Workshops & Events
Made possible with support from
When: December 7th, 2024
Where: Zoom
Time: 10am-12Pm EST
As a paying participant, you’ll have exclusive access to the workshop recordings for 6 months. This includes the full workshop video, all questions and insights from the chat, and any recipes or handouts shared during the session. Enjoy the flexibility to revisit the content at your own pace!
Mastering Cracked Rye Bread: A Whole Grain, Nutritious, and Delicious Experience
Join Judith Lehnhardt, a self-taught sourdough baker from Germany, for an immersive workshop on crafting traditional German rye bread. Learn about rye flour’s unique characteristics, its health benefits, and the critical fermentation and timing processes essential for enhancing the flavor. This hands-on class is perfect for bakers of all levels, offering insights into kneading, shaping, and scoring rye dough. By the end, you’ll have a deeper appreciation of this ancient grain and the skills to bake nutritious, flavorful rye bread at home.
Explore Previous MGA Workshops
Below is a taste of some of our recently held workshop offerings
Thursday, November 21, 2024
6:00pm – 8:00pm EDT
O’Maine Studios
54 Danforth Street, Portland, ME
POSTPONED TO EARLY 2025 – Seeds of Change and Stories of Collaboration
Meet the filmmaker over an evening of fun, film, and food in Portland!
Join us for an inspiring evening at O’Maine Studios featuring a screening of Seeds of Change, a captivating documentary that explores the transformative power of organic agriculture. This 30-minute film highlights the intersecting narratives of lifelong farmer Mark McBrine and incarcerated individuals as they cultivate a five-acre prison garden, redefining notions of wellness, dignity, and sustainability.
Following the screening, filmmaker Max Armstrong will join us for a Q&A session, offering insights into the film’s creation and the impactful stories behind it.
Light Tasting:
Enjoy a curated selection of light bites that complement the themes of the evening and showcase Maine’s vibrant grain culture.
This is a unique opportunity to explore the connections between sustainable agriculture, community collaboration, and the power of storytelling.
When: November 16th, 2024
Where: Zoom
Time: 10am-12Pm EST
Cost: $50
As a paying participant, you’ll have exclusive access to the workshop recordings for 6 months. This includes the full workshop video, all questions and insights from the chat, and any recipes or handouts shared during the session. Enjoy the flexibility to revisit the content at your own pace!
November Virtual Workshop
Crafting Holiday Cookie Boxes with Regional Grains
The holidays are upon us, and what better way to spread joy and foster community than with a box of beautifully crafted cookies? After all, who doesn’t love cookies?
Creating holiday cookie boxes has become one of my most cherished traditions—it’s more than just an opportunity to explore new recipes; it’s about sharing the warmth and joy of the season. There’s something magical about seeing the delight on someone’s face when they receive a thoughtful, homemade gift.
In this workshop, we’ll dive into the art of building an irresistible holiday cookie box from start to finish! Here’s what to expect:
Baking: We’ll explore how to infuse holiday cookies with the flavors of regional Maine grains, crafting three different festive varieties. You’ll learn helpful tips for pairing specific grains with complementary flavors.
Decorating: I’ll guide you through decorating techniques that elevate cutout cookies into mini works of art, using royal icing to add a touch of festive flair.
The Anatomy of a Box: We’ll discuss how to select recipes that balance colors, flavors, and textures—ensuring your cookie box is not only a treat for the taste buds but also a feast for the eyes.
Let’s create something delicious, beautiful, and meaningful together!
Meet the Presenter: Caitlin Hillery
Caitlin is an R&D food scientist with a Master’s degree from the University of Maine (2023), now working at the Dr. Matthew Highlands Pilot Plant for Food Processing. Specializing in new product development for Maine companies, she combines her scientific expertise with a love for baking—her recipe cards often read like America’s Test Kitchen experiments! Caitlin’s passion for baking began with intricate cookie decorating in high school, leading her to explore the science and creativity behind baked goods.
As a Board member of the Maine Grain Alliance, she’s been inspired to incorporate diverse regional grains into her creations, from cookies to breads and beyond. With a flair for sneaking whole grains into every recipe, Caitlin is excited to share her unique baking approach with you. Let’s create some delicious, grain-packed treats together!
When: October 27th, 2024
Where: Zoom
Time: 11am-1Pm EST
Cost: $50
As a paying participant, you’ll have exclusive access to the workshop recordings for 6 months. This includes the full workshop video, all questions and insights from the chat, and any recipes or handouts shared during the session. Enjoy the flexibility to revisit the content at your own pace!
October Virtual Workshop
Spiking Your Cakes With Whole Grains
Whole grains can take your baked goods to the next level with their rich, nutty flavors, but when it comes to cakes, they can sometimes lead to a tough or lackluster crumb. In this class, we’ll unlock the secrets to infusing bold, whole grain flavors into cakes while keeping them irresistibly light and tender. You’ll learn how to approach whole grains in delicate bakes and discover how to pair the perfect grains with the right techniques to elevate your cakes.
Get ready for an inspiring demonstration as Victoria walks you through creating a show-stopping layer cake perfect for the holiday season: a spiced whole grain chiffon cake, layered with luscious caramelized fruit compote, a delightful crunchy element, and finished with silky Swiss buttercream. Plus, Victoria will share some easy yet impressive decorating tips to make your cakes shine and wow your guests. Let’s bake up something extraordinary together!
Meet Victoria Nam-Sonenstein: The Artist Behind Siblings Bakery!
