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Ellen King, Hewn Bakery, 3/9/19 @ 10 am

Ellen King, Hewn Bakery, 3/9/19 @ 10 am
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  • Ellen King, Hewn Bakery, 3/9/19 @ 10 am

    Post #1 - February 16th, 2019, 11:46 am
    Post #1 - February 16th, 2019, 11:46 am Post #1 - February 16th, 2019, 11:46 am
    Culinary Historians of Chicago presents

    Beholding a Grainy History
    A Woman Named King is a Queen
    of Our Local Bread Scene


    Presented by Ellen King, Hewn Bakery
    Historian/Baker/Author

    Saturday, March 9, 2019
    10 a.m. to noon
    At Louis Weiss Memorial Hospital (Auditorium, lower level)
    4646 N. Marine Drive (at Wilson), Chicago

    FREE PARKING: USE OPEN LOT ON SOUTH SIDE OF HOSPITAL
    (Signs will say “Permit Parking” and “Doctor’s Lot” but it’s OKAY for YOU to use on this Saturday!)
    FREE STREET PARKING ALSO
    PUBLIC TRANSPORTATION: CTA BUS #146 stops directly in front

    “The future of food actually lies in the past,” says Ellen King, co-owner and head baker of the nationally acclaimed Hewn Bakery in Evanston, where she creates hand-forged artisan bread. (www.hewnbread.com).There’s more than a grain of truth to everything Ellen believes in. A historian by training, Ellen joins us to share the history of heirloom grains, and her company’s commitment to furthering the local grain economies in the Midwest. “Many small Midwest farms are creating a revolution in grain consumption and bakers and consumers need to support their noble cause," she says. In addition to giving us food for thought, Ellen will also serve samples from her bakery, and sign copies of her first cookbook "Heritage Baking: Recipes for Rustic Breads and Pastries with Artisanal Flour from Hewn Bakery.” (Chronicle).

    A classically trained chef, Ellen also holds an MA in American History from the University of Maine. Before opening Hewn, Ellen worked in various restaurants in Seattle, served as the artisan cheese buyer for Whole Foods in Bellevue, WA, and spent time at Quillisascut Farm School, a sustainable farm school in Rice, WA, where she first learned to bake bread in a wood fired oven. She opened Hewn Bakery with her business partner Julie Matthei in 2013. The bakery has since been lauded by The New York Times, Saveur, Chicago magazine, Forbes, and many other notable publications.

    Cost of the lecture program is $5, $3 for students and no charge for CHC members or Weiss faculty and staff. To reserve, please e-mail your reservation: Culinary.Historians@gmail.com

    www.CulinaryHistorians.org
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #2 - March 10th, 2019, 9:47 pm
    Post #2 - March 10th, 2019, 9:47 pm Post #2 - March 10th, 2019, 9:47 pm
    Ellen King, Hewn, PODCAST

    You can find a list of all our podcasts here.

    We are also on:
    GooglePlay
    itunes
    rss feed
    Siri
    SoundCloud
    Spotify
    Stitcher

    These run the length of an introduction plus presentation with questions, but no food samples. :D[/quote]
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

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