Thank you for your interest in the Bread On Earth project.
I'll be dedicating the next few months to researching and testing bread traditions and recipes, both universal and distinctly regional. The results will be woven into a Bread Web, a comprehensive, worldwide network of breads. Visualized as an interactive map, the collection will be navigable by country, and will link the bread types to their relatives across the globe. It will no doubt teach us as much about our similarities as it will about our differences. 

Please use THIS FORM to submit a recipe or bread type to the Bread Web. We are looking for cultural and regional breads, breads you remember from your childhood, and breads you aspire to make (and to eat). If you'd like to submit more than once, tap the link at the bottom of the confirmation page to return to the form. 
The Bread On Earth website is currently in development, although I encourage you to spread the word about it to anyone who, like us, really likes bread. Aside from its dueling roles as our best bud and the current fall guy of the food industry, bread is also the purest symbol we have for the contradictions of being human: In our common nature lies our countless particularities.

To keep us alert and fed until the site is up and running, here are some relevant bits from across the Internet:

Emma Beals wrote a three part series on the state of wheat in Syria, which was just nominated for a James Beard Award. It's thorough, impassioned and relevant. 

This mystery flatbread of sorts was sent courtesy of my friend Abeera, and is unlike any that either of us have come across. Searches for similar keywords have left us empty handed. Any ideas?

Here is a free PDF of the Parson's Bread Book, a publication made in 1974 by a group of students at Parsons School of Design in New York. It documents the sprawling local bakery scene at the time, which was arguably even more colorful and diverse than what can be found in the city today. "Dedicated to all who love bread."  
Anyone who is receiving Bread On Earth emails will be updated to future workshops I'm teaching, Bread On Earth bakery pop-ups, and all other bread-related news. If you're interested in getting involved, have suggestions, or just want to talk, do get in touch:
Until then- stay hungry, but not too hungry.


This email was sent to <<Email Address>>
why did I get this?    unsubscribe from this list    update subscription preferences
Bread On Earth · Ridgewood, Queens · New York, NY 11385 · USA

Email Marketing Powered by Mailchimp