The MGA mission is to preserve and promote grain traditions, from earth to hearth. We provide opportunities to learn and share how best to grow and use grains, using a combination of traditional, innovative, and sustainable techniques. The Alliance promotes beneficial uses of grain for good health, food independence, and purposeful jobs within viable communities. The Alliance connects people and supports the economic, environmental, and nutritional importance for establishing regional grain economies.
Our annual Kneading Conference brings together farmers, professional and home bakers, chefs, cooks, grain researchers, maltsters, food entrepreneurs, and wood-fired oven enthusiasts to educate one another about the art and science of growing and milling grains and baking artisan breads. Our annual Artisan Bread Fair is a free summer festival offering wood-fired oven demonstrations, artisan bread samplings, and opportunities to talk with professional bakers and explore the best books, tools, and delicious accoutrements to whole grain and conventional bread baking. Beginning during the winter of 2013, the Maine Grain Alliance will offer educational baking workshops for culinary students, professional bakers, farmers, serious home bakers, and anyone interested in learning the benefits and techniques of working with locally grown and milled grains. Be sure to sign up for emails announcing dates, topics, and times.
What we do…
We organize the annual Kneading Conference and Artisan Bread Fair held each summer in Skowhegan, Maine. We are associated with the Kneading Conference West held each fall at Washington State University, Mount Vernon, Washington. With generous grants from the Quimby Family Foundation, the Elmina B Sewall Foundation, and Maine Community Foundation, we have purchased a mobile wood-fired oven and renovated the commercial kitchen in the Somerset Grist Mill in Skowhegan, Maine. During the winter of 2013 we will organize educational baking workshops for bakers, farmers, and people interested in learning the benefits and methods for incorporating locally grown and milled wheat and other grains into their professional and home baking formulas.
If you would like to know more about our events, you can sign up for our email list by clicking here. We rely on volunteers and donations and welcome your support. To learn more about educational workshops, or for information on renting the MGA wood-fired oven for your event or fundraiser, please email us: email@example.com.
Your contribution is the dough that helps us grow! If you would like to donate please click here. Thank you!