Kneading Conference 2021

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.

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.

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.

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

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.

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

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.

More Info Coming Soon!