Baking Bread, Building Community at the Friedman School

The latest entry in a new event series called Cook Together brought the head bread baker of King Arthur Flour to Tufts’ health sciences campus
Martin Philip demonstrates to students at the Friedman School how to make flatbreads during a Cook Together program at the school.
Martin Philip, author, banjoist, and head baker at King Arthur Flour, joins students at the Friedman School to make flatbreads during a Cook Together program. Photo: Alonso Nichols
June 20, 2019

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Earlier this spring, foodies had the opportunity to break bread with the Tufts nutrition community at the Jaharis Café at the Friedman School for Nutrition Science and Policy.

It was the latest entry in a new event series called Cook Together, which bring guests to the Friedman School for gatherings that combine cooking lessons and nutrition talks, with the chance to eat together and build community.

Martin Philip, head baker at King Arthur Flour, demonstrates using raw unprocessed grain to make flatbreads during a Cook Together program on April 9. Photo: Alonso NicholsTimothy Griffin, chair of Friedman’s division of Agriculture, Food, and Environment, opened by speaking about the Food Lab, which focuses on new models for wholesome breads; the terroir of flour, activism, non-commodity and commodity plant breeding and milling; and the power of cooking and eating together to impact social, cultural, and economic change.  

The evening’s guest of honor was Martin Philip, head bread baker at King Arthur Flour in Norwich, Vermont, and author of the award-winning Breaking Bread: A Baker’s Journey Home in 75 Recipes.

For the lesson, he taught Friedman community members and other attendees how to make the traditional Indian flatbread roti and spoke about the challenges and rewards of his job.

Monica Jimenez can be reached at monica.jimenez@tufts.edu.