Bakery owners wanted for eating disorders project
Researcher planning bakery placement trial for young people.
University of Chicago student Angie Xiao is seeking small bakery owners to participate in a research project that will offer placements in local bakeries to young adults living with eating disorders.
Angie is in the early stages of planning and outreach, currently working to find artisan bakery owners and mental health professionals to help develop the project.
Project outline
The aim of the project, tentatively titled Leavened Life, will be: ‘to offer people seeking help for eating disorders the chance to rebuild a healthy relationship with food’ by working in small, independent, local bakeries. Angie anticipates that each part-time, voluntary placement is likely to be 3-10 hours a week over a 3-4 month period. ‘In this time, participants would get the opportunity to work intimately with the technical and beautiful process of making sourdoughs, rye breads, and other artisan breads.’ In addition to hands-on bread making, ‘participants would ideally be encouraged to help with kitchen cleaning, front of house work, or other general needs.’
It is anticipated that participants will be referred to, or learn about, the project through support workers, such as therapists, clinicians, community workers and college/university counsellors. Bakery owners would be contacted by Leavened Life and offered a small payment in recognition compensation in exchange for their involvement. Each placement would complement the participant’s ongoing professional mental healthcare and be supervised by a member of the Leavened Life project team. Bakery owners will also be given a ‘curriculum’ and guidance to manage expectations and ensure a smooth relationship-building process throughout the course of the programme.
Need and reasoning
The project outline notes: ‘Bread is a fear food for many suffering with an eating disorder and often vilified in social media, pop culture, and advertising. The removal of bread or carbs in general is a common first step in “dieting” culture. But this isn't the way it should be. Bread nourishes, heals, and pleases the mind and body today just as it has throughout human history across many cultures.’
It goes on to say: ‘Working with bread takes time, labour, and technique in such a way that it has become an artform in itself. Just as the traditional arts can have mental health benefits, so can the act of working with one's hands to create something wholesome and delicious.’ The project will test the hypothesis that: ‘Time spent engaging in its craft - and some non-pressured snacking, of course - will help participants to see bread through a new lens, helping them transition from experiencing food as an obsession or vice to something pleasurable that sustains life.’
Find out more
Bakery owners and mental health professionals who want to express an interest in, or find out more about, the project should contact Angie by email or by calling +1-859-396-3230.
See also
Published Wednesday 1 May 2024
Real Bread Campaign: The Real Bread Campaign finds and shares ways to make bread better for us, better for our communities and better for the planet. Whether your interest is local food, community-focussed small enterprises, honest labelling, therapeutic baking, or simply tasty toast, everyone is invited to become a Campaign supporter.
