Heritage Grain, Ithaca
During the heat of my Thanksgiving rush in the bakery right now (so many rolls...so many rolls), I received word from a wonderful lady I was interviewed by back in May, named June. She works with New York State in Agriculture and specifically was interviewing about my heavy usage (roughly 90%) of local whole grains.
We talked and talked about baking, why I choose, and how I can choose to use locally grown and milled grains. What I face with such choices and some more wonderful bread related banter. Near the end, she informed about a handful of bakers to be organized in Ithaca, New York for trial and analysis of some varietal grains -just yesterday I received the email asking to join along to work with some wonderful, gifted bakers, including Mr. Hamelman.
Needless to say, I nearly spat out my green tea, and thought, "Damn..." I'll keep everyone informed as this progresses towards the event date in January.
It isn't just because it is 'that time of the year', but I believe it goes without say, I am truly thankful for such an opportunity at nearly 26 years of age. I hope to make the most of this opportunity and continue my education, to the fullest.
Bread in the WFO, rolls to roll, orders to fill, no need to sleep. Oh and the picture is just a sourdough baguette (one of many) from this mornings bake so far. I haven't posted much pictures lately : (