Join NYU Libraries for an insightful discussion with some of our most esteemed panelists about how the conversation, study, and action around food has evolved over the last two decades. Together, we’ll reflect on 20 years of the Critical Topics in Food event series and examine the role that thoughtful community gatherings like these have played in shaping our collective dialogue about food. The Critical Topics in Food event series is a partnership between NYU Special Collections, NYU Steinhardt Department of Nutrition & Food Studies, and Clark Wolf.
by Marion Nestle
Jan
19
2018
Weekend Reading: The New Bread Basket
Amy Halloran. The New Bread Basket: How the New Crop of Grain Growers, Plant Breeders, Millers, Maltsters, Bakers, Brewers, and Local Food Activists are Redefining Our Daily Loaf. Chelsea Green, 2015.
I missed this when it came out, but Chelsea Green just sent me a copy. I’m happy to have it, because it starts out by talking about the people behind the Community Supported Bakery (CSB) program I belong to in upstate New York around Ithaca: Stefan Senders’ Wide Awake Bakery and Thor Oechsner who grows and mills most of the grain for that bakery.
Halloran interviewed many local and national people in the various categories of her book’s subtitle. If you want to know how and why there is now so much fabulous bread available in so many places in America, her book explains all.
Bread lover that I am, I am grateful to all of them.