Bread is sure to find a place on the festive menu, whether it’s rye bread for oysters or sourdough for smoked salmon, toasted or fresh and soft. But it is also one of the most wasted products. One way ...

Uri Laio, proprietor of Brassica and Brine, which calls itself a micro-craft food business, stands at the front of a small crowd gathered to learn from this master artisan how to make kvass, or ...