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Site Updated: 02-18-2013
Organic Growers' Research and
Local and Regional Events
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A Shortcourse on Breadmaking
with Locally Grown Grains- Encore!
Two sessions available:
Saturday, November 9, 8am-5pm
Sunday, November 10, 8am-5pm
Comments from some of the participants who took the baking shortcourse last January:
This course is for artisan bakers, home bakers, farmers, millers, students—all those interested in experimenting with locally grown grain. Space is limited: we have room for 12 participants per session. Cost for the course is $160, which includes breakfast and lunch, handouts on best baking practices and working with local grains, and samples of flour made from locally grown wheat and ancient grains. A limited number of scholarships are available for farmers interested in developing on-farm bakeries and for students.
To register, apply for a scholarship, or for more information contact Elizabeth Dyck (email@example.com, 607 895 6913). Wide Awake Bakery is located at 4361 Buck Hill Road South, Trumansburg, NY 14886, about 10 miles west of Ithaca, NY. You can learn more about the bakery at wideawakebakery.com.
This shortcourse is sponsored by the Organic Growers' Research and Information-Sharing Network (OGRIN) and is funded in part by the USDA/OREI Grant "Value-Added Grains for Local and Regional Food Systems."
Harvesting & Processing Value-Added &
Grains for Local Markets
Tuesday, November 5, 2013
Co-sponsored by PASA, NOFA-NY, and OGRIN
Heritage wheat, einkorn, emmer, and spelt have great potential to boost farm profitability and sustainability. However, farmers, especially small-scale crowers and those with no previous experience with small grains, face some hurdles in producing these crops. Harvesting equipment is essential. Plus einkorn, emmer, and spelt require special equipment to remove their hulls. Join Kit and Cathy Kelley of White Frost Farm for a workshop that explores practical solutions to these issues. Kit and Cathy began integrating grains into their organic, small-scale vegetable and livestock operation in 2008 and have developed a wealth of knowledge about the production, processing, and marketing of these grains. They will demonstrate a small-scale dehulling system, developed by Robert Perry (NOFA-NY) for the Value-Added Grains Project.
Farmer Henry Beiler will also be on hand to explain his home-made dehulling system. Joseph Yoder will discuss his new grain puffing enterprise, and participants will learn about other on-farm processing options—including milling and pasta making — that can further increase the value of these grains. Grain-cleaning and storage equipment will also be covered plus Elizabeth Dyck (OGRIN) will provide a guide to specialty grain production. Thor Oechsner, organic grain grower and co-owner of Farmer Ground Flour, and the Steigman Family of Small Valley Milling will demystify the process of sourcing, buying, and maintaining used combines and other necessary grain-production equipment. Join us for a day of intense information-sharing on value-added grains!
To register for the course, visit http://www.eventbrite.com/
event/7641729619?ref=ebtn. For more information on the event, contact Elizabeth Dyck at firstname.lastname@example.org or 607 895 6913.