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Wednesday, July 26
 

9:00am

Pastry Production Track | Michael Rhoads | Day 1 | Pre-enrollment Required
Participants will explore enriched dough with hand lamination methods. This workshop will focus on how to build a new market segment for the micro-artisan baker, which when done right can be lucrative and rewarding. The pastries in this class will be part of the breakfast service for Kneading Conference attendees and will be sold at the Maine Grain Alliance bread booth during the Maine Artisan Bread Fair.

This workshop is part of our Limited Enrollment Workshops. Interested participants must complete an online application by May 1, 2017. Accepted applicants will be notified by May 15, 2017. Accepted participants for the Pastry Production Track will work with Michael Rhoads throughout the extent of the conference. 

Speakers
avatar for Michael Rhoads

Michael Rhoads

Head Baker, Izzio Bakery
Michael is the head baker at Izzio Bakery in Colorado. He joined the Izzio team after helping to modernize and revamp Bread Alone. He has successfully created award winning baking programs at his own bakery B & R Artisan Bread and Sel de la Terre, as well as being a bakery consul... Read More →


Wednesday July 26, 2017 9:00am - 6:00pm
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976

4:30pm

Tour Somerset Gristmill, Downtown Skowhegan
At the first Kneading Conference in 2007, it became clear to cofounders Amber Lambke and Michael Scholz that a resurgence of a local grain economy in Maine would require localized milling infrastructure. The Skowhegan area at one time produced robust amounts of grain, but the last mill had closed in 1955. In 1897 Somerset County produced 239,000 bushels of wheat. Wheat is 60 pounds to the bushel. This was enough to feed over 100,000 people. Seeing sturdy soundproof walls and multiple stories that would be perfect for a mill, the two purchased a 14,000 square foot historic jailhouse in downtown Skowhegan in 2009 for $65,000 and proceeded to raise $1.5 million to renovate the building and set up a mill. Equipped with Austrian millstones and other grain cleaning equipment, flour and oat milling, operations launched in September of 2012. Come see the facility and hear how the business continues to grow.

Speakers
avatar for Amber Lambke

Amber Lambke

Amber Lambke is president of the Somerset Grist Mill, LLC and its Maine Grains label, carried by specialty food stores and used by fine restaurants and bakeries throughout the Northeast. A driving force behind Maine’s sustainable foods movement, Amber has worked with local business leaders and community members to successfully bring the cultivation and processing of heritage grains back to Skowhegan, Maine. Her efforts through the Maine Grain Alliance have generated a broader understanding and appreciation of the nutritional and economic value of heritage grains and oats, as well as their exceptional flavor. The... Read More →



Wednesday July 26, 2017 4:30pm - 6:00pm
Maine Grains 42 Court Street Skowhegan, ME 04976

6:30pm

Welcome Dinner for Presenters and Special Guests
Join us for a farm-to-table picnic at Lake George Regional Park. We will be welcoming in conference presenters and special guests with Maine food and drink prepared by caterer, Barbara Sullivan. Attendees may purchase tickets to the Presenter's dinner as a registration add-on. Open to presenters, board members, volunteers, work study and ticket holders.

Sponsors
avatar for Maine Grains

Maine Grains

Maine Grains
Maine Grains manufactures locally grown, stone-milled grains, a staple food in the human diet. New England has a rich history of producing grains like oats, rye, wheat, corn, and buckwheat, and Maine Grains is reviving this tradition to ensure that local grains are available and affordable for the community. Through use of our... Read More →



Wednesday July 26, 2017 6:30pm - 8:30pm
Lake George Regional Park 10 Main Street Canaan, Maine 04924 (1st Entrance)
 
Thursday, July 27
 

8:00am

Registration & Breakfast

Farm-to-Table breakfast features pastries from the Pastry Production Track, locally sourced yogurt, granola, and fruit.


Speakers
avatar for Work Study

Work Study

The Kneading Conference Work/Study Program  is intended for those who show high interest in baking, milling, and/or grain growing and who need help in meeting the expense of the July conference. In exchange for the $325 registration fee, accepted applicants pay $100 and will receive free camping on site, meals from Wednesday night through Saturday morning, and the chance to learn and work with some of the big names in baking, milling, and grain... Read More →



Thursday July 27, 2017 8:00am - 9:00am
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976

9:00am

Welcome to the 11th Anniversary Kneading Conference
Join us as we kick off our 11th Annual Kneading Conference.

Speakers
avatar for Tristan Noyes

Tristan Noyes

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 a diverse array of restaurants, colleges, independent markets, farmers markets, mail order customers and direct-to-consumer farm shares in Maine, New England... Read More →



Thursday July 27, 2017 9:00am - 9:15am
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976

9:15am

Keynote Address | How Cultures Shape Culture: Clusters, identity, and tasting the difference | Francis Percival
Drawing on his work on farmhouse cheese around the world, Francis will ask why some regions have thriving communities of small scale producers, while others—even within the same country—are dominated by industrial production? What is the relationship between end product and farming system? And how can we best direct and fund research on the problems unique to small scale production? Most importantly, are these differences consumers actually can taste?

Speakers
avatar for Francis Percival

Francis Percival

Writer, Author, Teacher, The World of Fine Wine
Francis Percival writes on food and wine for The World of Fine Wine. His work won Louis Roederer Best International Wine Columnist in 2013 and Pio Cesare Food & Wine Writer of the Year in 2015. | | Apart from The World of Fine Wine, his work has appeared in Decanter and the Financial Times in the UK and Culture, Saveur, and Gourmet in the US. With Bronwen Percival he is the coauthor of Reinventing the Wheel: Milk, Microbes, and the Fight for Real Cheese, forthcoming from the University of California Press in September 2017. | | Besides writing, Francis also teaches classes for... Read More →


Thursday July 27, 2017 9:15am - 10:15am
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976

10:15am

Building An Earth Oven | Stu Silverstein | Day 1
Join Stu for an all day workshop on earth oven construction and build a working oven. This workshop will be offered Thursday and Friday. You’ll learn how to construct a very low-cost, round, fully insulated oven that’s ideal for bread baking at home in the back yard. No expertise is required, just the desire to watch dough transformed in front of your eyes in an oven you’ve actually made yourself. You’ll learn about fire brick, clay/sand ratios, mud, insulation, stucco, weather proofing and baking mysteries. If time permits and the mud behaves, we will conclude the workshop by baking flat breads in one of the ovens. The ovens built over the two days can be purchased by participants.

Speakers
avatar for Stu Silverstein

Stu Silverstein

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 27, 2017 10:15am - 11:45am
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976

10:15am

Baking With Off-Grid Grains & Flours: Understanding Stoneground Flours From Small Mills Using Sourdough & Other Techniques | Amy Halloran
Explore the taste and possibilities of fresh flours & grains, and how these ingredients differ from standard products. This class will cover the basics of wholegrain, stoneground flours, and sourdough & other leavening styles. You'll gain confidence to incorporate more of these elements into your baking, from shortbreads & crackers to sourdough English muffins and easy everyday loaves.

