Inflammation is a common factor in modern illnesses, and as a result, many people turn away from eating certain foods, like wheat or dairy. But are those foods the culprit of inflammation? If so, do we have to ban breads from our tables or can an anti-inflammatory diet include bread and pastries? Heike Meyer, owner of Brotbakery and Brot Bakehouse School and Kitchen, will host a workshop to explore the topic. Heike has studied western nutrition and Ayurveda and learned the craft of bread-making at Weichardt Brot, Berlin’s oldest biodynamic bakery, and at Tartine bakery in San Francisco. In this class you will learn which grains are high and low in gluten, which baking methods are best for making healthy breads, how to make a simple bread and how to make a grain-free bread. Class participants will receive a handout with recipes and there will be plenty of time for Q&A.