Bake to the Future' at USU's Science Unwrapped Friday, Nov. 8

“Daily Bread,” “Breaking Bread,” “Bread and Butter,” “Greatest Thing Since Sliced Bread.”

Bread has been a staple, and a symbol, of sustenance, community and survival since antiquity. 

Utah State University Biology alum and Cache Valley artisan baker Bill Oblock re-introduces us to this common food source in an uncommon way, as he presents “Bake to the Future” at Science Unwrapped Friday, Nov. 8, at 7 p.m. in the Emert Auditorium, Room 130, of the Eccles Science Learning Center on the USU campus.

All ages are welcome and admission is free.

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“Baking has never been more exciting than now, as bakers around the world are experimenting and asking new questions,” says Oblock, who founded Logan’s Crumb Brothers Artisan Bread. “Whole breads, pastries and pasta are now being formulated and techniques are being passed to a new generation of bakers, ready to take on current cultural food issues of authenticity, along with food being prepared in an ecological and sustainable context.”

Refreshments and hands-on learning activities conducted by USU students and faculty and community members follow Oblock’s talk. The presentation is part of Science Unwrapped’s year-long “Food for Thought” series.

Hosted by USU’s College of Science, Science Unwrapped introduces science in a relaxed, entertaining manner. Each event draws several hundred guests, with attendees ranging from preschoolers to senior citizens.

Science Unwrapped resumes in Spring Semester 2020, with USU nutritional epidemiologist Ron Munger on Friday, Jan. 17.

For more information, call 435-797-3517, visit the Science Unwrapped website or view the ‘Science Unwrapped at USU’ Facebook page.

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