[{"command":"openDialog","selector":"#drupal-modal","settings":null,"data":"\n\u003Cdiv class=\u0022person instructor\u0022\u003E\n  \u003Ch3\u003E  Lucas Diggle\n\u003C\/h3\u003E\n    \u003Cp\u003ELuc Diggle has been baking professionally since 2002. Prior to joining the Baking School in 2021, he spent ten years in King Arthur\u2019s production bakery. He is one of a small number of bakers certified by the Bread Baker\u2019s Guild of America, for whom he teaches professional level classes and was a member of the team that travelled to Paris in 2018 to represent the United States at the F\u00eate du Pain.\u0026nbsp;\u003C\/p\u003E\u003Cp\u003ELuc enjoys working with bakers of all levels, from those looking to hone their skills in production to new bakers nurturing their very first loaf. He received his master\u2019s degree in writing and literature from Bennington College and his poems, reviews, and essays have appeared in the Best New Poets anthology series, Salt Hill, The Columbia Review, and elsewhere. He is also a Poetry Editor at The Caf\u00e9 Review.\u0026nbsp;\u003C\/p\u003E\u003Cp\u003EWhen not baking, Luc may be found in the weight room, on the archery range, or casting his fly rod on the Waits River. He lives in Vermont with his wife Jessica and their four incredible children.\u003C\/p\u003E\n\n\u003C\/div\u003E\n","dialogOptions":{"width":"90%","modal":true,"title":"Lucas Diggle","classes":{"ui-dialog":"instructor-modal kaf-modal"}}}]