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Best of Wine & Food 2018

Tara Gardner, Laura Hine, Marjie Killeen, Jacquelyn Lumley and Alyssa Zacek | March 28, 2018 | Feature Features National

Best of Wine & Food

When reporter Amelia Levin came to interview Ellen King, baker and co-owner of Hewn (810 Dempster St., Evanston), the two clicked. So much so that two years later, the duo (with photographer John Lee) have a cookbook coming out this fall: Hewn Heritage Baking ($30, Chronicle Books). “We’re focusing on the Midwest revival,” King says. “Consumers already demand locally grown produce; we’re focusing on increasing demand for locally grown and milled grains.” The bakery has been a leader in championing little-known strains of wheat, like the almost-extinct Turkey Red, and working with farmers and old-fashioned stone mills to revive these heritage grains. And now we’ll have King’s recipes and know-how to turn these flavorful flours into delicious breads—crucial, given how fast the bakery sells out each day. –LH


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