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    Lab

    Artisan Grain in Action: Baking and Cooking with Unique Sustainable Grains, presented by The Chicago Community Trust

    Dig into your food and get to know what's on your plate at the micro level.

    Sunday, Oct 22, 2017 2:30 - 5:30 PM @ Baker Miller
    This event is over! Please check the 2017 schedule.
    Lab
    Labs bring together small groups for an exclusive, first-hand look into what happens behind the scenes at some of the most innovative companies, community leaders and institutions around Chicago.

    The Artisan Grain Collaborative is a collective of bakers, chefs, nonprofits, farmers, millers, distributors, agriculture researchers and school nutrition experts that are working to promote a regenerative food system by building the market for local grains across the Midwest. In this lab, led by Erin Meyer of Spence Farm Foundation, and featuring AGC members, attendees will learn about the grain system and the difference between conventional and artisan grains. After that, Dave Miller of Baker Miller will lead the group through a milling demonstration and cookie baking lesson, all before the award-winning baker Greg Wade of Publican Quality Breads put this all into practice with a hands-on bread baking demonstration.

    *All ages can attend, must be 21 years or older to drink. Wear closed toe shoes and clothes you don't mind getting dirty.

    When
    Sunday, Oct 22, 2017 2:30 - 5:30 PM
    Where
    Baker Miller
    4610 N. Western Ave, Chicago, IL 60625
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