Welcome!
Keynote Address 12:10pm - 12:40pm
Breads. From the Hearth (IN PERSON & VIRTUAL) 1:00pm - 3:00pm
Small Grains as Brewing Ingredients: Perspectives from a brewer and two farmers. 3:30pm - 5:30pm
Going It Alone- Decisions of a Solo Baker 6:00pm - 8:00pm
Meeting Corn for Breakfast 7:30am - 8:30am
The Battle of shelf life (1 year… No Problem) 10:00am - 12:00pm
Introductory History of Bread 12:00pm - 12:30pm
Where the Farmer, Miller & Baker Meet 1:00pm - 3:00pm
Sprouting in the Kitchen and Sprouted Grain Pain de Mie 3:30pm - 5:30pm
Happy Hour & Time to Connect and Share 5:30pm - 6:30pm
Amber Waves of Gluten: The Story of One of the Most Famous Protein Families 7:00pm - 9:00pm
Phyllo Pita 8:00am - 9:30am
KNITTING EQUITY into THE GRAIN CHAIN 10:00am - 12:00pm
Grain Walk and Conversation 12:30pm - 1:15pm
Baking with Botanicals: Bringing the Garden into the Bakery 1:30pm - 3:30pm
The creation of bread, from the molecules and microorganisms to the finished loaf. 4:00pm - 6:00pm
Wood Fired Baking with Regional Heritage Grains 6:30pm - 8:30pm
Morning Toast Talk: Grain Shed Gathering 8:30am - 9:30am
Live from Mavia Bakery in Beirut... 10:00am - 10:30am
Why that local flour you bought could just be the future of the US economy 11:00am - 1:00pm
Buckwheat and Oats: A Gluten Free Workshop 1:30pm - 3:30pm
BAKING BY TOUCH, NOT TECH 3:30pm - 5:30pm
Wholesome Grains for a Healthy Planet 6:00pm - 8:00pm
Movie Night: Bread, Earth & Fire 8:30pm - 9:30pm
Restoring Our Heritage of Bread and Biodiversity 8:30am - 9:30am
Fresh Milling & Whole Grain Bread 10:00am - 12:00pm
Hearth Baked Donuts? You bet! 1:00pm - 3:00pm
Showcasing Regional Crops 3:30pm - 5:30pm
Closing Remarks 6:00pm - 6:30pm