Loading…
We envision a world where local grain economies that are
good for people and good for the planet can thrive.

Sign up or log in to bookmark your favorites and sync them to your phone or calendar.

Monday, July 26
 

12:00pm EDT

Welcome!
More information coming soon!

Speakers
avatar for Tristan Noyes

Tristan Noyes

Maine Grain Alliance
Tristan Noyes is the Executive Director for the Maine Grain Alliance. He is also the co-founder of GROMAINE, an organic farm in Aroostook County. GROMAINE specializes in the production of wide variety of vegetables, with a special concentration on lettuce. The farm sells produce to... Read More →


Monday July 26, 2021 12:00pm - 12:10pm EDT
Zoom

12:10pm EDT

Keynote Address
More Info Coming Soon!

Speakers
avatar for Muhidin Libah

Muhidin Libah

Muhidin Libah (he/him) is a farmer with Liberation Farms and the Executive Director and Co-Founder of the Somali Bantu Community Association of Maine (SBCA). He was born in Southern Somalia, grew up in a Kenyan refugee camp, and came to the United States in 2004. He has a degree... Read More →


Monday July 26, 2021 12:10pm - 12:40pm EDT
Zoom

1:00pm EDT

Breads. From the Hearth (IN PERSON & VIRTUAL)
Presented by: Damons Damon's Beverage Mart & Redemption

This workshop will be hosted virtually and in-person at Maine Grains (Skowhegan, ME)
To enroll in the in-person workshop Click Here
To enroll in the virtual workshop
Click Here
NOTE: All full pass registrants can opt to attend in-person for no extra cost. Please email kayla@mainegrainalliance.com

The hearth is the focal point of the home, the place where historically the daily bread was baked over an open fire. Join Michael and Evan for a journey back to the ancient Middle East, Mesopotamia, the home of flat breads and hearth breads. Using a small pizza oven they will demonstrate a variety of breads. From pitta, pide and pizza, to sangak, manoush and barbari.

Learn how to make a quick and easy flatbread dough, as well as how to control the fire and oven temperature.
Michael has spent the last two years living in the Republic of Georgia, between Turkey and Russia. Evan and Michael will demonstrate how to make Georgia Khachapuri, a filled flatbread, as well as breads from Turkey and Lebanon. If you have ever wondered why and how bread became the "staff of life" then this is for you.

Speakers
avatar for Michael Hanson

Michael Hanson

Michael Hanson was born to bake. He is a third generation Master Baker who stepped into his grandfather’s bake house aged 7. Fifty years later he still can’t resist the smell of a warm loaf. He has run his own bakeries and worked with some of the most influential bakers in the... Read More →
avatar for Evan Orloff

Evan Orloff

Head Baker, Maine Grains
Evan Orloff got a late start in bread baking at the age of 29. He spent his earlier career in the apparel industry, but always had it in the back of his head that he wanted to work in the food industry.At the time Evan was living in Berkeley, CA. In May 2019 he took a two-hour workshop... Read More →


Monday July 26, 2021 1:00pm - 3:00pm EDT
Zoom

3:30pm EDT

Small Grains as Brewing Ingredients: Perspectives from a brewer and two farmers.
Join head brewmaster, Jason Perkins, as he navigates us through the key grain types for brewing: Barley, Wheat and Oats. Jason will discuss from both a Brewer and Grower Perspective as well as what each key grain contributes to beer. Jason will also lend insight and advice for what a brewer is looking for is different than what a baker is looking for. Joining Jason will be an experienced grain grower and they will discuss how they need to alter their growing techniques to accommodate these differences.

Presented by Skowhegan Savings



Speakers
avatar for Marcus Flewelling

Marcus Flewelling

Aurora Mills and Farm
Upon marrying Sara, Marcus Flewelling joined the Aurora Mills family.   Marcus is a true Aroostook County native, bringing all his county work ethic and dedication to the farm.   As the son of an auto mechanic and an accomplished agronomist,  for the potato industry, he brings... Read More →
avatar for Jacob Buck

Jacob Buck

Co-Founder, Market Manager, Maine Malt House / Buck Farms
avatar for Sara Williams Flewelling

Sara Williams Flewelling

Aurora Mills and Farm
Aurora Mills and Farm is an authentic, hands-on, family-owned business devoted to providing the very best in local & USDA-certified organic grains, legumes, and cover crop seed.We are the Williams & Flewelling families, 1st & 2nd generation organic farmers, where father and daughter... Read More →
avatar for Jason Perkins

Jason Perkins

Brewmaster, Allagash Brewing Co
Jason Perkins is the Brewmaster of Allagash Brewing in Portland Maine He was one of the first employees in the company and he has been there for the past 22 years. Prior to that, Jason enjoyed opportunities to work at The Kettle House in Missoula Montanta and Gritty McDuff's in Freeport... Read More →


Monday July 26, 2021 3:30pm - 5:30pm EDT
Zoom

6:00pm EDT

Going It Alone- Decisions of a Solo Baker
Presented by: Mid-Maine Chamber of Commerce

Choosing to bake alone in a professional setting brings with it challenges and rewards, many of which reveal themself only over time. In this conversation, we reflect on the decision we made to bake alone and explore how we might make that decision today. We will talk about everything from the role of equipment to the role of music. We will discuss our work schedule and techniques and formulas we have adopted to facilitate smooth bakes with two hands. We will talk about managing the aging and health changes of a baker. We will talk about finding shortcuts without compromise and decisions that we have made that occasionally make our job harder.  And, we will leave time for Q&A  and conversation with the viewers.

Speakers
avatar for Mike Zakowski

Mike Zakowski

THE BEJKR
Mike Zakowski is a graduate of the Culinary Arts program at Kendall College in Chicago, Illinois. When he owned Kraftsmen Baking in Houston, Texas, he was named Best Baker in Houston and won the Best Bread award for his pain biologique during the bakery’s first year of operation... Read More →
avatar for Dave Miller

Dave Miller

Owner - Proprietor - Baker, Miller's Bake House
Starting as a primarily whole-sale bakery, selling bread by the pallet-load, Miller’s Bake House, over the course of several years, whittled away parts of the business until, in 2003, it landed on the tiny footprint it currently fills:  One baker (me) making bread for one farmer’s... Read More →
avatar for Blair Marvin

Blair Marvin

Owner - Baker, Elmore Mountain Bread
Elmore Mountain Bread is owned by Andrew Heyn and Blair Marvin.Blair was born and raised in Johnson, Vermont. After attending culinary school and cooking in Seattle, she returned with Andrew, who was also deeply involved in the culinary world. They worked in several local restaurants... Read More →
avatar for Jim Williams

Jim Williams

Back Door Bread
Backdoor Bread started as a side project in 2014 while we owned and operated Seven Stars Bakery in Providence, Rhode Island. Jim’s interest in single variety wheats, regional sourcing and stone milling led to a side business, selling his 100% whole grain loaves at a few farmers markets around town. After 18 years in business and growing to four locations and 100+ employees, we... Read More →
avatar for Barak Olins

Barak Olins

Owner/Baker, ZU Bakery
BEGINNINGThe bread that I make today isn’t so very different from when I first opened ZU in 2000- naturally leavened and baked in a wood-fired oven; made from a mixture of freshly-milled whole grains, sifted flours, water and grey sea salt. Over time and with repetition has come... Read More →


Monday July 26, 2021 6:00pm - 8:00pm EDT
Zoom
 
Tuesday, July 27
 

7:30am EDT

Meeting Corn for Breakfast
Presented By: Al's Pizza

For many cultures, corn is the basis for nearly every meal. Ellie and Michele will show different ways to use corn as a breakfast staple, while Albie will discuss the three varieties of flint corn growing in his garden this year.




Albie Barden and Michele Carmel formed Flint Corn in Maine to find, grow, preserve and share heirloom flint corn varieties from Maine and the Northeast.


Ellie Markovitch grew up in Brazil and learned how to prepare corn in countless ways as a staple part of her family diet.


Speakers
avatar for Albie Barden

Albie Barden

Albie is one of the founders of the Maine Grain Alliance and helped initiate the first Kneading Conference in 2006. Professionally, Albie is a 40 year veteran oven, cooker, and masonry heater designer, including the Tiny House heater; and builder and the co-founder of Maine Wood Heat... Read More →
avatar for Ellie Markovitch

Ellie Markovitch

Story Cooking
Ellie applies her passion for innovative and sustainable food practices and her unique skill set that includes visual storytelling and community engagement.  Ellie has a professional background in photojournalism and an MFA degree in Electronic Arts. Her work revolves around media... Read More →



Tuesday July 27, 2021 7:30am - 8:30am EDT
Zoom

10:00am EDT

The Battle of shelf life (1 year… No Problem)
Presented by: Hight Family of Dealerships

The battle in the food industry since industrialization where mass production was first introduced to the world has always been shelf life. The longer the shelf life, the more the re-seller, such as the super market and the consumer are interested because the limited loss incurred translates to more money in their pocket.
We will discuss the concept of WA, known as water activity. Water activity is the cornerstone of all food preservation including bread. We will discuss unconventional approach such as bread is another form of gel as opposed to talk about gluten strength. By understanding the starch behavior at a molecular level, we will be able to reach new level in our baking alternatives.

In this workshop, we will discuss 2 ways to extend shelf life. The first approach is basically a technique to help you to have your bread stay fresh from 2 days to 4 or 5 days without any chemical additive or improver. The second approach is the sterilization of what the modernist bread book called "brick like bread”. The sterilization process will allow extending shelf life of those bread beyond 1 year. Yes, your read right.; 1 year.
After that work shop, your knowledge and understanding of what is happening inside your loaf as oppose to adding any kind of preservative or any external chemical, will make you a better baker and hopefully offer you new ideas on how to approach the challenge of shelf life extension.
In order to make our point, we will talk about what the Lb has done and discover in order to extent the shelf life of our bread. A massive amount of research in the lab has been done to extend the shelf life of bread to the point that some of that while fluffy stuff called bread found in our supermarket has actually nothing to do with bread.

Maltogenic analyze enzyme was the biggest breakthrough in the field in the last 75 years. The lab-created enzyme allows the bread to extend its shelf life beyond anything we thought possible.
How do we deal with the customer expectation that their artisanal bread should be good of a week without using any external additive?
Easy; Understanding micro biology at its simplest expression, will allow you to modify your method of making a bread that would indeed extend shelf life from 2 days to 1 year... yes you read right, 1 year

In this workshop, we will discuss ways to extend shelf life from 2 days to 4 or 5 days without any chemicals. Consequently saving considerable amount of money from a shipping perspective,( less frequently) less return from your re seller and increasing sales and maintaining an artisan-style bread.

Finally, we will discuss how we can use modern technology to our advantage to sterilized dense made bread such as pumpernickel,German Vollkornbrot or Rugbrod to create a bread with a shelf life of over 1 year and again without any chemical and keeping all nutritional value of our product
Process, recipe, and equipment will be discussed during that workshop.

Speakers
avatar for Daniel Des Rosiers

Daniel Des Rosiers

Boulangerie Des Rosiers
The only baker in Canada who contributed to the Modernist Bread project. In fact, his approach is to always look for a better way. Much of his technique is to deconstruct grain, in order to rebuild a better bread. In order to do so, understanding the science and microbiology behind... Read More →


Tuesday July 27, 2021 10:00am - 12:00pm EDT
Zoom

12:00pm EDT

Introductory History of Bread
The last decade has seen an explosion of new insights into the history of bread from archeologists and geneticists. I will share with you the most exciting of this material: the latest on a 14,400 year old bread created by hunter gatherers in what is today’s Syria, how grain genetics reveals the true story of the ancient grains, and what archeology and cookbooks reveal about levels of flour refinement in historic breads. Bread is inextricably tied to culture. Yeast versus sourdough. This is seen today as a dichotomy, and many of us care. What does history say about the use of yeast and sourdough, and what people thought about each in different times and places. Of course, the big story of bread is that bread was the revolutionary invention that created the modern world. Bread is the agent that turned settlements into villages, villages into cities, and cities into empires. It is true that bread built the pyramids. It is also true that bread enabled the British to conquer India. All of us working on bread — farmers, millers, and bakers — are engaged in producing the one product that, above all others, is credited with regional and global civilizations. In this short history I will do my best to make bread’s story as vivid as possible. My goal is for you to leave this talk with a better fact-base regarding the history of bread, with you feeling your place in its history, and with you feeling more inspired than ever to continue your part in moving bread in new directions.

Speakers
avatar for William Rubel

William Rubel

William Rubel has been making bread since he was eleven years old. For decades, he has been studying the history of bread, and examining where traditional foodways and culinary history intersect.William travels the world studying food customs and gathering recipes.Inspired by the... Read More →


Tuesday July 27, 2021 12:00pm - 12:30pm EDT
Zoom

1:00pm EDT

Where the Farmer, Miller & Baker Meet
Presented By: The Heritage House

Flour is where farmer, miller, and baker meet. As we refocus on local growing and small-scale milling, we have an opportunity to revisit flour production based on a largely forgotten history. The purpose of this hands-on workshop is to introduce you to ideas and techniques from the history of bread. Whether you are a farmer, miller, or baker, there will be something in this workshop for you.

Our ideas about flour are shaped by the roller mill. Historically, flour was understood as a more dynamic product than it is today. This workshop introduces different ways of thinking about flour, and practical techniques for millers to produce flours that will inspire bakers to be creative and inventive.

I will show videos of water mills and artisan mills at work. The center of the demonstrations, however, will be live. I will demonstrate milling using my 8” stone Meadows Mill, and sieving and bolting using metal and cloth sieves that enable us to recreate historic flours, as well as invent new flours. An optional materials list will be provided before the workshop.

The workshop covers the systems the French called mouture rustique and mouture economique. We will work with both the “throughs” - the flour that falls through the sieves — and the “overtails” — the flour that stays behind. These techniques include conditioning grain before milling, and selective re-milling of sifted product, which are then sifted a second time. I will provide historic recipes to match the historic flours we make, and will offer a few recipes for flours that are entirely novel. This workshop is about finding inspiration in the past to feed our passion for grains, milling, and bread.

