Rye Revolution: Whiskey and Bread with Avery Robinson

Modo di Bere

Culinary historian and bakery manager Avery Robinson works with a nonprofit called Rye Revival, encouraging people to plant and enjoy more rye. Avery explains what’s special about rye for ecology, distillation, nutrition and cultural connection. He shares Yiddish drinking sayings and thoughts on drinking as an agricultural act while he and Rose Thomas taste Balcones rye whiskey and enjoy three types of rye bread from Black Rooster Food.

There is a bit of New York City street noise early in the interview as a result of recording with the window open on a hot day in July.

Learn more about Rye Revival at ryerevival.org
Order Black Rooster Rye Bread at blackroosterfood.com
Read The Rye Bread Marriage by Michaele Weissman

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Music composed by Ersilia Prosperi for the band Ou: www.oumusic.bandcamp.com
Audio recorded and edited by Rose Thomas Bannister with assistance from Steve Silverstein