Culinary historian and bakery manager Avery Robinson works with a nonprofit called Rye Revival, encouraging people to plant and enjoy more rye. Avery explains what’s special about rye for ecology, distillation, nutrition and cultural connection. He shares Yiddish drinking sayings and thoughts on drinking as an agricultural act while he and Rose Thomas taste Balcones rye whiskey and enjoy three types of rye bread from Black Rooster Food. There is a bit of New York City street noise early in the interview as a result of recording with the window open on a hot day in July.Learn more about Rye Revival at ryerevival.orgOrder Black Rooster Rye Bread at blackroosterfood.comIf you love this show and want it to continue, support Modo di Bere on Patreon.  www.patreon.com/MododiBereAscolta il podcast in Italiano / Listen to the podcast in Italian!Cerca / Search: Modo di Bere ItalianoThe podcast is on YouTube @mododiberepodcast Modo di Bere is a multiplatform publication by Rose Thomas Bannister. In addition to this podcast, Rose Thomas also makes:A newsletter! Sign up for Modo di Bere Magazine at www.mododibere.comA travel show! Subscribe to Modo di Bere TV  youtube.com/@mododibereMany friends! Meet them when you follow @mododibere on Instagram and TikTokMusic composed by Ersilia Prosperi for the band Ou: www.oumusic.bandcamp.comBuy their latest album at https://folderol.it/ou/This episode was produced, recorded and edited by Rose Thomas Bannister.Audio assistance by Steve Silverstein