Conference Theme: Rebuilding Regional Grain Networks, Seed to Table
July 27, 28 and 29, 2017
The annual three day conference brings together professional and home bakers, maltsters, brewers, distillers, millers, farmers, wheat breeders, chefs, food writers, community and food activists, and entrepreneurs from around the world. Attendees choose among 40 workshops, panel discussions and demonstrations that explore a range of topics which may include matching wheat varieties to end products, working with fresh milled flours, milling techniques, brewing and baking with non-commodity barleys, baking in a wood fired oven, starting a whole grain bakery on a budget, growing a regional grain network, the science of bread, poetry and art in our work places, sharing knowledge, the challenges of scale, and paths towards a more just food system.
All levels of baking ability are welcome!
Registration details here.