November 13 / 4-5:15pm EDT

To be efficient, bakers often fall into habits that are good for speed rather than their bodies. Recognizing and replacing these patterns with strategies to address and adjust our routines can help prevent injury and provide relief. Join baker, dancer, and educator Joe Bowie as he guides us through ways to identify and address our habits with useful strategies.

After a nearly thirty-year career in NYC as a professional modern dancer for two world-renowned dance companies, Joe Bowie studied professional artisan bread baking at NYC's International Culinary Center in 2011 before working as a baker for Le Pain Quotidien, Chef Daniel Boulud, Dean & Deluca, and a Sous-Baker for the Major Food Group's Sadelle’s Appetizing Restaurant and Bakery.

Bowie has taught artisan bread baking for the International Culinary Center and Le Pain Quotidien’s Bleecker Street Bakery.  Bowie started the Cola Bread Club, a community-supported bakery, while living in Columbia, SC, but now lives with his husband in Evanston, IL.

Bowie recently completed an MFA in Dance at the University of Illinois Urbana-Champaign and is currently a Visiting Assistant Professor of Instruction in the Dance Program at Northwestern University.