150Registration: The registration fee to attend the two day conference is $325.  The fee includes delicious meals prepared as much as possible from fruits, vegetables, and meats raised locally and sustainably.  Vegetarian options are available and vegan options, too, but please let us know in advance.

Conference Schedule: Conference registration and breakfast begin at 8 a.m. on Thursday.  The first session begins promptly at 9 a.m.  The final workshop ends about 5 p.m. on Friday.  Many participants elect to arrive on Wednesday and stay to attend the free Artisan Bread Fair on Saturday.

Weather: Typically, Maine weather at the end of July is warm, even hot, and dry.  Nonetheless, in case of conditions that contradict that statement, it is best to bring a rain jacket and a warm sweater or fleece for cool evenings.  We recommend casual, comfortable “work” clothes that won’t mind the possibility of a few mud and dough splatters, depending on the schedule you choose.

Sun Protection: Some workshops and demonstrations are staged outside under the sun.  Please bring hats and sun protection.

Water: Please bring your own water bottle to help reduce the use of throw-away cups.

Food: All food will be provided beginning with a continental breakfast on Thursday and finishing with a scrumptious lunch on Friday.  The Maine Grain Alliance caterers will provide healthy, delicious meals using local and organic ingredients as much as possible.  If you have food allergies or concerns please contact Erin.

Free Time: The schedule is full, but some workshops end earlier than others.  You are welcome to observe any workshop-in-progress.

Internet: Internet access is available at the Skowhegan State Fairgrounds.

Schedule: You are free to attend any workshops during the conference.  The 2016 schedule is a work-in-progress so be sure to sign up for emails for the latest postings of presenters and workshops.  The Wood-Fired Production Bakery application process will kick off on May 1 via an email blast so be on the look out. This is the only workshop with limited enrollment that will be offered during the 2016 conference.  Please contact Erin for more information.

Contact Information: For reasons of privacy, the Maine Grain Alliance does not print or furnish contact information for the presenters or participants.  Be sure to gather that information personally if there are people you meet at the conference and intend to stay in touch with.

Accommodations: Area accommodations and camping sites tend to fill up quickly so be sure to reserve early.  Check out “Area Accommodations” for suggestions.

Portland, Maine:  Many of the Kneading Conference participants who fly into or drive through Portland plan time to explore.  The food scene has exploded with nationally-celebrated restaurants and chefs serving a wide range of locally-harvested and produced foods. Walking through the Old Port and down Commercial Street along Portland’s harbor takes you through an area rich in history, boutiques, cafes, and one-of-a-kind small businesses.  The New York Times has this to say:  “In the last decade, Portland has undergone a controlled fermentation for culinary ideas — combining young chefs in a hard climate with few rules, no European tradition to answer to, and relatively low economic pressure — and has become one of the best places to eat in the Northeast. The most interesting chefs here cook up and down the spectrum, from Erik Desjarlais’s classically pressed roast ducks at Evangeline, to the renegade baker Stephen Lanzalotta’s gorgeously caramelized sfogliatelle (sold out of the back of Micucci Grocery, an Italian-imports shop), to Mr. Potocki’s simple but brilliant chili-garlic cream cheese and handmade bagels.”