“Local Grain, Local Flour, and Local Bread” – Come by the Slow Food table at The Asheville Artisan Bread Festival

Join Slow Food Asheville at the 8th Annual Artisan Bread Festival on Saturday, March 24, 2012. We will have a booth set up all day with information on our current projects and lots of different spreads to put on all that bread! So stop by and say hi!

This all-day event begins with a bread tasting and sale at the Magnolia Building on the A-B Tech campus in Asheville, NC from 10am to 2pm. Hands-on workshops and lectures will take place from 9am to 6pm at the same location.

The festival will feature experts on local grain production, milling, and baking with local and heirloom wheat. Thom Leonard, a professional baker for more than 35 years, and currently a consultant for Heartland Mills, will be presenting workshops on milling and baking with local wheat. Professor Stephen Jones, a world-renowned wheat geneticist and breeder from Washington State University, will be lecturing on the local-grain movement and recent results in the breeding of organic grain and a perennial wheat.

In addition to Leonard and Jones, the festival will feature presentations on gluten-free, sugar-free baking by Peter Reinhart, baker and author of eight bread cookbooks, from Johnson & Wales University, and Jennifer Lapidus, director of the North Carolina Organic Bread Flour Project.

Check out their website for more details: http://www.ashevillebreadfestival.com/