2018 Grain Gathering Schedule

Jul
26
Thu
Conference Check-In @ Tent 2
Jul 26 @ 12:00 pm – 1:00 pm

Lunch will not be provided today.

Welcome Dr. Jones @ SVM
Jul 26 @ 1:15 pm – 1:30 pm
Keynote: Maria Trumpler, – Why women stopped baking bread at home and why does it matter? @ SVM
Jul 26 @ 1:30 pm – 2:00 pm

Maria Trumpler received her PhD from Yale in History of Medicine and Life Science in 1992. Her interests include gender and science, feminist critiques of science, scientific studies of sexuality, and food studies. She has taught at Yale, Middlebury and Harvard, and currently teaches a lecture course on “Women, Food and Culture” and a first year seminar on “History of Sexuality.” She also serves as Director of Yale’s Office of LGBTQ Resources.

Pizza, Pita and other Wood-Fired Breads – Todd Andrews, Kathleen Small @ Tent 1
Jul 26 @ 2:20 pm – 4:00 pm

Pizza, Pita and other Wood-Fired Breads
Learn slow yet simplified methods for making ciabatta, focaccia, pita and pizza.  Using “direct from the farm” single origin varieties of wheat and wild foraged rye all from Small’s Family Farm.  This outdoor class will focus on the final dough forming and baking, so all doughs will be mixed in advance to allow time for fermentation.  Finally, we will add just the right amount of local seasonal produce, meats and cheeses for the perfect wood fired creations. 
•Even if you’ve been baking professionally in a woodfired oven for years learn to simplify and expand your menu. 
•Thinking of opening a business or a merely a backyard enthusiast, let us help demystify the whole process

BIOS
Todd Andrews
Small’s Family Farm-Baker | Flour Guru | Sales
From childhood on Todd’s passion has been about food. This love of the culinary industry turned into a passion for baking.  His life reads like a simple bread recipe.

• Water 17 Years growing up in a home that baked whole grain breads and pastries daily
• Levain 3 Years of Collegiate Hotel and Restaurant Management
• Salt 1 Year Walt Disney World College Internship and WDW hospitality work
• Flour 24 Years (equal parts) 
• Bakery Ownership
• Flour Milling/Sales and Bakery
• Consulting

Kathleen Small
As one of the cofounders of Small’s Family Farm, Kathleen Small is a 34-year veteran of the farming community in Walla Walla. Her love of farming is perfectly matched to her love of all things culinary. Kathleen’s first memories revolve around the kitchen. These happy memories have fueled her culinary passion and led her to pursue and receive her culinary degree from Wine Country Culinary Institute. Through Small’s Family Farm, Kathleen has found great purpose and joy in being able to fuse her passions of both farming and baking. “There is nothing that excites me more than sharing the joy that I receive from harvesting, milling, baking, and cooking with ingredients sourced from our own farm.”

Tortilla Making with Tortilleria Mi Jacalito – Olivia and Gus Montalvo @ SVCBA
Jul 26 @ 2:20 pm – 3:00 pm

Workshop:

•            History of our business
•            Why are tortillas important to Mexican culture?
•            What is the traditional way of making tortillas by hand?
•            How does Mi Jacalito make tortillas for business? What are the steps?
•            What is the Nixtamalization process- Time, Alkaline input, Health Benefits
•            Demonstration of tortilla making
•            Hands on practice for participants (mixing and pressing tortillas)
•            Demonstration on how to cook or reheat tortillas
•            Favorite recipes with tortillas 

BIOS:
Olivia and Gus Montalvo are the owners of Tortilleria Mi Jacalito, a small family owned and operated tortilla factory in Burlington, WA. They take pride in crafting high quality tortillas, made fresh daily with corn stone ground on site. Their passion for preserving the traditions of Mexican culture and cuisine is noted in the care they take with the production of their tortillas.

Whole Grain Flatbreads – Hands On-Limited – Jeff Yankellow @ The Bread Lab
Jul 26 @ 2:20 pm – 5:00 pm

Production Workshop: Whole Grain Flatbread

The students in this class will be baking bread for Thursday night’s dinner. There will be a balance of demonstration and hands on baking as we walk through the process of mixing, shaping, and baking fermented flat breads. Participants will help produce two styles of 100% whole grain flatbread with a focus on pizza bianca and fougasse. We will use a blend of flour made from regional grown and milled grain.

Bio
Jeff Yankellow manages Bakery Flour Sales for King Arthur Flour in the western region. He is currently Chairman of the Board of the Bread Bakers Guild of America. He was part of Team USA that captured gold in Paris at the Coupe du monde de la Boulangerie in 2005. He brings a wide array of experience that includes cooking, artisan baking, consulting, and teaching.

Working with Buckwheat in Breads and Pastry – Amanda Michael, Jorgen Carlsen Blair, Cardigan-Smith @ KAF
Jul 26 @ 2:20 pm – 5:00 pm

Buckwheat: Lamination, Breads and Pastry

We will be exploring using Buckwheat in a modern bakery environment – from lamination to breads to pastry buckwheat brings a depth of flavor to all applications. We will talk about using a scald vs using dry flour as well as sweet and savory products.

We will be making
Buckwheat Chocolate Croissants
Jane’s Baby Buck Bread
Buckwheat Miche
Buckwheat Shortbread

BIOS

Jorgen Carlsen – Head Baker
Jorgen Carlsen has been the head baker at Jane the Bakery for the last four years. Equally at home in bread and viennoiserie, Jorgen has developed a diverse selection of bread and croissants for Jane the Bakery with a focus on high quality ingredients and well executed product. Over the last two years Jorgen’s baguette, croissant and chocolate croissant have all been awarded best in San Francisco.

