Join Charlie Tennessen from Anarchy Acres for a sensory, participatory pizza-making experience! Charlie will share the unique histories of wheat flours grown in 19th century Wisconsin, and still grown and milled today at Anarchy Acres, including red fife, java, and Wisconsin #2 winter wheat. Participants will use these fresh stone-ground flours to shape, slap and fold pizza dough, top the pizzas with vegetables provided by Wormfarm’s CSA garden, and bake them in a Cobb oven created by artist Tory Tepp. Bring your appetite, and consider purchasing a flour to take home!

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Anarchy Acres is working to bring back wheat varieties that were significant to Wisconsin's agricultural past. They believe that our region's past can guide us towards good tasting, healthy, and sustainable products for today. They believe that advances in productivity, created for the market and designed for the convenience of automation, do not always translate to the best tasting, healthiest, and most sustainable crop system. So, they do everything they can to bring you authentic heritage wheat with established provenance – planting, growing, and harvesting all of their wheat, so they know exactly how the crop has been handled. Their flour is milled on site using a stone mill designed and built at their farm.

Pizza making with Anarchy Acres