Speakers
avatar for Amy Halloran

Amy Halloran

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... Read More →


Thursday July 27, 2017 10:15am - 11:45am
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976

10:15am

Let's Preserve: Stone Fruit Condiments | Kathy Savoie
This hands-on workshop will focus on the science and safety of food preservation as well as exploring stone fruit combinations and uses in your home kitchen.

Speakers
KS

Kathy Savoie

Kathy Savoie M.S., R.D. is an Associate Extension Professor at the University of Maine. With two decades of home food preservation education experience and a decade of training Master Food Preserver volunteers, Kathy has made a significant impact on revitalizing the art and scien... Read More →


Thursday July 27, 2017 10:15am - 11:45am
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976

10:15am

Restoring Heritage Grains | Richard Roberts & Eli Rogosa
Join us to 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 farm.  Traditional peasants have grown heritage grains for millennia.  It’s easier than you think! 

Participants will receive a gift of rare heritage wheat seeds to grow.

Interested participants are invited to continue on the grain track by joining Jesse Cottingham for a scything demo and Lu Yoder for an informal talk about his pedal-powered grain equipment.

Speakers
avatar for Richard Roberts

Richard Roberts

Richard Roberts is the Maine Grain Alliance Seed Restoration Project Leader.
avatar for Eli Rogosa

Eli Rogosa

Eli Rogosa, funded by the European Union, worked collecting landrace wheats in Europe and the Mideast in cooperation with seed banks and peasant farmer-seed-savers. She now maintains a community seed bank of hundreds of landrace wheat populations. Author of 'Restoring Heritage Gr... Read More →


Thursday July 27, 2017 10:15am - 11:45am
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976

10:15am

Beginner Techniques for the Home Baker: Get Started with Home Milling | Presented by Paul Lebeau of Mock Mills | Day 1 | Pre-Enrollment Required
The Home Bakers Workshops are geared toward serious home bakers looking to learn new skills and perfect their baking techniques. In this single day workshop, an intimate group of accepted applicants will have the opportunity to learn from the pros. This workshop is hands-on so expect to get your hands into the dough and try the techniques and recipes being discussed. This Workshop will be offered twice, once on Thursday and to a second group of participants on Friday. Each day will be limited to 12 participants.

Speakers
avatar for Paul Lebeau

Paul Lebeau

Paul works with Wolfgang Mock to promote the Mockmill Stone Milling Attachment for Stand Mixers. Their mission is to promote the benefits of home milling grains. | | Networking into the “Grain Revolution”, which Paul identified early as a movement for the company to join, Paul has discovered a great affinity for the people in the grain, milling and baking world. He has become an accomplished hobby miller and sourdough baker. In the change of lifestyle that this new mission has meant, he has seen his old health complaints disappear and found new physical vitality. And he feels blessed by the enthusiastic encouragement for his mission that he receives daily from top bakers, cereal scientists, chefs, authors, bloggers and other thought leaders, and indeed consumers who are concerned by the way grains are grown and consumed in our modern mainstream... Read More →


Thursday July 27, 2017 10:15am - 11:45am
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976

10:15am

Build and Bake in a Portable Brick Oven | David S. Cargo | Pre-Enrollment Required
Learn how to build a portable stacked-brick oven from award-winning baker, David S. Cargo. Once the oven is constructed, it will be fired up while students learn how to make dough for flatbreads, pizza, and bread. You will leave with knowledge of building stacked brick ovens, plans for three different sizes of ovens, and practice in baking in these ovens.

**The fire-bricks used in this workshop will be sold at cost at the end of the conference. For more information, please contact erin@mainegrainalliance.com.** 

Speakers
avatar for David S. Cargo

David S. Cargo

David S. Cargo is one of the founding members of the Saint Paul Bread Club, a former baker at Trotter’s Café and Bakery, a former baker at the St. Agnes Baking Company, and a featured baker in Kim Odes cookbook, Baking with the Saint Paul Bread Club: Recipes, Tips, and Stories. H... Read More →


Thursday July 27, 2017 10:15am - 11:45am
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976

10:15am

Pastry Production Track | Michael Rhoads | Day 2 | Pre-Enrollment Required
Participants will explore enriched dough with hand lamination methods. This workshop will focus on how to build a new market segment for the micro-artisan baker, which when done right can be lucrative and rewarding. The pastries in this class will be part of the breakfast service for Kneading Conference attendees and will be sold at the Maine Grain Alliance bread booth during the Maine Artisan Bread Fair.

This workshop is part of our Limited Enrollment Workshops. Interested participants must complete an online application by May 1, 2017. Accepted applicants will be notified by May 15, 2017. Accepted participants for the Pastry Production Track will work with Michael Rhoads throughout the extent of the conference. 

Speakers
avatar for Michael Rhoads

Michael Rhoads

Head Baker, Izzio Bakery
Michael is the head baker at Izzio Bakery in Colorado. He joined the Izzio team after helping to modernize and revamp Bread Alone. He has successfully created award winning baking programs at his own bakery B & R Artisan Bread and Sel de la Terre, as well as being a bakery consul... Read More →


Thursday July 27, 2017 10:15am - 11:45am
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976

10:15am

Wood-Fired Production Track | Ben Tock | Day 1 | Pre-Enrollment Required
The Wood-Fired Production Track will be focusing on creating artisan breads in a micro bakery setting. Accepted participants will be focusing on incorporating local grains into recipes, hand mixing methods, and creating effective production timelines that make life easier through controlled fermentation. We will also focus on utilizing the wood oven curve to maximize output and variety.

Speakers

Thursday July 27, 2017 10:15am - 11:45am
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976

11:45am

Networking & Discussion
Based on the idea that bakers of all skill levels learn best from their peers, we encourage you to take time to connect with other KC participants. We've set aside 45 minutes per day for you to capitalize on the accumulated knowledge of all the bakers, farmers, and millers in attendance.

Thursday July 27, 2017 11:45am - 12:00pm
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976

12:00pm

Local Food Truck Lunch

Enjoy the fare of two local food trucks, Fishin’ Ships and Rolling Fatties both highlighting the best of what’s in season in Maine. You will receive a ticket for one on Thursday and the other on Friday. This helps our vendors plan and let’s you explore your options. Enjoy!


Thursday July 27, 2017 12:00pm - 1:30pm
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976

1:30pm

Building An Earth Oven | Stu Silverstein | Day 1 (Continued)
Join Stu for an all day workshop on earth oven construction and build a working oven. This workshop will be offered Thursday and Friday. You’ll learn how to construct a very low-cost, round, fully insulated oven that’s ideal for bread baking at home in the back yard. No expertise is required, just the desire to watch dough transformed in front of your eyes in an oven you’ve actually made yourself. You’ll learn about fire brick, clay/sand ratios, mud, insulation, stucco, weather proofing and baking mysteries. If time permits and the mud behaves, we will conclude the workshop by baking flat breads in one of the ovens. The ovens built over the two days can be purchased by participants.

