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Alexandra Garcia

@agbreadjournal

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If we're not all eating together, what's the point?

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This Sunday ! @agbreadjournal Literature and artwork and food as a lens to understand the collective (@conniemillsapsart words-ish). 2 tickets remain for our 5 PM seating, 14 tickets remain for the 7:30 PM seating. Head to eatcafelolo.com/events for more info, email cafeloloseattle@gmail.com to reserve your seats ! We would love to have you share this experience with us.

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film dump of this summer ❣️I luv my canon AE-1!

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Babes … we’ve got a MULTIDISCIPLINARY EVENING coming up that you will really want to witness.

Please join us for a special fixed-price / set-menu dinner to celebrate the launch of Lolo ALUMNA Alex Garcia’s cookbook with Raspberry Bow Press, A Durable Shell: Ramblings and Recipes on Eating While Grieving. We’ll be offering seats at the table(s) for two seatings, the first at 5PM and the second at 7:30PM. See below for more about the book, the menu, ticket details and how to make a reservation. We will only be able to accommodate vegetarian substitutions for this set menu. A copy of the book is not included in the dinner ticket, but books and art by Connie Millsaps will be available for purchase at the dinner.

About the book:
If food is normally a joyous part of your day, it can be hard to know what to eat when your days feel deprived of joy. The author, Alex, had her days become very deprived of joy after her younger sister, Maren, died by suicide. She turned to books for help as she’s always done, but found she had to cobble together multiple to marry the topic of how to be with how to eat. Since being and eating go hand in hand for her, this book is the result of Alex trying to make her own map when she didn’t know how to do either. You’ll find ramblings on how to be after someone you love dies, in particular when they die by suicide, and recipes for how to take care of yourself when food is your love language.

Published by Raspberry Bow Press with art by artist Connie Millsaps.

LE MENU
Starter: Emmer + mustard green galette with chicory salad
Savory 1: Lamb soup with einkorn + braised greens
Savory 2: Seared romanesco + broccoli with cheesy mayocoba beans
Dessert: Spelt cardamom rhubarb cake

Ticket details:
* Ticket price ($105 pp + 20% service charge and tax)
* Ticket includes drink pairings (NA or wine)

How to reserve!
Guests can reserve a spot by emailing us at cafeloloseattle@gmail.com with their name, party size, any vegetarian accommodations, and preferred seating.

If you or someone you know is struggling with suicidal thoughts, help is available. Speak with someone today: Dial 988 for the Suicide and Crisis Lifeline.

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Lots of sunscreen in my eyeball, sitting in the pain cave with the realest, baddest, passionate-est friend I know @agbreadjournal, the coolest best friends, shared food, homemade tattoos, soil, more Diet Coke, Sprite, but mostly friendship!!!! I do think this place can be so heavy and dark but I also feel so many things and I feel joy and fullness and my sunscreen eye hurts but I know one thing to be true I RLY LOVE these friends both pictured here and not pictured here bc I can only force 20 pics into the archives. !! Till next week’s profession of love for the peeps I am rly making up for lost time here.

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@liholihoyachtclub shots + celebration photos for Kayleigh and Grant 🥂🌺❤️‍🔥

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So much new small press at the shop! We shopped for some of these way back in May @seattleartbookfair or even two Novembers ago @shortrunseattle 🤪

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back in the boot full time again and am on only walking when necessary guidelines (whatever that means) lol no the saga is not over!!!! I am a medical anomaly!!! I thank my lucky stars every day for the incredible support system I have - this year has been a really hard one 💥

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My best friends’ wedding 🥲🫶

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Wow! We had a really fun and full day for the 2025 Jefferson County Farm tour! Thanks to everyone who came over to the Short farm to learn more about our operation. Thanks to our neighbors from @communityboatproject @onestrawranch for sharing the great space in the shed at the Short’s. Thanks to the @portofporttownsend for doing such a great job getting the land and space prepared.

Thanks to @unholybagels_pt for the fantastically tasty crackers made with sourdough from our bread flour… They made a lot of people happy.

Thanks to @agbreadjournal for showing up with her beautiful homegrain booklets, and helping us tell the story of small local grain projects.

Thanks to @theproductionalliance and @jeffcofarmtour for all the efforts to highlight and celebrate local farms.

Hop on our newsletter email list if you want to be in the know for future production barn tours and farm events. Hope everyone else had a fantastic Farm tour…

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Homegrain is now available for order!

I am proud to have contributed two illustrations for essays in this book benefiting the Washington State University Breadlab.

When Alex approached me about this project, I emphatically agreed to collaborate with her. Her interest in Washington’s grain economy felt like a blend of literary portraiture and investigative journalism. Her approach to understanding an economy that is such a lively part of Washington’s culture is something I am delighted to be a part of.

‘Homegrain’ is a book celebrating the grain scene of Washington State – from seed scientists to growers to millers to bakers and those who grow and mill or mill and bake or bake and make pottery and other delightful combinations. It was put together by a frequent Two Plum Press reader, Alexandra Garcia, to benefit the Washington State University Breadlab.

All proceeds of the sale of this book benefit WSU Breadlab. You can purchase a copy through the link in my bio.

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NEW BOOK out on @twoplumpress! Attention bread heads! ‘Homegrain’ is a book celebrating the grain scene of Washington State – from seed scientists to growers to millers to bakers and those who grow and mill or mill and bake or bake and make pottery and other delightful combinations. It was put together by a frequent Two Plum Press reader, Alexandra Garcia (@agbreadjournal ), to benefit the Washington State University Breadlab (@wsu_bread_lab).

The Breadlab is a unique and exciting organization – not what you’d expect any large American University to just have. They are innovating, they are reviving, they are helping the local grain economy with every single class, event, and project they embark on. I distinctly remember when visiting a magical bakery in Copenhagen, Denmark and speaking to a French baker there, he knew about the WSU Breadlab – that was his point of reference for the entire region of the Pacific Northwest. In April of 2025 the funding was cut (paused? Whatever this current hellscape of sea change for the good things in this world is calling the tumult) for a good portion of the Breadlab’s work, and Alex immediately sprang into action – morphing this book she’d already been hoping to make into something with a new, more urgent, vividly clear purpose. I made editorial suggestions, designed the book, and letterpress printed the covers with Alex!

The book contains a collection of interviews with bakers, growers, millers, and organizers about the work that they do, punctuated by information about grain varieties and in the case of bakeries, their weekly menus. I see this as being an incredibly handy tool for those in or visiting Washington – a deep dive into the ethos behind these operations and some practical, trip-influencing information to boot. There are also essays (a highlight on rye from a rye scholar and the editor’s visits to some of these operations), some beautiful paintings, some handy recipes, and a couple poems to punctuate the experience at the end. 100% of proceeds donated to the Breadlab! Link in bio!

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Thank you to the @wsu_bread_lab and @chimacumgrain for having me up for the Buckwheat Festival - it was a pleasure working with everyone and getting to eat so many good buckwheat things. @thedustedstone & @meldarbyshire are just the best to be on the bench with and would walk into any mix with them. @sonokosakai was a revelation as a teacher and a presence teaching soba noodle making - I’m going to have to get to work while it’s all fresh 🌾
As always a huge thank you to @nbeitcher at midnite bagel for the flavor inspiration of the buckwheat black sesame!

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