Recipe for pondering a staple crop, economically and functionally. Our morning hours with flour (from wheat):
1. Invite a visiting artist that combines an interest in our agricultural system, specifically a staple crop's cost and distribution (wheat), along with an artist/urban planner's mind+eye for creative research + presentation (and not only that, contributed the flour for free!). Sarah Kavage's site for much more information, check it out, it's an amazing project:
2. Add our one & only trusted pastry chef to the day to take us artfully and pleasantly through the steps from dough mixing to shaping/adorning/flavoring to baking: Tara Lane of course.
3. Combine with 12 hungry minds (and mouths) and 12 (well, 24) talented hands eager to participate!
4. Stir with some experimental ideas for shaping dough. Bake at 425 for 10-15 minutes.
(Tara Lane distributing dough)
Sarah, with 50lb bag of flour along with some of our finished bread forms.
From AREA magazine....