On Saturday May 10th we welcomed Rachel Simons, co-founder of cult-favorite artisanal tahini brand Seed + Mill, for a book signing and tasting, celebrating the debut of her first cookbook: Sesame: Global Recipes & Stories of an Ancient Seed.
Talbott & Arding is proud to have been one of the first businesses to work with Seed + Mill, and our Sesame Focaccia is featured in the book. Our Kitchen and Pastry Teams will be preparing recipes from the book for tasting and for sale. As they have been for years, Seed + Mill products, such as tahini and halva will be available for purchase in-store.
The book features an approachable collection of 80+ recipes celebrating the sesame seed. With its delicious nutty taste, nutritional density, and long shelf life, the sesame seed is a tiny ingredient with an enormous cultural impact and a deeply rich history.
Rachel Simons is the founder of Seed+Mill, the first store devoted to sesame products in the United States. Their high-quality tahini and halva are favorites of chefs and home cooks alike and are carried in over 1700 stores, including Whole Foods Markets, Sprouts, and beloved specialty stores across the US. Seed+Mill has been featured in Forbes, The New York Times, Food52, Bon Appétit, and more. Rachel was born in Australia, but now lives in New York with her family and beloved Dachshund, who is partial to tahini too!