Victoria Nam-Sonenstein is a talented baker and cake artist from Cumberland, ME. She runs Siblings, a micro bakery that blends vibrant floral designs with local produce, heritage grains, and foraged ingredients. With formal training from L’Academie de Cuisine and experience in top restaurants across the U.S., Victoria’s baking is inspired by her travels through Europe and Asia, where she worked on organic farms and connected deeply with small-scale agriculture.
Launched in 2020, Siblings Bakery is known for imaginative floral cakes and sourdough pastries that celebrate art and nature. Victoria has collaborated with local organizations like SPACE Gallery and Portland Wine Week, and her work has been featured in Down East Magazine, Decor Maine, and more. Get ready to be inspired by her beautiful, one-of-a-kind creations!
Integrating Organic Grains on Diversified Farms with Alister Holmes
September 28, 2024
11:00-1:00pm – Educational workshop
1:00-3pm – Field Day Visit
156 Bog Road, Albion, ME, 04910
This free, two-part event led by Alister Holmes will showcase the organic grain operation of Misty Brook Farm. Starting off with a workshop presentation, Alister will discuss how the farm’s grain crops are woven into the broader system, such as grazing winter grains without sacrificing a harvest, employing pigs to fertilize their own feed crops, and utilizing the leftover straw for cattle bedding.
In the subsequent farm tour, attendees will be offered a first-hand look at the various grains being grown on the property and explore topics such as cover-cropping, no-till cultivation, and winter grain succession crops, followed by a pig feed milling demonstration.
Grain Harvest Field Day with Rusted Rooster Farm
September 12, 2024
1:00-4:00pm
60 Cates Road, Parkman, ME 04443
Join the O’Donnells on Rusted Rooster Farm for a grain harvest field day demonstration and a discussion on drying, storage, and post-harvest grain handling practices.
Winter Grain Planting with Richard Roberts
September 10, 2024
2:00-3:30PM
Kennebec Valley Community College Alfond Campus
Join Richard Roberts, the Director of MGA’s Heritage Seed Restoration Project, for a free educational workshop on planting winter grains. Attendees will have the opportunity to see small-scale cultivation equipment in use and discuss strategies for overwintering small grains in Maine –– including soil fertility management, understory seeding for weed control, insulating your crops from frost-heave damage, and more!
NOTE: Planting dates are weather-dependent. We intend to host this workshop on September 10th but please keep an eye on your inbox in the days prior for any scheduling updates.
When: August 7, 2024 10:30-12:00PM
Where: Aurora Mills and Farm
408 Burton Rd., Linneus, Maine 04730
Cost: FREE
Organic Grain Field Day at Aurora Mills and Farm
Join us on Wednesday, August 7 at 10:30am for a Field Day at Aurora Mills and Farm in Linneus, Maine. This free event, designed for farmers, is part of the Maine Grain Alliance’s Transition to Organic Partnership Program grant. The day will feature a tour of the farm, mill, equipment, and buildings. Sara Flewelling will share how their pioneering family-owned business has championed certified organic grains, legumes, and cover crop seeds for more than two decades. Aurora Mills and Farm utilizes organic and regenerative farming practices to cultivate a variety of crops in a biodiverse rotation. After harvest, Aurora Mills and Farm mills their grains on a stone mill right on the farm.
Our farm tour will cover:
- Fields and Crops: Explore diverse crop rotations and learn about our organic and regenerative farming practices.
- Stone Mill: Learn about the stone milling process.
- Infrastructure: Learn more about the equipment and machinery that support their operations.
- Family Collaboration: Hear directly from the Wiliams/Flewelling families about their journey and innovations in the Maine grain industry.
Aurora Mills and Farm has created relationships and collaborated with like-minded farmers and businesses throughout the Northeast. Don’t miss this opportunity to see and learn froma champion of organic farming in Aroostook County.
Thursday July 25, 2024
7:00pm – 9:00pm EDT
The Millers Table at Maine Grains
42 Court Street, Skowhegan, ME
Seeds of Change and Stories of Collaboration
Join us for a thought-provoking journey in food storytelling at the Miller’s Table Cafe at Maine Grains. Meet founders and filmmakers over an evening of fiddling, fun, film and food! This is a ticketed event. Click here to purchase your ticket.
7:00pm – Join us for a live “Bread & Jam” fiddle music session on the front patio of the Miller’s Table Cafe with local musicians.
7:30-8:15pm – We will migrate to the landscaped courtyard at the Miller’s Table to share inspiring stories from Maine food businesses while sampling some of their outstanding products including tastes from Maine Grains, the Miller’s Table Café, Allagash Brewing Company, Crooked Face Creamery, and Bixby Chocolate. Each owner’s story will emphasize the collaborations that have helped these businesses innovate and thrive.
8:15-9:00pm – Watch the documentary film debut, “Seeds of Change”, the powerful story ofcollaboration at the Mountain View Correctional Facility. This captivating documentary delves into the transformative power of organic agriculture, featuring the intersecting narratives of lifelong farmer Mark McBrine and incarcerated individuals as they cultivate a five-acre prison garden, redefining notions of wellness, dignity, and sustainability. Filmmaker, Maximilian Armstrong, will join us for a Q&A session after the screening, offering insights into the film’s creation and impact.
This promises to be a wonderful evening and is open to Kneading Conference and the Skowhegan community alike.
When: July 9, 2024 2:00-5:00PM
Where: University of Maine Rogers Forage & Crops Research Farm
914 Bennoch Road, Old Town, Maine
Cost: FREE
University of Maine Rogers Farm Sustainable Agriculture Research Tour
Join UMaine Extension specialists Tom Molloy, Jason Lilley, Jaime Garzon, Brett Johnson, and Jim Dill for an educational field day at Rogers Farm on July 9th, exploring the topics of small grain production, no-till dry bean production, variety selection, cover crops, and more! Registration begins at 1:30 PM. Attendees can earn 2.5 certified crop advisor credits and 2 pesticide certification credits if interested.
