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Baker Dane Percy of Canterbury Bread Shop will speak at Wheat, Flour and Bread at NHTI. Courtesy photo.




Wheat, Flour and Bread

When: Tuesday, April 26, from 6 to 8 p.m.
Where: Concord Orthopaedics Auditorium (Grappone 106), NHTI, 31 College Drive, Concord
Tickets: Free 
Visit: Events calendar at nhti.edu




Slice of knowledge
NHTI series takes on the world of bread

04/21/16
By Allie Ginwala aginwala@hippopress.com



 The latest installment of NHTI’s Wings of Knowledge series delves into the foodie world with a program called “Wheat, Flour and Bread” on Tuesday, April 26. 

The evening starts with a screening of Maggie Beidelman’s documentary The Trouble with Bread followed by a question-and-answer session with Canterbury Bread Shop owner Dane Percy.
Bread is one of the many eclectic themes Wings of Knowledge has covered since it began in 2001; the idea to focus on bread came about when senior programmer Sarah Hebert mused to fellow senior programmers Steve Ambra and Stuart Wallace about why European bread has a superior taste.
“And that got us going,” Ambra said in a phone interview.
He is also involved with the NHTI Film Society, and when The Trouble with Bread came across Ambra’s desk, he thought it would be a great entrance to discuss the topic. 
“It addressed the issue about bread making and what the differences are between European-style breads, flours and American,” he said. “And the film focuses on gluten intolerance. I learned a lot about different types of flours … and how it’s grown in this country, the cost of it and why.”
Percy will chat with the audience about his theories of bread-making and answer questions that may have surfaced for folks during the film. 
Open since 2011, Canterbury Bread Shop employs a traditional methodology and organic ingredients, Percy said via phone, the combination of which makes up the character of the shop and the bread. 
Natural leavening, the gluten-free trend, the “artisanal” label and the current culture’s obsession with convenience are all topics Percy thinks will come up during the film and the questions to follow, though he hopes everyone who heads to NHTI on Tuesday night will walk away with one key piece of knowledge: a better understanding of grain.
“As many times as I’ve been asked about gluten-free ... that’s the veil of the misunderstanding of grain in a way,” Percy said. “A real extent of that comment is that fermentation takes time.” 
Percy will bring samples of his bread for the audience to try. 
Developed over a decade ago, the Wings of Knowledge series offers enhanced outreach for both students, faculty and staff and the community, touching on topics that support the curriculum and expand imaginations. In the past year alone, the series has featured talks about the Mayan sky and calendar, the eastern coyote and a discussion of Martin Luther King Jr. with UNH professor emeritus Harvard Sitkoff.
“The goal is really about opportunity, experience and exposure,” Ambra said. “NHTI has students from over 50 countries so it’s a rich world experience and we share a lot of that with our community. It’s also opening our college community to the rest of New Hampshire and the region.” 





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