Speakers
avatar for Jeff Pavlik

Jeff Pavlik

Owner, Sunflour Bakehaus
Jeff Pavlik is a professional baker and for the last 23 years has owned the Sunflour Bakehaus in Farmington, Michigan. Prior to becoming a baker, Jeff worked in museum sites utilizing his American history degree. His combined passions for baking, history and teaching has resulted... Read More →
avatar for William Rubel

William Rubel

William Rubel has been making bread since he was eleven years old. For decades, he has been studying the history of bread, and examining where traditional foodways and culinary history intersect.William travels the world studying food customs and gathering recipes.Inspired by the... Read More →


Tuesday July 27, 2021 1:00pm - 3:00pm EDT
Zoom

3:30pm EDT

Sprouting in the Kitchen and Sprouted Grain Pain de Mie
Hearth breads have long been the bastion of whole grains, but it is also satisfying to see this important and healthy ingredient incorporated in a wide variety of baked goods. Sprouted Grain Pain de Mie is a high quality, nutritious and delicious sandwich bread that is slightly sweetened with honey. This convenient to make bread enjoys a long shelf-life and is perfect for families, people who eat a lot of sandwiches and toast or anybody interested in exploring the wonder of sprouted grains. Sprouting grain is an easy way to diversify whole grain consumption in your life. In addition to demonstrating the method to make Sprouted Grain Pain de Mie, Richard will also illustrate the sprouting process and suggest was to incorporate sprouts in salads, soups and beverages.

Speakers
avatar for Richard Miscovich

Richard Miscovich

Richard Miscovich is a Department Chair and teaches artisan bread baking to culinary students at Johnson & Wales University in Providence, Rhode Island, and to home and professional bakers at classes and conferences around the country. Richard is a Bread Bakers Guild of America Certified... Read More →


Tuesday July 27, 2021 3:30pm - 5:30pm EDT
Zoom

5:30pm EDT

Happy Hour & Time to Connect and Share
oin us for a fun hour of casual conversation about grain, bread, beer, and more. Share a story, antedote, memory, song, poem, or art with our community of grainiacs.

Tuesday July 27, 2021 5:30pm - 6:30pm EDT
Zoom

7:00pm EDT

Amber Waves of Gluten: The Story of One of the Most Famous Protein Families
Amber Waves of Gluten: The Story of One of the Most Famous Protein Families
Within the long and fascinating history of wheat is the subplot surrounding gluten. This group of proteins is used by the plant to store nutrients for the developing embryo after germination, and for our purposes, was one of the reasons that bread made from wheat was highly valued throughout history. This workshop provides an overview of gluten from the ancient grains to modern-day varieties, along with a social history of how and why we love and hate these proteins.

Speakers
avatar for Cathy Zabinski

Cathy Zabinski

Cathy Zabinski is a plant/soil ecologist and professor at Montana State University in Bozeman. She is the author of “Amber Waves: The Extraordinary Biography of Wheat, from Wild Grass to World Megacrop”, published last fall. Her research program centers around interactions between... Read More →


Tuesday July 27, 2021 7:00pm - 9:00pm EDT
Zoom
 
Wednesday, July 28
 

8:00am EDT

Phyllo Pita
Phyllo pita, is to the Greeks what pizza is to the Italians, pie is to the Americans, strudel to the Austrians, and tarts to the French. The art of making these thin sheets of flour and water known as phyllo (filo) is ancient, probably as old as bread-making itself. In this class we will examine two products. Spanakopita, a staple at every Greek holiday. Herb scented spinach combined with feta and scallions makes this dish a family favorite. And Kalitsounia, a Cretan, savory cheese hand pie that you can never make too much of.

Speakers
avatar for Marc Levy

Marc Levy

Bread Baker, King Arthur Baking Co.
I grew up having a rather large Greek family. It was my mother's side of the family, but my how they outnumbered my dad's side. Food was at the center of all gatherings. Whether it was a holiday or just a typical Tuesday at my Aunt Georgia’s. Also, my Uncle Steve had a phyllo(filo... Read More →


Wednesday July 28, 2021 8:00am - 9:30am EDT
Zoom

10:00am EDT

KNITTING EQUITY into THE GRAIN CHAIN
Conversations about innovations in linking with fresh flour and whole grains from regional systems into hunger relief programs andlow income communities