Speakers
avatar for Stu Silverstein

Stu Silverstein

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 27, 2017 1:30pm - 3:00pm
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976

1:30pm

Pilot Brewing with Allagash Using Maine Sourced Grains | Allagash Brewing Company
Join the brewmasters from Allagash Brewing Company for a crash course in home brewing. Equipped with their pilot brewing system, Allagash will walk you through the brewing process from raw materials to the finished beer. Expect hands-on instruction while you learn about incorporating local grain into your home brews. At the end of the workshop participants will sample a replica of the beer that was brewed during the session. Cheers!

Speakers
avatar for Allagash Brewing Company

Allagash Brewing Company

Allagash Brewing Company is dedicated to crafting the best Belgian-inspired beers in the world. Located in Portland, Maine, Allagash has made a commitment to using Maine grown and processed grains.


Thursday July 27, 2017 1:30pm - 3:00pm
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976

1:30pm

The Rise of the Scythe | Jesse Cottingham

For many generations all over the world, the scythe has been used in our gardens, yards, grain plots, hay fields and orchards. By turning to this human powered tool instead of gas powered machines, we prevent pollution to our planet and engage in a physical activity which helps us stay healthy and connected to the land under our feet.

In this introduction to scything, we will look at mowing and harvesting techniques, sharpening and maintenance. We will also look at the the european style sickle, little sister to the scythe and harvesting tool of choice for many small grain growers. There will be time for questions and hands on with the tools.


Speakers
avatar for Jesse Cottingham

Jesse Cottingham

Jesse Cottingham lives in a tiny solar-powered cabin packed with simple tools and cutting edge technology. In the winter he can be found on the slopes working as a snowboard patroller. Spring and Fall he travels the country as a professional photographer. In the summer he grows f... Read More →


Thursday July 27, 2017 1:30pm - 3:00pm
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976

1:30pm

The Rye Baker Bakes Rye | Stanley Ginsberg, author of The Rye Baker
Join Stanley Ginsberg, award-winning author of Inside the Jewish Bakery and The Rye Baker for a three-hour master class on the mysteries of rye. Learn how to bake traditional north German and Baltic rye breads, explore rye’s unique chemistry and become familiar with some of the centuries-old techniques Europe’s master bakers developed to tame the unruly grain. The Kneading Conference is proud to offer bakers of all levels this unique opportunity to work with America’s rye authority.

Speakers
avatar for Stanley Ginsberg

Stanley Ginsberg

Stanley Ginsberg is the author of The Rye Baker, the critically acclaimed baking book devoted entirely to the rye breads of Europe and America. He is also co-author and writer of Inside the Jewish Bakery: Recipes and Memories from the Golden Age of Jewish Baking, 2012 winner of the International Association of Culinary Professionals' prestigious Jane Grigson Award... Read More →



Thursday July 27, 2017 1:30pm - 3:00pm
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976

1:30pm

Strengthening Local Grain Economies | Kim Van Wormer, Matt Tavares, Caroline Sluyter

Hear case studies from Kim Van Wormer, Matt Tavares, and Caroline Sluyter about the e orts to bolster local grain economies through connections made between small-scale grain farmers, micro-mills, and the consumer. They will discuss the challenges and rewards of creating and strengthening these relationships.


Speakers
CS

Caroline Sluyter

Whole Grain Stamp Program Manager, Oldways Whole Grains Council
MT

Matt Tavares

Artisan Miller & Supervisor, Plimoth Grist Mill
KV

Kim Van Wormer

Program Manager, Plimoth Grist Mill


Thursday July 27, 2017 1:30pm - 3:00pm
TBA

1:30pm

Beginner Techniques for the Home Baker | Presented by Kerry Hanney of Night Moves Bread + Pie | Day 1 (Continued) | Pre-Enrollment Required
The Home Bakers Workshops are geared toward serious home bakers looking to learn new skills and perfect their baking techniques. In this single day workshop, an intimate group of accepted applicants will have the opportunity to learn from the pros. This workshop is hands-on so expect to get your hands into the dough and try the techniques and recipes being discussed. This Workshop will be offered twice, once on Thursday and to a second group of participants on Friday. Each day will be limited to 12 participants.

Speakers
avatar for Kerry Hanney

Kerry Hanney

Owner, Baker, Night Moves Bread & Pie
After several years of professional pastry experience, baker and sculptor Kerry Hanney completed the Art of International Bread Baking course at ICC and fell in love with the alchemy of bread.  Her business Night Moves Bread + Pie in Portland, Maine, focuses on naturally leavened... Read More →


Thursday July 27, 2017 1:30pm - 3:00pm
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976

1:30pm

Build and Bake in a Portable Brick Oven | David S. Cargo | (Continued) | Pre-Enrollment Required
Learn how to build a portable stacked-brick oven from award-winning baker, David S. Cargo. Once the oven is constructed, it will be fired up while students learn how to make dough for flatbreads, pizza, and bread. You will leave with knowledge of building stacked brick ovens, plans for three different sizes of ovens, and practice in baking in these ovens.

**The fire-bricks used in this workshop will be sold at cost at the end of the conference. For more information, please contact erin@mainegrainalliance.com.** 

Speakers
avatar for David S. Cargo

David S. Cargo

David S. Cargo is one of the founding members of the Saint Paul Bread Club, a former baker at Trotter’s Café and Bakery, a former baker at the St. Agnes Baking Company, and a featured baker in Kim Odes cookbook, Baking with the Saint Paul Bread Club: Recipes, Tips, and Stories. H... Read More →


Thursday July 27, 2017 1:30pm - 3:00pm
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976

1:30pm

Pastry Production Track | Michael Rhoads | Day 2 (Continued) | Pre-Enrollment Required
Participants will explore enriched dough with hand lamination methods. This workshop will focus on how to build a new market segment for the micro-artisan baker, which when done right can be lucrative and rewarding. The pastries in this class will be part of the breakfast service for Kneading Conference attendees and will be sold at the Maine Grain Alliance bread booth during the Maine Artisan Bread Fair.

This workshop is part of our Limited Enrollment Workshops. Interested participants must complete an online application by May 1, 2017. Accepted applicants will be notified by May 15, 2017. Accepted participants for the Pastry Production Track will work with Michael Rhoads throughout the extent of the conference. 

