TICKETS: The Old Grains of New York: A stone milled baking workshop - Sat., July 25 & Sun., July 26, 10am to 5pm

Join us on Saturday, July 25 and Sunday, July 26 from 10am to 5pm for an exciting, two-day stone milled baking workshop taught by Natasha Pickowicz, Graison Gill, and Patrick Shaw-Kitch. This class will explain the role of flour in our baking: how it is an ingredient in the vast majority of what we eat, but why it is the least understood. Our goal is to help bakers recognize that grains have identity and origin like any other ingredient—not only are whole grain flours nutritious, they are delicious and fun to work with. For this class, we’ll be working with Northeast and Mid Atlantic grains freshly stone milled in Brooklyn. Through hands-on work, students will be empowered to embrace whole grains and recognize their value in our diet, our cultures, and our economy. We’ll also discuss how you can promote the value of whole grains with your customers, as well as how to incorporate them into your current recipes or brand new ones. Instructors bring the following backgrounds to this exciting event: Natasha Pickowicz is a San Diego-born, NYC-based chef and author of the new cookbook Everyone Hot Pot and More Than Cake. Much of her pastry work explores the relationship with baking and social justice, including ongoing collaborations with NYC institutions like The Brigid Alliance, Lenox Hill Neighborhood House, God’s Love We Deliver, and Planned Parenthood. Graison Gill has been a baker and miller for sixteen years. His work has been featured on the cover of Food & Wine as well The Wall Street Journal and British Vogue. His love for his craft, his expertise in milling fresh flour, and his unrelenting commitment to quality ingredients made him a finalist in 2020 as the best baker in the country with the James Beard Foundation. He is currently pursuing his MFA in Creative Writing at the University of Iowa. Patrick Shaw-Kitch has worked in the food industry for over twenty years and has worked to incorporate fresh milled flour into all of his products, including for five years stone milling whole grain flours and baking with them as the head baker at Blue Hill at Stone Barns. There he worked with amazing farmers and grains from the Northeast and Mid Atlantic and was motivated to broaden the market for these products and stone milling within New York City. In 2025, he opened Brooklyn Granary & Mill to do just this. Tickets include all ingredients, recipes, course materials, a light breakfast, lunch, and beverages on both days.