Topics & Presenters:
- Interseeding cover crops into late-season vegetables to promote soil health
- Overwintering legume cover crops –– Jason Lilley (Extension Sustainable Ag Educator) and Gladys Adu Asieduwaa (Graduate Student)
- Performance and nutritive value of forage legumes in Maine –– Jaime Garzon (Extension Dairy Forage Educator)
- New potato varieties for Maine growers –– Brett Johnson (Extension Sustainable Ag and Horticulture Professional)
- Integrated pest management (IPM) for potatoes –– Jim Dill (Extension Pest Management Specialist and Direction of the Diagnostic and Research Laboratory)
- Organic small grain production and variety selection –– Tom Molloy (Extension Sustainable Ag Professional)
- Organic dry beans: varieties and no-till production methods –– Tom Molloy, Maddie Hunter (Graduate Student), and Abigayl Novak (Research Assistant)
When: May 22, 2024 5:30-8PM
Where: O’Maine Studios 54 Danforth St, Portland, ME 04101
Cost: $75
Corn: From Ancient Grains to Fresh Tortillas
Discover the legacy of maize in our workshop, where ancient history meets modern science. Uncover the intriguing origins of this vital grain and delve into the transformative process of “nixtamalization,” unlocking its full potential as a nutritious staple. During this workshop we will dive into hands-on tortilla preparation, mastering each step with practical techniques. Bring an apron and appetite!
Meet The Presenters:
Lynne Rowe, the owner of Tortillería Pachanga, nestled in the scenic state of Maine. With a background in teaching Spanish and immersing herself in the vibrant culture of Mexico through work and travel, Lynne developed a profound admiration for the humble tortilla and the sacred corn it embodies. Driven by her desire to share the authentic taste of Mexico with her community, Lynne embarked on a mission to craft fresh, flavorful, and nutritious corn tortillas using locally-grown organic and heritage corn.
At Tortillería Pachanga, the name says it all. “Pachanga” in Mexico signifies more than just a celebration; it embodies the essence of joy, camaraderie, and indulgence in life’s simple pleasures. Inspired by the spirit of pachanga, Lynne infuses her tortillas with love and care, ensuring that each bite is a delightful experience reminiscent of a lively fiesta. With Tortillería Pachanga, Lynne invites you to savor the magic of authentic Mexican flavors and join in the celebration of food, laughter, and community.
Dusty Dowse has been baking bread for nearly a half century. Since his retirement (sort of) from his day job, which was being a Professor of Biology and Mathematics and Statistics at the University of Maine, he has opened Lammastide Bakers featuring artisan breads from a wood-fired masonry oven using local grains. He has been fortunate to be able to transfer his scientific expertise over into his baking, including studies in sourdough and yeast microbiology and the physics of refractory materials and heat flow in ovens. He is a charter Maine Grain Alliance board member and directs the Maine Artisan Bread Fair. In addition to being the resident baking advisor, he directs the Grain Education Program for MGA. He conducts the “Big Bake” every September at the MOFGA Common Ground Fair, making bread for the hundreds of volunteers in a field kitchen.
April 15, 2024
9am-2pm EST
$150
Scratch Baking Co.
207 Broadway
South Portland, ME
04106
RYE-NOT?!
Rye. That mysterious, often misunderstood cereal grain grown as a cover crop, and a food source where soils are poor, winters are harsh and summers are wet.
A perfect crop for Maine’s climate, rye is one of the most flavorful and nutritious additions to all kinds of baked goods.
Join us as we delve into this beneficial grain: how it is grown, milled and ( most importantly) how to incorporate it into various tasty breads, cookies and pies.
Hosted by Scratch Baking Co. April 15th
9am-2pm
207 Broadway South Portland, ME 04106
Light lunch will be provided
This workshop is limited to 15 people
Meet Allison
Allison is one of the co-founders/owners of Scratch Baking Co in South Portland, ME. She has been feeding people for 40 years. When Al is not cooking, baking, or looking for her shoes, she is outside playing in the ocean.
Meet Cortnie
Cortnie is the Bread Kitchen manager at Scratch. She aims to utilize local, stone milled flours in her baking as much as possible and is passionate about supporting Maine’s food chain by supporting local farmers and food producers. When not at the bakery she can be found running from activity to activity with her children, reading, studying all things bread related, and hopefully remembering to eat.
March 20, 2024
3pm-5pm EST
FREE
Kennebec Valley Community College -Alfond Campus Farm
677 Skowhegan Road, Hinckley, MAine 04937
Rediscovering Maslins for Sustainable Farming
In the regions where cereal grains originate, you’d be hard-pressed to find wild wheat without barley growing alongside it. This is hardly surprising –– grain mixtures (i.e. maslins) can use resources more efficiently, better tolerate changing climates, and minimize the impact of pests or pathogens.
For grain farmers wishing to transition to organic practices but unable to bear the short-term risks of doing so, maslins could offer the peace-of-mind needed to finally make the leap. In this discussion, Dr. Alex McAlvay will overview the numerous benefits of maslins for grain growers and best practices for implementing this cropping system in your fields.
About The Presenter
Dr. Alex McAlvay is a Research Scientist in the International Plant Science Center at New York Botanical Garden. His research is focused on understanding the relationships between humans and their environments, the evolutionary and ecological impacts of humans on plants, and the traditional stewardship of plants by cultures. His work includes projects in Mexico, Ethiopia, the United States, and elsewhere with a focus on food sovereignty, agro-biodiversity, and the continuity and revitalization of traditions related to plants. He obtained a B.S. from Western Washington University, a Ph.D. from University of Wisconsin-Madison, and completed a postdoc at Cornell University before starting at NYBG.
