You may have met Rose Lawrence already, at her bread stand at the Santa Monica Farmer's Market, at her jam-making classes at Jessica Koslow's Sqirl, or at her recent meat-curing class at Surfas. Master food preserver, educator and chef, Rose is co-owner with her husband David of Red Bread -- a lacto-fermented sourdough-infused, social justice-spiced bakery/market/community space that's about to open on Washington Boulevard in Culver City. (The opening date is still TBD.)
cracked cookies Inga Ornelas, Red Bread
If you ask Lawrence how she got the name, Red Bread, she'll tell you. "Red registers like no other color in the mind. Bread has the power to sustain, uplift and nourish. Also, they're my two favorite things."
Says Lawrence, "I went to law school to become a human rights lawyer." But what she found was that combining her love of food and her knowledge of human rights law made a pretty good pairing. "I want to show everyone that good food is simple and accessible. We are activists. We believe in education and good food for the people." Serving nourishing and sustainable food and teaching others to make it with simple and fresh ingredients became her greatest form of social activism.More »