Brennan Johnson

Brennan’s fascination with food and food culture was catalyzed by a trip to Western Europe in 2009 to study communal brick ovens. He began baking bread soon after, baking out of his father’s own brick oven in Minnesota and selling at local farmers markets during his high school summers. He has a degree from Whitman College in Environmental Humanities—which for him meant exploring our culture’s relationship to food—and he has worked in restaurants and bakeries in San Francisco, Portland, and Asheville. He ran the Walnut Schoolhouse in Marshall from 2019 to 2020, where he combined his curiosity about food studies with his love of hands-on cooking by teaching classes on sourdough breads, regional cooking and baking, food writing, and more.