Class: This slice of bread life takes a look at America in the early 20th century, as the bread making process became more mechanized, and more baking began to occur in factories, rather than at home or in small retail shops. In 1910, more Americans made bread than bought it; by 1920, Americans made less bread than they bought. Through studying her local history of bread, Amy Halloran has developed an understanding of some of the experiences involved in this transition to larger scale bread production. 

This talk covers bread history in Amy’s hometown of Troy, New York though really it could apply to Anytown, USA. Stepping back a century helps illustrate what was happening in people’s kitchens and in the emerging baking industry, and understand how ingredients and ideas about this staple food have evolved.

When/where: Saturday, April 22nd // 10:30 am - 12 pm // Revolve Gallery, 821 Riverside Dr, #179, Asheville, NC 28801

Instructor : 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.