Class: The Farmer/Miller/Baker coalition is a growing trend in the national and global bread community. Peter Reinhart, the founder and Executive Director of the Johnson & Wales International Symposium on Bread, as well as a long time Asheville Bread Festival speaker and supporter, will moderate an all-star panel with folks who are major participants in this dynamic coalition. We'll be discussing how the collaboration works, how farmers and agriculturists learn about, develop, and choose to plant new and ancient strains of wheat and other grains, and how millers and bakers then turn these rare and unique grains into delicious products that support sustainability and stewardship. You might even learn of some new grains that are on the horizon and how they traverse the journey from the earth to the table.
Panelists include: Peter Reinhart, moderator; Glenn Roberts (Anson Mills), farmer and miller; Jon McDonald (baker, Weaver Street Bakery), and Douglas Rose (co-owner and baker, Team Rose Breads).
When/where: Saturday, April 22nd // 10:30 am - 12:00 pm // White Labs (Culture Room), 172 South Charlotte Street Asheville, NC, 28801
Instructor: Peter Reinhart has been a baking instructor at Johnson & Wales University for the past 23 years, as well as for five years at the California Culinary Academy in SF. He is the author of 13 books on bread and pizza and is the host of the video website and podcast, Pizza Quest. He founded the International Symposium on Bread in 2017, presenting it four times during that span, both as live seminar gatherings, hands-on workshops, and a five-months long virtual "Zoom" event featuring presentations by dozens of the foremost thought leaders in the world of bread.
Glenn Roberts founded Anson Mills in 1998 in Charleston, South Carolina, to rematriate lost foods of the 18th and 19th century Southern Pantry. Today Anson Mills grows and produces artisan organic landrace grain, legume, and oil seed ingredients for chefs and home cooks worldwide and provides culinary research support for pastry chefs, bakers, brewers, and distillers through Anson Mills Research Lab. Anson Mills provides pro bono seed biosecurity for the growing community of Southern organic place based identity preserved landrace crop farmers. Glenn is a recipient of the USA Artisan of the Year and National Pathfinder Awards and a founding member of the Carolina Gold Rice Foundation.
Jon McDonald manages the bread operation for Weaver Street Market, a worker-owned co-op grocery store in Hillsborough, NC. He also teaches bread classes at John C. Campbell Folk School. He considers baking a community service, and his favorite breads involve anything with whole grains and sourdough.
Doug Rose, his wife Kaitlin and their four children live in Charlotte, NC where they launched Team Rose Bread in their carport turned bread shop in September 2020 - a family business birthed in the pandemic. Everything baked at Team Rose Bread is 100% naturally leavened, made with locally milled flour and inspired by the foods they love to eat, Doug’s childhood in NYC and foodways shaped by heirloom and ancient grains. Doug and Kait are self taught bakers indebted to the countless other bakers and millers who have been a part of their bread making story.