09/23/2026
Last month we had the opportunity to participate at the Culinary Breeding Network 💗 by Lane Selman showcase at Glynwood.
We were partnered with Brooke Singer of Carbon Sponge who is doing amazing work in our community with Sorghum - something I have never cooked with before.
Sorghum, or Batad in the Philippines, has traditionally been cultivated by indigenous communities and eaten as an alternative to rice. It is used to make biko (sweet rice cake), lugaw (savory porridge), roasted grain drinks, popped snacks, and alternative flours.
For this event, I made arroz caldo, replacing half the amount of glutinous rice with Brooke’s sorghum. The sorghum contributed a deep grain flavor and added a rustic, chewy texture. There was popped sorghum on top (like the cutest little popcorns) for a light, toasty-like aroma and a satisfying nutty crunch.
This event was such an inspiring mixture of people who care so deeply about our food systems - both on the growing and breeding side and in the culinary and baking worlds. It brought together so many interesting and passionate people, and it was a mind opening experience to get to talk to them each about their respective work and the challenges and opportunities they experienced during the process. Swipe to the end to see our neighbor Brooklyn Granary & Mill featuring two types of rye and High Lawn Farm butter // visiting with مكتبه البذور البلدية الفلسطينية // UPO!!!!! // and the most beautiful rose cabbage and lovely chat with Grif Griff
Thank you to Glynwood for inviting us into your world. It’s been amazing to get to know and love on your work…. and we just can’t stop talking about you; Thank you to Lane and all the folks at Culinary Breeding Network 💗 by Lane Selman for creating and facilitating such a magical space and curating such a fantastic group of people; Thank you to Brooke Carbon Sponge for providing the sorghum and being such a stellar collaborator with us on this event.
More of this, please!
