The Slow Food movement works to promote 'Good Clean and Fair' food. Their Ark of Taste is a living catalog of culturally significant foods in danger of extinction. To preserve these foods – keeping them in production and on our plates – Slow Food International awards these unique foods a place on their ark.
In this workshop, we'll discuss breads and pastries made from three Ark of Taste wheats – White Sonoran wheat, Purple Straw wheat and Turkey Red wheat. America's distinctive regional cuisine grew from this diversity of crops, which is in danger of being lost forever. We'll discuss the travels – and culinary adventures – of these three wheats as they found their place at the tables of the American South, Southwest and Heartland. This event is presented by Heidi Hedeker, a Slow Food Chicago educator. Recipes will be included.