Latvian diplomat Sarma Gintere in conversation with Michaele Weissman about her recently published book, The Rye Bread Marriage, and falling in love with rupjmaize, the iconic Latvian bread that is also a taste of home.

(This essay was submitted as a letter to the Editor of the New York Times Sunday Magazine in September 2020.) Having known lack of food, I was moved by the Sept. 6, 2020. issue “America at Hunger’s Edge.” ...

My father was a student in Moscow during the first world war. The Latvian University was moved there (from Riga) because of the active war raging on our soil. (As an only child, he did not have to serve in t...

Because I believe, and I am not alone, that the critical issue facing us today is the health of our population.

Of all the foods that Black Rooster Baltic Rye partners well with, none outshines the lowly herring. Or perhaps I should say the formerly lowly herring. Fact is, this multifarious cured fish from northern Eu...

Throughout the Baltic region thin slices of Baltic Rye topped with smoked fish or ham and a bit of garnish are cut into small wedges and served as hors d'oeuvres. We call these tasty bites Baltic Crostini. O...

OK. I admit it. I am lucky. Most mornings John makes breakfast for the two of us.

"...Good compliance with consuming a relatively large amount of rye bread in the usual diet indicates that rye bread offers a practical dietary means of reducing serum cholesterol in men" (Katri S. Leinonen,...

No need ever to throw out left over rye bread! When the bread loses its freshness, you can use any leftovers to make delicious croutons for hearty soups. Or you can fry the bread in olive oil or butter and r...

How good is our Baltic Rye with Fruits & Nuts? Well, let’s just say that one of our foodie friends –a woman of tremendous discernment–is giving loafs  of Baltic Rye with Fruit and Nuts as Holiday Gifts t...