I teach writing and cooking for kids and adults.

At community centers, schools, libraries and other settings, I lead writing workshops to help people find ease in expressing themselves and explore local history.

In the kitchen and in the classroom, I focus on whole grain flour, following the seeds from field to griddle, based on my book about regional grain production, The New Bread Basket. All of my workshops are tailored to meet the needs of each group. Students can grind wheat kernels to make their own pancakes. This is a tasty way to talk about history and agriculture, from the Middle East to the Erie Canal.