Our FAIRS bring living wisely to life with hands-on workshops in organic gardening, country skills, renewable energy and more.
What are you going to speak about at the MOTHER EARTH NEWS FAIR?
We will be mixing up doughs for convenient storage in the refrigerator, and then shaping and baking them into the best bread you'll ever eat. Many of our recipes have whole grain, egg-less, or even gluten-free versions. If you haven't experienced the wonder of this super-fast bread method
What are you most looking forward to sharing with FAIR attendees?
The chance to show them that eating healthy super-fresh bread is not difficult. And that goes for whole grain and gluten-free versions as well.
Tell us about your background with your particular topic.
Jeff Hertzberg, MD is a former primary care physician who now designs health improvement programs offered to employees of some of the most progressive employers in the United States. He developed the original super-fast method for storing large quantities of dough for daily use during the demanding years of his medical residency. He is particularly concerned about the connection between diet, diabetes, and chronic illness, but his favorite piece of health advice is "Everything in moderation. Including moderation."
Zoë François studied the traditional art and methods of baking at the Culinary Institute of America (CIA) with some of the worlds premier bread bakers. After leaving the CIA she worked in several restaurants creating breads and pastries. In addition to writing books with Jeff, Zoë teaches nationally, consults to the food industry and creates recipes on her critically acclaimed blog ZoeBakes.com and for the Cooking Channel.
Why should fairgoers attend your presentation?
Fairgoers with a deep sense of connection to the delicious home-made or bakery breads of the past will learn that re-creating the specialties of their youth are simple and rewarding. Health-oriented bakers will learn about the advantages and simplicity of using whole grains, egg substitutes, healthy fats, and gluten free ingredients.
How will you get to the FAIR, and how far do you have to travel?
We are flying in from Minneapolis Minn, the "Mill City" - how appropriate!
What are you most looking forward to at the FAIR?
We are looking forward to hearing more about what home bakers are looking for when they go to their local supermarkets and coops to buy ingredients for bread, and what barriers they face in baking their own. And of course, we want them to know about our upcoming pizza and flatbread book - the fastest things we bake.
What advice do you have for attendees?
Keep an open mind: our method violates all your assumptions about what you need to do to bake great home-made bread.
If you were stranded on a deserted island and could have only one thing, what would you choose?
Jeff: The woman of my dreams, the one I married in 1990.
Zoë: A really thick book.
Thank you both. We'll see you at the FAIR!
Keep an eye out for Trivia Ticket Tuesdays and Trivia Ticket Thursdays for your chance to win two tickets to the FAIR!