We have a special treat for this month’s Food History Project meeting: a field trip to Breaking Bread Bakery in San Luis Obispo on South Higuera. Glenna and Mark Evans will be giving the talk and will include a tour and samples. We will bake and compare bread made from different heritage grains grown and milled in California.
There is plenty of parking right out front. Please RSVP to firstname.lastname@example.org so that we can be sure to have enough seats. Your $10 donation is appreciated to help defer costs. And we will have a microphone and sound system.
In preparation for the discussion, Mark states that we look back to history to go forward. A significant trend among artisan bakeries today is the combination of heritage grains and regional grain economies. In this meeting, we’ll review a bit of history that led to the development of modern wheat flour. Then we’ll see how consumers desire for more nutritious and local foods has created a movement back to regional grain economies and the adoption of some heritage grains. Only some beginning pieces of a local grain economy are present in San Luis Obispo County, but there is strong economic activity at the state level. We will bake and compare bread made from heritage grains grown and milled in California.