fun to mak as it is to at. January 6th 12pm-2pm $30 Chs 101 Cidr & Chs January 5 2-5pm $75 / 1 Adult + 1 Child $25 for ach additional child COMPARATIVE CUPPING Ta & Chs Th scond Saturday of vry month January-Jun, Chf Kiron Hals will b popping up at th Coff Company to flip his signatur homstad pancaks! Family Mozzarlla & Ricotta 25 Pancak Pop-Up 12 Th wintr air is crisp and so ar th hard cidrs! W will pair up a rang of Michigan-mad cidrs from dry to swt with chss slctd from our shop. This tasting is a grat way to gt to hon your chs pairing skills. You will lav armd with nots on th chss, cidrs, and how w choos th pairings, rady to wow futur gusts. Brad and accompanimnts from th Cram Top Shop will b providd in addition to th cidrs and chs. This tasting is for chs lovrs 21+. Win & Chs January pm $45 Do you know which win to pair with that tripl cram bri? W do! Join us for an vning of tasting and xploration. W ll try a spctrum of wins from our favorit vintnrs paird with artisan chss. Brad and additional accompanimnts from our Cram Top Shop will b providd. This tasting is for chs lovrs 21+. Zingrman s Food Tours Dinnr Sris: Italian & Balsamic Dinnr at Th Grylin January 16 6:30-9pm $85 A six-cours mal, two wins to tast, and a prsntation by Simon Tintori. Mor information on pag 10. Just for Kids: Explor th World of Cookis and Milk January 17 5:30-6:30pm $15 Upstairs at th Nxt DoOr 17 Th ultimat aftr-school snack?! In this JUST FOR KIDS tasting, w'll b xploring th world of cookis and milk and tasting som of our favorit cookis from Zingrman's Bakhous. W'll larn about som of th ingrdints that mak our cookis so dlicious and why w us thm in our cookis. And w'll mak sur to hav plnty of milk for dunking! Parnts attnd for fr! Just for Youngr Kids: Storytim Tasting January 18 10:30-11am $10/kid Fondu & Racltt January 19 6:30-8:30pm $45 19 Join us for a cozy vning of mltd chs. Th ultimat in comfort food, w ll srv up a coupl of dishs to hlp chas away th chill of wintr. At this tasting and dmonstration, w'll mak two kinds of fondu and mak and tast traditional Swiss Racltt. W'll also tast som of th classic and modrn chss usd to mak ths dishs. You'll lav with a warm happy blly, plus all of th rcips that w ll b srving. Mastring Mozzarlla January pm $75 Com and larn th scrt to making trrific frsh mozzarlla from th xprts! In this fun-filld class, w'll show you th ins and outs of making this simpl, yt dlicious chs. You'll larn how to pull balls of frsh mozzarlla from curd and milk, strtch string chs, and crat rich, cramy burrata. You'll gt all of th chs that you mak in class to tak hom and at, plus th rcips that w tach in th class! Prfct for pizza, supr on a salad, or amazing on its own, this vrsatil chs is as much fun to mak as it is to at. Spcial Evnt #233: 14th Annual African Amrican Dinnr, Ric and Rac January 22 7pm $75 W wlcom back Stphn Sattrfild, co-foundr of Nopaliz, a wbsit dsignd to connct popl with th origins of thir food, and th foundr of Whtston Magazin, a digital publication ld by a tam of womn and popl of color, which conncts radrs with th divrsity and ancstry of food. Stphn will tak us back to th roots of ric cooking in African Amrican cultur, and shar storis of th grat work of a nw crop of African Amrican chfs who ar bringing ric back into th forfront of culinary trnds. Th dinnr will also offr a fundraisr for th xpansion of W th Popl Growrs Association, a farm in Ypsilanti that offrs food and opportunitis to th community. Upstairs at th Nxt DoOr It's nvr too soon to start honing your xprt palat, so w'r supr xcitd to announc that w'r bringing our popular JUST FOR KIDS tasting vnts to an vn youngr audinc! W'll b rading Brad and Jam for Francs and thn tasting a fw of our