Blair Cardigan Smith – Assistant Head Baker
Reformed astronomer since 2012; trained in kitchens to uncover the well-made loaf of sourdough. My passion is creating the community we create within and around bakeries.

Amanda Michael – Owner and founder of Jane – a trio of cafe/bakeries in San Francisco focused on healthy, freshly made breakfast and lunch options alongside top quality breads and pastries. Amanda has roughly 30 years experience in the restaurant community in San Francisco with a deep history in baking. She has developed bread and pastry programs for restaurants and hotels, cooked on many lines and loves nothing more than seeing customers enjoy a good meal.

Affordable, Approachable, Accessible Loaf of Bread I, Beginning a discussion: Various Bakers @ Tent 2
Jul 26 @ 2:30 pm – 3:00 pm

Stephen Jones will moderate commercial bakers and others in a group discussion on the need for a bread that I approachable, accessible and affordable.

Growing, Drinking and Cooking with Quinoa – Kevin Murphy & Niels Brisbane @ Tent 2
Jul 26 @ 3:20 pm – 4:00 pm

Kevin Murphy will be discussing his research in breeding and growing quinoa in Western Washington.  Niels Brisbane will be accompanying him with a tasting of a quinoa based drink accompanied with a 100% quinoa chip with seasonal toppings.

BIOS:
Kevin Murphy is an Associate Professor of International Seed and Cropping Systems at WSU, and his work focuses on providing farmers with productive varieties for a diversity of rotational crops and consumers with more nutritionally-dense, flavorful, and heart healthy options. Kevin’s key breeding and cropping system projects include work with malt and food barley, quinoa, naked spelt and perennial grains. In addition to his work in the Pacific Northwest, Kevin has active participatory breeding projects in Rwanda, Malawi and Ecuador. His recent varieties include ‘Elwha River’ spelt, ‘Havener’ and ‘Meg’s Song’ naked barley types and ‘Lyon’, ‘Muir’ and ‘Survivor’ hulled barleys.

Niels Brisbane – Niels is the Culinary Director at The Bread Lab and the new Canlis Research Kitchen.  He is currently working on projects that further explore the incredible ingredients of this region and how they can be more accessible to consumers.

Soba Noodles – Hands-On Limited – Mutsuko Soma, Sonoko Sakai @ Kitchen
Jul 26 @ 3:20 pm – 5:00 pm

Soba Noodles

Join Mutsuko and Sonoko for an informative talk on the history of soba, buckwheat milling and hands-on soba noodle making, using authentic Japanese noodle making tools; we will do tastings of fresh noodles with vegetable toppings.

BIOS

Mutsuko Soma, Executive Chef/Owner Kamonegi Soba Restaurant in Seattle was nominated for a James Beard Award in 2017

Sonoko Sakai, author, noodle maker and cooking teacher. She has been instrumental in starting the grain growing movement in Southern California. Sonoko’s work highlights slow food, local and sustainable seafood and vegetables. Her noodles have been featured in KCET Migrant Kitchen, KCRW, Saveur. Her new book on Japanese Home Cooking will be published in the Fall of 2019.

The Dark History of Bread – Jeffrey Hamelman @ SVCBA
Jul 26 @ 3:20 pm – 4:00 pm

We’ll talk about some of the more somber historical aspects of bread, such as hunger, disease, and poison.

BIO:
Jeffrey Hamelman began baking professionally in 1976 and has felt a gratitude for the work of baking that has only increased ever since. He is grateful for the steady improvement in the quality of good baking in North America, grateful for the genuine camaraderie among bakers worldwide, grateful for the mutual commitment that bakers forge with their communities; and deeply grateful for that one eternal food that he eats seven days a week—bread. It’s all about the bread.

Cairnspring Mill Tour, 11829 Water Tank Road @ 11829 Water Tank Road
Jul 26 @ 4:00 pm – 4:45 pm
Milling and Baking Science – Andrew Ross @ Tent 1
Jul 26 @ 4:20 pm – 5:00 pm

Milling & Baking Science

Let’s look under the hood at milling and baking. What happens during the fundamental transformations from seed to flour, from flour to dough, and from dough to bread. A peek at the science. The session is designed to accommodate questions, so come well-armed with yours!

Bio:
Andrew Ross is a baker, scientist, and teacher who roams the world encouraging people to eat their whole-grains. He has been a Professor in the Crop and Soil Science Department at Oregon State University for 17 years where he is the grain-quality specialist for the Wheat and Barley Breeding programs. He also teaches classes in food chemistry and cereal science in the Food Science Program. He has studied grains and their functions in foods in Australia, Denmark, and the USA.

The Retail Side: How to Sell the Wholegrain Story, Panel: Jess Tannenbaum Renee Bourgault Megan Davis Annie Moss @ SVCBA
Jul 26 @ 4:20 pm – 5:00 pm

The task of translating and transmitting the story of regional and whole grains from the people who are doing the growing, baking and concept development to the customers and retail teams who are selling it isn’t an easy one. But, ultimately, it is an important one, as customers are a vital component in supporting our local grain economy and helping it grow and flourish. How do we partner front of house teams with bakers to share knowledge and passion in an authentic way, to create a real connection, and help bridge the gap between bakers and customers? How do we maintain this as a business grows?

BIOS:
Jess Tannenbaum oversees Grand Central Bakery’s seven bakery-cafes in Portland, developing and training managers and staff, ensuring efficient communication and supporting excellent customer service at every location. She joined Grand Central in 2007 as a café manager and now applies her managerial talents to supporting retail efficiency and the company’s mission of serving delicious, authentic food made from high-quality local and sustainable ingredients while growing a healthy, values-driven business. Originally from the East Coast, Jess attended Boulder’s School of Natural Cookery and The Evergreen State College and spent many years as a personal chef and baker.

