https://feastandfallow.com/connect daily 0.75 2021-05-15 https://images.squarespace-cdn.com/content/v1/5d169939f50d790001e41803/1574017548198-5LOL5X0CE3HHICMA7LHQ/iStock-1044506326.jpg Connect https://feastandfallow.com/blog daily 0.75 2025-10-29 https://images.squarespace-cdn.com/content/v1/52a74d9ae4b0253945d2aee9/1400275370693-L0ZTMZY7L6SCYQG6GO85/xzuvhgdQGul0amA3Qc7a_373A9681.jpg Blog https://feastandfallow.com/blog/2014/1/23/get-out-there-m92kn monthly 0.5 2014-04-13 https://feastandfallow.com/blog/2014/1/23/why-deserts-matter-too-ae5ga monthly 0.5 2014-04-03 https://images.squarespace-cdn.com/content/v1/52a74d9ae4b0253945d2aee9/1390513173585-DWV4B9Z0B3GY1421D88O/tumblr_mjdttrQLOJ1rkz363o1_1280.jpg Blog - Why Deserts Matter Too https://feastandfallow.com/blog/2014/1/23/appalachia-r4x6w monthly 0.5 2014-09-30 https://images.squarespace-cdn.com/content/v1/52a74d9ae4b0253945d2aee9/1390512900953-CBP39T42JYJB4AT50XTE/tumblr_mjs7w6zIHV1rkz363o3_1280.jpg Blog - Success Story – New Hope in Old Appalachia https://images.squarespace-cdn.com/content/v1/52a74d9ae4b0253945d2aee9/1390512900611-EF33OSHTK3F9FL7P3XQO/tumblr_mjs7w6zIHV1rkz363o5_1280.jpg Blog - Success Story – New Hope in Old Appalachia https://feastandfallow.com/our-vision daily 0.75 2021-06-05 https://images.squarespace-cdn.com/content/v1/5d169939f50d790001e41803/1622907152455-5SDBOQOMS55YKLVSC3LA/shalitha-dissanayaka-w-iVGVdZvt4-unsplash.jpg Our Vision - Our mission is to reconnect the system: soil, people, seeds, animals, nutrition, planet, real food, sustainable food, healthy food, meals, groups, community, cooking, eating, and transcendence. Society at large does not appreciate or understand how our recent industrial food systems and productions have engineered an entirely new way of being in relationship with our planet, our food, and with one another. It’s like a new chapter in human history. Basically all the way through human history before the last 100 or so years, people have innately, intuitively, and wisely understood that eating is relational. It’s bound up as cultural, ecological, agricultural, and economic at the root. This foundational understanding means that eating was always bound to ecological limits and ecological potential. A group could not abuse the land for long and expect to be able to eat from it. Today, in 2021, with our modern food and agribusiness, people no longer understand eating as an interconnected and ecological reality. Instead - food and eating have become almost entirely an economic reality. In the name of efficiency and price, the reduction of cost and the maximization of profit, means that when business decides how to grow and produce food (or food-like substances), they are not asking about the fertility of the soil, the supply of water, or the consequences of poison. However, as we begin to reconnect and to remember our ancient wisdom, that the whole system is interwoven and contingent, we are remembering that we have to protect our soils fertility and water purity, because when we lose those, we lose everything! But in our predominantly modern economic way of thinking about agriculture, the primary concern is about price; the system is almost entirely concerned with only efficiency. And as soon as it went down that path, we were bound to do exactly what we have done today: we’ve compromised soil fertility, we’ve been ok to use up or poison our waters, with little worry about the abuse and misuse of our animals, and we mistreat the agricultural workers because we’re doing it all for the noble aim of the cheapest price! For a lot of people, all that matters is that the food is available and that it is really, really cheap. Cheap food, however, conceals a lot of costs to human and ecological health. As ecological systems and agricultural communities and workers suffer more and more, we’re going to find ourselves in a position where the food system itself will be completely unsustainable and will collapse. https://images.squarespace-cdn.com/content/v1/5d169939f50d790001e41803/1622906796876-J5LF8SCZI9844F9QV1EO/Copy+of+Untitled.png Our Vision - About Us Feast and Fallow is a Christian social enterprise. At the core of the historical Christian witness, is the celebration of the earth, human connection and community, and the sharing of food (communion is one such example). In recognition of this core Christian value and practice, some congregations are now choosing to focus on the role that food plays as both a humanizing and isolation reducing mechanism in our society. However, the issues around food are larger and transcend the social sphere. Take for instance how our food systems are exploited and extended in unsustainable ways. Many Christians, therefore, also share in the conviction that the Christian Church should raise its voice in advocacy for regenerative, sustainable, organic, holistic, and just food systems. https://images.squarespace-cdn.com/content/v1/5d169939f50d790001e41803/1622907270879-PU8J13RR4MGTGT28SIEI/sandie-clarke-q13Zq1Jufks-unsplash.jpg Our Vision https://feastandfallow.com/slow-bread daily 0.75 2021-05-15 https://images.squarespace-cdn.com/content/v1/5d169939f50d790001e41803/1574253616105-0ABUYBZIRH6NA6IIBLCK/wallpaper.jpg Slow Bread - Our Bread Bread can sustain life. Just three ingredients: flour, water, salt. We feel and believe that the best bread is baked in accordance to the following ideas and principles. 