Gravy Podcast: Bread by Fire Episode
via southernfoodways.org
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Posted June 3, 2022 9:20 am
Another great resource find in the form of the Southern Food Alliance (SFA) AND their podcast called Gravy. This episode is about wood-fired baking:
In this episode, Zhorov talks to Cogswell, Lapidus, and Jensen all about how they learned to tend the fire and live by the rhythms of wood-fired sourdough baking. She also talks with Rob Segovia-Welsh, who runs Chicken Bridge Bakery with his wife, Monica, about what benefits he sees in working with fire. Throughout these conversations, she explores how baking this way offers a potential for connection to a community—and makes the baker’s life a pretty good life.
Be sure to check out the SFA's website and explore their mission of documenting, studying, and exploring the diverse food cultures of the changing American South.