This day-long workshop will follow the organic grains value chain from seed to final product over the course of four panel discussions. Topics to be covered will include:
Participants will hear from experts working on these issues, including Sam Sherman, Champlain Valley Milling; Thor Oechsner, Oechsner Farms and Farmer Ground Flour; Matt Funiciello, Rockhill Bakehouse; Sharon Burns-Leader, Bread Alone; Peter Endriss, Runner and Stone; Glenda Neff, Farm to Bakery; Elizabeth Dyck, OGRIN; and June Russell, Greenmarket. The work of two USDA-funded projects, Farm to Bakery and Value-Added Grains for Local and Regional Food Systems, will also be highlighted throughout the panel discussions. The day will culminate with small-group roundtables, giving participants an opportunity to discuss issues pertinent to their role in the grains value chain. Farmers, millers, bakers, food processors, grain distributors, and those working to build a regional food system will find this workshop of interest. For more information, click on the workshop agenda below and go to the NOFA-NY Winter Conference website for registration details.
Growing high-value grains
Identifying and sourcing varieties
Building farmer-miller-baker relationships
Making local grains work for your bakery