In preparation for the 2015 Open A.I.R. (Artist In Residence): The Center for Food Perception and Aesthetics artist Sean Starowitz performed test bakes using Kernza flour for the base of his bread dough. Kernza™ is a perennial wheat developed by The Land Institute in Salina, Kansas. Because Kernza™ flour has a low gluten content, it must be used in combination with a traditional annual wheat flour for development during baking.
His first test bake included testing two different recipes, one with a whole grain flower and the other with a spring wheat. His results, “both ARE delicious.” After sharing his results with others, Sean received some very interesting interpretations of taste, including, Cream Cheese (good mild sour flavor), hearty and wholesome, and coffee or tea like tastes. In future test bakes Sean used other varieties of flour to study the result of different combinations. Sean will speak at his public lecture tonight, April 16, 2015 at 6:00 p.m. at the Beach Museum of Art, onsite bread tastings will be coordinated with his lecture.
During Sean’s Residency a 16 foot Kernza™ root system is on display at the Beach Museum of Art.
Learn more about Kernza™ and The Land Institute here.
Today and Tomorrow’s events include:
Drive Thru Nation
Thursday, April 16, 2015 10:00-noon
Join Sean for an interactive workshop and presentation on car culture and food.
Sean Starowitz will be joined by current graduate students in landscape architecture.
Roundtable Discussion: The Art of Fermentation
Thursday, April 16, 2015, 3:00 – 4:00 pm
Join the artist for a roundtable discussion about The Art of Fermentation. Roundtable topics include beer brewing, sourdough and yeast bread making, and cheese making.
Artist talk by Sean Starowitz
Thursday, April 16, 6:00 pm
Artist talk by Sean Starowitz in the UMB Theatre, followed by a reception and Kernza™ bread tasting
Interpretive performance by Jui Mhatre
Thursday, April 16, 7:00 pm
“Happy Meals” an interpretive performance by Jui Mhatre.
Informal Roundtable Discussion
Friday, April 17, 2015, 3:00 to 4:00 pm
Stop in for an Informal Roundtable Discussion with leaders from the Rural Grocery Program, the Global Food Initiative, and the Land Institute.