Our discussion is part of our ongoing Transition to Organic Partnership Program work alongside the U.S. Department of Agriculture and Maine Organic Farmers and Gardeners Association (MOFGA).
February 11th, 2024
1pm-3pm EST
$50
Zoom
Recording of the workshop will be available to all registrants
Bread and Roses: A Cookbook Tour of Grains
Virtual Workshop
Buckwheat Brown Sugar Crumble Carrot Peach Ice Box
Millet Cream Puff with Coffee Diplomat Cream
Meet Rose:
Rose Wilde grew up in Ecuador in a large Hispanic family and has spent time living in places such as Tibet, Greece and Spain. She has worked professionally in and traveled to Israel, Morocco, Lebanon, Italy, the United Kingdom, Portugal and Mexico. Rose is a former human rights lawyer turned writer, chef, master food preserver, master gardener, and owner of red bread. Since 2011, red bread’s commitment to social justice has provided for over 74,000 meals working with the Los Angeles food bank and through bake sales with gather for good and bakers against racism. Rose’s goal is to champion good food and good people.
Her work has appeared in the Los Angeles times, Washington post, Wall Street Journal, Edible Magazine, Cherry Bombe and many other publications. She has been a regular on the food network. Cooking Channel, Tastemade, and NPR.
Rose has just published her first cookbook, bread and roses: 100+ grain forward recipes featuring global ingredients and botanicals Countryman Press/Norton publishing. She lives in Los Angeles, California, with two dogs, and nine chickens. For more inspiration find her on instagram @trosewilde.
Rose Wilde partners with brands for content and recipe creation. She has partnered with madein, graza olive oil, west bourne, lexus usa, la tourangelle oils, yes way rose, chrissy teigens cravings, pineapple collective, falcon enamelware and more. See her published writings and recipes here. For brand collaboration use the contact form below. Rose also partners with restaurants to bring popups and collaborations around the usa and the world. Chef rose wilde teaches a variety of public and private classes locally and nationally. Use the contact form below to host or book a collaboration.
Rose has always been captivated by food. She is committed to understanding the science, art, and magic of real food treated with care. Rose is a passionate chef, baker, master food preserver, and is actively involved with food justice issues.
Meet Amy:
Amy Halloran writes about baking and flour. Her book, The New Bread Basket, profiled people who are reviving regional grain production, including Maine Grains. Her newsletter, Dear Bread, is a weekly note to fans of bread, and the connective tissue of baking. She is working on a book about the traditions of doubting bread in America.
Stories & recipes Civil Eats, The Counter & The Kitchn
Instagram @flourambassador
Website AmyHalloran.net
Newsletter, Dear Bread
November 20th, 2023
4pm-6pm EST
$50
Zoom
Recording of the workshop will be available to all registrants
Family Favorites – Holiday Cookies
Virtual Workshop
Interested in adding two-holiday cookie recipes to your recipe book? Join Hannah as she shares two family cookie recipes, soft gingersnaps and railroad cookies (a sugar cookie with a date, nut swirl) that have been converted with rye flour. You’ll be introduced to how Hanbakes cookie sandwiches are made, focusing on German Chocolate. She’ll also discuss how you can take your traditional cookie recipes and convert them to using a variety of local grains while sharing lessons she has learned.
Meet Hannah:
Growing up in Maine, there were always homemade desserts hidden somewhere in the house. It wasn’t until I was an adult that I realized that it was not common to eat a homemade dessert after every dinner. Baking has always been a part of my world even though it wasn’t where my career started. I left Elementary Education in 2021 and created Hanbakes in 2022. Hanbakes wholesales seasonal flavor cookie sandwiches throughout the state working with other businesses to obtain local ingredients while working on continuously tweaking recipes and trying new flavors.
I never grew up baking with the nicest kitchen gadgets or local ingredients. The passion started with baking cookies for loved ones. The passion now continues with a wider audience and new goals after lots of lessons learned. I want to inspire everyone to come out of their comfort zone, try new ingredients, make mistakes, and grow to love learning in the kitchen while baking for loved ones.
Find Hanbakes on Facebook, click here
October 25th, 2023
6pm-8pm EST
$50
Zoom
Recording of the workshop will be available to all registrants
Farm to Focaccia
Virtual Workshop
Join us for a Bread Baking Extravaganza with the one and only Theresa Culletto, also known as The Vineyard Baker, as she unveils the secrets to crafting exquisite and mouthwatering focaccia bread just in time for harvest season!
Theresa is the talented author behind the new book “Beautiful Breads,” a stunning collection filled with inspiring photos, invaluable baking tips, and detailed instructions for creating bread masterpieces fit for any special occasion. These breads are so beautiful; your loved ones might hesitate to take a bite – but remind them, that’s the best part!
With over 40 years of baking experience under her apron, Teri has graced the screens of shows like Good Morning America, Today’s Show, and Baker’s Dozen as a guest judge. Her culinary expertise has also been featured in renowned publications like the New York Times, Food Network Magazine, Paris Match, Daily Mail, and more. She’s even presented at the prestigious Johnson and Wales Bread Symposium in Charlotte, NC.
Teri is not only a bread artist but also a dedicated grower, cultivating much of the produce used in her bread creations from her humble home garden. She’s a proud member of the Bread Bakers Guild of America and the Maine Grain Alliance, constantly expanding her knowledge in the world of cereal sciences and bread baking.
