Like most of our events, this event is free, but registration is required. Click here to RSVP for this event. Prior to the event the link required to attend will be emailed to registrants.

If you decide to attend and to purchase the authors’ books, we ask that you purchase from Malaprop’s. When you do this you make it possible for us to continue hosting author events and you keep more dollars in our community. You may also support our work by purchasing a gift card or making a donation of any amount below. Thank you!

At Carolina Ground flour mill in Asheville, North Carolina, Jennifer Lapidus is transforming bakery offerings across the southern United States with intensely flavorful flour, made from grains grown and cold stone-milled in the heart of the South. While delivering extraordinary taste, texture, and story, cold stone-milled flour also allows bakers to move away from industrial commodity flours to create sustainable and artisanal products.

In Southern Ground, Lapidus celebrates the incredible work of craft bakers from all over the South. With detailed profiles on top Southern bakers and more than seventy-five highly curated recipes arranged by grain, Southern Ground harnesses the wisdom and knowledge that the baking community has gained. Lapidus showcases superior cold stone-milled flour and highlights the importance of baking with locally farmed ingredients while providing instruction and insight into how to use and enjoy these geographically distinct flavor-forward flours. Southern Ground is a love letter to Southern baking and a call for the home baker to understand the source and makeup of the most important of ingredients: flour.

Jennifer Lapidus is the founder and principal of Carolina Ground flour mill in Asheville, North Carolina. She launched Natural Bridge Bakery in 1994, where she milled her flours in-house and baked her naturally leavened breads in a wood-fired brick oven. Her bakery was the first of its kind in western North Carolina and was featured in Peter Reinhart’s Whole Grain Breads. Jennifer has appeared on The Splendid Table podcast and in the New York Times, Wall Street Journal, Bon Appétit, Food & Wine, Saveur, Taste of the South, and numerous other local publications. Jennifer sits on the board of the Carolina Farm Stewardship Association and is co-organizer of the Asheville Bread Festival.

Andrea Reusing is the chef and owner of Lantern, where she collaborates with small farms and producers across North Carolina and is an advocate for food policy change. Reusing was the recipient of the James Beard Award for “Best Chef: Southeast” in 2011 and Lantern was named one of Gourmet Magazine’s America’s Top 50 Restaurants and one of “America’s 50 Most Amazing Wine Experiences” in Food & Wine. In 2011, Reusing published her cookbook, Cooking in the Moment: A Year of Seasonal Recipes. An absorbing journey through a year in her home kitchen as she cooks for family and friends, the book was named one of the most notable cookbooks of the year by The New York Times. Reusing was the founding chef of The Durham Hotel, home to her rooftop raw bar and American restaurant that was included in Bon Appétit’s 50 Best New Restaurants list and was named The News & Observer’s Restaurant of the Year in 2017. Her next Durham project is an homage to her grandmother and her basement game room, where she made pickles and dandelion wine. Reusing is the founder of Kitchen Patrol, Lantern’s project to improve children’s access to quality food through weekly cooking classes, and serves on the board of the Center for Environmental Farming Systems.

Click here to RSVP for this event. On the day of the event, we will send a reminder email with the link required to attend.

Like most of our events, this event is free. If you decide to attend and to purchase the authors’ books, we ask that you purchase from Malaprop’s. When you do this you make it possible for us to continue hosting author events and you keep more dollars in our community. You may also support our work by purchasing a gift card or making a donation of any amount below. Thank you!

Inspiring, revealing, and deeply relatable, Being a Ballerina is a firsthand look at the realities of life as a professional ballet dancer. Through episodes from her own career, Gavin Larsen describes the forces that drive a person to study dance; the daily balance that dancers navigate between hardship and joy; and the dancer’s continual quest to discover who they are as a person and as an artist.

Starting with her arrival as a young beginner at a class too advanced for her, Larsen tells how the embarrassing mistake ended up helping her learn quickly and advance rapidly. In other stories of her early teachers, training, and auditions, she explains how she gradually came to understand and achieve what she and her body were capable of.

Larsen then re-creates scenes from her experiences in dance companies, from unglamorous roles to exhilarating performances. Working as a ballerina was shocking and scary at first, she says, recalling unexpected injuries, leaps of faith, and her constant struggle to operate at the level she wanted–but full of enormously rewarding moments. Larsen also reflects candidly on her difficult decision to retire at age 35.

An ideal read for aspiring dancers, Larsen’s memoir will also delight experienced dance professionals and fascinate anyone who wonders what it takes to live a life dedicated to the perfection of the art form.

Gavin Larsen was a professional ballet dancer for 18 years before retiring in 2010. A principal dancer with the Oregon Ballet Theatre, she also danced with the Suzanne Farrell Ballet and Alberta Ballet and as a guest artist with Ballet Victoria. She has written for Pointe, Dance Teacher, Dance Spirit, Dancing Times, Oregon ArtsWatch, Dance/USA’s From the Green Room, the Maine Review, and The Threepenny Review, among others. She writes and teaches in Asheville, North Carolina.