What’s Making Food History – April 6, 2020 By Mary Leah de Zwart on April 6, 2020 in What’s Making Food History “It’s that comfort of connecting to heritage or connecting to a living thing, a microorganism like yeast….” – CBC News April 6, 2020 Here’s why everyone you know is baking bread in quarantine Share this:PrintEmailFacebookTwitter bread-making, Covid 19 pandemic, flour
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