Join Eli Rogosa on a culinary journey through the history of wheat from einkorn domesticated in Mesopotamia and emmer used in the original matzah, to the evolution of wheat in early Europe and why gluten allergies are burgeoning today. Discover the earth-spirituality of early bakers, the role of bread and beer in ancient civilizations, and little-known Hebrew Goddess bread traditions. Participants will bake sourdough einkorn bagels made with einkorn malt, einkorn flatbread spiced with Jerusalem zataar, and sprouted einkorn bread. Visit to learn about the Heritage Wheat Conservancy's work to restore almost-extinct, high-nutrition ancient grains.
Taught by Eli Rogosa, artisan baker and biblical cuisine expert who coordinated the 'Restoring Ancient Wheat' cooperation of the Jordan, Palestine and Israeli genebanks. See growseed.org/wheat.html for more information.
Donations: All contributions to the Heritage Wheat Conservancy will support our partner-projects: