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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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Popular Workshop Events
#1
Breads. From the Hearth (IN PERSON & VIRTUAL)
#2
Going It Alone- Decisions of a Solo Baker
#3
Small Grains as Brewing Ingredients: Perspectives from a brewer and two farmers.
#4
Sprouting in the Kitchen and Sprouted Grain Pain de Mie
#5
Where the Farmer, Miller & Baker Meet
#6
The Battle of shelf life (1 year… No Problem)
#7
Amber Waves of Gluten: The Story of One of the Most Famous Protein Families
#8
The creation of bread, from the molecules and microorganisms to the finished loaf.
#9
Wood Fired Baking with Regional Heritage Grains
#10
Baking with Botanicals: Bringing the Garden into the Bakery
#11
KNITTING EQUITY into THE GRAIN CHAIN
#12
Phyllo Pita
#13
Wholesome Grains for a Healthy Planet
#14
Why that local flour you bought could just be the future of the US economy
#15
Buckwheat and Oats: A Gluten Free Workshop
#16
BAKING BY TOUCH, NOT TECH
#17
Fresh Milling & Whole Grain Bread
#18
Hearth Baked Donuts? You bet!
#19
Restoring Our Heritage of Bread and Biodiversity
#20
Showcasing Regional Crops
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Monday, Jul 26
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Wednesday, Jul 28
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Recently Active Attendees
KS
kayla starr
Rochelle Kelvin
KB
Kathryn Begley
Tristan Noyes
Amy Halloran
Stephanie Swane
ES
Erin Scally
Max Davis
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