036: Glenn Roberts - Founder and Lead Sensory Researcher, Anson Mills
Glenn Roberts founded Anson Mills in 1998 in Charleston, South Carolina, to rematriate lost foods of the 18th and 19th century Southern Pantry. Today, Anson Mills grows and produces artisan organic landrace grain, legume, and oil seed ingredients for chefs and home cooks worldwide and provides culinary research support for pastry chefs, bakers, brewers, and distillers through Anson Mills Research Lab.
Anson Mills provides pro bono seed biosecurity for the growing community of Southern organic place based identity preserved landrace crop farmers.
Glenn is a recipient of the USA Artisan of the Year and National Pathfinder Awards and a founding member of the Carolina Gold Rice Foundation.
On this episode, Glenn joins host Mitchell Davis and offers a modern take on ancient grains, describes how geography-agriculture-history inform cuisine, and highlights the flavor of biosecurity.
Follow Glenn on Twitter and Instagram: @ansonmills and on TikTok: @anson_mills.
For more on Glenn and Anson Mills, visit: ansonmills.com.
Plus, for more on his work and the field, visit: https://www.ars.usda.gov/southeast-area/stuttgart-ar/dale-bumpers-national-rice-research-center/
What's Burning
Host Mitchell Davis invites experts from across the food industry and around the world to discuss reimagining culinary education. The aim is to better prepare the next generation of culinarians - amateurs and professionals alike - to understand the richness and complexity of our food culture and to inspire them to strive for excellence in whatever they do. What’s Burning is a production of the Galilee Culinary Institute’s Rosenfield School of Culinary Arts and Jewish National Fund USA.
Waar kun je luisteren?
