With and Against the Grain: Bread in the Late Anthropocene
From Jeff Layne on March 29th, 2019
Director of the Center for Regional Agriculture, Food, and Transformation (CRAFT),
Associate Professor, and Director of Food Studies at Chatham
Grains play a major part in developing regenerative systems, particularly in the search for regionally-focused and perennial agriculture. While large companies like Patagonia and Annie’s Homegrown have made strides in supporting product development using these grains, their incorporation into local cuisine and food production is regionally specific and requires more concentrated energies, economic support, and cultural reinforcing. Using oral histories of immigrant bread and baking, agricultural asset mapping of food sheds, culinary tourism, and network development with farmers and bakers, I explore how we aim for a regenerative culture of food in the Pittsburgh region.
Recorded: March 29, 2019