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

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Open Session [clear filter]
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

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

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
 
Wednesday, July 28
 

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
 
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

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
 

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
 
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