Speakers
avatar for Michael Rhoads

Michael Rhoads

Head Baker, Izzio Bakery
Michael is the head baker at Izzio Bakery in Colorado. He joined the Izzio team after helping to modernize and revamp Bread Alone. He has successfully created award winning baking programs at his own bakery B & R Artisan Bread and Sel de la Terre, as well as being a bakery consul... Read More →


Thursday July 27, 2017 1:30pm - 3:00pm
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976

1:30pm

Wood-Fired Production Track | Ben Tock | Day 1 (Continued) | Pre-Enrollment Required
The Wood-Fired Production Track will be focusing on creating artisan breads in a micro bakery setting. Accepted participants will be focusing on incorporating local grains into recipes, hand mixing methods, and creating effective production timelines that make life easier through controlled fermentation. We will also focus on utilizing the wood oven curve to maximize output and variety.

Speakers

Thursday July 27, 2017 1:30pm - 3:00pm
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976

3:00pm

Networking & Discussion
Based on the idea that bakers of all skill levels learn best from their peers, we encourage you to take time to connect with other KC participants. We've set aside 45 minutes per day for you to capitalize on the accumulated knowledge of all the bakers, farmers, and millers in attendance.

Thursday July 27, 2017 3:00pm - 3:15pm
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976

3:15pm

Building An Earth Oven | Stu Silverstein | Day 1 (Continued)
Join Stu for an all day workshop on earth oven construction and build a working oven. This workshop will be offered Thursday and Friday. You’ll learn how to construct a very low-cost, round, fully insulated oven that’s ideal for bread baking at home in the back yard. No expertise is required, just the desire to watch dough transformed in front of your eyes in an oven you’ve actually made yourself. You’ll learn about fire brick, clay/sand ratios, mud, insulation, stucco, weather proofing and baking mysteries. If time permits and the mud behaves, we will conclude the workshop by baking flat breads in one of the ovens. The ovens built over the two days can be purchased by participants.

Speakers
avatar for Stu Silverstein

Stu Silverstein

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 27, 2017 3:15pm - 4:45pm
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976

3:15pm

Pedal Power Grain Equipment | Lu Yoder
"Why have a lawn when you can have a wheat field?" - Lu Yoder

Lu will be bringing his fleet of pedal power grain equipment. From a pedal powered grain thresher to a pedal powered grain mill, come see the inginuity behind his designs. 

Speakers
avatar for Lu Yoder

Lu Yoder

Lu Yoder works with farmers as a technical assistant.  His experience ranges from repairing diesel engines to inventing a bicycle powered carrot washer made from re-purposed toys and bikes. In 2016 he worked on a SARE grant to develop grain processing machines that are significan... Read More →


Thursday July 27, 2017 3:15pm - 4:45pm
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976

3:15pm

Pilot Brewing with Allagash Using Maine Sourced Grains | Allagash Brewing Company (Continued)
Join the brewmasters from Allagash Brewing Company for a crash course in home brewing. Equipped with their pilot brewing system, Allagash will walk you through the brewing process from raw materials to the finished beer. Expect hands-on instruction while you learn about incorporating local grain into your home brews. At the end of the workshop participants will sample a replica of the beer that was brewed during the session. Cheers!

Speakers
avatar for Allagash Brewing Company

Allagash Brewing Company

Allagash Brewing Company is dedicated to crafting the best Belgian-inspired beers in the world. Located in Portland, Maine, Allagash has made a commitment to using Maine grown and processed grains.



Thursday July 27, 2017 3:15pm - 4:45pm
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976

3:15pm

The Rye Baker Bakes Rye | Stanley Ginsberg, author of The Rye Baker (Continued)
Join Stanley Ginsberg, award-winning author of Inside the Jewish Bakery and The Rye Baker for a three-hour master class on the mysteries of rye. Learn how to bake traditional north German and Baltic rye breads, explore rye’s unique chemistry and become familiar with some of the centuries-old techniques Europe’s master bakers developed to tame the unruly grain. The Kneading Conference is proud to offer bakers of all levels this unique opportunity to work with America’s rye authority.

Speakers
avatar for Stanley Ginsberg

Stanley Ginsberg

Stanley Ginsberg is the author of The Rye Baker, the critically acclaimed baking book devoted entirely to the rye breads of Europe and America. He is also co-author and writer of Inside the Jewish Bakery: Recipes and Memories from the Golden Age of Jewish Baking, 2012 winner of the International Association of Culinary Professionals' prestigious Jane Grigson Award... Read More →



Thursday July 27, 2017 3:15pm - 4:45pm
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976

3:15pm

The Gastronome in You | David Szanto
In 2013, David Szanto’s close friend and colleague Gigi Frassanito died of stomach cancer, a particularly cruel experience for a man who cared so intensely about what he put in his body. At his memorial celebration, Gigi’s mother gave pieces of his twenty-year-old pasta madre (sourdough starter) to all of his friends and family. “The Gastronome in You” is a multi-phase research-performance project centered on this yeast culture. Through breadmaking, art installation, and storytelling, the work continues to explore themes of death, memory, the microbiome, and the persistence of humanness. For the Kneading Confererence, David will lead a workshop about this project, including a short performance and presentation, several hands-on activities, and a Q&A/discussion about merging practice and theory within food practice.

Speakers
avatar for David Szanto

David Szanto

Researcher, Artist, Teacher
David Szanto is a researcher, artist, and teacher, taking an experimental approach to food scholarship through design, ecosophy, and performativity. From 2007 to 2017, he worked for Italy’s University of Gastronomic Sciences, most recently as professor-at-large and director of the Eco-Gastronomy Project, an international knowledge-exchange initiative about foodways and food systems. Past projects include collaborations with digital and robotics artists to examine socio-technical hybridities, curatorial work at the intersection of academia, art, and activism, and food performances that explore belonging, representation, and human-microbial dynamics. Published works include articles and chapters on food-centered research-creation, performance-based research methods, collaboration in systems visualization, emotionality in academia, and the human-material-linguistic ecologies of food milieus. He lives in Montreal... Read More →


Thursday July 27, 2017 3:15pm - 4:45pm
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976

3:15pm

Beginner Techniques for the Home Baker | Presented by Kerry Hanney of Night Moves Bread + Pie | Day 1 (Continued) | Pre-Enrollment Required
The Home Bakers Workshops are geared toward serious home bakers looking to learn new skills and perfect their baking techniques. In this single day workshop, an intimate group of accepted applicants will have the opportunity to learn from the pros. This workshop is hands-on so expect to get your hands into the dough and try the techniques and recipes being discussed. This Workshop will be offered twice, once on Thursday and to a second group of participants on Friday. Each day will be limited to 12 participants.