1. Whole, Real, Simple Ingredients We aspire to bake with as much whole freshly milled flour as we can. We do this because using the best ingredients makes tastier, healthier, more nutritious bread. The flavour benefits alone, make it worth it. Bread is, after all, a delicious part of our cuisine. But when one starts to realize the nutrient differences with whole, fresh, local grain, it makes the decision a no-brainer. The core recipe is the same as any other old-world artisanal naturally leavened bread: water, flour, salt. Add in the right amount of time, and what you get in the end is an amazing loaf of bread. It starts with the best and most sustainable ingredients. All good food does. 2. Natural Fermentation Process (Sourdough without commercial yeast) Making good bread takes using the best processes and methods. We bake exclusively with wild yeast (sourdough) and our levain is always a “young” levain (not as sour). When a baker(y) chooses not to use commercial yeast, it does so for several reasons: First, the bread simply tastes better. Second, the long and natural fermentation produces a more nutritious loaf, by beginning to unlock the most nutritious parts of the wheat. Third, it makes the bread much more digestible. We believe that much of the bad rap that bread received during the height of the gluten-free craze was as result of baking bread in an industrial fashion. Many people who report intolerance towards wheat bread find this bread entirely compatible with their digestion. The bacteria and yeast start breaking down various components of the flour (starches and proteins mostly) thereby beginning the digestive process on your behalf. 3. Water Ever tried cooking a cup of rice with half a cup of water? It does not work. Grains deserve to be handled and cooked properly and that requires a proper amount of hydration. Over the years, mostly because wet dough is difficult to handle in industrial mass production bakeries (think machine dividers and shapers), bakers moved towards more manageable dough, by reducing the amount of water, creating a stiffer and less sticky dough. And while this was amazing for production times (just like the advent of commercial yeast), it has contributed to a bread that is less moist, and, frankly, is producing a bread that has not been handled in a nutritious, digestible, and delicious way. A properly hydrated dough leads to a soft, supple, and tasty loaf. 4. Time Can you see where this is going? Time, like water and yeast, was adjusted to fit our detached, cheap, mass production scales. The addition of commercial yeast and less wet dough, cut proofing times, and thereby bypassed proper fermentation. This fermentation, like the yeasts, bacteria, and water, lead to a tastier, more nutritious, softer, and more digestible loaf of bread. For the record, just in case your curious, an average loaf of bread created in the ways we’ve described here, takes over 24 hours and frequently approaches 36 hours, from building the levain to coming out of the oven. The bread is allowed to develop flavour and depth in a way that simply cannot happen otherwise. 5. Temperature We bake our loaves dark. Darker than most are used to. Why? Because you can’t rush this part of the process either. It’s where all the hard work before pays off and get’s transformed and properly cooked. The flavours from a well-baked loaf of bread should be put up against any other and then let the taste buds, mouth feel, and smell do all the work. So, when a loaf goes into the oven, it is the moment of truth - did we make the right decisions over the last 48 hours? And so begins the waiting game for that loaf to complete its transformation. Regardless, we bake each loaf till it's crust is dark and substantial and its insides are fully cooked. People who are unfamiliar with this artisanal approach occasionally point out that the bread is burned. We freely agree that they may look that way comparatively speaking, compared to most bakeries. But we stand by the benefits to taste, texture, and smell. https://images.squarespace-cdn.com/content/v1/5d169939f50d790001e41803/1621098098691-W070S4R8SSM176PJX20B/176DFAA4-2A4F-4515-9DA7-32756E10A1EB.jpeg Slow Bread https://feastandfallow.com/just-coffee daily 0.75 2019-12-21 https://images.squarespace-cdn.com/content/v1/5d169939f50d790001e41803/1574253809072-IQYO14STE1ZL1WMOMNNQ/wallpaper.jpg Just Coffee - Just Coffee Coffee is a fruit. When grown, cultivated, processed, and roasted with care, it creates a delightful drink. Coffee is loved the world around. It is the most consumed beverage outside of water. 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You’re invited to an initial journey, 3 months, 6 Saturday mornings, from 9-10:15am. Together we will do community, coffee, bread, learning and laughing. https://images.squarespace-cdn.com/content/v1/5d169939f50d790001e41803/1576887677953-XE7ZAS15SJ5UE1K2837I/IMG_0119.png FoodChurchInvite - FOod Church The Commons is the expression of Christian worship and community around a shared meal with the bread and cup of Communion always present. Any time, any day, any meal. 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