Theresa’s mission in life is to inspire, educate, and promote a wholesome lifestyle centered around nourishing bread, just like the kind she enjoyed growing up in first-generation European families. She believes that beautiful bread can be mastered by bakers of all levels and seamlessly integrated into any routine, nourishing not just the body but also the mind and soul of your family and friends.
Don’t miss this chance to learn from a true bread-baking maestro! Mark your calendars and join us for an unforgettable bread-making experience with Theresa Culletto.
Find Teri on Instagram: vineyardbaker and Facebook: vineyardbaker
June 19th, 2023
9am-2pm EST
Lunch is included
$175
In Person (limited to 15 people)
Scratch Bread Kitchen
207 Broadway
South Portland, ME
The Wonderful World of Spelt:
With Allison Reid and Cortnie Curran of Scratch Baking Co.
This class will take you through how to utilize one of the world’s most ancient grains in variousvapplications. Spelt was first cultivated by early civilizations, being traced as far back as 9000 years ago. Due to the difficulty in harvesting, spelt saw a decline in popularity becoming almost nonexistent in the USA during the 70s. The resurgence of popularity is mostly attributed to the grain’s high nutritional value, low glycemic index and easy digestibility. Spelt brings a nutty and slightly sweet flavor to baked goods, and makes a wonderful gateway into experimenting with whole grain flours.
During our time together we will demonstrate a 100% spelt pan loaf, a base cookie recipe that you will be able to adapt to your own preferences, and a spelt cracker recipe.
This workshop is limited to 15 people
Meet Allison
Allison is one of the co-founders/owners of Scratch Baking Co in South Portland, ME. She has been feeding people for 40 years. When Al is not cooking, baking, or looking for her shoes, she is outside playing in the ocean.
Meet Cortnie
Cortnie is the Bread Kitchen manager at Scratch. She aims to utilize local, stone milled flours in her baking as much as possible and is passionate about supporting Maine’s food chain by supporting local farmers and food producers. When not at the bakery she can be found running from activity to activity with her children, reading, studying all things bread related, and hopefully remembering to eat.
Made possible with support from:
May 15th, 2023
4pm-6pm EST
Virtual / Zoom
Tortillas & Empanadas
with Roxana Jullapat
Join Roxana Jullapat as she guides us through homemade and fresh tortillas & empanadas, the traditional and non-traditional way! From simple nixtamalized masa tortillas cooked over a hot comal, to multi-grain tortillas made with heirloom wheats and cornmeals. Roxana will also dicuss fillings and technique to create delicious empanadas.
Meet Roxana:
Baker/Pastry Chef Roxana Jullapat, a Los Angeles native of Costa Rican and Thai descent, pursued a degree in journalism before turning to cooking. For the last 20 years, she has held tenures at some of Los Angeles’ most celebrated restaurants including Campanile, Bastide, Lucques, and AOC. In May of 2017, she opened Friends & Family bakery, where every loaf of bread, morning pastry, and decadent cookie reflect her appreciation for ancient grains and California’s seasonality. She’s an advocate for garden-based education, and volunteers often at school gardens around town. Her first cookbook, Mother Grains: Recipes for the Grain Revolution (W.W. Norton), was released in April of 2021.
March 12, 2023
2pm-4pm EST
$50
Virtual / Zoom
Pasta & Focaccia
with Kerry Alterio
Check back soon for more details!
January 14th, 2023
10am-12pm EST
$50
Virtual / Zoom
Sweet Potato & Buckwheat Bread
with Tara Jensen
Looking for a delicious bread for your holiday table this fall? Join baker and author, Tara Jensen, as she guides you step by step through her hearty, yet delicate Sweet Potato and Buckwheat Loaf from her latest book, Flour Power. Jensen will show you everything you need to know from getting your starter ready to make the bread, through mixing shaping and baking this easy and earthy loaf. Made originally with a Desem (DAY-ZUM) starter, a stiff, whole-wheat starter, Jensen will share how to make a Desem starter or simply use the sourdough you have on hand. This workshop is perfect for those new to sourdough baking and will be a treat to those seasoned home bakers looking for a new bread to add to their favorites.
Meet Tara:
My name is Tara Jensen and my mission is to inspire self-confidence through the craft of baking.
I’ve been baking daily in one way or another for over twenty years. In my twenties I baked professionally for bakeries like Red Hen Baking, in Middlsex, Vermont and Farm and Sparrow, in Asheville, North Carolina. I ran a wood fired market bakery, Smoke Signals, from 2011 to 2018, in Asheville, North Carolina, while also learning about fresh flour at Carolina Ground. My bread and pies have been featured in Food & Wine and Bon Appetit and my Instagram includes over 109,000 followers from around the world. Currently, I teach in-person and virtual workshops on sourdough bread and other delicious treats, whole grain pie crust and sourdough cinnamon rolls. You can find my first book (my diary of living and loving at wood-fired bakery in the mountains) A Baker’s Year, wherever books are sold and you can now pre-order my second book, Flour Power, now! Catch me with my toddler, Violet Rye, baking up a storm on Instagram under @Bakerhands.
Sponsored By:
December 10th, 2022
10am-12pm EST
$40
Virtual / Zoom
Rye Fermented Pryaniki
with Ellie Markovitch
Ellie Markovitch lives in Maine with her husband, two children and dog Kora. She applies her passion for innovative and sustainable food practices and her unique skill set that includes visual and social media storytelling and community engagement.
Ellie has a professional background in photojournalism and an MFA degree in Electronic Arts. She is also a skillful cook. Her work revolves around media and food literacy. She uses food as a starting point for conversations and community building.
She is a lecturer in Journalism at University of Maine.
