Good / True / & Beautiful | with Ashton Gustafson

America’s in the midst of a bread renaissance – just ask Publican Quality Bread’s Head Baker, Greg Wade. Growing up outside Milwaukee, Greg was raised baking with his mother and grandmother, but it wasn’t until years later that he discovered his passion for whole grains, long fermentation and all the other things he speaks effortlessly about under the humble guise of “nerding out.”After enrolling in The Illinois Institute of Art's Culinary Program, Greg began to notice a void in the Chicago dining scene – excellent restaurants had the desire to serve quality breads made from hydrated doughs and whole grains, but they were hard-pressed to find the space and expertise necessary to bake in their already-bustling kitchens. From that epiphany, Greg found his first home as a baker at Wicker Park’s Taxim, where he specialized in breads and pastries. As his knowledge continued to grow, Greg joined the opening team at Girl & the Goat in 2010. Wade excelled under Chef Stephanie Izard’s tutelage, and in 2013, he moved to Little Goat to oversee bread baking at Girl & the Goat, Little Goat and Little Goat French Market. Now at the helm of Publican Quality Bread, Greg works hand in hand with Chefs de Cuisine, farmers and retail owners to develop breads to fit restaurant menus and storefronts within and outside the One Off family. Since joining our team in 2014, Greg has grown Publican Quality Bread from a seedling operation within the kitchen of sister restaurant Publican Quality Meats, to a full-fledged wholesale wing. In 2017, Greg’s passion and skills were recognized with a James Beard finalist nomination for Outstanding Baker, alongside people he’s admired greatly throughout the course of his career. As Publican Quality Bread’s Head Baker, Greg oversees the bread program for all of One Off Hospitality Group, with a focus on whole grains and fermentation. Apart from his day-to-day leadership, Greg is an active member of the local, regional and national farming communities – every July, you can find him leading a two-day Bread Camp along with Marty and Will Travis at Spence Farm in Fairbury, IL. Online, you can witness his technique and commitment to ethical, quality ingredients in the newly released documentary, Sustainable.Publican Bread Co. -https://www.publicanqualitybread.com/greg-wade/Sustainable Documentary on Netflix - https://www.netflix.com/title/80134814

Creator of Fearing’s Restaurant and author of The Texas Food Bible, Chef Dean Fearing is known as a “Father of Southwestern Cuisine” and has spent his life cooking for people who love good food.After graduating from the Culinary Institute of America and following 20-plus years at The Mansion on Turtle Creek, Dean opened his own Fearing’s Restaurant at The Ritz-Carlton, Dallas in 2007. Since then, he and his popular menu favorites have been featured in The New York Times, USA Today, Newsweek, Food and Wine, Southern Living, Forbes, Fox News, Bon Appétit, Garden & Gun, Robb Report, The Food Network, Guitar Aficionado and more. He was recently recognized as a “Pioneer of American Cuisine” by The Culinary Institute of America, and was also presented with the Silver Spoon Award for sterling performance by Food Arts.Dean is a restaurateur who likes to spend as much time as possible at his restaurant. Most days, he can be spotted in Fearing’s wearing a signature crisp white chef’s coat with colorful boot embroidery, blue jeans and brightly-hued, custom-tooled Lucchese cowboy boots. When not in the kitchen, he is often found strumming his vintage Fender Telecaster guitar, one of a collection of several dozen guitars and amps, playing songs from the album created by his all-chef alternative country group, The Barbwires, or by his Dallas-based Lost Coyote Band. He is also known to spend his spare time searching the countryside for Texas culinary inspiration. The state’s rich variety of peppers, dried chilies, jicama, cilantro, tomatillos, fruits and vegetables, cheeses, Gulf seafood and Hill Country wild game play a major role in Dean’s ever-changing cuisine.http://fearingsrestaurant.com/

Michael Tusk is the Chef and Owner, along with his wife Lindsay, of two of San Francisco’s most critically acclaimed restaurants, Quince and Cotogna. His approach to Italian and French regional cuisine is refined and modern, taking inspiration from the seasonal bounty of Northern California and his close relationships with local purveyors.A native of New Jersey, Tusk graduated from Tulane University with a degree in Art History and attended the Culinary Institute of Americain Hyde Park, New York. After completing his studies, Tusk left for Europe to gain experience in Michelin-starred restaurants throughout France and Italy. His experience in Italy’s Barbaresco region resonated most profoundly and was the catalyst for his sustained interest in Northern Italian regional cuisine.Tusk returned to the United States in 1988 and settled in the San Francisco Bay Area where he contributed to the success of some of thecountry’s most pioneering, influential restaurants including Stars and Chez Panisse. In December 2003, Tusk and his wife Lindsay opened Quince, and the restaurant quickly became one of San Francisco’s top fine-dining destinations. In November 2010 they opened Cotogna, a bustling, rustic Italian restaurant adjacent to Quince.The James Beard Foundation has recognized Tusk’s contributions to the industry and named him “Best Chef: Pacific”. Under Tusk's helm, Quince has also been awarded four stars by the San Francisco Chronicle, three stars from the Michelin Guide and is a distinguished member of Relais & Châteaux.Quince - http://www.quincerestaurant.com/Cotogna - http://cotognasf.com/Relais & Châteaux -https://www.relaischateaux.com/us/chef/michael-tusk

