NYU’s Institute of Public Knowledge is hosting the launch of Practicing Food Studies, edited by Amy Bentley, Fabio Parasecoli, and Krishnendu Ray. I wrote the Foreword. We will all provide brief perspectives on our quarter century of teaching food studies. For information and registration, click here. For 30% off on the book, click here.
Weekend Reading: The New Bread Basket
Amy Halloran. The New Bread Basket: How the New Crop of Grain Growers, Plant Breeders, Millers, Maltsters, Bakers, Brewers, and Local Food Activists are Redefining Our Daily Loaf. Chelsea Green, 2015.
I missed this when it came out, but Chelsea Green just sent me a copy. I’m happy to have it, because it starts out by talking about the people behind the Community Supported Bakery (CSB) program I belong to in upstate New York around Ithaca: Stefan Senders’ Wide Awake Bakery and Thor Oechsner who grows and mills most of the grain for that bakery.
Halloran interviewed many local and national people in the various categories of her book’s subtitle. If you want to know how and why there is now so much fabulous bread available in so many places in America, her book explains all.
Bread lover that I am, I am grateful to all of them.