You can see samples of Ellie’s work involving food preparation and visual storytelling at https://www.instagram.com/elliemarkovitch/ and at https://storycooking.com/
She was born in Brazil and spent most of my childhood weekends at my grandparents’ small farm.
“There was a story behind everything we did with our food – from how it was harvested, cooked, and shared.”
Sponsored By:
November 11th, 2022
My Grandfather’s Bread
When my grandfather retired from running our family’s wholesale bread bakery after 60 years, he baked at home. He was an old-school Italian baker, mixed mostly by feel, and didn’t really need a scale to divide–never mind a digital thermometer. Pure art.
He made three breads: Easter Bread, a lunchbox pan loaf, and Ciccioli Bread. I confess, I never liked the Easter Bread, so I won’t focus on that here. But the other two… those were the bread of my childhood and will forever recall memories of my grandfather.
I love a pan loaf because of its utility. It’s the vehicle for happiness for kids and adults. Where would we be without PB&J?
My grandfather’s was a modest yeasted dough with a little sugar and a little oil, baked lightly. I love a dark crusty loaf, but the soft pan bread is deeply ingrained in the American psyche. While my grandfather came from a white flour generation, I live in a grain-forward world. So we’ll switch up the flour here, keep it accessible, and preserve its utility. This is function over form all the way.
While the pan loaf ruled daily life, the Ciccioli Bread was the center of feeding frenzies. It’s a basic hearth bread dough with the crispy bits (ciccioli) from rendered leaf lard and a little black pepper mixed into it. Crispy pork fat in bread!
Enough said.
Sponsored By:
October 22nd, 2022
$40
Virtual / Zoom
Bread Art – How to turn a delicious bread into artwork
Join Judith Lehnhardt, a self-taught sourdough baker from Germany specializing in bread art. Bread is delicious, it feeds us every day but did you know that it can also be turned into a beautiful work of art? In this workshop Judith will show you how to make bread art by using the most simple tools in your kitchen. We will look at three different techniques on how to decorate, score and shape your bread to make it look stunning.
Sponsored By:
October 16th, 2022
FREE
Virtual and In-person- Facebook Live & Youtube
Worldwide Community Bake Day
Worldwide Community Bake Day was created to inspire and empower people to come together and share baking traditions around the world. We believe that these community connections can foster creative economies, entrepreneurial growth and the revitalization of town centers.
On Friday, October 16th The Maine Grain Alliance is thrilled to host a day of conversations with millers, bakers & farmers from all walks of life. Through out the day we will explore baking and farming traditions and how those traditions shine through the work of each person we speak with.
Be sure to check out our recipes & resources page to see what inspiring recipes our expert baking instructors have generously shared for World Wide Community Bake Day.
We look forward to seeing you on Zoom, Facebook Live or Youtube!
September 21-24, 2022
FREE
Where?
Common Ground Country Fair
294 Crosby Brook Road
Unity, Maine 04988
When?
We begin setting up on Wednesday, September 21 before the fair and bake through mid-day on Saturday, September 24.
The Big Bake at the Common Ground Country Fair
The Common Ground Country Fair in Unity, hosted by the Maine Organic Farmers and Gardeners Association, is just around the corner! Under the direction of MGA Baking Education Director Dusty Dowse, the Maine Grain Alliance has been baking the bread to help feed the volunteers who make the fair happen for many years. MGA’s talented bakers will instruct volunteers on how to set up a field kitchen with wood-fired ovens to produce the bread.
July 30th, 2022
9 a.m. to 3 p.m
Skowhegan State Fairgrounds
Free! Everyone is invited, and we encourage you to bring your family and friends to enjoy
PARKING: $5
The Maine Artisan Bread Fair
The Maine Artisan Bread Fair is one of a kind. It is a fair dedicated solely to real bread and everything associated with this most ancient and central staple. The Maine Grain Alliance has sponsored the Bread Fair for ten years and the offerings have grown each year. Demonstrations range from bread baking using sourdough (with starters to take home!) to tortilla making. While you will be captivated by the wares in each booth, you will also be able tantalize your taste buds as you sample foods ranging from pizzas cooked in wood-fired ovens, fresh sourdough loaves, sweet pastries, and a variety of other locally produced delicious food.
July 25th-30th, 2022
Virtually & In-person
The Kneading Conference
The Kneading Conference brings together grainiacs and bread buffs from all over the country. Farmers, professional and home bakers, brewers, chefs, cooks, grain researchers, maltsters, food entrepreneurs, and wood-fired oven enthusiasts gather to educate one another about the art and science of growing and milling grains, baking artisan breads, and brewing delicious beer.
June 25, 2022
BREAD & BREWS
In-person workshop
Common Ground Country Fairgrounds
Breweries from across Maine, including:
Allagash Brewing Co
East Outlet Brewing
Flight Deck Brewing
Fogtown Brewing Co
Frosty Bottom Brewery
Lake St. George Brewing Co
Moderation Brewing Co
Outland Farm Brewery
Oxbow Brewing Co
Sasanoa Brewing
The Urban Farm Fermentory, and others!
Maine Grain Alliance and MOFGA Presents: Bread & Brews
Join us on the MOFGA grounds for a celebration of Maine-grown grain! We’ll be highlighting the people and businesses who use this grain to make bread and beer.
Inside the Exhibition Hall there will be a beer tasting with local breweries, and outside and in the kitchen we’ll have a full line-up of workshops. Live music and food for sale outside.
The Maine Grain Alliance will also be hosting a special workshop called “Pizza at Home and in the Pub – Committing to Local Grains” before the main event begins. (Tickets sold separately here.) They will be baking up treats in their wood-fired oven, too!
