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The Educated Eater: Regionally Grown Grain

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The Educated Eater: Regionally Grown Grain

Wednesday, November 17, 2010, 6:00 p.m.

The New School, Wollman Hall, 65 West 11th St., 5th floor (enter at 66 West 12th Street)
Admission: $5; free to all students and New School faculty, staff, and alumni with ID
Tickets: 212.229.5488 or [email protected]

You might weigh in heavily when it comes to your preference for butter, crisco, or lard in pie crusts, but do you ever wonder where the flour you use to roll out your perfect dough comes from, or how it might affect the quality of your pie? How would emmer pasta taste? What kind of home baked bread would locally grown spelt flour produce?

In this edition of Greenmarket’s quarterly panel discussion series, The Educated Eater, talk turns to regionally grown grain.  Greenmarket’s June Russell moderates a discussion that explores the challenges and developments that will advance the availability and volume of local grains to the bakers, brewers, distillers, and chefs in our area. Participants: Nathan Leamy, Watson Fellow, home baker, and global grains expert; Don Lewis, Miller and Baker, Wild Hive Farm; Anton Earnhardt, Grower, Lightning Tree Farm; Michael Anthony, Chef, Gramercy Tavern; and June Russell, moderator, Farm Inspections Manager, Greenmarket.  This event is sponsored in partnership by Greenmarket, a program of GrowNYC, and the Food Studies Program at The New School.


November 17, 2010
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