{"id":178470,"date":"2021-11-15T07:01:16","date_gmt":"2021-11-15T12:01:16","guid":{"rendered":"https:\/\/today.uconn.edu\/?p=178470"},"modified":"2021-10-20T09:36:12","modified_gmt":"2021-10-20T13:36:12","slug":"uconn-magazine-rise-up","status":"publish","type":"post","link":"https:\/\/today.uconn.edu\/2021\/11\/uconn-magazine-rise-up\/","title":{"rendered":"UConn Magazine: Rise Up"},"content":{"rendered":"<p>\u201cOn Saturday night, we rake the coals in the oven to spread them evenly across the oven floor, and then close the door,\u201d says\u00a0Jessica Larkin-Wells \u201919 (CLAS)\u00a0of her side hustle baking bread at a pizzeria after it closes.\u00a0\u201cBecause it\u2019s wood fired, and because it\u2019s a very well insulated oven, it maintains its heat the next day, so we don\u2019t have to add any energy; it\u2019s already hot.\u201d<\/p>\n<p>A sociology graduate, Larkin-Wells honed her abilities as a breadmaker through UConn\u2019s Sustainable Community Food Systems minor \u2014 a unique and intensive interdisciplinary program that combines theory and practice through service learning and hands-on experience with community partners.<\/p>\n<p>\u201cWhen I can make a really big loaf of bread for a group of people and know that it\u2019s all going to get eaten that day, it\u2019s all going to get eaten fresh \u2014 that\u2019s my favorite kind of bread to make,\u201d she says.<\/p>\n<p><a href=\"https:\/\/magazine.uconn.edu\/2021\/10\/14\/rise-up\/\">Read on for more.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Breaking bread is about more than just eating <\/p>\n","protected":false},"author":134,"featured_media":177092,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_crdt_document":"","wds_primary_category":0,"wds_primary_series":0,"wds_primary_attribution":0,"footnotes":""},"categories":[147,2226,1715,2235,102],"tags":[],"magazine-issues":[],"coauthors":[2168],"class_list":["post-178470","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alumni","category-clas","category-community-impact","category-today-homepage","category-uconn-magazine"],"pp_statuses_selecting_workflow":false,"pp_workflow_action":"current","pp_status_selection":"publish","acf":[],"publishpress_future_action":{"enabled":false,"date":"2026-04-14 05:08:53","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/today.uconn.edu\/wp-rest\/wp\/v2\/posts\/178470","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/today.uconn.edu\/wp-rest\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/today.uconn.edu\/wp-rest\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/today.uconn.edu\/wp-rest\/wp\/v2\/users\/134"}],"replies":[{"embeddable":true,"href":"https:\/\/today.uconn.edu\/wp-rest\/wp\/v2\/comments?post=178470"}],"version-history":[{"count":1,"href":"https:\/\/today.uconn.edu\/wp-rest\/wp\/v2\/posts\/178470\/revisions"}],"predecessor-version":[{"id":178473,"href":"https:\/\/today.uconn.edu\/wp-rest\/wp\/v2\/posts\/178470\/revisions\/178473"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/today.uconn.edu\/wp-rest\/wp\/v2\/media\/177092"}],"wp:attachment":[{"href":"https:\/\/today.uconn.edu\/wp-rest\/wp\/v2\/media?parent=178470"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/today.uconn.edu\/wp-rest\/wp\/v2\/categories?post=178470"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/today.uconn.edu\/wp-rest\/wp\/v2\/tags?post=178470"},{"taxonomy":"magazine-issue","embeddable":true,"href":"https:\/\/today.uconn.edu\/wp-rest\/wp\/v2\/magazine-issues?post=178470"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/today.uconn.edu\/wp-rest\/wp\/v2\/coauthors?post=178470"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}