Speakers
avatar for Kerry Hanney

Kerry Hanney

Owner, Baker, Night Moves Bread & Pie
After several years of professional pastry experience, baker and sculptor Kerry Hanney completed the Art of International Bread Baking course at ICC and fell in love with the alchemy of bread.  Her business Night Moves Bread + Pie in Portland, Maine, focuses on naturally leavened... Read More →


Thursday July 27, 2017 3:15pm - 4:45pm
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976

3:15pm

Build and Bake in a Portable Brick Oven | David S. Cargo | (Continued) | Pre-Enrollment Required
Learn how to build a portable stacked-brick oven from award-winning baker, David S. Cargo. Once the oven is constructed, it will be fired up while students learn how to make dough for flatbreads, pizza, and bread. You will leave with knowledge of building stacked brick ovens, plans for three different sizes of ovens, and practice in baking in these ovens.

**The fire-bricks used in this workshop will be sold at cost at the end of the conference. For more information, please contact erin@mainegrainalliance.com.**

Speakers
avatar for David S. Cargo

David S. Cargo

David S. Cargo is one of the founding members of the Saint Paul Bread Club, a former baker at Trotter’s Café and Bakery, a former baker at the St. Agnes Baking Company, and a featured baker in Kim Odes cookbook, Baking with the Saint Paul Bread Club: Recipes, Tips, and Stories. H... Read More →


Thursday July 27, 2017 3:15pm - 4:45pm
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976

3:15pm

Pastry Production Track | Michael Rhoads | Day 2 (Continued) | Pre-Enrollment Required
Participants will explore enriched dough with hand lamination methods. This workshop will focus on how to build a new market segment for the micro-artisan baker, which when done right can be lucrative and rewarding. The pastries in this class will be part of the breakfast service for Kneading Conference attendees and will be sold at the Maine Grain Alliance bread booth during the Maine Artisan Bread Fair.

This workshop is part of our Limited Enrollment Workshops. Interested participants must complete an online application by May 1, 2017. Accepted applicants will be notified by May 15, 2017. Accepted participants for the Pastry Production Track will work with Michael Rhoads throughout the extent of the conference. 

Speakers
avatar for Michael Rhoads

Michael Rhoads

Head Baker, Izzio Bakery
Michael is the head baker at Izzio Bakery in Colorado. He joined the Izzio team after helping to modernize and revamp Bread Alone. He has successfully created award winning baking programs at his own bakery B & R Artisan Bread and Sel de la Terre, as well as being a bakery consul... Read More →


Thursday July 27, 2017 3:15pm - 4:45pm
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976

3:15pm

Wood-Fired Production Track | Ben Tock | Day 1 (Continued) | Pre-Enrollment Required
The Wood-Fired Production Track will be focusing on creating artisan breads in a micro bakery setting. Accepted participants will be focusing on incorporating local grains into recipes, hand mixing methods, and creating effective production timelines that make life easier through controlled fermentation. We will also focus on utilizing the wood oven curve to maximize output and variety.

Speakers

Thursday July 27, 2017 3:15pm - 4:45pm
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976

4:45pm

Networking & Discussion
Based on the idea that bakers of all skill levels learn best from their peers, we encourage you to take time to connect with other KC participants. We've set aside 45 minutes per day for you to capitalize on the accumulated knowledge of all the bakers, farmers, and millers in attendance.

Thursday July 27, 2017 4:45pm - 5:00pm
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976

5:00pm

Happy Hour @ The Stable (Cash Bar)
Kick back and relax among old friends and new! Happy hour at the Stable will feature local beer and a spread of locally made delights.

Thursday July 27, 2017 5:00pm - 6:00pm
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976

6:00pm

Farm-to-table Dinner Presented by Enchanted Kitchen at Fire Fly Farm

Coq Au Vin (braised chicken with green beans), early potatoes, roasted beet salad, mixed leafy salad, and new potatoes.

Dessert: Sponge cake with sweet fresh strawberries 


Thursday July 27, 2017 6:00pm - 7:00pm
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976
 
Friday, July 28
 

8:00am

Registration & Breakfast
Farm-to-Table breakfast features pastries from the Pastry Production Track, locally sourced yogurt, granola, and fruit.

Friday July 28, 2017 8:00am - 9:00am
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976

9:00am

The Future of Bread | Stephanie Swane | Opening Remarks
Stephanie Swane, the publisher and editorial director of Modernist Bread will discuss bread myths, technique hacks, equipment advice, and other interesting findings the Modernist Cuisine team has uncovered while writing their new book. Modernist Bread details the history, science, ingredients, techniques, and recipes that will transform passionate and curious bakers, chefs, and foodies into bread experts.

Speakers
avatar for Stephanie Swane

Stephanie Swane

Publisher and Editorial Director, Modernist Cuisine
Stephanie Swane is the publisher and editorial director of Modernist Cuisine’s in-house publishing department The Cooking Lab. She develops and leads new publishing projects and partnership opportunities. She has brought over 25 years of experience working on custom books, global sales, brand management, foreign rights, and licensing to the team. Stephanie leads the editorial team in writing and publishing Modernist... Read More →


Friday July 28, 2017 9:00am - 9:30am
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976

9:30am

Networking & Discussion
Based on the idea that bakers of all skill levels learn best from their peers, we encourage you to take time to connect with other KC participants. We've set aside 45 minutes per day for you to capitalize on the accumulated knowledge of all the bakers, farmers, and millers in attendance.

Friday July 28, 2017 9:30am - 9:45am
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976

9:45am

Baking In An Earth Oven | Stu Silverstein | Day 2
Join Stu to learn how to bake in the wood-fired earth oven that was built throughout his Thursday workshop, Building An Earthen Oven. Participants will learn to make flatbreads and pizza from start to finish.

Speakers
avatar for Stu Silverstein

Stu Silverstein

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 →


Friday July 28, 2017 9:45am - 11:00am
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976

9:45am

Building A Wood-Fired Oven From A Cast Iron Tub | Albie Barden
Albie Barden is taking his extensive oven building knowledge and applying it to an upcycling project. Join him for a demonstration on turning a cast iron tub into a working wood-fired oven.

Speakers
avatar for Albie Barden

Albie Barden

Albie Barden is President and Co-founder of the Maine Wood Heat Company, Inc. He is also a Co-founder of Maine's well known Common Ground Fair, the Kneading Conference and of the Masonry Heater Association. Albie has been teaching and building masonry heaters and ovens now for ne... Read More →


Friday July 28, 2017 9:45am - 11:00am
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976

9:45am

Shortcuts, Detours, Baking with Ghosts | Hungry Ghost Bakery | Jonathan Stevens
This workshop/discussion will focus on the use of fresh local flours, integrating such things as fresh vegetables and fruits, bran starters, sea water, salvaging dough disasters and general surviving the reckless career path that is baking bread. Loaf samples will be shared, tasted & analyzed together.

Speakers
avatar for Jonathan Stevens

Jonathan Stevens

Jonathan Stevens  is a co-owner and head baker at Hungry Ghost Bread in Northampton, MA,where all the breads are naturally-leavened, fermented overnight and baked in a wood-fired oven. Half of the bakery’s flour comes from a farm just up the road.


