Baking the Past: Using Food, Writing, and Storytelling to Connect with Our History and Ourselves // August 2nd-4th

Baking the Past: Using Food, Writing, and Storytelling to Connect with Our History and Ourselves // August 2nd-4th

285.00

Part baking workshop, part writing retreat—we will spend this weekend considering how food can connect us to our pasts, ourselves, and each other. Historian and baker Maia Surdam of OWL Bakery will share her unique story, one involving a recent surprising discovery, through teaching us how to make some of her family’s favorite foods including breads, buns, and crackers, and incorporating structured time for writing, reading, reflection, and conversation. Participants will receive a short selection of suggested readings that will provide inspiration for the workshop, and are also encouraged to bring a family recipe or significant food-related artifact to share. We will discuss techniques for converting old recipes into our current kitchens, and consider how we can draw upon the past to create meaningful practices and rituals that nourish our bodies, spirits, and communities. This is a full weekend—Friday night, Saturday, and Sunday—for those with a personal food story they are grappling with, and for those who want to learn new baking techniques and create enriching experiences around their relationship to food and the past.

photo by Dennis Becker

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Instructors: Maia Surdam and Brennan Johnson

Dates: August 2nd (6pm-8:30pm), 3rd and 4th (9am-3:30pm)

Maia Surdam looks for the places where history and food meet, and tries to spend as much time there as possible. An educator, historian, baker, and gardener, Maia has cultivated a career that allows her to connect these various interests and share them with others. She has spent the past 20 years studying U.S. history, a pursuit that included earning a Ph.D. at the University of Wisconsin, writing a children’s book and teaching in college classrooms across the country. Life takes unpredictable turns, and one such turn led Maia to OWL Bakery where she is currently a part-owner and enthusiastic baker. Maia has been a board member of Slow Food Asheville for the past five years, where she has done fun things like growing Nancy Hall sweet potatoes and putting okra seed flour into bread. Her current research project involves the fascinating historical connection between beer and bread. Photo by Erin Adams

Maia Surdam looks for the places where history and food meet, and tries to spend as much time there as possible. An educator, historian, baker, and gardener, Maia has cultivated a career that allows her to connect these various interests and share them with others. She has spent the past 20 years studying U.S. history, a pursuit that included earning a Ph.D. at the University of Wisconsin, writing a children’s book and teaching in college classrooms across the country. Life takes unpredictable turns, and one such turn led Maia to OWL Bakery where she is currently a part-owner and enthusiastic baker. Maia has been a board member of Slow Food Asheville for the past five years, where she has done fun things like growing Nancy Hall sweet potatoes and putting okra seed flour into bread. Her current research project involves the fascinating historical connection between beer and bread. Photo by Erin Adams