Oxford SlowFoodStudent

From the main Slow Food Oxon page:

The Oxford Bread Group Launch Event

November 26, 2008 at 7:00 pm at The Vaults & Garden Café
University Church of St Mary the Virgin, Radcliffe Square, Oxford OX1 4AH

Your chance to join the Oxford Bread Group (OBG)  and get beautiful
bread made from stone ground flour milled from ancient wheat varieties
grown on local organic farms.

Taste the breads - provided by Geoff Coleman, The Cornfield Bakery, Wheatley.

Enjoy a glass of wine and some cheese provided by The Vaults and Garden Café.

Hear from:

• Andrew Whitley - baker and founder of Bread Matters and The Real Bread Campaign
• Colin Tudge - biologist and author of Feeding People is Easy
• John Letts - archaeobotanist & wheat grower 

Join in the discussion:

1. the Real Bread and Slow Bread Campaigns  
2. the problems associated with industrial baking and the supermarket loaf  
3. the need to localise food production and improve the sustainability of ourfarming systems  
4. the development of the ‘heritage blend' flour that will be used for OBG bread  
5. how the OBG hopes to provide its members with a tasty, and fair-priced local alternative.

For further information contact the OBG at info@oxfordlocalbread.org

Tamara