Renée Bourgault, a self-proclaimed “baker-by-marriage” opened Breadfarm in 2003 alongside her husband, Scott Mangold. With a background in sales and marketing, she oversees the Retail, Farmers Markets and Pastry production at their artisan bakery. She enjoys forging relationships with small farmers and producers to incorporate into their baked goods, in addition to traveling and sharing food with friends.

Megan Davis moved to Hood River in 1995 to open a small coffee and baked goods shop.  Hungry sailors and tourists stopped there for tasty muffins, breakfast burritos, great coffee, and her signature local peach coffee cake. Years later she and husband Clint temporarily relocated to Portland for Clint’s graduate school pursuit.  Megan took employment with the family business, Grand Central Bakery. Megan baked and cooked at several of the Portland retail bakeries prior to returning to Hood River when Clint graduated.

After years of planning, borrowing, studying, tasty kitchen research, and extra education, Pine Street Bakery opened its doors in Hood River in June of 2012. They started with 8 hard working dedicated employees and has now grown to 30 plus. With great community support, Pine Street Bakery has become a cornerstone of the heights neighborhood in Hood River and expanded wholesale to accounts like Full Sail and Double Mountain breweries. Pine Street buys from over 30 local farmers, growers and ranchers and continues to seek out more.

Annie Moss is a co-owner and pastry chef at Seastar Bakery in Portland, Oregon. She has worked to develop local and regional food systems on both the East and West coasts. While living in New York, she co-operated an urban farm in the Bronx led by women of color, and also worked with June Russell to develop local grain economies for the Greenmarket. In Portland, she was the founding manager for Tabor Bread, one of the country’s first bakeries to use entirely locally-grown, house-milled grains. Annie has spent the past decade exploring the nexus of politics, food, social justice, and community.

TASTING: Chuckanut Brewery, Farmstrong Brewing, Bastion Brewing, Westland Distillery, Beecher’s Cheese, Breadfarm Crackers @ Tent 2
Jul 26 @ 4:45 pm – 5:45 pm
DINNER – Paella & Salad by Paella Works, Theo Chocolate @ Dining Tent
Jul 26 @ 5:30 pm – 6:30 pm
Jul
27
Fri
Field Walk, Stephen Jones – Meet at Bread Lab, bus and carpool to experimental fields
Jul 27 @ 4:30 am – 6:00 am
Breakfast – Buckwheat Chocolate Croissants, Jane’s Baby Buck Bread and Buckwheat Miche, Chuckanut Crunch Granola, Fresh Fruit @ Dining Tent
Jul 27 @ 7:30 am – 8:30 am
Announcements: Stephen Jones @ SVM
Jul 27 @ 8:45 am – 9:00 am
KEYNOTE: Jessamyn Rodriguez, The United Nations of Bread: Hot Bread Kitchen’s Cross-Cultural Approach to Baking Artisan Bread and Training Talented Women Bakers @ SVM
Jul 27 @ 9:00 am – 9:30 am

Jessamyn Waldman Rodriguez is an entrepreneur, social innovator, and advocate for the rights of women and immigrants. Throughout her career in the public, private, and non-governmental sectors, Rodriguez has pioneered and been part of important new ways to address economic inequity: developing a best-in-class business incubator; creating workforce development programs; and launching an innovative public school in a Brooklyn.

As Founder and CEO of Hot Bread Kitchen, Jessamyn has developed powerful partnerships to build the iconic bakery and brand. These efforts have also transformed a nearly vacant public market in East Harlem into thriving corridor for food manufacturing. Hot Bread Kitchen has become a nationally recognized brand whose products are sold across the country to partners such as Whole Foods and JetBlue.

Under Jessamyn’s leadership, Hot Bread Kitchen has trained over 200 women bakers from 42 countries, created more than 75 permanent jobs, and incubated 172 growing food businesses.

Jessamyn and her work have been recognized with many distinguished awards, such as a Neighborhood Achievement Award from Mayor Bloomberg, a Global Citizen Award from the Clinton Foundation, and Crain’s New York 40 Under 40. She sits on advisory boards for the James Beard Foundation, WENYC (Mayor DeBlasio’s initiative to support female entrepreneurs) and the Community Advisory Board of the New York Federal Reserve Bank. Jessamyn is also the award-winning author of The Hot Bread Kitchen Cookbook, in fourth reprint with Clarkson Potter.

Jessamyn has worked in Canada, United States, Costa Rica, and Mexico and holds an MPA from Columbia University. She lives in Queens with her husband and two young children.

Skagit Valley Malting Tour
Jul 27 @ 9:30 am – 10:15 am
Fresh Fruit Desserts with Whole Grain Flours HANDS-ON LIMITED, – Flor Menjivar Mendez, Cait Daniels, Kelly DeLucco, Gina Langley @ KAF
Jul 27 @ 9:50 am – 11:30 am

Fresh Fruit Desserts with Whole Grain Flours
Shortcake and tartlets with buckwheat and other whole grain flours.

BIOS:
Flor Menjivar Mendez, Seattle Bread Operations Manager, Grand Central Bakery
Flor Menjivar Mendez started her baking career with Grand Central Bakery in 2003. After working in many restaurants, she was not in the place she wanted to be and she was not doing something that she felt passionate about. When she joined Grand Central bakery she discovered her passion for baking. After she started to work as a production manager in 2014, Flor also found that she loves managing and training a team of talented bakers to help them be successful. For Flor, each value of Grand Central Bakery is extremely important and she is committed to helping meet them: Delicious Products, Outstanding Customer Service, Sustainable Food Production, Fair Compensation, Teamwork, and Excellence. In her free time, Flor likes to walk outdoors with her two daughters and her dog and visit new and interesting places. Flor often spends time cooking and enjoying meals with her family because for her, family is one of the most important things in life.

Cait Daniels, Commissary Pastry Manager, Grand Central Bakery
Cait’s interest in cooking landed her on the line at Eugene’s Marche Restaurant during college in 2000. There she really learned what farm to table meant with a daily changing menu and farm direct produce from Willamette Valley’s finest. A move to Portland a few years later also became a move to pastry when she took over Viennoiserie for Ken’s Artisan Bakery. There Cait realized her love for lamination which continues to hold the dearest place in her pastry heart. From there, she expanded her pastry repertoire at several other fine establishments and eventually made the big leap to New York City. She ran the pastry and gelato programs for Franny’s and the Bklyn Larder until the big city wore her down and the Cascade Mountains called her home. She’s been a part of the amazing GCB family since 2016 where she proudly manages pastry production. Fun!

Kelly DeLucco, Portland Bread Operations Manager, Grand Central Bakery
Kelly DeLucco is Bread Operations Manager at Grand Central Bakery in Portland, where she leads the bread team. She studied pastry and specialty baking at South Seattle Community College and started as a pastry baker with Macrina in Seattle. In 2010 she moved to Portland for a chance to work with bread and found a new passion, which developed as she baked in both Seattle and Portland for Tom Douglas Restaurants and New Seasons Market. Kelly finds working with the changing variables and chemistry behind producing a loaf of bread to be a welcoming challenge and specifically loves working with whole grains and sourdoughs. Her heart belongs to bread, but she keeps a hand in pastry by making and decorating special occasion cakes for friends and relatives.

Gina Langley
After joining Grand Central in 2003, Gina Langley quickly moved through the baking ranks to become Retail Pastry Manager, overseeing the company’s team of pastry bakers across 10 retail locations. While developing skilled bakers and ensuring quality standards, she also shares her deep knowledge of and passion for the sustainable and seasonal ingredients that make Grand Central products unique.

In 2018 she became Retail Product Manager, broadening her role to include all Grand Central Bakery products in support of our daily mission to serve our customers delicious, authentic food made from high quality local and sustainable ingredients.

An avid baker, cook, jammer and pickler, she also enjoys riding motorcycles and restoring ‘70s custom boogie vans with her van club.

The Art of the Danish Open-Faced Sandwich – Andrew Ross, Eric Sorenson, Sophie Williams @ The Bread Lab
Jul 27 @ 9:50 am – 11:30 am

The Art of the Danish Open-Faced Sandwich:
Smørrebrød puts a dense rye at center stage, then smothers it in toppings and hygge

For centuries, various cultures have embraced the open-faced sandwich–the Medieval trencher, the Italian crostini, the Spanish Montadito, the French Tartine. None have captivated eaters as thoroughly as the Danish smørrebrød, or “butter bread,” a dynamic vehicle of tastes and textures built on a template of hearty, whole-grain rye.

It is food tied to place. Local rye bread has been a Scandinavian tradition perforce, as northern European growing conditions have typically favored the grain over wheat. Similarly, the toppings on smørrebrød have long been local products preserved in some form: pickled herring, fermented vegetables, milk preserved as cheeses, and cured meats. The smørrebrød experience is now taking root in the United States, with new Nordic cuisine co-founder Claus Meyer opening a bakery in New York’s Grand Central Station and Kantine opening in San Francisco. The sandwich is also a great entry into the Danish cultural institution of hygge, that special feeling of coziness you can get at a table crowded with food and friends. Andrew Ross and Eric Sorensen will devote part of this seminar to the mixing and baking of a seeded rye, discussing along the way the grain’s foibles and features. Participants will also learn the smørrebrød fundamentals as they construct and devour a variety of the genre’s standbys.

No stranger to the Gathering, Ross spent several years in Denmark before joining the Oregon State University faculty as a cereal chemist.
Sorensen is a Pullman microbaker and first-generation Danish-American who grew up eating smørrebrød.

Threshing with Tolstoy, Baking with Apicus: Liberal Arts Made Better by Grain Jeremy Oldfield @ SVCBA
Jul 27 @ 9:50 am – 10:30 am

Threshing with Tolstoy, Baking with Apicus: Liberal Arts Made Better by Grain

Talk description:
The Yale Farm’s grain field (a.k.a. The World’s Smallest Grain Field) has attracted 13 courses from 11 different academic departments ranging from Ecology & Evolutionary Biology to History and Russian Literature. Faculty and students have found pressing reasons to visit the grain field and experience first-hand the plant anatomy, growing methods, and processing techniques of several different grains. More than any other crop group at the Yale Farm, grains have the power to illustrate larger trends in human history and inquiry. Come hear about what brings such a diverse academic audience to grain, and discuss how this enthusiasm might open up new avenues in our efforts to stir up popular interest in grain.

Bio:
Jeremy Oldfield has been the Farm Manager at the Yale Sustainable Food Program since 2012. He coordinates a growing number of internships and fellowships that introduce students, faculty, and community members to the principles of sustainable agriculture on the Yale Farm. He holds a B.A. from Williams College and an M.F.A. from the Bennington College Writing Seminars.

