Creativity Space

Bread Speaks: Global Stories of Making and Baking

Bread and Music with Nadezhda Savova in Brooklyn, NY

http://www.frequency.com/video/a-mima-minute-w/35222812

Transylvanian Bread Making

“..most of the households in the community of POŞAGA still have their own room dedicated to making BREAD (in Romanian “paine”). This room is very simple and consists of a small space– where the woman works on the dough (which lays in a pretty big receptacle—and an oven in which can fit 10 to 12 breads and (according to the owner’s taste) some pies (filled with cabbage, cheese, or herbs).

… first the dough should be worked on, for about 1 hour until it is ready to be left to yeast. Most bread in POŞAGA comes from wheat, very few do it from corn. An important aspect is the one concerning the yeast, as it is procured from the previous bread-production. So, the process of making new bread feels like an endless circle, tracing back to a bread production dating back maybe 40 years ago.”

 

Making fry bread: The Gila River Indian Community (just south of Pheonix, Arizona)

 

Making coconut bread in Guatemala

 

Bread Cycle Works

Bread Cycle Works is a community arts and educational project created by artist in residence at Billings Forge Center for Community Ted Efremoff.The project begins with the celebratory act of planting wheat that is then harvested into breads. Every step along the way is divided with acts of celebration. Green technologies such as a bike powered plow, a bike powered thresher and mill were used and could be adopted by other small-scale farmers potentially throughout the US. A bike powered clay oven is in development. All the plowing, planting, harvesting, threshing and baking of bread has been adapted for the contemporary times from the ancient way these activities were done. Hartford’s Frog Hollow community members of all ages have assisted in all stages of the project.

 

Dave’s Killer Bread

Dave Dahl, founder of Dave’s Killer Bread and former ex-con, drug addict / prodigal son of pioneering organic baker, Jim Dahl. Based in Milwaukie, Oregon. Their company slogan, “Just say no to bread on drugs” and vision, “to make the world a better place, one loaf of bread at a time,” has been quoted in media outlets including MSNBC, Inc. Magazine, the New York Times, and LifeTime.

http://www.youtube.com/watch?v=UoXEYENqKYQ

 

International Community Bakeries

International Community Bakeries is dedicated to improve the social well-being and physical health of poor, unemployed and underserved populations around the world by establishing community based community supported self sustaining micro bakeries which produce fresh, high quality, healthy breads.

 

The Sensuality of Bread Making

The sensuality of bread making: A 5 min. documentary that illustrates how changes in the making, sharing and consuming of bread reflect an increasing alienation from our bodies, our community and our environment. Created in 6 days at the Gulf Islands Film and Television School in 1999, this award-winning video has appeared at numerous film festivals around the world. Created by Annahid Dashtgard, Angela Hemming, Kate Hennessy, and Roger Howard. www.ahemproductions.com

 

Not by Bread Alone

Not by Bread Alone: A preview to the Nalaga’at performance – Directed by Adina Tal. World Premiere – Decmber 2007. Eleven deaf-blind actors take the audience on a magical tour in the districts of their inner world; the world of darkness, silence and…bread. As the process of bread making unfolds on stage – the dough is being kneaded, raised and baked “for real” – a unique encounter occurs between actors and audience. Together they re-enact vivid or distant memories, recall forgotten dreams and joyful moments and ‘touch’ the spark of Creation present in every one of us.