Lucas Diggle, Changes in the Kitchen Between the Wars | July 14 at 7 PM

7:00 PM

Lucas Diggle will discuss some of the 19th century trends in American baking and how these, along with WWI, set the stage for the innovations that followed. We’ll look at how westward migration and industrialization influenced the home baker, small scale commercial operations, and emerging industrial producers. From there we’ll track how the inter-war period laid the groundwork for the decades that followed and discuss how American bakers (and others) set about recovering traditional processes that produce more flavorful, nutritious loaves. We’ll close with the current state of affairs and where things may be headed.

Lucas Diggle has been baking professionally since 2002. Prior to joining the Baking School in 2021, he spent ten years in King Arthur’s production bakery. He is one of a small number of bakers certified by the Bread Baker’s Guild of America and was a member of the team that travelled to Paris in 2018 to represent the United States at the Fête du Pain. He received his master’s degree in writing and literature from Bennington College and his poems, reviews, and essays have appeared in the Best New Poets anthology series, Salt Hill, The Columbia Review, and elsewhere. He is also a Poetry Editor at The Café Review. When not baking or writing, Lucas may be found in the weight room or playing with his three incredible children.

This is the first event in our “Summer Series – What’s Cooking”, presented by Peacham Historical Association and Peacham Library.