I’m talking at Harvard tonight as part of the Food and Science class lecture series. I’m super excited. I’ve been in the audience for these lectures for years. They started in the early days of Clover and Rolando, our chef at the start, turned me onto them.

If you’re interested in joining the lecture is open to the public.

I’ve been increasingly interested in flour and wheat since my sister and brother-in-law gave me a countertop grain mill 5 years ago. Flour is so much more and so much less than we know.

I’m going to be talking about locust plagues (yup), what gluten actually is, the role of fiber, flavor as nutrition, and what it means to make better pita bread. It’s been really fun preparing for this lecture. I realized there were holes in my own knowledge and I’ve learned so much as I try to answer basic questions.

Gluten vs. Fiber

Ayr Muir speaking at Harvard lecture series

Free, open to public

7pm at Harvard Science Center, Hall C