Erik Knutzen, Joseph Shuldiner, Carmi Paulson, Michael O'Malley & Nan

Teaches at Institute of Domestic Technology

Erik Knutzen: Co-author of The Urban Homestead and Making It: Radical Home Ec for a Post-Consumer World, co-founder of the Los Angeles Bead Bakers collective and a L.A. County Master Food Preserver

Joseph Shuldiner: Institute Director and author: Pure Vegan: 70 Recipes for Beautiful Meals and Clean Living

Carmi Paulson: Carmi trained at Le Cordon Bleu, London where she received a Grand Diplôme in Patisserie and Cuisine. She further developed her skills studying with bakers from Tartine Bakery in San Francisco.

Michael O'Malley: Artist and bread baker, Michael's work centers around ideas regarding social practice, community and sustainable art practice. He is currently growing wheat and taking his mobile wood-fired bread oven MOMO on the road for workshops and performances. He is an Associate Professor of Art at Pomona College, in Claremont, CA. He lives and work in Los Angeles and the Catskills of New York.

Nan Kohler: Owner and Miller at Grist & Toll, the first commercial stone-ground flour mill to open in Southern California in eighty years.