Ongoing workshops from 3-7 pm (access included with tickets):
- Malting grain for making beer (with Blue Ox Malthouse)
- Growing grain at home (with Ross Ludders)
- Homebrewing (with the folks from Frosty Bottom Beer CSA & Central Street Farmhouse)
- Making ployes (with Fr. Paul Dumais of Farmington)
- Cooking using corn (with the Somali Bantu Community Association)
Restoring heritage grain seed (with Richard Roberts of the Maine Grain Alliance) - Cooking Beer Braised Mushroom Polenta (with Erik LeVine of Maine Grains) and more!
Tickets:
$50 ($45 for MOFGA/MGA members.)
$25 ($20 for MOFGA/MGA members) for those not participating in the beer tasting.
Free for kids under 12.
June 25, 2022
BREAD & BREWS
In-person workshop
Common Ground Country Fairgrounds
Pizza at Home and in the Pub – Committing to Local Grains
This event is hosted by the Maine Grain Alliance and precedes Bread & Brews, a celebration of local grains, which begins at 2:30 pm, right as this workshop ends.
Whether you are a home pizza aficionado or looking to start a pizza program at your pub or brewery, this workshop will equip attendees with ways to use local grains and create delicious pizza. Presenters will speak to what makes freshly milled local grains so (favorably) different when used in pizza dough.
Topics covered will include:
- Getting a starter going from scratch, including maintenance, formulation, working up to a large batch from a starter, and fermentation. (Attendees will also be given a starter that has been active for 50 years to bring home.)
- Beyond pizza…Versatile uses for local dough on a brewery or pub tasting room menu.
- The craftsmanship of pizza, including dough stretching, topping, and technical baking considerations.
- Demonstrations of how to shape and make different breads with pizza dough.
- For pizza entrepreneurs: Managing margins and high volume pizza production considerations when using local grains.
We will be baking in the Maine Grain Alliance wood-fired oven, so elements of wood-fired oven baking will also be covered. We hope you’ll join us!
Workshop Presenters:
Dusty Dowse, Director of MGA Baking Education, Lamastide Baking
Heather Kerner, Founder of the Good Crust
Benedict Cassie, Pizza Chef, Flight Deck Brewing Company
April 11th, 2022
4pm-6pm EST
$50
Zoom
Thanks to a generous donation from the Bill & Joan Alfond Foundation the Maine Grain Alliance is able to offer scholarship opportunities to young bakers, farmers, and aspiring grain professionals interested in expanding Maine’s grain economy. Applicant must be from Maine, conducting business in Maine, or planning to conduct business in Maine.
100% Northern European Rye
With Jim Williams – Backdoor Bread
This workshop was made possible by
March 23rd, 2022
4pm-6pm EST
$50
Zoom
Thanks to a generous donation from the Bill & Joan Alfond Foundation the Maine Grain Alliance is able to offer scholarship opportunities to young bakers, farmers, and aspiring grain professionals interested in expanding Maine’s grain economy. Applicant must be from Maine, conducting business in Maine, or planning to conduct business in Maine.
“Pastiera” Italian Easter Ricotta and Wheatberry Tart
Made to celebrate the return of Spring and rebirth
Christy Timon & Abe Faber: Timber Baking Consultants
Join Christy and Abe as they construct a delicious, whole grain Easter dessert with cooked farro, pastry cream, and filling. This versatile treat can be made for small groups or scaled up for commercial production in a professional setting. This workshop will walk attendees through how best to pre-make elements of the tart to allow for a later final assembly. Whether you are baking for friends and family or in a busy bakery, this tart is the perfect spring addition.
March 27th, 2022
11am-1pm EST
$50
Zoom
Thanks to a generous donation from the Bill & Joan Alfond Foundation the Maine Grain Alliance is able to offer scholarship opportunities to young bakers, farmers, and aspiring grain professionals interested in expanding Maine’s grain economy. Applicant must be from Maine, conducting business in Maine, or planning to conduct business in Maine.
Armenian Easter Bread
Join baking instructor and recipe developer Andrew Janjigian (@wordloaf) in an exploration of choreg, a rich, aromatic Armenian sweet bread flavored with nigella and mahlab and coated with sesame seeds. Often called “Armenian brioche” because of the large amount of butter and eggs in the dough, choreg is traditionally served at Easter as an indulgence after winter and Lent, but many Armenians eat it year-round as well. It can be formed into individual round or knotted rolls, and—more commonly—into long braided loaves, and the braids are often made with three strands of dough, to represent the Holy Trinity.
Andrew will share his own recipe for choreg, which incorporates a tangzhong, an Asian baking technique known for extending the keeping-qualities of breads, something that is especially helpful here, since choreg’s high concentration of sugar normally makes it prone to staling quickly. It’s an easy and delicious recipe, just in time for Easter and the return of Spring.
February 13th, 2022
11AM-1PM EST
$50
Zoom
Experience Level: All baking levels can learn something from this workshop
Workshop will be recorded for registrants in the event they cannot join the class live.
Use code “southernground”
Desem Demystified
With Jennifer Lapidus, Founder and GM of Carolina Ground
Sponsored by Maine Grains:
From freshly stone-ground flour to natural leavening , this workshop will take one through the process of making and using this Flemish natural leavening known as desem.
With the availability of freshly stone ground flour, comes the opportunity to make various forms of natural leavening or sourdough culture. When Jennifer started out as a baker, she found herself milling her flours in-house due to lack of access to fresh, stone ground flour. And for the desem culture, the first ingredient is freshly stone ground whole wheat flour.