Wood-Fired Artisan Breads – Richard Miscovich @ Tent 1
Jul 27 @ 9:50 am – 11:30 am

Wood Fired Artisan Bread
Explore a bread and brick perspective of wood fired artisan baking. This demonstration brings together the hearts of the Grain Gathering: grain, bread and wood-fired ovens. How do hydration and whole grains affect fermentation? What’s an ideal firing schedule? Why is steam so important in creating beautiful loaves? Should you build or buy a wood-fired oven? And what’s the most effective method to mix wet dough by hand? Reinforce a passion for wood fired bread baking by learning key concepts and artisan techniques that give you greater control of the baking process. Improve the quality and consistency of your hearth breads all while enjoying the comfort that surrounds a wood-fired oven.

Richard Miscovich is a Department Chair of the International Baking and Pastry Institute at Johnson & Wales University in Providence, Rhode Island. In addition to teaching artisan bread baking to culinary students he also delivers bread education to home and professional bakers at classes and conferences around the country. He served on the Board of Directors of The Bread Bakers Guild of America from 2006 to 2011. He is the author of From The Wood-Fired Oven and instructs three online Craftsy bread courses. Richard is an avid gardener and enjoys the cultivation of backyard grain beds.

Affordable, Approachable, Accessible Loaf of Bread II Continuing the discussion: Various Bakers @ Tent 2
Jul 27 @ 10:50 am – 11:30 am
M’smen, Hand-Laminated Moroccan Flatbread – Peiwen Lee @ Kitchen
Jul 27 @ 10:50 am – 11:30 am

Hot Bread Kitchen’s Moroccan Flatbread
Learn how to make hand-laminated Moroccan flatbread with Peiwen Lee, Head Baker at Hot Bread Kitchen, New York City’s beloved social enterprise bakery

BIOS:
Peiwen Lee is the Head Baker at Hot Bread Kitchen.
She graduated from the Culinary Institute of America in Singapore and has 6 years of experience in baking and pastry. Prior to her work with Hot Bread Kitchen, Peiwen has worked with King Arthur Flour, as well as Maison Kayser in both Singapore and NYC. Peiwen is constantly on the hunt for good bread and loves discovering different variations of traditional recipes.

Readers to Eaters book signing – “Chef Roy Choi and the Street Food Remix”, June Jo Lee and “Bread Lab”, Kim Binczewski @ Village Book Store
Jul 27 @ 11:30 am – 12:30 pm
LUNCH – Tacos and Quesadillas by Patty Pan Grill, Cookies by Macrina Bakery @ Dining Tent
Jul 27 @ 11:50 am – 1:00 pm
Experimental Field Tour, Steve Lyon – Meet at Dining Tent, Bus and Carpool to Field
Jul 27 @ 1:15 pm – 2:00 pm
5 Wheats 1 Bread – Jim Williams @ The Bread Lab
Jul 27 @ 1:20 pm – 3:00 pm
Tribuataries Along the River Rye, HANDS-ON LIMITED – Jeffrey Hamelman & Tamiae Squibb @ KAF
Jul 27 @ 1:20 pm – 5:00 pm

In this class, other than making a freestanding loaf of 100% rye, we’ll also make and taste the traditional rye-based Russian drink kvass, rye sticks with dried fruit and chocolate, and a cake made with old rye bread and roasted hazelnuts, topped with a fruit compote and a honey chocolate mousse.

Jeffrey Hamelman began baking professionally in 1976 and has felt a gratitude for the work of baking that has only increased ever since. He is grateful for the steady improvement in the quality of good baking in North America, grateful for the genuine camaraderie among bakers worldwide, grateful for the mutual commitment that bakers forge with their communities; and deeply grateful for that one eternal food that he eats seven days a week—bread. It’s all about the bread.

Tamiae Squibb is a baker, a grower, and an all-around craftsperson. She has had an active interest in food and food systems for many years. Currently, she owns and operates a microbakery in Vancouver, BC, where she serves her community freshly-milled sourdough breads with the deepest integrity.

Whole Grain Kitchen: From Wellness to Sports Performance – Nanna Meyer, Shelby Timman, Merri Metcalfe @ Tent 1
Jul 27 @ 1:20 pm – 3:00 pm

This whole grain workshop introduces the health and performance aspects of whole, heritage, and ancient grains, including the topic of fermentation and sprouting, and provides insights into the many processing and culinary pathways of these grains and how they fit into active and sustainable lifestyles.

Dr. Nanna Meyer is Associate Professor in Health Sciences at the University of Colorado (UCCS). Nanna founded the UCCS Sport Nutrition Graduate Program. She has worked in Olympic sport nutrition for 20 years, supporting US athletes at 5 Olympic games, while helping to found professional sport nutrition organizations nationally and internationally.

As the world’s urgency to address climate change and health is rising, Nanna’s time is now devoted to localizing the Rocky Mountain region’s food systems with its multitude of challenges and opportunities when addressing food through health and sustainability. Between 2013 and 2014, Nanna was instrumental in helping UCCS transition its food system from corporate to self-operation, opening the doors for endless opportunities in research and education. 

With a team of graduate students, Nanna links farmers to engaged eaters, using local food literacy concepts of UCCS’s Sustainability, Wellness and Learning (SWELL) initiative, Food Next Door, UCCS’s own Farm-to-Cafeteria program, and the mobile Flying Carrot Food Literacy project.

In 2016 UCCS launched Grain School in collaboration with Rocky Mountain Seed Alliance with the goal of regionalizing heritage grain production throughout the Western and Southwestern mountain states. Nanna integrates grain literacy in all aspects of this emerging grain chain and supports the needed infrastructures, grain research projects, and collaborations among farmers, millers, bakers, brewers, chefs and eaters through council, educational programs, photo journalism, and grant solicitations. Nanna’s personal grain chain dates back to her Swiss inheritance and the early successful ski racing career she attributes, at least in part, to the power of nutrition she gained from the unstoppable consumption of ancient and heritage grains!