Friday July 28, 2017 9:45am - 11:00am
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976

9:45am

Things That Go With Bread | Allison Reid, Scratch Bakery, Portland, Maine

A fun eclectic gathering with Allison Reid, founder of Scratch Bakery in Portland. She’ll show how to whip up a quick ricotta, butter, poached fruit and salads of sorts to dress up real bread.


Speakers
avatar for Allison Reid

Allison Reid

Owner & Baker, Scratch Baking Co.
Allison's love affair with bread began while taking a class in culinary school some 30 or so years ago. It was not until 15 years later that she retired her chef coat and finally made that dream a reality. She is one of the three owners at Scratch Baking Co. in South Portland, an... Read More →


Friday July 28, 2017 9:45am - 11:00am
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976

9:45am

Aurora / Borealis: A farm mill meets baker success story | Jim Amaral, Matt Williams, and Sara Williams Flewelling

Hear the story of how Borealis Bread ventured to become one of the rst commercial bakers in the state to use Maine grown grains and how Aurora Mills and Farm became their supplier. Learn what was involved to secure and grow the partnership.


Speakers
avatar for Matt Williams & Sara Williams Flewelling

Matt Williams & Sara Williams Flewelling

Aurora Mills and Farm
Aurora Mills and Farm is a hands-on, family owned business devoted to providing the very best Maine-grown, USDA certified, organic grains. Matt Williams and his daughter Sara Flewelling provide customers with fresh, milled-to-order products that they grow organically, truly farm to mill! Matt Williams is a pioneer in the resurgence of the grain growing economy in the State of Maine. Previously, he was a grain agronomist with the University of Maine Cooperative Extension for 22 years. Matt started growing organic, food-grade wheat in 1998 and started his milling operation in 2001 to meet the needs of Jim Amaral of Borealis Breads, who was seeking Maine grown wheat. In 2013, his daughter, Sara Williams Flewelling, joined him as a partner and 2nd generation farmer. Sara brings extensive experience in design, quality control and installation of horticultural crops from her previous career as a landscape designer in Washington D.C. Along with... Read More →


Friday July 28, 2017 9:45am - 11:00am
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976

9:45am

Beginner Techniques for the Home Baker: Get Started with Home Milling | Presented by Paul Lebeau of Mock Mills | Day 2 | Pre-Enrollment Required
The Home Bakers Workshops are geared toward serious home bakers looking to learn new skills and perfect their baking techniques. In this single day workshop, an intimate group of accepted applicants will have the opportunity to learn from the pros. This workshop is hands-on so expect to get your hands into the dough and try the techniques and recipes being discussed. This Workshop will be offered twice, once on Thursday and to a second group of participants on Friday. Each day will be limited to 12 participants.

Speakers
avatar for Paul Lebeau

Paul Lebeau

Paul works with Wolfgang Mock to promote the Mockmill Stone Milling Attachment for Stand Mixers. Their mission is to promote the benefits of home milling grains. | | Networking into the “Grain Revolution”, which Paul identified early as a movement for the company to join, Paul has discovered a great affinity for the people in the grain, milling and baking world. He has become an accomplished hobby miller and sourdough baker. In the change of lifestyle that this new mission has meant, he has seen his old health complaints disappear and found new physical vitality. And he feels blessed by the enthusiastic encouragement for his mission that he receives daily from top bakers, cereal scientists, chefs, authors, bloggers and other thought leaders, and indeed consumers who are concerned by the way grains are grown and consumed in our modern mainstream... Read More →


Friday July 28, 2017 9:45am - 11:00am
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976

9:45am

Wood-Fired Production Track | Ben Tock | Day 2 | Pre-Enrollment Required
The Wood-Fired Production Track will be focusing on creating artisan breads in a micro bakery setting. Accepted participants will be focusing on incorporating local grains into recipes, hand mixing methods, and creating effective production timelines that make life easier through controlled fermentation. We will also focus on utilizing the wood oven curve to maximize output and variety.

Speakers

Friday July 28, 2017 9:45am - 11:00am
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976

11:00am

Networking & Discussion
Based on the idea that bakers of all skill levels learn best from their peers, we encourage you to take time to connect with other KC participants. We've set aside 45 minutes per day for you to capitalize on the accumulated knowledge of all the bakers, farmers, and millers in attendance.

Friday July 28, 2017 11:00am - 11:15am
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976

11:15am

Baking In An Earth Oven | Stu Silverstein | Day 2 (Continued)
Join Stu to learn how to bake in the wood-fired earth oven that was built throughout his Thursday workshop, Building An Earthen Oven. Participants will learn to make flatbreads and pizza from start to finish.

Speakers
avatar for Stu Silverstein

Stu Silverstein

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 →


Friday July 28, 2017 11:15am - 12:45pm
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976

11:15am

Flint Corn | Dusty Dowse & Lynne Rowe

This session will take up the topic of corn in all its manifestations. We will begin by discussing the history of corn’s origins and the development of its agriculture starting from ancient times. Varieties of corn and their uses of
will be covered with an emphasis on non-GMO and heirloom varieties. The process of turning dried kernel corn into tortillas will be the main subject of the extensive hands-on portion of the workshop. We will cover the underlying science of the nixtamalization process (think of “tamale” as the root of this word) in which the kernels are turned into hominy. All parts of the process

will be demonstrated and participants will be able to make tortillas starting with whole corn. We will also make tortillas from the easily available masa harina our. Other uses for hominy, such as frying into “corn nuts”, will be demonstrated. A portion of the tortillas made will be fried to make tacos and a vegan posole, a Mexican stew made with beans and hominy, will be available for tasting along with chorizo sausage on the side. 


Speakers
avatar for Dusty Dowse

Dusty Dowse

Dusty Dowse has been baking bread for nearly a half century and it is his prime avocation. He is a semi-professional baker in addition to his day job, which is being a Professor of Biology and Cooperating Professor of Mathematics and Statistics at the University of Maine. He has... Read More →
avatar for Lynne Rowe

Lynne Rowe

Owner, Baker, Tortillería Pachanga
Lynne opened up Tortillería Pachanga in 2014 as a way of bringing together her love of cooking, local agriculture and food, and Mexican cuisine and culture.  Although born in Ohio, Lynne grew up in Miami, Florida where she discovered her love of the Spanish language. Lynne has a B.A. in Modern Foreign Languages from Kenyon College and a M.A. in Education from the University of Michigan and is constantly amazed at how much she calls upon her education since opening up the... Read More →


Friday July 28, 2017 11:15am - 12:45pm
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976

11:15am

Shortcuts, Detours, Baking with Ghosts | Hungry Ghost Bakery | Jonathan Stevens
This workshop/discussion will focus on the use of fresh local flours, integrating such things as fresh vegetables and fruits, bran starters, sea water, salvaging dough disasters and general surviving the reckless career path that is baking bread. Loaf samples will be shared, tasted & analyzed together.