favorit brads and jams! Th bst part for us is that w'll b taching kids to tast th food lik an xprt - using th 5 Stps to Tasting Grat Food. Parnts attnd for fr! 18 Palmirs & Puff Pastry Baking Class January pm $125 Gt xprt tips on making dlicious and oh so vrsatil puff pastry from scratch. W'll start with th vry popular Bakhous swt trat: th palmir, a crisp caramlizd Frnch cooki. You'll also mak tasty turnovrs. Thn w'll dmonstrat savory chs straws with Parmigiano Rggiano. Ths ar grat rcips and skills to hav, spcially for thos who lik to ntrtain. Tinnd Fish 101 Win & Chs: faturing Lft Foot Charly Winry fbruary HapPnin's Hungarian Stars Hands-on Class Fbruary 1 1-5pm $125 Join us to larn two of our Hungarian favorits that ar so good thy grac th pags of our cookbook, Zingrman's Bakhous: Estrházy Torta, a walnut cram cak with a prtty dsign on top, and Somodi Kálacs, a cinnamon swirl brad. This class covrs a varity of tchniqus from glazing and marking your tort to folding and rolling th cinnamon swirl insid your yastd dough. You'll lav BAKE! with our rcips, th knowldg to rcrat thm and pronounc thm at hom, on 1/4 sht cak, on loaf of brad, dough to bak latr and grat coupons. January pm $45 Do you know which win to pair with that tripl cram bri? W do! Join us for an vning of tasting and xploration. Faturing Lft Foot Charly Winry, w ll tast through a flight of thir wins paird with som of our favorit artisan chss. This tasting is for chs lovrs 21+. Production Tour January 27 11:30am-12:30pm $10 Join our chs and glato makrs on an hour-long advntur to larn how w transform local milk into dlicious chs and glato. Obsrv mozzarlla strtching as wll as tast frshly-mad glato. Tast som of our collction of cow s milk and goat s milk chss whil haring dirctly from th makrs how th chs is mad. Aftr th tour, mak tim for tasting in th Cram Top Shop or grab a coupl of grilld sandwichs to njoy for lunch. BREWING METHODS January 27 12pm-2pm $30 Larn th kys to succssful coff brwing using a wid varity of brwing mthods from filtr drip to syphon pot. This tasting sssion will xplor a singl coff brwd 6 to 8 diffrnt ways, ach producing a uniqu tast. W will discuss th mrits and diffrncs of ach styl whil w dmonstrat th propr proportions and tchniqus for ach mthod. Ta 101 JanUARY 30 6:30-7:30pm $10 Upstairs at th Nxt DoOr café Do you know whr th word "lox" coms from? Or why th Spaniards put out som of th bst tinnd tuna? Zingrman's Dli has on of th bst slctions of prsrvd and smokd fish in th country and w will xplor it a bit with tasting sampls. Just for Kids: Explor th World of Chips and Dip January 25 5:30-6:30pm $15 Upstairs at th Nxt DoOr café 25 Who dosn't lov chips and dip?! In this tasting, w'll b xploring th world of all things crispy and dip-abl. W'll larn about our supr spcial partnrship to mak our amazing chips and also tast som of our favorit saucs (oh hy thr, ranch!!) mad by our Dli kitchn. W'v got a fw xtra spcial "chip"-lik tasts for you to try as wll. You'll dfinitly not want to miss this on! Parnts attnd for fr! Styl Sris: Blu Fbruary 7-14 DinNr $5o/prson Fbruary 22 6:30-8:30pm $40 Evry dish at Zingrman s Roadhous is mad with lov! Had Chf Bob Bnntt has cratd a tasting mnu for two that will captur your hart on Valntin s Day. Enjoy four courss of bautiful flavors, ach on dsignd to mak your clbration a lasting mmory. Our bar managr, Sarah Bartltt, has slctd th Patton Vally Pinot Noir 2015 as th faturd win for this mnu, a light and prtty vintag with vibrant rd fruit and floral nots. Or mak your vning sparkl with any of our favorit bubbls! Mak your rsrvation today! Chs & Wintr Fruit/Prsrvs Just for Youngr Kids: Storytim Tasting Fbruary 1 3-5pm $45 FbruaRy 8 10:30-11:30am $10 Sasonal ating