Food

Recipes and kitchen tips for rural America

Still Cutting the Mustard

By Renee Pottle

North America’s only stone-ground mustard mill uses its original grindstones to produce a gold-medal-winning condiment.


WHY BAKE YOUR OWN BREAD?

By Loretta Sorensen

Some important reasons to bake your own bread.


12 Steps for Trouble Shooting Bread Dough

By Loretta Sorensen

Follow these 12 simple steps to successfully prepare bread dough.


BREAD MACHINE RYE BREAD

By Loretta Sorensen

Homemade rye bread is so easy with a bread machine.


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FLAX IN YOUR BREAD RECIPE

By Loretta Sorensen

Flaxseeds are a powerhouse of nutrition.


PANS: A MATTER OF SIZE

By Loretta Sorensen

Bread pan sizes affects bread rise.


YEAST: IT'S ALIVE!

By Loretta Sorensen

Learn facts about yeast to bake better bread.


Dutch Oven Cooking

By Haley Casey

Crafted for cooking over coals and beloved across the nation, camp ovens blaze a flavorful trail.



Live The Good Life with GRIT!

Grit JulAug 2016At GRIT, we have a tradition of respecting the land that sustains rural America. That's why we want you to save money and trees by subscribing to GRIT through our automatic renewal savings plan. By paying now with a credit card, you save an additional $6 and get 6 issues of GRIT for only $16.95 (USA only).

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