Fermentology Mini-Seminars: Bread Baking As Opportunity
Thursday, August 27, 2020
4:00pm to 4:20pm
This event has concluded.
WhenThursday, August 27, 2020
4:00pm to 4:20pm
About This Event
Bread baking presents us with countless opportunities: reflection, patience, nourishment, generosity, observation… and the list goes on and on and on!! In this session, Josey Baker will explore some of the opportunities he has found in his decade of bread baking, both from the perspective of a baker but also from the perspective of a neighbor and community member, and will posit some questions that he has found through bread that he has yet to answer. Josey is a bread baker, published author, teacher, and business owner based in San Francisco, CA. He is the founder of the bakery Josey Baker Bread, and co-owner of The Mill, a cafe/bakery in San Francisco, CA. He is the author of Josey Baker Bread (Chronicle, 2014), and leads a small team of bread bakers & pizza makers who specialize in freshly milled whole grain sourdough. Josey has taught baking workshops all over the world, and has a loyal and passionate following he has built over the past decade baking bread. He takes great pride in working to embody a balance of integrity, quality, compassion and fun in everything he does.
Please register to attend the virtual talks by filling in this form and you will be emailed a link to the talk the day before.
This collaborative project is sponsored by NC State Extension Family and Consumer Sciences Program, NC State’s Departments of Applied Ecology and Agricultural and Human Sciences, NC State University Libraries, the Center for Evolutionary Hologenomics at the University of Copenhagen, and the Natural History Museum of Denmark.
Free and open to the public.