is on of thos intrnt-worthy trnds of th momnt! W ll tak thos principls and pair up chss with th fruits and prsrvs of th sason. W will also discuss diffrnt prsrving mthods and how thy affct th tast of th harvstd fruits. W ll tast plnty of bright juicy citrus, and som of our favorit prsrvs from Michigan jam makrs. Brad and additional accompanimnts from our Cram Top Shop will b providd. Upstairs at th Nxt DoOr café It's nvr too soon to start honing your xprt palat, so w'r supr xcitd to announc that w'r bringing our popular JUST FOR KIDS tasting vnts to an vn youngr audinc! W'll b rading Silly Tilly's Valntin and thn tasting a fw of our favorit Valntin trats! Th bst part for us is that w'll b taching your kids to tast th food lik an xprt - using th 5 stps to tasting grat food. Parnts attnd for fr! 8 Win & Chs FbruaRy 8 6:30-8:30pm $45 Do you know which win to pair with that tripl cram bri? W do! Join us for an vning of tasting and xploration. W ll try a spctrum of wins from our favorit vintnrs paird with artisan chss. Brad and additional accompanimnts from our Cram Top Shop will b providd.this tasting is for chs lovrs Chs & Br Fbruary 2 3-5pm $45 30 Stop by th Zingrman's Nxt Door Café and lt's talk ta! Com larn about and tast fiv typs of ta. Whthr you sip it slowly, gulp down cup aftr cup, or you v hav had th sam box in your cupboard for yars, thr's somthing nw for anyon to larn about th world's most popular bvrag. Attnds rciv a 20% off coupon to us aftr th tasting. Do you know which br to pair with that prfctly agd slic of chddar? W do! Join Tssi, our rsidnt Crtifid Chs Profssional and br aficionado for an vning of tasting and xploration. W ll tast through a wid rag of br styls from our favorit brwris paird with br-frindly artisan chss. Brad and additional accompanimnts from our Cram Top Shop will b providd. This tasting is for chs lovrs 21+. Styl Sris: Alpin Fbruary 3 3-5pm $40 Brown Bag Talk on Hom Brwing JanuArY pm $40 Mt To Watson-Ahlbrandt, our nw nighbor on Ellsworth Road at Edlbräu Brwing. Th trm dlbräu has bn usd for hundrds of yars to dscrib br of th highst quality and th hard work and ddication that gos into making it. To crtainly has that ddication and has a passion for all things brwing that h'd lov to shar with you. H'll prsnt an introduction to brwing at hom, which will b accompanid by a light mal. 3 Cramy, funky, nutty, and smooth alpin chs includs many iconic chss and our chsmongrs ar hr to srv. W'll tast our way through th classic xampls from around th glob as wll as from hr in th Stats, accompanid by our favorit srving suggstions. Com prpard to larn all about this fascinating mountain chs styl and th folks who mak thm. January 23 6:30-7:30pm $10 Upstairs at th Nxt DoOr Valntin s Day 2019: Tast th Lov at Zingrman s Roadhous Scons Baking Class Fbruary 7 6-9pm $75 7 A grat class for bginning bakrs. Larn th kys to flaky and tndr scons, such as how to proprly cut th buttr into th flour. You ll mak thr varitis of Bakhous buttry scons swt crystallizd gingr, savory chddar hrb, and flavorful Mothr scons, mad with frshly milld organic inkorn, which is known as "th mothr of all what." Scons ar simpl to mak and rally dlicious frsh out of your ovn at hom! Mastring Mozzarlla Fbruary pm $75 10 Com and larn th scrt to making trrific frsh mozzarlla from th xprts! In this fun-filld class, w'll show you th ins and outs of making this simpl, yt dlicious chs. You'll larn how to pull balls of frsh mozzarlla from curd and milk, strtch string chs, and crat rich, cramy burrata. You'll gt all of th chs that you mak in class to tak hom and at, plus th rcips that w tach in th class! Prfct for pizza, supr on a salad, or amazing on its own, this vrsatil chs is as much fun