LEXIE, WHAT IS YOUR FIRST MEMORY OF BREAD?
“It’s interesting given my career path, but I didn’t really grow up with many culinary associations. I was an atheist Jew in the suburbs of Manhattan and my dad was in Riverdale in the Bronx. If anything, my first associations with baked goods were the cheap and pretty crappy kinds from Jewish or Italian delis. I remember that my brother was a really picky eater and would only eat what we call French bread, but is really very cheap and poorly made baguette.”
GEORGIA, HOW WOULD YOU DESCRIBE YOUR ARTISTIC PROCESS?
“I like to find photos. I guess that’s the best way to describe what I do. I carry a camera with me wherever I go and, as things happen, I document them. I don’t particularly go looking for them. I don’t have artistic ambitions for it. It’s more a personal documentary style project.
LEXIE, WHAT’S YOUR TAKE ON THE GLUTEN-FREE CRAZE
“In the last 10 years, there has been an influx of people who are gluten-free and companies that create gluten-free products. However—aside from the 1% of the population that actually has celiac disease—most people, myself included, are not really sensitive to gluten. The issue is the wheat that’s been modified into a hyper-productive crop that can withstand all kinds of weather to ensure a really high harvest yield. It started for a lot of reasons, but ultimately it’s this mutant version of wheat that makes people react so badly, not the gluten. I’m interested in the farms that are working to bring back heritage grains and use stone mills, which means that the flour will be a lot coarser and not processed. Heritage grain flour isn’t as good at making high-rising white loaves as the mutant wheat, but it’s the grain that never made us sick when we were becoming human.”