Jane Barton Griffith is passionate about food-its origins; effect of the Slow Food movement in preserving food traditions and building community; and the future environmental challenges of food production. Recently she lived and worked in the Berkshires for Richard Bourdon, master baker and owner and founder of Berkshire Mountain Bakery. A longtime home baker, she turned her baking expertise into an instructional cookbook about making artisanal styles of breads in the book Knead It. Formerly a city girl, Jane owns an 1850 historic Maryland farmhouse with a two front doors, stone smokehouse, root cellar, organic garden and seven chickens and spends summers in her 1939 Hodgson Prefab House on Great Cranberry Island in Maine. When in Maryland, she teaches cooking classes at Hills Kitchen in Washington, DC. Jane received a graduate degree from Stanford University, worked and lived in Europe and SE Asia and traveled to 50 counties where she enjoyed tasting foods, from street food to finer restaurants. Some of the flavor memories will influence recipes in this book