Speakers
MM

Mark McMullen

New York State Department of Agriculture and Markets
JB

Jessica Brooks

New York State Department of Agriculture and Markets
ES

Eric Schedler

Muddy Fork Bakery
avatar for Fresh Roberson

Fresh Roberson

Farmer and Chef, Fresher Together
avatar for Kate Galassi

Kate Galassi

Operations Manager, Sfoglini Pasta
avatar for Silas Conroy

Silas Conroy

Headwaters Food Hub
avatar for Katherine Kehrli

Katherine Kehrli

Community Loaves
avatar for Amy Halloran

Amy Halloran

Author & Cook, Author of The New Bread Basket
Amy Halloran followed her love of flour back to the field and wrote THE NEW BREAD BASKET: How the New Crop of Grain Growers, Plant Breeders, Millers, Maltsters, Bakers, Brewers, and Local Food Activists Are Redefining Our Daily Loaf (Chelsea Green, 2015). A native of upstate New York... Read More →


Wednesday July 28, 2021 10:00am - 12:00pm EDT
Zoom

12:30pm EDT

Grain Walk and Conversation
Conversation with Richard Roberts about grain growing and  heritage seed restoration. 

Speakers
avatar for Richard Roberts

Richard Roberts

Heritage Seed Restoration Project Coordinator, MGA Director of Rare and Heritage Seed Restoration
Richard Roberts is the Maine Grain Alliance Seed Restoration Project Leader. This year learn the practical skills to grow heritage wheat - from soil prep, seeding density and disease prevention to selective seed-saving, harvesting, threshing and processing in your backyard or small... Read More →


Wednesday July 28, 2021 12:30pm - 1:15pm EDT
Zoom

1:30pm EDT

Baking with Botanicals: Bringing the Garden into the Bakery
Presented By: Ginny's Natural Corner

Life outside of the customary baker's pantry has much to offer both home and professional bakers. From delicate flower or herb-scented pastry creams, fruit galettes infused with non-traditional spices, and robustly flavored bread inclusions, there exist many opportunities to bring in a bounty of seasonal aromas that evoke memories and delight. Participants in this workshop will learn several techniques developed and employed frequently at OWL Bakery to coax and amplify the flavors of the garden in our products. The recipes and methods shared are easily adapted for bakers to explore the magic of their own locales, seasons, and curiosity.

Speakers
avatar for Susannah  Gebhart

Susannah Gebhart

Founder, OWL Bakery
My education in baking began under the tutelage of a fourth generation baker of Spanish and Italian descent from whom I learned old world techniques and where I came to know the dance that is production baking. Eight years later, after exploring a handful of vocations, I returned... Read More →


Wednesday July 28, 2021 1:30pm - 3:30pm EDT
Zoom

4:00pm EDT

The creation of bread, from the molecules and microorganisms to the finished loaf.
Dusty will cover how the ingredients of bread: flour, water, salt, and leavening, act together to make the perfect outcome.  We will start with baking science, covering the chemistry, physics and biology of dough development and leavening.  We will then progress through practical discussions and demonstrations based on these principles that will help you make continuing improvements to what you bake no matter what your level.

Presented by the Maine Grain Alliance Board of Directors

Speakers
avatar for Dusty Dowse

Dusty Dowse

Owner/Operator, Lammastide Bakery
Harold “Dusty” Dowse has been baking for a half century and is the Baking Education Coordinator for the Maine Grain Alliance, Director of the Maine Artisan Bread Fair, and Resident Baker. He has developed a year-round workshop program to help participants develop artisan baking... Read More →


Wednesday July 28, 2021 4:00pm - 6:00pm EDT
Zoom

6:30pm EDT

Wood Fired Baking with Regional Heritage Grains
Presented By: 1890 Primitives



We humans have been baking with wood and fire since before we started writing. The process takes practice and patience to perfect, but the results, no matter how imperfect, will touch your soul in a way you can't explain. Join Andy Clark of Moxie Bread Co. and David Kaminer of Raleigh Street Bakery for a lesson on wood fired baking. In this 2 hour live zoom lesson, Andy and David will talk about the sourdough baking process, how to use more regional whole grains in your bread and the importance of using them, and how to bake a variety of breads in a wood fired oven, (wood fired oven not required for participation). They will also talk about other baking options for those of you who do not have access to one. There will be time for questions and maybe a banjo serenade if they can squeeze it in.

Speakers
avatar for David Kaminer

David Kaminer

Owner, Raleigh Street Bakery
David Kaminer is owner operator of Raleigh Street Bakery, a cottage food operation in Denver, CO. David’s career in baking started while he was in high school. He worked at a local bakery just down the street from his home just south of Pittsburgh, Pennsylvania. He graduated from... Read More →
avatar for Andy Clark

Andy Clark

Owner, Moxie Bread Co.
Andy Clark is a baker and owner of Moxie Bread Co located in Louisville & Boulder, Colorado. Moxie Bread Co is devoted to organic heirloom grain and most of their wheat is sourced from regional farmers in Kansas, Nebraska, Montana and South Dakota, and soon Colorado. Food & Wine Magazine... Read More →


Wednesday July 28, 2021 6:30pm - 8:30pm EDT
Zoom
 
Thursday, July 29
 

8:30am EDT

Morning Toast Talk: Grain Shed Gathering
This interactive conversation about grain groups includes Amy Halloran from the Artisan Grain Collaborative, Emily Cayer of the Northeast Grainshed Alliance, Andy Clark of Moxie Bread and the Colorado Grain Chain, and Jennifer Lapidus from Carolina Ground & the Asheville Bread Festival. We'll present these models as a springboard to see how to apply this to your food neighborhood -- tune in to ask questions that apply to your grain community.