Supporting an Inclusive Whole-Grain Baking Community, Panel: Adrian Hale, Annie Moss, Sophie Williams, Brennan Johnson @ SVCBA
Jul 27 @ 1:25 pm – 3:00 pm

Supporting an Inclusive Whole-Grain Baking Community

Baking is a craft built on tradition. Its deep history is an invaluable resource, but uncritical acceptance of baking “truths” can also limit our imaginations. Right now, the artisan baking world is beginning to question some of the common knowledge of commercial baking. Do we really need to use white flour? Is the consistency of industrial milling essential to a well-run bakery? What are the resources that home and commercial bakers share to arrive at good loaves of bread made with local, fresh flour?

In this workshop, we will focus on the stories and “truths” that prevent us from building a more inclusive baking community. We hope to answer the questions: How can our whole-grain baking community foster diversity and support more small bakeries, CSB programs, and robust new farmer-miller-baker relationships? How can we engage more home bakers in using the grains and flours we love? We will explore assumptions that hold us back, and find the underlying tools and strategies that make it possible for everyone, including home bakers, to get ahold of high quality grains. This discussion will focus on our collective alliances and how we can inspire each other with new ideas to take back home.

BIOS:
Annie Moss is a co-owner and pastry chef at Seastar Bakery. She’s worked to develop local and regional food systems on both the East and West coasts. While living in New York, she co-operated an urban farm in the Bronx lead by women of color, and also worked with June Russell to develop local grain economies for the Greenmarket. In Portland, she was the founding manager for Tabor Bread, one of the country’s first bakeries to use entirely locally-grown, house-milled grains. Annie has spent the past decade exploring the nexus of politics, food, social justice, and community.

Brennan Johnson stumbled into the wood-fired baking world at the age of 15, when he accompanied his father on a sabbatical to study the diminishing role of communal brick ovens in Western Europe. Nine years later, he hopes his own baking can help restore a connection to self, others, and place. Focused on historical context and whole grains, he’s been offering CSBs around the country for the last two years. At the end of the year, he’ll be moving into the space currently known as Smoke Signals in Marshall, NC, where he plans to offer workshops, residencies, dinners, and more.

Sophie Williams owns and operates Raven Breads, a small market and wholesale bakery in northwestern Washington that makes whole grain bread and pastry. She came at baking sideways from a background in natural science and farming, and has spent the past four years learning about baking and business by trial, error, and the generosity of bakers.

Adrian J.S. Hale is a longtime food writer with an obsession for baking bread with locally-grown, stone-milled flour. Over the years, she’s been published in magazines such as Saveur, Edible Portland, Culture, and others. She’s also had the privilege of working on cookbooks in many different capacities, including the award winning Kitchn Cookbook and Food with Friends. She also runs a grain-focused blog and CSB program at Thousand Bites of Bread.

Pairing to the Terroir: Sustainable Food and Beverage Pairing – Colleen Kerr, Jamie Callison, Brian Estes, Stoup Brewery, Whistle Punk Brewery @ Tent 2
Jul 27 @ 2:20 pm – 5:00 pm

Taking a sustainable approach to food and beverage pairings. What grows together – goes together.  

BIOS:
Brian Estes
oversees procurment and partnerships for the Local Inland NW Cooperative (LINC), a farmer- and worker-owned food hub based in Spokane. In these roles, he supports LINC’s two business lines: LINC Foods and LINC Malt. A life-long eastern Washingtonian, Brian loves working on behalf of the cooperative and its 50+ producers to expand regional markets for Inland Northwest farms.

Jamie R. Callison became executive chef in the Washington State University School of Hospitality Business Management in 2006. He oversees the HBM student-run catering operation. He is the instructor for HBM 258 “Fundamentals of Cooking and Dining Room Service” lecture and labs, the faculty advisor for WSU Crimson Confections, and the faculty coordinator and culinary instructor for the WSU-ACFEF Culinary Certificate Program. Callison builds relationships with local farmers and the WSU organics program to ensure the availability of local, sustainable products for University guests. He is responsible for the operation of the J. Willard and Alice S. Marriott Hospitality Teaching Center Kitchen

Callison completed the American Culinary Federation/Washington State Accredited Apprenticeship Program in Seattle, Washington, and graduated as a certified culinarian in 1990. He became a certified executive chef in 1995, was inducted into the American Academy of Chefs-Washington, D.C., in 2003, and completed certified executive chef re-certification in 2017.

Colleen Kerr is Vice President of External Affairs and Chief Legislative Officer for Washington State University where she previously served as associate vice president of external affairs and government relations. She continues her role on the senior administrative team for the state’s land-grant university, reporting directly to President Schulz. She currently serves as the co-chair of WSU’s Economic Development Council where she is leading the efforts around the Seattle Initiative, dedicated to connecting WSU’s research, academic and service mission to the greater Seattle region.

She holds a Juris Doctor degree from the University of Washington, a Masters of Arts in Public Policy from the University of Chicago and a Master of Arts with Honors in Modern History and a Masters of Letters in International Security Studies, earned with distinction, from the University of St. Andrews in Scotland.

Born and raised in eastern Washington, Colleen owns and operates Sweetgrass Food Company, located in downtown Seattle. She currently serves on the executive committee of the Seattle Chamber of Commerce, and a member of the COE of the Association of Public and Land-grant Universities.