Tyson co-founded Uchi in 2003 as the restaurant’s Executive Chef. Before Uchi, he was a passionate student of the Japanese sushi tradition, training for more than 10 years in a variety of roles from dishwasher to head sushi chef in Tokyo, New York, and Austin, under two different sushi masters. Formative years were spent at Musashino, one of Austin’s top sushi restaurants, where he completed an intensive traditional apprenticeship under owner Takehiko Fuse. The two spent time in Japan, where Tyson experienced the food and gained technical skill. Fuse challenged him to learn the Japanese language, which helped Tyson learn more about the cuisine. He later trained at Bond Street, one of the busiest sushi restaurants in New York City. After Uchi opened in 2003, Tyson was recognized as one of Food and Wine Magazine’s Best New Chefs of 2005. In 2010, he opened Uchiko and in 2011, he celebrated the release of the Uchi Cookbook. Later that year, Tyson also received a James Beard Foundation Award for Best Chef: Southwest. https://uchiaustin.com/

Sleeping At Last is the moniker of Chicago-based singer-songwriter, producer and composer, Ryan O’Neal.Sleeping At Last can be heard frequently on popular TV Shows and Films such as The Twilight Saga: Breaking Dawn – Part 1, The Fault In Our Stars – Trailer, Grey’s Anatomy, So You Think You Can Dance, Criminal Minds, Bones, The Vampire Diaries, J.J. Abrams & Alfonso Cuaron’s Believe and many more.Show notes: Sleeping At Last http://www.sleepingatlast.com/The Sacred Enneagram by Chris Heuertz https://gravitycenter.com/sacredenneagram/What is the Enneagram? https://www.enneagraminstitute.com/

Jer Swigart is a social innovator, an organizer, a professor, and the cofounding director of The Global Immersion Project, a peacemaking training organization that forms, equips, and mobilizes individuals and communities to enter any kind of conflict to heal rather than to win. He was the founder and lead pastor of The Open Door Community, a courageous collective of people pursuing God’s dream for the San Francisco Bay area, and he is a contributing author to a number of books that focus on theology, leadership, justice, and reconciliation.A modern-day peacemaker, Jer has found himself contending for restoration in beautifully bizarre corners of our global village. Whether in the tribes of northern Pakistan, the slums of India, the red-light districts of Southeast Asia, the violence of Israel and Palestine, or the racial injustice of his own neighborhood, Jer loves people in a way that disarms violence and dismantles divides. His engagement within national and international conflicts has formed him into a guide for the church as she seeks to leverage her influence as an instrument of peace in our world. A sought-after speaker, Jer frequently teaches in the areas of peacemaking and conflict transformation, faith and culture, neighbor and enemy love, spiritual formation, culture creating, and innovative leadership. He completed his undergrad at The University of Northwestern-St. Paul and has an MDiv from Fuller Theological Seminary, where he received the prestigious David Allen Hubbard Award. He currently resides with his family in Bend, Oregon.Linkg to Mending the Divides - https://www.amazon.com/Mending-Divides-Creative-Conflicted-World/dp/0830844848

Christopher L. Heuertz was first introduced to the Enneagram in the slums of Cambodia. Since then he has trained under some of the great living Enneagram masters including Father Richard Rohr, Russ Hudson, Marion Gilbert, and Helen Palmer, and now teaches the Enneagram in workshops and retreats around the world. Chris is an International Enneagram Association Accredited Professional. He and his wife Phileena live in Omaha with their puppy Basil, and you can join him on Facebook and Twitter in his intentions to love on the margins.Find more information on Chris and his latest book, The Sacred Enneagram, at https://gravitycenter.com/sacredenneagram/.

Brian Zahnd is the founder and lead pastor of Word of Life Church, a non-denominational Christian congregation in Saint Joseph, Missouri. Brian and his wife, Peri, founded the church in 1981. Brian is also the author of several books, including, Sinners in the Hands of a Loving God, Water to Wine, A Farewell To Mars, and Beauty Will Save the World.For more information on Brian and his books, visit https://brianzahnd.com/books/.

Aaron McHugh is a writer, podcaster, adventurer and author of the best-selling book, Fire Your Boss: A Manifesto to Rethink How You Think About Work. He is mastering the art of living a sustainable work-life balance that constantly interweaves rhythms of play and adventure. That includes road trips in their 1974 VW Bus, aka The Joy Bus, catapulting them into many father-daughter adventures together.For information on his Reboot gathering, visit https://www.aaronmchugh.com/rebootworkshop/