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Sustainability Café on February 11th will discuss locally produced baked goods using local, organic flours
Contributed by Marian Brown on 02/04/2013
The Sustainability Café on Monday, February 11th will feature Thor Oechsner from Farmer Ground Flour and Stefan Senders from Wide Awake Bakery explaining “Farmer, Miller, Baker: Local Bread from Seed to Oven.” The Café will be held in Center for Natural Sciences Room 112 at 4:00PM, in conjunction with the Environmental Seminar. The Spring 2013 Sustainability Café/Environmental Seminar series is focused on our local food system.
Thor Oeschner, co-owner of Farmer Ground Flour, locally farms 600 acres of organically grown grains including hard red spring and winter wheat, corn, triticale, oats, spelt, and emmer that are then ground for flour. Baker Stefan Senders from Wide Awake Bakery utilizes that local, organically grown and milled flour and some other locally grown ingredients to produce artisan breads and cookies baked in a wood-fired oven.
“Teachable edibles” – local, organic and/or seasonal snacks – for the Spring 2013 Sustainability Café series are being sponsored by Ithaca College Dining Services whose motto is “Sustainability – Healthy – Fresh.” Please bring your reusable mug and fill up at the nearest drinking fountain or provide your own beverage of choice.
This event is free and open to the public.
Drink in a new way to think in the Sustainability Café.
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