Author Archives: Dano

Shaping and Scoring: Baking Bread in Vermont

May 5, 2009 – 1:39 pm

At the end of last summer, I spent a couple months working in the bakery at the Williamstown Hippie Co-Op, somewhat confusingly named Wild Oats (no, not that Wild Oats). A baker’s hours are pretty different from a book designer’s hours, so three days a week I was able to do a bit of both: [...]

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Pizza with Ramp Pesto, and More

May 1, 2009 – 6:00 am

Ramps usually taste so mild in final dishes that the essential rampiness of them is completely obscured — that is, I assume there’s a rampiness I’m just not tasting, otherwise what’s the big deal? Here’s the big deal: Don’t cook ramps too much.

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