Speakers
avatar for Jonathan Stevens

Jonathan Stevens

Jonathan Stevens  is a co-owner and head baker at Hungry Ghost Bread in Northampton, MA,where all the breads are naturally-leavened, fermented overnight and baked in a wood-fired oven. Half of the bakery’s flour comes from a farm just up the road.


Friday July 28, 2017 11:15am - 12:45pm
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976

11:15am

Kneading Words: Express Your Grain-to-Bread Mojo Through Writing | Amy Halloran & BREAD Magazine

What do you want to say about your work with grains? Flour, baking, and bread captivate, inspire, and challenge us in meaningful ways, but communicating their importance and our aspirations to customers and friends is often tough.

This discussion and a series of writing exercises with three bread-focused writers will help you explore your motivations and define your commitment to bread. We will help you find your "element" or "flow" in the path from grain to bread, discover your motto, and articulate the engagement you find in the baking process. 

Join us for a working lunch immediately following the session to collaborate on a global bread manifesto.

Do you want to help create a global bread manifesto? Please join us for a working lunch Friday to help identify and express the goals and beliefs of the wider global grain-to-bread movement. 


Speakers
avatar for Amy Halloran

Amy Halloran

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... Read More →
avatar for Jarkko Laine

Jarkko Laine

Jarkko Laine is founder and co-editor of BREAD Magazine. He is a home baker, writer, software developer, entrepreneur and stay-at-home dad from Vantaa, Finland, who never wants to lose his curiosity for the world around him.
avatar for François Thibeault

François Thibeault

François Thibeault is co-editor of BREAD Magazine. He apprenticed in a bakery in Savoie and with a farmer-baker in Normandy (France). He loves to connect with people through baking, building clay ovens, writing, photography, and research.


Friday July 28, 2017 11:15am - 12:45pm
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976

11:15am

The Quebec Artisan Bread and Grain Connection | Marc-Andre Cyr, Daniel Des Rosiers, Loic Dewavrin

Momentum has picked up in Canada . Hear how Daniel Des Rosiers, Marc- Andre Cyr and Loïc Dewavrin have created a market and a following for local grain. They will speak about how they developed working systems for their grain cluster.


Speakers
avatar for Marc-Andre Cyr

Marc-Andre Cyr

A Taste for Grain
For more than 25 years, Marc-André Cyr, a.k.a. Baker on the Go, has been active on the Montréal food scene, working in some of the city’s top bread bakeries. He is the founder and director of Le Goût du grain - A Taste for Grain, a not-for-profit organization that works to celebrate local Canadian grain, build community nationally and cross-border, and create opportunities for conversations between grain... Read More →
avatar for Loic Dewavrin

Loic Dewavrin

Farmer/Miller, Les Fermes Longpres and Le Moulin des Cedres
In 1993, Loïc Dewavrin made an important decision when he chooses to put aside its engineering career and join its two brothers to take over the family farm from their parents in Les Cèdres, QC. One year later, in order to generate sufficient revenues for each family, a cold-press unit to transform oilseeds in edible oil is added to the farm. This will be the spark that will fire the organic revolution in the enterprise. Since then, the Dewavrin brothers make considerable efforts to increase visibility of the sector and make a living proof that organic can feed the world. By constantly sharing their experiments and know-how, their advices and support to young transitioning farmers is often welcome. Sustainability and self-sufficiency have been their leitmotiv since the beginning of this great adventure, from the farm-seeds they grow to the end product they offer to the local community. An... Read More →
avatar for Daniel Des Rosiers

Daniel Des Rosiers

Boulangerie Des Rosiers
Adventure baking Boulangerie Des Rosiers exclusively bakes Sourdough bread and is Certified Organic by Ecocert Canada. Daniel Des Rosiers spends 25% of his time on research and development. Influenced by molecular cuisine, he likes to deconstruct the process to reconstruct something better. Having done extensive tests on particle size of flour, he has tested recipes with different flavor profiles based on particle size and shape of the milled flour. Is mixing time related to particles size? Yes, at least for Rye. Daniel mills his own flour for all his experiment not by choice but by necessity... Read More →


Friday July 28, 2017 11:15am - 12:45pm
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976

11:15am

Beginner Techniques for the Home Baker | Presented by Stacy Cooper of Biscuits & Co | Day 2(Continued) | Pre-Enrollment Required
The Home Bakers Workshops are geared toward serious home bakers looking to learn new skills and perfect their baking techniques. In this single day workshop, an intimate group of accepted applicants will have the opportunity to learn from the pros. This workshop is hands-on so expect to get your hands into the dough and try the techniques and recipes being discussed. This Workshop will be offered twice, once on Thursday and to a second group of participants on Friday. Each day will be limited to 12 participants.

Stacy Cooper - of Biscuits and Company - will be leading a hands-on workshop covering The Versatile Biscuit.

Homey and comforting, biscuits are as versatile as can be. Using a simple recipe and a little technique, any home baker can whip up a batch of plain, sweet or savory biscuits in no time. We'll demonstrate a flexible formula that lends itself to many variations, and experiment with a variety of grains, fats and dairy for some creative applications. Expect to learn the basic biscuit formula (3-2-1) including sweet & savory variations, while enjoying plenty of samples.


Speakers
avatar for Stacy Cooper

Stacy Cooper

Owner, Biscuit's & Company
Stacy Cooper grew up in Canada where biscuits were a big part of her young life. After relocating to Arundel, Maine, from Boston, Cooper realized her dream of opening a restaurant where she could experiment with biscuit classics made of "flour, fat and buttermilk" to sweet and savory scones. Cooper adds flavored butter, like cranberry orange from Casco Bay Butter Co., and local preserves to customers... Read More →


Friday July 28, 2017 11:15am - 12:45pm
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976

11:15am

Wood-Fired Production Track | Ben Tock | Day 2 (Continued) | Pre-Enrollment Required
The Wood-Fired Production Track will be focusing on creating artisan breads in a micro bakery setting. Accepted participants will be focusing on incorporating local grains into recipes, hand mixing methods, and creating effective production timelines that make life easier through controlled fermentation. We will also focus on utilizing the wood oven curve to maximize output and variety.

Speakers

Friday July 28, 2017 11:15am - 12:45pm
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976

12:45pm

Local Food Truck Lunch

Enjoy the fare of two local food trucks, Fishin’ Ships and Rolling Fatties both highlighting the best of what’s in season in Maine. You will receive a ticket for one on Thursday and the other on Friday. This helps our vendors plan and let’s you explore your options. Enjoy!


