Getreide und Hülsenfrüchte

We are beyond excited to announce that we are having a special guest for our next Berlin Bread Club on April 3rd who will give an input on rye from a scientific point of view: Dr Laura Valli brings an anthropological perspective to agricultural issues. Originally from Estonia, she obtained her PhD in Crop Science from Washington State University Breadlab in May 2024. Her dissertation The Meaning of Rye looked at what rye means to people who have chosen to engage with it — breeders, farmers, millers, bakers and eaters. In addition to extensive participant observation, Laura has experience in doing field trials and baking experiments. She has spoken and conducted sensory workshops and taught baking classes at various grain events in the US and beyond and is the co-creator of the course Rye: Cultural History and Embodied Practice. She is currently a social sciences postdoctoral fellow at the University of Missouri Center for Regenerative Agriculture.

The event is booked out but please register for the waiting list! See link in bio! Usually seats open up on short notice.