As part of MGA’s ongoing efforts to support organic/transitioning grain growers, we are now hosting office hour sessions with experts on all sides of the regional grain economy.

Jeff Dec of Brazen Baking will host our first office hours event, discussing topics like flour quality, protein levels, fermentation behavior, and how bakers choose organic grain suppliers! This session will begin with a one-hour group discussion after which participants are invited to schedule an individual or small-group consultation with Jeff.

About the Presenter:

Connecting earth to table, Jeff wears many hats – a production bread maker, cook, chef, food service director, farmer, baking instructor, and bakery owner. He serendipitously met his wife Lisa at the Kneading Conference.

Their Rockport based business, Brazen Baking, uses almost all Maine and regionally grown grains. With a focus on whole grain nutrition and natural leavening, their hope is to get real bread into kitchens throughout their community. Jeff brings the perspective of a small family run bakery and views every bake as an exploration of what is possible using the locally grown bounty in Maine.

Join us for a festive and hands-on charcuterie board workshop, the perfect way to elevate your holiday entertaining! In this fun, one-hour session, you will learn the art of selecting and arranging cured meats, artisanal cheeses, including a variety of crackers made with Maine grains. Add in fresh and dried fruits, nuts, and festive garnishes to create a stunning, Instagram-worthy holiday centerpiece.

About the Presenter:

Karen Getz‘s career journey in specialty food is marked by a passionate focus on quality ingredients. She launched her journey as a hands on artisan by co-founding and operating Dancing Cow Farm with her husband Steve, where she established herself as an acclaimed farmstead cheesemaker. Capitalizing on her success and identifying a market gap, she later founded Maine Crisp Co., creating a line of nationally recognized, naturally gluten-free crisps from Maine-grown buckwheat. Now, as the founder of Specialty Food Design, she channels her experience in product creation, manufacturing, and brand strategy to help other food entrepreneurs achieve their own commercial goals.