Friday July 28, 2017 12:45pm - 2:15pm
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976

2:15pm

Flint Corn | Dusty Dowse & Lynne Rowe (Continued)

This session will take up the topic of corn in all its manifestations. We will begin by discussing the history of corn’s origins and the development of its agriculture starting from ancient times. Varieties of corn and their uses of will be covered with an emphasis on non-GMO and heirloom varieties. The process of turning dried kernel corn into tortillas will be the main subject of the extensive hands-on portion of the workshop. We will cover the underlying science of the nixtamalization process (think of “tamale” as the root of this word) in which the kernels are turned into hominy. All parts of the process

will be demonstrated and participants will be able to make tortillas starting with whole corn. We will also make tortillas from the easily available masa harina our. Other uses for hominy, such as frying into “corn nuts”, will be demonstrated. A portion of the tortillas made will be fried to make tacos and a vegan posole, a Mexican stew made with beans and hominy, will be available for tasting along with chorizo sausage on the side. 


Speakers
avatar for Dusty Dowse

Dusty Dowse

Dusty Dowse has been baking bread for nearly a half century and it is his prime avocation. He is a semi-professional baker in addition to his day job, which is being a Professor of Biology and Cooperating Professor of Mathematics and Statistics at the University of Maine. He has... Read More →
avatar for Lynne Rowe

Lynne Rowe

Owner, Baker, Tortillería Pachanga
Lynne opened up Tortillería Pachanga in 2014 as a way of bringing together her love of cooking, local agriculture and food, and Mexican cuisine and culture.  Although born in Ohio, Lynne grew up in Miami, Florida where she discovered her love of the Spanish language. Lynne has a B.A. in Modern Foreign Languages from Kenyon College and a M.A. in Education from the University of Michigan and is constantly amazed at how much she calls upon her education since opening up the... Read More →


Friday July 28, 2017 2:15pm - 3:45pm
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976

2:15pm

We're All Bread Dough: Philosophical Ruminations on Fermentation | Lisa Heldke, Author of Exotic Appetites: Ruminations of a Food Adventurer

In Lisa Heldke’s kitchen, there hangs an enormous poster that says “Bread is Life.” In bread cultures, there exist rich collections of story, metaphor, anecdote and advice about the importance of bread in and for human life. Recent biological research invites us to expand that collection, by exploring bread (dough) as life.

How can a blob of our, water, salt and yeast serve as an apt illustration or metaphor for human being? Biologists have recently been developing a de nition of the biological individual that acknowledges its deep dependence on (and vulnerability to) the microorganisms that make their homes within it. Biologists have o ered a variety of metaphors in their attempts to capture this sense of the collective nature of the “individual”; one popular one suggests that “we’re all lichens.” Heldke o ers “we’re all bread dough.”

In this workshop, she will introduce participants to recent research into humans’ dependence on our microbiotic residents, including, e.g., those in our gut. How does this new biology reshape who we think we are as persons? Participants will create images, metaphors, and stories that contribute to
the creation of new culture rooted in this new, interdependent, vulnerable conception of the human individual.

Perhaps the poster for this new human will read “Life is Bread (Dough).” 


Speakers
avatar for Lisa Heldke

Lisa Heldke

Lisa Heldke is author, co-author or editor of several books that explore the philosophy of food, including EXOTIC APPETITES: RUMINATIONS OF A FOOD ADVENTURER; PHILOSOPHERS AT TABLE: ON FOOD AND BEING HUMAN; AND COOKING, EATING, THINKING: TRANSFORMATIVE PHILOSOPHES OF FOOD.  Her c... Read More →


Friday July 28, 2017 2:15pm - 3:45pm
TBA

2:15pm

Lady Bakers of the Old Guard | Sharon Burns-Leader and Paula Oland

Join Sharon Burns-Leader, Paula Oland, and Odessa Piper who will share their thoughts about trends in baking over their long careers, experiences in starting and growing a bakery business, inspiring the next generation of bakers, recruiting talent, and the surprises and needs along the way.


Speakers
avatar for Sharon Burns-Leader

Sharon Burns-Leader

Sharon Burns-Leader is the co-owner of Bread Alone Bakery. She is a baker of both bread and pastries as well as wood-fired oven baker, recipe writer and tester (of all Bread Alone books), expert problem solver and all around boss lady. When not baking she is backpacking or quilti... Read More →
avatar for Paula Oland

Paula Oland

Paula Oland established Balthazar Bakery as an independent business in a 14,000-square-foot production facility.  Balthazar Bakery currently serves more than 600 wholesale customers, which includes restaurants, hotels, retailers, and caterers in the greater New York metropolitan... Read More →


Friday July 28, 2017 2:15pm - 3:45pm
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976

2:15pm

Beginner Techniques for the Home Baker | Presented by Stacy Cooper of Biscuits & Co | Day 2(Continued) | Pre-Enrollment Required
The Home Bakers Workshops are geared toward serious home bakers looking to learn new skills and perfect their baking techniques. In this single day workshop, an intimate group of accepted applicants will have the opportunity to learn from the pros. This workshop is hands-on so expect to get your hands into the dough and try the techniques and recipes being discussed. This Workshop will be offered twice, once on Thursday and to a second group of participants on Friday. Each day will be limited to 12 participants.

Stacy Cooper - of Biscuits and Company - will be leading a hands-on workshop covering The Versatile Biscuit.

Homey and comforting, biscuits are as versatile as can be. Using a simple recipe and a little technique, any home baker can whip up a batch of plain, sweet or savory biscuits in no time. We'll demonstrate a flexible formula that lends itself to many variations, and experiment with a variety of grains, fats and dairy for some creative applications. Expect to learn the basic biscuit formula (3-2-1) including sweet & savory variations, while enjoying plenty of samples.


Speakers
avatar for Stacy Cooper

Stacy Cooper

Owner, Biscuit's & Company
Stacy Cooper grew up in Canada where biscuits were a big part of her young life. After relocating to Arundel, Maine, from Boston, Cooper realized her dream of opening a restaurant where she could experiment with biscuit classics made of "flour, fat and buttermilk" to sweet and savory scones. Cooper adds flavored butter, like cranberry orange from Casco Bay Butter Co., and local preserves to customers... Read More →


Friday July 28, 2017 2:15pm - 3:45pm
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976

2:15pm

Wood-Fired Production Track | Ben Tock | Day 2 (Continued) | Pre-Enrollment Required
The Wood-Fired Production Track will be focusing on creating artisan breads in a micro bakery setting. Accepted participants will be focusing on incorporating local grains into recipes, hand mixing methods, and creating effective production timelines that make life easier through controlled fermentation. We will also focus on utilizing the wood oven curve to maximize output and variety.

Speakers

Friday July 28, 2017 2:15pm - 3:45pm
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976

3:45pm

Closing Remarks
Speakers
avatar for Tristan Noyes

Tristan Noyes

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 a diverse array of restaurants, colleges, independent markets, farmers markets, mail order customers and direct-to-consumer farm shares in Maine, New England... Read More →


Friday July 28, 2017 3:45pm - 4:15pm
Skowhegan State Fairgrounds 33 Constitution Ave, Skowhegan, ME 04976