{"id":90134,"date":"2021-02-25T11:33:31","date_gmt":"2021-02-25T19:33:31","guid":{"rendered":"https:/wp-json/wp/v2/article/90134///wp-json/wp/v2/article/90134//www.yesmagazine.org/wp-json/wp/v2/article/90134//?post_type=article&p=90134"},"modified":"2021-03-11T10:15:08","modified_gmt":"2021-03-11T18:15:08","slug":"bread-baking-mutual-aid","status":"publish","type":"article","link":"https:/wp-json/wp/v2/article/90134///wp-json/wp/v2/article/90134//www.yesmagazine.org/wp-json/wp/v2/article/90134//health-happiness/wp-json/wp/v2/article/90134//2021/wp-json/wp/v2/article/90134//02/wp-json/wp/v2/article/90134//25/wp-json/wp/v2/article/90134//bread-baking-mutual-aid","title":{"rendered":"Baking Homemade Bread Becomes a Public Good"},"content":{"rendered":"/wp-json/wp/v2/article/90134/n

The irony hit Katherine Kehrli, the associate dean of Seattle Culinary Academy, when one of the COVID-19 pandemic/wp-json/wp/v2/article/90134/u2019s successive waves of closures flattened restaurants: Many of her culinary students were themselves food insecure. She saw cooks, bakers, and chefs-in-training lose the often-multiple jobs that they needed simply to eat. /wp-json/wp/v2/article/90134/n/wp-json/wp/v2/article/90134/n/wp-json/wp/v2/article/90134/n/wp-json/wp/v2/article/90134/n

/wp-json/wp/v2/article/90134/u201cThe pandemic has leveled the most marginalized members of our society/wp-json/wp/v2/article/90134/u2014the people working two, three jobs at minimum wage,/wp-json/wp/v2/article/90134/u201d Kehrli says. She knows the statistics by heart: FeedingAmerica.org says 50 million people may experience hunger and food insecurity this year. /wp-json/wp/v2/article/90134/u201cIts tendrils,/wp-json/wp/v2/article/90134/u201d she adds, /wp-json/wp/v2/article/90134/u201care nasty./wp-json/wp/v2/article/90134/u201d/wp-json/wp/v2/article/90134/n/wp-json/wp/v2/article/90134/n/wp-json/wp/v2/article/90134/n/wp-json/wp/v2/article/90134/n

Kehrli knew she wouldn/wp-json/wp/v2/article/90134/u2019t be able to make the entire U.S. food system more equitable and just, but she did have an idea to help her local community. Six years before, after spending time in the culinary school/wp-json/wp/v2/article/90134/u2019s bake shop, she/wp-json/wp/v2/article/90134/u2019d gotten hooked on the alchemy of flour, water, yeast, and salt. She took workshops with master bakers and built a library of cookbooks on bread. Kehrli even started a regional network of people who shared her hobby: Northwest Bread Bakers. She loved to bake, and during the pandemic, other homebound Americans were beginning to feed sourdough starters by the millions. Kehrli wondered: Could a trending private hobby help meet wider needs?/wp-json/wp/v2/article/90134/n/wp-json/wp/v2/article/90134/n/wp-json/wp/v2/article/90134/n/wp-json/wp/v2/article/90134/n

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