Come celebrate the flavors of grains and whole-grain flours from the Northeast. Taste some breads and whole grains made outside of the commodity production system, which determines everything from seed to loaf and ground to glass.

Amy Halloran, author of The New Bread Basket, as well as the Greenmarket Regional Grains Project will lead you through a tour of grains and bread, and the collaborations required to develop these foods. Taste breads from She Wolf, Runner & Stone and Meyers Bageri.

Jacques Johnson, head baker from Meyers Bageri will discuss cultivating relationships with farmers to root their New York breads with specific Nordic varieties of wheat and rye. Maxwell Bernstein of She Wolf will bring and compare two types of bread, one a miche featuring Farmer Ground Flour, and the other loaf featuring Durum from Italy. Each of these breads are local in their own setting and will help describe the way the bakery thinks about sourcing and locale.  

Special prize for Best Bread Pun of the day.

All proceeds from this unique, informative, and fun event will benefit Urban Harvest: theSlow Food NYC program of good food education for New York City children at 16 schools around the city and on a tuition-free, educational, urban farm in East New York, Brooklyn.