Wholegrain Cookies and Bars – Dawn Woodward, Naomi Duguid @ Kitchen
Jul 27 @ 2:20 pm – 5:00 pm
Answering the Big Questions, Using the Resources You May Not Know You Had – Panel: Graduate Students, Tufts University Food Lab @ SVCBA
Jul 27 @ 3:20 pm – 5:00 pm

What are your big questions? How will you answer them? Research is often referred to as an academic activity but, as it turns out, it can happen anywhere, most of us can engage in the process and contribute to meaningful impact in our communities! Join four graduate students from the Tufts University Food Lab who will share their stories of tackling complex food system issues through research. The discussion will encourage you to think about your own big questions and how you might answer them with the help of public-private partnerships, citizen science, and participatory research. Together, we will brainstorm ways participants can tap into their local academic and institutional networks, talent, and resources. 

BIOS:
Alexandra Stern is a PhD student at the Friedman School of Nutrition Science and Policy at Tufts University. She is a trained public health specialist with 5 years of experience in research and evaluation of food safety, nutrition, and environmental exposure. Alexandra is currently researching how sprouting wheat impacts nutritional value and baking properties. Through her grain research, Alexandra hopes to support local maltsters determine the most effective way to sprout wheat. 

Claire Loudis is a graduate student at the Friedman School of Nutrition Science and Policy at Tufts University. Through her research, Claire is seeking viable solutions for the health and environmental problems that arise from the mainstream approach to food production and access. She is interested in cultivating creative solutions through 100% whole wheat baking with plants bred for both improved yield and resiliency as well as nutrition and flavor. Claire is dedicated to building strong connections between all food system stakeholders – farmers, processors, retailers, chefs – to support the grain economy and make food more accessible, nutritious, and delicious. 

Nayla Bezares is a graduate student at the Friedman School of Nutrition Science and Policy at Tufts University. Her love for the WSU Bread Lab’s whole wheat croissant, both its story and taste, knows no bounds. In her research, she focuses on the impact of food manufacturing in empowering community economic development. Her motivation grows from exposure to the industrialized food supply chain and her experiences growing up in Puerto Rico where a dependence on food imports underlines the declining health of its citizens. She is interested in exploring the potential of small-scale food manufacturing in developing opportunities for local wealth creation and improved nutrition of food products. She has seen this model in action in the Dorchester neighborhood of Boston through CommonWealth Kitchen’s urban manufacturing operations and is looking forward to replicating this concept in Puerto Rico and other rural economies.

Tetyana Pecherska is a graduate student at the Friedman School of Nutrition Science and Policy at Tufts University. With a diverse background in the restaurant industry and community food access, Tetyana witnessed firsthand how a supply chain that prioritizes efficiency and cutting costs above all else fails to protect the integrity and accessibility of food. Looking to redefine the food system as something more than driven by market forces, Tetyana is developing ways to promote collaborative research and public-private partnerships that empower both producers and consumers. Inspired by the ingenuity and synergistic relationships that helped cultivate a resilient grain economy in the Skagit Valley, she hopes to foster a similar network in New England.

Ash Backwards – Baking with Type 85 Flour – Scott Mangold @ The Bread Lab
Jul 27 @ 3:20 pm – 5:00 pm

Ash Backwards, Baking with Type 85 Flour

Have you ever worked with High Extraction flour? In this workshop we will demonstrate mixing, shaping and baking epi baguettes using Type 85 flours produced at Cairnspring Mills. Come explore the functionality and flavors of these flours. Learn how they are milled. Join the discussion: what is Type 85, how is it different than whole wheat flour, what are the benefits of this type of milling, what performance expectations should you have, will it work in your bakery, how is it moving the needle toward sustainable food systems. These loaves will be enjoyed during the Saturday Lunch hour.

BIO:
Scott Mangold
has been a Northwest artisan baker since 1997. In 2003, Scott and his wife, Renée Bourgault, opened Breadfarm on the fertile flats of Skagit Valley, Washington in the rural community of Edison. The intention of the bakery is to build community by using ingredients from farmers and producers in the region to craft food that is both delicious and good for people.

Scott enjoys all the intricacies of natural fermentation: the chemistry, the challenge, the depth of flavor, the dough responding to weather and flour changes, responding to one’s touch. He believes the digestive and nutritional benefits of using levain are transformative to human health.

Stone Mill Anatomy, Part 1 – Andrew Heyn @ Tent 1
Jul 27 @ 3:20 pm – 5:00 pm

Stone Mill Anatomy
Learn about the guts of a stone mill. We’ll dissect some of the mills at the Bread Lab, learn how to dress the stones and talk about maintaining the health of your mill.

BIO:
Andrew Heyn owns Elmore Mountain Bread with his wife, Blair Marvin in Northern Vermont. They bake wood-fired breads using stone ground local grain. Andrew designed and built his own mill for their bakery, and a few years later started New American Stone Mills to provide bakers with natural granite stone mills.

TASTING: Skagit River Brewery, The Pike Brewing Co., Fremont Brewing, Skagit Valley College Brewing Academy, Finnriver Cidery, Samish Bay Cheese, Crackers by Julia @ Tent 2
Jul 27 @ 4:30 pm – 5:30 pm
DINNER -Pizza & Salad by Tastebud, Fresh Fruit Desserts (from workshop) @ Dining Tent
Jul 27 @ 5:30 pm – 7:00 pm
Jul
28
Sat
Field Walk and Yodeling Lessons, Stephen Jones and Nanna Meyer – Meet at Bread Lab, Bus and Carpool to Experimental Fields
Jul 28 @ 4:30 am – 6:00 am
Breakfast – Bagels by Tastebud
Jul 28 @ 8:00 am – 9:00 am
Summary: Stephen Jones @ SVM
Jul 28 @ 9:15 am – 9:30 am
KEYNOTE: Karin Bodin, Building Trust Through Sustainable Baking (Manufacturing) Processes @ SVM
Jul 28 @ 9:30 am – 10:00 am
Skagit Valley Malting Tour
Jul 28 @ 10:00 am – 10:45 am
Barley Orecchiette, HANDS-ON LIMITED – Lane Selman, JoMarie Pitino @ Kitchen
Jul 28 @ 10:20 am – 12:00 pm

Barley Noodle Workshop

In this workshop, Ava Gene’s pasta maker JoMarie Pitino will show you how to make barley orecchiette! Attendees will watch a pasta making demonstration, then get hands on experience making orecchiette. Everyone will get to take home what they make in the workshop along with recipes to make at home.

