Name: Workshop: Grains
Start: 2019-06-10T19:00:00+01:00
End: 2019-06-10T21:00:00+01:00
Location: Delfina Foundation

Workshop: Grains

Delfina Foundation is an independent, non-profit foundation dedicated to facilitating artistic exchange and developing creative practice through residencies, partnerships and public programming.

Delfina Foundation

Crisp bread workshop with Josefin Vargö.
Join Politics of Food resident <A HREF="http://www.delfinafoundation.com/in-residence/josefin-vargo/" TARGET="_blank" DATA-MSYS-CLICKTRACK="0" REL="nofollow noopener noreferrer">Josefin Vargö</A> for a hands-on crisp bread workshop with baker Laura Borthwick-Clarke from Small Food Bakery in Nottingham. Josefin invites guests to digest her ongoing research into wheat, fermentation and crop diversity, specifically looking at the diverse YQ wheat population created by professor Martin Wolfe.
This workshop is part of a series of public events in Delfina Foundation’s fourth season of the thematic programme <A HREF="http://www.delfinafoundation.com/programmes/the-politics-of-food/season-4/" TARGET="_blank" DATA-MSYS-CLICKTRACK="0" REL="nofollow noopener noreferrer">The Politics of Food</A>. Subtitled Adapting, this latest iteration investigates ideas responding to the changing environment of food production.
<H2>BIOGRAPHIES</H2>
Small Food Bakery was founded in 2014 with the objective to demonstrate that small, human scale food manufacturing businesses have a crucial role to play in enabling transition to a more resilient, nourishing and equitable food system. Occupying the kitchen of a former inner city school, the team make breads, pastries, preserves and meals from scratch with no industrial ingredients, buying directly from farmers and selling directly to customers from their production kitchen.
With a wealth of experience in food service and hospitality, Laura Borthwick-Clarke joined Small Food Bakery in 2016 inspired by the need for cultural change in our food system. Her ambition, to positively contribute towards an organisation providing an enriching experience of food for the people of Nottingham. She has cooked, preserved, baked, fermented and served her way around all of the roles in the bakery growing with the seasons and through many experiences of sharing food with the vibrant community around her, who seek out the delights of scratch-made food. Through much exploration, she has learnt more and more about the details of where ingredients are grown and why the choice to buy direct from farmers/growers is important to the health and vitality of people, animals and the environment. She has attended farm conferences, countless farm visits, presented at UK Grain Lab 2018 and attended training from some of the leading voices in alternative agriculture, most notably the late Professor Martin Wolfe who created the YQ Wakelyns population wheat and pioneered research into agroforestry systems on his farm in Suffolk.

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Workshop: Grains

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