Speakers
avatar for Emily Cayer

Emily Cayer

Program Coordinator, Northeast Grainshed Alliance
Emily grew up knee-deep in the streams, swamps, and lakes near her home in Amherst, Massachusetts. Exploring the woods on her horse, and studying turtles and frogs, evolved into a career as a biologist and conservation program coordinator in Montana for over 20 years and as a Threatened... Read More →
avatar for Jennifer Lapidus

Jennifer Lapidus

Founder/GM, Carolina Ground
Jennifer (she/her) is a baker, a miller, an author, a wife, a mother and step mom, a sister, a fan of beagle mutts, bitter foods, long walks, and Belgian road bikes. She’s forklift certified and her favorite musical is A Chorus Line (though Hamilton is a close second... Read More →
avatar for Andy Clark

Andy Clark

Owner, Moxie Bread Co.
Andy Clark is a baker and owner of Moxie Bread Co located in Louisville & Boulder, Colorado. Moxie Bread Co is devoted to organic heirloom grain and most of their wheat is sourced from regional farmers in Kansas, Nebraska, Montana and South Dakota, and soon Colorado. Food & Wine Magazine... Read More →
avatar for Amy Halloran

Amy Halloran

Author & Cook, Author of The New Bread Basket
Amy Halloran followed her love of flour back to the field and wrote THE NEW BREAD BASKET: How the New Crop of Grain Growers, Plant Breeders, Millers, Maltsters, Bakers, Brewers, and Local Food Activists Are Redefining Our Daily Loaf (Chelsea Green, 2015). A native of upstate New York... Read More →


Thursday July 29, 2021 8:30am - 9:30am EDT
Zoom

10:00am EDT

Live from Mavia Bakery in Beirut, Lebanon with Brant Stewart
The Sadalsuud Foundation was founded by entrepreneur and photographer, Brant Stewart. In 2012 Brant began traveling to Lebanon, and shortly thereafter started filming a documentary following several Syrian children throughout Lebanon. The Sadalsuud Foundation was born from Brant’s desire to make an impact in the field of refugee education, and the organization was officially organized and gained tax-exempt status in the U.S. in December 2014.

In January 2017, the Sadalsuud Foundation launched an Arabic literacy course for girls in Tripoli, Lebanon. Though literacy is their primary focus, they also use the class to empower women and girls by providing education and awareness in gender-based violence issues, social and emotional intelligence, as well as other core school subjects such as science and mathematics. Read more here.

Since early 2017, Sadalsuud has also operated a bakery. In addition to crafting beautiful and wholesome bread that feeds our community, baking serves as a beautiful analogy for the mixing, dedication and patience that is required to nuture a harmonious relationship. But baking also has inherent power, as we've literally seen it break down walls of discrimination and isolation, while also heal trauma and serve our community.

https://vimeo.com/341221615

Speakers
avatar for Brant Stewart

Brant Stewart

Founder/Director, Sadalsuud + Mavia Bakery
In 2013, I traveled to Lebanon to tell the story of the Syrian refugee crisis as a documentary. Six years later, I’ve remained because I fell in love with a community and a cause. The Syrian Civil War, which still rages on today, has displaced millions of families. Due to a shared... Read More →


Thursday July 29, 2021 10:00am - 10:30am EDT
Zoom

11:00am EDT

Why that local flour you bought could just be the future of the US economy
As featured last spring in the New York Times opinion piece by Timothy Wu, local grain economies hold promise for knitting rural communities together, creating jobs, and ensuring resiliency through tough times. Resurgent local grain economies are realizing the power to build entrepreneurial ecosystems for strong community connections and success. The rural regions in which grain production happens are essential to the nearby urban population centers, and urban markets that spend their dollars on regionally grown purchases together, demonstrate a framework for growth and change in our dynamic food system. Presented by Amber Lambke, co-founder of the Maine Grain Alliance in 2007 and Maine Grains, Inc. (2012), a gristmill in downtown Skowhegan, ME housed in a repurposed Victorian jailhouse.

