Being a part of a generation who largely had traditions that go as far back as a Betty Crocker cookbook, how do we rebirth something that might be already lost? I gave it my best shot- by making the oldest living relative I had one of his favorite foods (kielbasa) and making changes every year until I came on a recipe he liked.
It was our second harvest of wheat this year. In addition to emmer and einkorn we grew an Italian durum, a French Red called Rouge Bordeoux, a specially bred Ukrainian called Banatka, and our flagship wheat which is also Ukranian called Halychanka.
Ferment Pittsburgh’s Justin Lubecki, together with his brother Nick, began a farming project in Spring 2017 an hour north of Pittsburgh to explore what it meant to feed themselves throughout the year. Experimenting with crops and traditional farming techniques the challenge then carries over to the kitchen to process, preserve, and eat them naturally.