Savory Saturdays...
Savory Saturdays was spawned as a social food art project by artist Jaime Schmidt who is currently residing in Johnson Valley, CA. This is named Savory Saturdays because for the last year, Jaime has made it a point to have Saturdays as the designated "town" day, where they were delighted by the social energy of the high desert, even when faces hide behind an array of masks. This project is an attempt to share healthy food, simple interaction, kindness, and nourishment with the surrounding community.
"In a world where so much is shifting, it is crucial that we build strong and meaningful community connections. May we cherish each-others individual strengths and gifts, in order to shift into sustainable local systems."
"In a world where so much is shifting, it is crucial that we build strong and meaningful community connections. May we cherish each-others individual strengths and gifts, in order to shift into sustainable local systems."
Origin"I have been making breads for the past 5 years or so. The first time I got really into bread making was when I was living in the wilderness and on different estancias in Patagonia. Baking bread outdoors and on ranches required a ton of experimentation given I was using campfires, and wood fired Cocinas. Bread became a way of grounding myself, slowing down, and connecting with community as a transient person. This process has evolved over the years as my body has shifted into a greater awareness of my own sensitivities within my own body as well as agricultural practices."
|
Panbread?You may be wondering....What is a pan bread? Well..I guess you can say it is a hybrid between pancake and flatbread. I stray away from using the term pancake because nobody likes leftover pancakes...but these remain delicious even after a few days. Pan breads came to me while living off-grid in an abandoned shack on Tierra del Fuego, Chile. It was deeply comforting to provide myself with savory sustenance amidst such intense weather over a well protected fire. Now, these pan breads are made on a griddle with buckwheat sourdough.
|