Presented by the Hight Family of Dealerships



Speakers
avatar for Amber Lambke

Amber Lambke

Founder, CEO, Maine Grains
Amber Lambke is founder and CEO of Maine Grains, Inc., carried by specialty food stores and used by bakeries, breweries and chefs throughout the Northeast. She is also the founding director of the non-profit Maine Grain Alliance whose flagship event, the Kneading Conference, draws... Read More →


Thursday July 29, 2021 11:00am - 1:00pm EDT
Zoom

1:30pm EDT

Buckwheat and Oats: A Gluten Free Workshop
Presented By: Miele USA

Join renowned gluten-free baker, Sarah Magid as she discusses her approach to milling oats and utilizing them in her nutrient-dense, gluten-free baking. She will share her recipe and methods for buckwheat oat mini rolls (GF Sourdough), chocolate buckwheat bundt cake ( with chocolate espresso glaze), and rolled oat muffin!

Speakers
avatar for Sarah Magid

Sarah Magid

Owner/Baker, Knead Love Bakery
Knead Love started as a joy project to make something with my hands everyday. After taking classes with Sarah Owens, I fell in love with sourdough bread. My lifelong love of baking shifted with personal health and auto-immune issues; evolving into gluten-free, nutrient-dense and high-vibe... Read More →



Thursday July 29, 2021 1:30pm - 3:30pm EDT
Zoom

3:30pm EDT

BAKING BY TOUCH, NOT TECH
Ellie Markovitch and Amy Halloran explore an intuitive approach to bread baking. Amy covers the histories of flour and recipes and Ellie shows how these ideas apply to your daily bread. This practical style of baking relies on a baker’s comfort with ingredients and methods, and shows up even in community cookbooks from the 1950s! We will help you develop confidence in sourdough and yeasted bread doughs, and look forward to exploring the process together.

Presented by The Bankery

Speakers
avatar for Ellie Markovitch

Ellie Markovitch

Story Cooking
Ellie applies her passion for innovative and sustainable food practices and her unique skill set that includes visual storytelling and community engagement.  Ellie has a professional background in photojournalism and an MFA degree in Electronic Arts. Her work revolves around media... Read More →
avatar for Amy Halloran

Amy Halloran

Author & Cook, Author of The New Bread Basket
Amy Halloran followed her love of flour back to the field and wrote THE NEW BREAD BASKET: How the New Crop of Grain Growers, Plant Breeders, Millers, Maltsters, Bakers, Brewers, and Local Food Activists Are Redefining Our Daily Loaf (Chelsea Green, 2015). A native of upstate New York... Read More →


Thursday July 29, 2021 3:30pm - 5:30pm EDT
Zoom

6:00pm EDT

Wholesome Grains for a Healthy Planet
Cereals have emerged as the final frontier of local foods, and increased interest in baking continues to unfold through the lens of nutrition, sourdough fermentation, and environmental stewardship. Cereals, and wheat specifically, underpin our whole food system and possess the inherent opportunity to make significant global change. We are reliant upon cereals either directly or indirectly in everything we consume, and the way cereals are grown and processed affects both the short- and long-term health of ourselves and the earth.
The lecture and recipes in this workshop revolve around chemical-free and regenerative farming, minimal processing, whole grains, and natural fermentation. These are long-term investments in our personal and planetary health, but the most convincing evidence of their impact is flavor! In addition to drought tolerant wheats, we will discuss cereals such as barley, teff, triticale, kernza, and rye and how to incorporate them into breads and pastries as whole grain flours and porridges. The demonstration portion of the workshop will revolve around naturally leavened whole grain breads and a whole grain fermented pastry. Recipes will be provided.

Speakers
avatar for Sarah Owens

Sarah Owens

Ritual Fine Foods
Sarah Owens is a California-based cookbook author, baker, professional gardener, and culinary instructor. She was awarded a James Beard for her first book Sourdough and released her second in August 2017 titled Toast & Jam with Roost Books. Her third and much anticipated title Heirloom... Read More →


Thursday July 29, 2021 6:00pm - 8:00pm EDT
Zoom

8:30pm EDT

Movie Night: Bread, Earth & Fire
Presented By: Absolutely Graphic

Join us for movie night! We will begin the evening with a Bread, Earth & Fire screening produced and filmed by Stu Silverstein. This film showcases bread in all its manifestations from Stu's perspective. Following the film, we will enjoy a discussion and time for questions and answers with Stu.

Speakers
avatar for Stu Silverstein

Stu Silverstein

Earth Oven Builder, Baker, & Artist
Deciding against law school and a career with the FBI, Stu Silverstein finally got serious about his life, found a VW bus and took a driveabout across the country in search of “real” bread. Not finding any, he returned to Maine and started to bake his own. He also builds earth... Read More →


Thursday July 29, 2021 8:30pm - 9:30pm EDT
Zoom
 
Friday, July 30
 

8:30am EDT

Restoring Our Heritage of Bread and Biodiversity
The goal of this workshop is to co-develop a Bread Education Network to share knowledge, curricula and practical skills to use bread and biodiversity as a theme for learning history, hands-on science, artisan baking, youth entrepreneurship and community building.

