Greetings and welcome to the start of The Pie Academy's 2024 online class season. We're starting the year with two classes that'll expand your baking horizons and warm your kitchen with plenty of good things to eat. First up is a tribute to a trio of lesser known - though by no means lesser delicious - regional American pies including a Maple-Walnut Vinegar Pie - think pleasantly tart, not vinegar-y) - Transparent Pie, a Kentucky specialty, and one of Ken's favorite buttermilk pies. (He has many!) Our other class, late in the month, is on a hot topic every home baker should know about - no-knead focaccia. If you've always imagined that good homemade bread requires marathon kneading sessions or an expensive mixer, think again. With little efforts and a good dose of patience (for the dough to rise; you can just go about your business) you can make the sort of excellent bread that's served in the best Italian restaurants and sold in bakeries. Even if you're already familiar with no-knead bread or pizza, this class will build on your knowledge and open up whole new possibilities. We hope you'll you join us for these exciting new classes.