Join baker and historian, Maia Surdam, for a discussion (and tasting) of her research on the historical connection between bread and beer. She will consider how early human societies cultivated grains into fermented food and beverages in Mesopotamia, and how the those practices evolved into household industries in medieval Europe and beyond. Maia will provide tastings of two breads she developed at OWL Bakery--an Alewife Sourdough and a Rye Kvass Sourdough. She will share her efforts to bake breads that are both rooted in the past and reflective of modern-day innovations and tastes.

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