Speakers
avatar for Eli Rogosa

Eli Rogosa

Eli, author of ‘Restoring Heritage Grains’, collects and conserves ancient grains and food traditions in the Mideast and Caucasus Mountains. She co-manages the Seed Ark Farm with Cr Lawn, founder of fedcoseeds.com. Eli has a MS in science education, Bank Street College, and taught science education at CCNY, Antioch and Goddard College.Eli worked for the Israeli gene bank for seven years, collecting ancient biblical grains with peasant farmers and EU gene banks. She works with the Georgian... Read More →


Friday July 30, 2021 8:30am - 9:30am EDT
Zoom

10:00am EDT

Fresh Milling & Whole Grain Bread
 Join Beesham as he guides us through milling fresh grains and utilizing wholegrains in our breads. Beesham will dive deeper into combining different grains and the methods he uses to develop healthy and beautiful loaves using heritage grains. 


Through out this workshop Beesham will be demonstrating two different, whole grain breads. One oh which will be his viking bread, made with with whole barley, whole rye and mixed seeds. The second bread will be a whole spelt boule and batard.


During this workshop Beesham will explain the importance of incorporating whole grains into our breads for better health. And with he craze of creating a picture perfect loaf, with lots of holes, Beesham will discuss this and the use of white flour with a high gluten percentage. 



Speakers
avatar for Beesham Soogrim

Beesham Soogrim

My name is Beesham Soogrim, Living in Sweden. I am a artisan baker and a vegetarian chef with over 30 years of baking experience and sourdough baking for almost 20 years. For the past 8 years I have been doing baking workshops travelling the world been in over 20 countries, just to... Read More →


Friday July 30, 2021 10:00am - 12:00pm EDT
Zoom

1:00pm EDT

Hearth Baked Donuts? You bet!
Presented by: Heritage House. Al's Pizza and Main Street Skowhegan

Join Christy Timon & Abe Faber as they make a delicious, long fermented whole grain breakfast donut without the hassle of frying. If you find yourself feeling too busy to fry up doughnuts yet still want to offer something that is sweet, soft and pleasing for the breakfast crow, then this is for you! Follow along as Christy and Abe cover different production timelines as another way of having the product ready for the customer.


Speakers
avatar for Timon Christy

Timon Christy

Timber Baking Consultants
Christy Timon founded Clear Flour Bread in Brookline, Massachusetts in 1983 in response to persistent requests for regular production of the naturally leavened breads she was baking for her catering business, Café Small. Abe Faber came along a year later for a “temporary” job... Read More →


Friday July 30, 2021 1:00pm - 3:00pm EDT
Zoom

3:30pm EDT

Showcasing Regional Crops
Rotational crops play an important role in the farming ecosystem. Join us as we learn how one company is using yellow peas, a fantastic cover crop grown here in Maine, to make delicious hummus and incorporating pea flour to make breading for style pakora chicken or tofu. Enjoy a cooking demo that highlights how to utilize yellow peas to create a hummus and pakora style chicken with yellow pea flour breading.

Speakers
avatar for Amber Lambke

Amber Lambke

Founder, CEO, Maine Grains
Amber Lambke is founder and CEO of Maine Grains, Inc., carried by specialty food stores and used by bakeries, breweries and chefs throughout the Northeast. She is also the founding director of the non-profit Maine Grain Alliance whose flagship event, the Kneading Conference, draws... Read More →
avatar for Maeve Mcinnis

Maeve Mcinnis

Maine Course Director, Sodexo
Maeve McInnis earned a master’s degree in Environmental Policy and Sustainability Management with a specialization in Food Systems from The New School in New York.  She is the Maine Course Director for Sodexo heading up the statewide initiative to increase the Maine food purchased... Read More →


Friday July 30, 2021 3:30pm - 5:30pm EDT
Zoom

6:00pm EDT

Closing Remarks
More Info Coming Soon!

Speakers
avatar for Tristan Noyes

Tristan Noyes

Maine Grain Alliance
Tristan Noyes is the Executive Director for the Maine Grain Alliance. He is also the co-founder of GROMAINE, an organic farm in Aroostook County. GROMAINE specializes in the production of wide variety of vegetables, with a special concentration on lettuce. The farm sells produce to... Read More →


Friday July 30, 2021 6:00pm - 6:30pm EDT
Zoom
 
  • Timezone
  • Filter By Date Kneading Conference 2021 Jul 26 -30, 2021
  • Filter By Venue Venues
  • Filter By Type
  • Keynote Address
  • Open Session
  • Welcome!
  • Workshop