to mak as it is to at. Dat Night Fbruary 14, 15 6:30-8:30pm $45 Join us for a dat night tasting of all things your significant othr LOVES! Rlaxation, win, AND of cours chs! This tasting taks on a classic spin of our win and chs tasting with a littl lss ducation and mor quality tim togthr. W ll try wins from our favorit domstic vintnrs paird with som of our favorit artisan chss. Brad and additional accompanimnts will b providd. This tasting is for chs lovrs 21+. Fondu & Racltt Fbruary pm $45 16 Join us for a cozy vning of mltd chs. Th ultimat in comfort food, w ll srv up a coupl of dishs to hlp chas away th chill of wintr. At this tasting and dmonstration, w'll mak two kinds of fondu and mak and tast traditional Swiss Racltt. W'll also tast som of th classic and modrn chss usd to mak ths dishs. You'll lav with a warm happy blly, plus all of th rcips that w ll b srving. Fbruary pm $45 Fbruary 9 8am-11am or until sold out $8 pr stack (3 pancaks) Chf Kiron Hals from Zingrman s Cornman Farms will b popping up at th Coff Company to flip his signatur homstad pancaks! Com by to grab som coff and hot caks from 8-11am, or until sold out. Fbruary 9 3-5pm $40 A dlicious introduction to th world of chs! Join Tssi, our rsidnt Crtifid Chs Profssional, as sh guids you through th svn major styls of chs. Sh ll shar sampls and xprt tips for crating chs boards and pairings. Brad and additional accompanimnts will b providd. Comparativ Cupping Fbruary pm $30 Do you know which br to pair with that prfctly agd slic of chddar? W do! Join Tssi, our rsidnt Crtifid Chs Profssional and br aficionado for an vning of tasting and xploration. Faturing Spcial Gust Edlbrau Brwry, w ll tast through a flight of thir brs paird with som of our favorit artisan chss. This tasting is for chs lovrs 21+. Hands-on Brad Clinic Fbruary 20 10am-4pm $225 Chs Sampl coffs from Africa, Cntral and South Amricas, and th Asian Pacific. W will tast and valuat ths coffs using th tchniqus and tools usd by profssional tastrs. This is an y-opning introduction of th world of coff. Cramy, crumbly, and slightly funky, blu chs can sm intimidating, but our chsmongrs ar hr to srv as your guid into this flavorful world! W'll tast our way through th classic styls of blu from around th glob as wll as from hr in th Stats, accompanid by our favorit srving suggstions. Com prpard to larn all about this fascinating chs styl and th folks who mak thm. Ta & Chs Fbruary pm $40 23 You might not think of ta as bing a typical pairing for a slic of chs, but th two can b xcptionally good togthr. Much lik win, crtain tas contain tannins that ar rlasd onc th ta lavs ar xposd to hot watr, giving it a full-bodid tast and making it a prfct accompanimnt to chs. W'v slctd som of our favorit tas from Rishi Ta and chss to pair up that will mak you look at ta tim in a whol nw way! Hungarian Stars Hands-on Class Fbruary 24 8am-12pm $ Join us to larn two of our Hungarian favorits that ar so good thy grac th pags of our cookbook, Zingrman's Bakhous: Estrházy Torta, a walnut cram cak with a prtty dsign on top, and Somodi Kálacs, a cinnamon swirl brad. This class covrs a varity of tchniqus from glazing and marking your tort to folding and rolling th cinnamon swirl insid your yastd dough. You'll lav BAKE! with our rcips, th knowldg to rcrat thm and pronounc thm at hom, on 1/4 sht cak, on loaf of brad, dough to bak latr and grat coupons. Production Tour Fbruary 24 11:30am-12:30pm $10 Br & Chs: faturing Edlbrau Brwry Pancak Pop-Up This class will b lad by Hazim Tugun, a Zingrman's Bakhous bakr and millr, and Paul Lbau, managing dirctor of Wolfgang Mock's Mockmill, a lin of hom mills. It will includ th scinc of milling grain, frmnting dough and baking brad. Expct lots of discussion and xploration. Includs lunch. 