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Locavore, Farm-to-Table, Slow Food, artisan foods can be found amidst all these movements. As we get in-touch with the roots of our food, our appreciation for what it takes to make truly delicious cuisine grows. Today, we’re talking with Leda Hermecz of 100 Mile Bakery about her roots in the Slow Food movement and how she brings local foods to her community.
Herbs we mentioned
Recipes we mentioned
In 2014, Leda introduced the 100-mile concept inspired by her trip to Italy. The 100-mile Bakery, which serves over 75 customers daily, marks the first business in Oregon to utilize seasonal foods grown within 100 miles.
Within five years, Leda plans to open a farm and grow her own ingredients for the bakery. Leda is determined to provide a unique take on food in hopes to inspire the community to source locally. Leda claims, “The Willamette Valley has the most amazing vegetable growers in the nation and because we can source locally it feels necessary to show people.”
YOU CAN FIND LEDA AT
100 Mile Bakery