Class: This class will be co-taught by Jennifer Lapidus and Amy Halloran, and will offer participants the full picture— from seed to loaf. The how and the why of the revival of small scale regional milling. Why do these mills matter? What role do regional mills play in the diversification of our grains? And flavor? And texture? This class will be rich with story and will also engage the senses (including taste, of course)!

When/where: Saturday, April 22nd // 2:30 - 4:00 pm // Carolina Ground (Mill Room), 1237 Shipp St. Hendersonville, NC 28791 

Instructors: Jennifer Lapidus (she/her) is the founder of Carolina Ground, a regional flour mill located in Hendersonville, North Carolina. Launched in 2012, Carolina Ground provides a niche market for large-scale organic Southern growers, while reducing the food miles of Southern bakers’ key ingredient. From 1994–2008, Jennifer was owner, operator, and baker of Natural Bridge Bakery, one of the first wood-fired brick oven bakeries in Western North Carolina producing whole grain naturally leavened breads. Jennifer is author of Southern Ground: Reclaiming Flavor Through Stone-Milled Flour published in 2021 by Ten Speed Press.
Amy Halloran lives in upstate New York. Her love for food, and for the people who grow and make it, led her to write a book about the revival of regional grain production, The New Bread Basket. She's worked in emergency feeding programs, and believes that food insecurity and regional grain systems share a core American problem: of our not valuing the work of feeding each other. Amy is working on a book about history: her own, her city's, and that of bread baking in America.