21 Zingrman s Food Tours Dinnr Sris: Hungarian Win Tasting at Th Grylin Fbruary 21 6:30-9pm $85 Our Fbruary faturs ar going to b so full of inspiring Hungarian flavors, you r going to want to com with us on our nxt trip to Hungary May 6-16, 2019! Zingrman s Food Tours, in partnrship with Tast Hungary, will guid you on a onc in a liftim food and win tasting off th batn tourist path. Just mt thm at Zingrman's Grylin, and thy ll tak car of all th rst! Join our chs and glato makrs on an hour-long advntur to larn how w transform local milk into dlicious chs and glato. Obsrv mozzarlla strtching as wll as tast frshly-mad glato. Tast som of our collction of cow s milk and goat s milk chss whil haring dirctly from th makrs how th chs is mad. Aftr th tour, mak tim for tasting in th Cram Top Shop or grab a coupl of grilld sandwichs to njoy for lunch. Brwing Mthods Fbruary pm $30 24 Larn th kys to succssful coff brwing using a wid varity of brwing mthods from filtr drip to syphon pot. This tasting sssion will xplor a singl coff brwd 6 to 8 diffrnt ways, ach producing a uniqu tast. W will discuss th mrits and diffrncs of ach styl whil w dmonstrat th propr proportions and tchniqus for ach mthod. Coff Chat with Crop to Cup: Papua Nw Guina to th Zingrman s Coff Company Fbruary pm $XX Larn about th fascinating world of Papua Nw Guina and th coff that is grown thr. Jak from Crop to Cup Importrs will lad a prsntation about his journy and offr a casual tasting. Coff is not a big dal to farmrs in Papua Nw Guina; family is. Coff pays for th xchangs and social obligations on had to vry marriag, birth and dath in thir hous-lin or clan. Compard to th vibrant prsonalitis of ach villag, th coff trs smd particularly boring. It mad m raliz that coff from Papua Nw Guina is intrsting bcaus it IS from Papua Nw Guina, which is uniqu, divrs, and full of possibility.

10 pot PIE Group form Stock up on our handmad, frozn pot pis. Th mor you buy, th mor you sav! Bulk discounts availabl through th nd of Fbruary so TEAM UP and sav mor on your ordr. Collct ordrs from your family, nighbors or offic mats and s if you can rach that 30% off discount! Onc you hav all your ordrs, snd your compltd ordr form to DL@zingrmans.com and on of our managrs will b in touch to schdul a pickup and discuss paymnt options, or visit our onlin stor at zcob.m/potpis. Qustions? DL@zingrmans.com or call and ask for th Dli Ladr. $10.99 /pi CLASSIC CHICKEN RED BRICK BEEF CHESHIRE PORK TWO TRACKS TURKEY FUNGI (vggi) DINGLE LAMB TOTAL Ordr Ladr Th mor ordrs you gathr th biggr your discount Buy 10 or mor, gt 10% OFF! Buy 20 or mor, gt 20% OFF!! Buy 30 or mor, gt 30% OFF!!! TOTAL CALCULATE: TOTAL PIES X $10.99 X DISCOUNT = AMOUNT YOU OWE This is on of our most popular sals and th discounts nd on Fbruary 28th, so gt your ordr in soon bfor w sll out of your favorit flavor! Rmmbr pot pi sason is only from Jan 1 to Fb 28th! Th full dscriptions for th flavors ar on pag Plaza Dr. Ann Arbor, MI bakwithzing.com 3711 Plaza Dr. Ann Arbor, MI zingrmansbakhous.com 3723 Plaza Dr. #3 Ann Arbor, MI zingrmanscandy.com 422 Dtroit St. Ann Arbor, MI zingrmanscatring.com 3723 Plaza Dr. #5 Ann Arbor, MI zingrmanscoff.com 8540 Island Lak Rd. Dxtr, MI cornmanfarms.com 3723 Plaza Dr. #2 Ann Arbor, MI zingrmanscramry.com 422 Dtroit St. Ann Arbor, MI zingrmansdli.com 620 Phonix Dr. Ann Arbor, MI zingrmansfoodtours.com 100 N Ashly St. Ann Arbor, MI zingrmansgrylin.com 610 Phonix Dr. Ann Arbor, MI zingrmans.com 415 N. Fifth Av. Ann Arbor, MI misskimannarbor.com 418 Dtroit St. Ann Arbor, MI zingrmansdli.com 2501 Jackson Rd. Ann Arbor, MI zingrmansroadhous.com 3728 Plaza Dr. Ann Arbor, MI zingtrain.com