In Search of the Holy Grain
       
     
 He explains that in order to do this, first he must work with a grain that has its nutritional balance restored.  He jumps down into a gully where the spring water flows most rapidly and fills up a glass mason jar.  The grass growing on the perimeter of the fields shimmered with morning dew as the sun began to rise and burn through the Hudson Valley fog. 
       
     
 One of those dew drops, perfectly poised in defiance of gravity at the top of a blade of grass, would become part of the elixir of locally collected spring water, a key ingredient to the making of bread fit to be called  the Staff of Life .  
       
     
 Koen's work is at the intersection of culinary art, agricultural science, and a reverence for life that can only be called spirituality.              {Excerpt from longer piece}
       
     
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In Search of the Holy Grain
       
     
In Search of the Holy Grain

Just before sunrise I followed the Dutch baker and self-taught grain researcher across acres of harvested fields to a spring that ran through the land.  Koenraad van de Meer is on a mission to return bread to it’s once exalted place as Staff of Life inherent with all life force it once embodied. 

 He explains that in order to do this, first he must work with a grain that has its nutritional balance restored.  He jumps down into a gully where the spring water flows most rapidly and fills up a glass mason jar.  The grass growing on the perimeter of the fields shimmered with morning dew as the sun began to rise and burn through the Hudson Valley fog. 
       
     

He explains that in order to do this, first he must work with a grain that has its nutritional balance restored.  He jumps down into a gully where the spring water flows most rapidly and fills up a glass mason jar.  The grass growing on the perimeter of the fields shimmered with morning dew as the sun began to rise and burn through the Hudson Valley fog. 

 One of those dew drops, perfectly poised in defiance of gravity at the top of a blade of grass, would become part of the elixir of locally collected spring water, a key ingredient to the making of bread fit to be called  the Staff of Life .  
       
     

One of those dew drops, perfectly poised in defiance of gravity at the top of a blade of grass, would become part of the elixir of locally collected spring water, a key ingredient to the making of bread fit to be called the Staff of Life.  

 Koen's work is at the intersection of culinary art, agricultural science, and a reverence for life that can only be called spirituality.              {Excerpt from longer piece}
       
     

Koen's work is at the intersection of culinary art, agricultural science, and a reverence for life that can only be called spirituality.              {Excerpt from longer piece}

_MG_9779.jpg