BIOS

Lane Selman grew up on a citrus farm her Sicilian great-grandparents planted in 1919 on Florida’s space coast. She has a Bachelors in Agronomy and a Masters in Entomology, both from University of Florida. In 2000, she moved to Oregon and since 2005 has been an agricultural researcher at Oregon State University working with diversified, organic farmers on collaborative research projects. In 2012, Lane created the Culinary Breeding Network to build communities of plant breeders, seed growers, farmers, produce buyers, chefs and other stakeholders to improve quality in vegetables and grains. She lives in Portland, Oregon.

Originally from Southern California, JoMarie Pitino became interested in pasta at an early age with a lasagna obsession. As a child she spent summers on the family wheat farm in Montana. In 2008, she graduated from culinary school in Pasadena and landed her first cooking job at the nationally acclaimed Greens Restaurant in San Francisco. In 2010, she moved to Portland, Oregon where her cooking stints have included local favorites Pok Pok, Sweedeedee, Bollywood Theater and Handsome Pizza. In 2012, she started as a line cook at Ava Gene’s and in 2015 started making pasta in the same farm-driven manner the restaurant treats their other dishes. JoMarie utilizes whole-grains grown and milled locally to create the extruded and handmade pasta that has now replaced all dried pasta on the menu. After teaching a workshop at the 2016 Cascadia Grains Conference, JoMarie launched her Noodle School where she strives to demystify pasta-making and inspire others to use whole grains for their health, flavor and texture benefits.

Extra-Virgin, Extra Flavor: Baking with Olive Oil – Martha Holmberg, Naomi Duguid & Dawn Woodward @ The Bread Lab
Jul 28 @ 10:20 am – 12:00 pm
Making Salvadorian Pupusas with Nixtamalized Buckwheat – Niels Brisbane & Marta Castillo Herrera @ Tent 2
Jul 28 @ 10:20 am – 11:00 am
Sourdough Donuts with Fresh Milled Flours – Avery Ruzicka @ KAF
Jul 28 @ 10:20 am – 12:00 pm
Stone Mill Anatomy Part 2 – Andrew Heyn @ Tent 1
Jul 28 @ 10:20 am – 12:00 pm

Stone Mill Anatomy
Learn about the guts of a stone mill. We’ll dissect some of the mills at the Bread Lab, learn how to dress the stones and talk about maintaining the health of your mill.

Bio
Andrew Heyn owns Elmore Mountain Bread with his wife, Blair Marvin in Northern Vermont. They bake wood-fired breads using stone ground local grain. Andrew designed and built his own mill for their bakery, and a few years later started New American Stone Mills to provide bakers with natural granite stone mills.

Teaching College Students about Food & Agriculture, Panel: Heather Estrada, Maria Trumpler, Nanna Meyer and Other Faculty @ SVCBA
Jul 28 @ 10:20 am – 11:00 am
True to the Core, Altering the Path of your Bakery, Panel: Renee Bourgault & Scott Mangold @ SVCBA
Jul 28 @ 11:20 am – 12:00 pm

True to the Core : Altering the Path of your Bakery

Join us for a conversation with fellow Grain Gathering bakers as they sharing thoughts, trials and tribulations of their bakeries growth paths. When bigger is not better, can you alter the direction of your bakery, staying true to your core and intentionally stay small?

BIO:
Renée Bourgault, a self-proclaimed “baker-by-marriage” opened Breadfarm in 2003 alongside her husband, Scott Mangold. With a background in sales and marketing, she oversees the Retail, Farmers Markets and Pastry production at their artisan bakery. She enjoys forging relationships with small farmers and producers to incorporate into their baked goods, in addition to traveling and sharing food with friends.

Scott Mangold has been a Northwest artisan baker since 1997. In 2003, Scott and his wife, Renée Bourgault, opened Breadfarm on the fertile flats of Skagit Valley, Washington in the rural community of Edison. The intention of the bakery is to build community by using ingredients from farmers and producers in the region to craft food that is both delicious and good for people.

Scott enjoys all the intricacies of natural fermentation: the chemistry, the challenge, the depth of flavor, the dough responding to weather and flour changes, responding to one’s touch. He believes the digestive and nutritional benefits of using levain are transformative to human health.

Lunch – Bread (Bread Workshops), Seka Hills Olive Oil, Local Cheese, Fresh Fruit @ Dining Tent
Jul 28 @ 12:00 pm – 1:00 pm
Field Trip #1, Cairnspring Mills – Walk or Drive to Mill @ 11829 Watertank Road
Jul 28 @ 1:30 pm – 2:30 pm
Field Trip #2, Discovery Garden/Fruit Orchard – WSU Mount Vernon Research Center, 16650 State Route 536, Mount Vernon 98273
Jul 28 @ 1:30 pm – 2:30 pm
FIELD TRIP #3: Experimental Fields, Steve Lyon – Meet at Dining Tent
Jul 28 @ 1:30 pm – 2:30 pm
Washington State University