In this workshop we’ll be working with leavened and unleavened whole grain doughs, mostly wheat and spelt, and baking in the tandoor oven. It’s a lot of fun even though it can be scary at first. We’ll also explore some of the many ways of cooking and baking with beans/pulses, especially the many beans that grow in the Skagit Valley.
Traveler, writer, photographer, Naomi Duguid is the author of the award-winning Taste of Persia: A Cook’s Travels through Armenia, Azerbaijan, Georgia, Iran & Kurdistan and Burma: Rivers of Flavor. She is the co-author of six earlier award-winning books of food and travel, starting with the ground-breaking Flatbreads and Flavors: A Baker’s Atlas. The others are HomeBaking; Hot Sour Salty Sweet: A Culinary Journey Through South-East Asia; Mangoes & Curry Leaves, Seductions of Rice; and Beyond the Great Wall. In stories, recipes, and photographs, her books explore daily home-cooked foods in their cultural context.
Naomi has been a keynote speaker at the Grain Gathering as well as leading and assisting with a number of sessions over the years, from tandoor baking to single varietal wheat tasting to making good use of stale bread.
Dawn and her husband co-own Evelyn’s Crackers, based in Ontario, Canada. They come from the worlds of professional baking, restaurants, catering, home cooking, and teaching. They believe in the local, organic and good-farming movements. And by applying artisan bread traditions and using nutritionally rich heritage grains such as Red Fife wheat, spelt, rye, and buckwheat, they showcase this simple idea in an approachable way – with a cracker. In 2008, named after their young daughter, Evelyn’s Crackers were born. Dawn was a keynote speaker at the 2016 Grain Gathering.