Please note that this is a VIRTUAL EVENT that will take place via Zoom on Wednesday, April 17th, 7:00 - 8:00pm hosted by the Ashland Public Library. Registrants will receive a Zoom link emailed to them in order to access the program. Click here to register via Zoom. 

Do you feel bad about throwing away (or even composting) food scraps that could be used?  Well, feel guilty no more!  Lindsay-Jean Hard, cookbook author and sustainability warrior, and Amy Emberling, Managing Partner of Zingerman's Bakehouse, are here to help us learn how we can make use of those scraps, keep them out of landfills, and still have enough left-over for our compost pile!

Amy and Lindsay-Jean will kick us off with a baking demonstration of the classic banana bread made at Zingerman's Bakehouse  (it includes the whole fruit - yup, peels too!), a recipe featured in their latest cookbook, Celebrate Every Day.  We'll leave plenty of time for this dynamic duo to answer all of our questions about their recent release, celebrating every day, minimizing food waste at the Bakehouse and in our own homes, and more!

ABOUT:

Lindsay-Jean Hard's education (at the University of Michigan - Go Blue!) and passion for sustainability went on to inform and inspire her in many ways:  in her garden, artwork, home, community, and writing - like her cookbook, Cooking with Scraps.  You may have seen her in a recent episode of The Kitchen on the Food Network. 

Today she works to build and connect new communities as a a content creator at Zingerman's Creative Services in Ann Arbor, Michigan.

Amy Emberling is a Managing Partner at Zingerman's Bakehouse, one of the eleven businesses in Zingerman's Community of Businesses.  Zingerman's Bakehouse is an artisanal bakery with a retail shop, a baking school, and 100 wholesale customers in southeastern Michigan.  Before coming to Zingerman's, Amy studied social movements at Harvard College, attended L'ecole de Gastronomie Francaise at the Ritz Hotel in Paris, worked in many restaurants and bakeries and received an MBA from Columbia University.  Amy's love of great food began in her childhood home in Nova Scotia, where she feasted on lobster and wild blueberry cake.

Amy was one of the original bakers at Zingerman's Bakehouse when it opened and became a Zingerman's partner in 2000.  She is the co-author of the cookbook Zingerman's Bakehouse.  In addition to leading the bakery, Amy teaches seminars with ZingTrain and develops food tours for Zingerman's Food Tours.  She's been combining her interests in organizational design, delicious food, travel, and business management at Zingerman's since 1992.  She believes that business can be the source of positive social change and create value all at the same time.