EYE ON RYE: The Place of Rye

What’s your favorite bread? Ever wonder what grain makes the best chocolate chip cookie? Can we use rye flour in cakes - or pie dough?

Join rye scholar and professional baker Laura Valli, PhD, to explore the potential of rye in cooking and baking. The interactive class includes a sensory workshop where you’ll sample a variety of baked goods to better understand how rye influences flavor and texture. You’ll also enjoy a step-by-step demonstration where you’ll learn to bake traditional Estonian rye bread (made with 100% rye flour) using everyday equipment and home ovens. Laura will also discuss the functionality of rye flour and the implications and benefits of growing and using rye, both on the environment and human health.

We are thrilled to host this event at Essex Market, a beloved neighborhood landmark in the Lower East Side since 1818. Today’s Essex Market revives the tradition of public markets as civic institutions that improve the quality of life for whole communities. Rye bread holds special relevance in this neighborhood,once home for many thousands of immigrants from Eastern Europe who brought their rye baking traditions with them.

For more information about Eye on Rye visit newamsterdammarket.org

Join us for on October 21 at New York Distilling Company

This event is partially funded by the USDA’s Northeast Sustainable Agriculture Research & Education (NESARE) program (LNE22-437), in collaboration with Glynwood Center for Regional Food and Farming; University of Vermont; New Amsterdam Market; Rye Revival; and Essex Market.

NY Rye Week celebrates the rich history and promising future of rye in New York. Rye has deep roots in our state's agricultural and culinary heritage and is poised for a resurgence as a popular and versatile crop that benefits human and environmental health.

Host or Publisher Glynwood