Meet Jennifer
Jennifer is a baker, a miller, an author, a wife, a mother and step mom, a sister, a fan of beagle mutts, bitter foods, long walks, and Belgian road bikes. She’s forklift certified and her favorite musical is A Chorus Line (though Hamilton is a close second).
At Carolina Ground flour mill in Asheville, North Carolina, Jennifer Lapidus is transforming bakery offerings across the southern United States with intensely flavorful flour, made from grains grown and cold stone-milled in the heart of the South. While delivering extraordinary taste, texture, and story, cold stone-milled flour also allows bakers to move away from industrial commodity flours to create sustainable and artisanal products.
November 22, 2021
4PM-6PM EST
$50
Zoom
Experience Level: All baking levels can learn something from this workshop
Wholegrain Holiday Baking
With Dawn Woodward, Baker & Owner of Evelyn’s Crackers
The holiday season quickly approaching and we have partnered with Dawn Woodward, owner of Evelyn’s Crackers, to give you the tools you need to create delicious, whole grain, treats!
We hope you will join us as Dawn guides us through the tricks, techniques, and recipes for 100% Rye Spicy Gingerbread & Gevulde Speculaas (rye and barley cookie filled with homemade frangipane).
Meet Dawn
|
Inspired by her mother, Dawn began cooking at a very young age. Following a degree in Philosophy from Bard University, she continued her interests in professional cooking and baking to positions as a Pastry Chef in New Orleans and Head Baker at artisan bakeries in New York and Toronto. Extensive travels expanded her repertoire by exposure to such cuisines as: Eastern Mediterranean, Thai, Chinese, Cambodian, Georgian, and Middle Eastern. Committed to using heritage grain varieties grown close by, Dawn sources from Ontario farmers and millers and is constantly experimenting in ways to incorporate them into the crackers. In addition to leading all production at Evelyn’s Crackers, she is a speaker an educator at the annual Kneading Conference in Maine/Seattle, and at grain conferences in Toronto, London, and Los Angeles. |
October 10th, 2021
1PM-3PM EST
$50
Zoom
Experience Level: All baking levels can learn something from this workshop
Everyday Ancient Grain Einkorn Loaves
With Adrian Hale, a longtime food writer who made her way to bread baking
I slowly turned my white-bread-eating husband into a whole-grain toast eater, but it wasn’t until I started making this 100% einkorn bread that he made it a part of his daily breakfast. My kids love this bread, as well, and we always have a loaf on our bread board. There’s just something about this bread that feels primal, and it is! Some of our earliest bread archaeology includes einkorn grains. Come learn how to make this bread at home and make it a part of your family’s daily lives, as well.
Meet Adrian
Adrian J.S. Hale is a longtime food writer who made her way to bread baking. Now, she sits at the computer all day in her kitchen with a bowl of rising dough at her side. She believes that bread & poetry feed us in different ways and she shares them freely because they are much cheaper than therapy. Her essays have appeared in national publications such as Saveur, Culture, and Brain, Child. She is currently writing the history of bread in fiction, and she blogs about her baking adventures at www.thousandbitesofbread.com. You can also follow her grain and baking forays at @1000bitesofbread on Instagram.
May 15th, 2021
3PM-5PM EST
$50
Zoom
Experience Level: All baking levels can learn something from this workshop
Fresh Milling Flour at Home Is a Game Changer — An Introduction
With Maria Speck, award-winning author of Ancient Grains for Modern Meals and Simply Ancient Grains
Fresh milling whole grains at home opens up a universe of flavors and textures in your kitchen. It adds a new dimension to all your baking—from simple pancakes and muffins to cookies, cakes, and slow sourdough breads. Fresh milling cornmeal for polenta, or rye for a quick porridge, will change your dinner fare forever. And your sourdough starter will be brought back to life. Learn all about the many uses of fresh milling, and the subtle aromas it adds to your table.
Maria was raised in Germany and Greece and has used a table-top mill since she started baking as a young adult. She will demonstrate the ease of fresh milling and answer questions about different mills and the sourcing of good grains and flours. She will demonstrate a new recipe for 4th of July, “Cornbread—Red, Rye, and Blue”, made with fresh-milled rye, blueberries, and cranberries.
March 31st 2021
4PM-6PM EST
$40
Zoom
Experience Level: All baking levels can learn something from this workshop
Sourdough Crackers
Join Jeff and Lisa Dec of Brazen Baking, a wholesale family baking operation in Rockport, ME., as they discuss and demonstrate sourdough cracker making. They will share how and why they have come to add crackers to their baking lineup. They will explore the grain types, varieties, and milling grades they use, with a focus on dough handling qualities and product texture. Topics will include basic sourdough maintenance, approaches to culturing sourdough for crackers, and other strategies to incorporate whole grain nutrition into crackers.
Made possible thanks to the generous support of Maine Farmland Trust & Maine Grains
March 13th 2021
3PM-5PM EST
$50
Zoom
Experience Level: All baking levels can learn something from this workshop
Sourdough 101 & Baking With Whole Grains
This class will taught by renowned baker and owner of Borealis Breads, Jim Amaral! Jim will demonstrate the basics of sourdough baking, including how to create and maintain your own starters, how to hand mix, knead, stretch, proof and shape your sourdough bread and how to use the autolyse process and extended fermentations to enhance the quality of your bread. We will also discuss baker’s percentages and how to use them to easily create your own bread formulas. We will explore different baking options such as baking in a loaf pan on a stone or in a Dutch oven and will cover the three types of heat at play in the bread baking process. In addition we will talk about the importance of ingredient selection and show you how to incorporate whole grains such as rye, oats and corn into your sourdough loaf.
Made possible thanks to the generous sponsorhsip of Maine Grains.
February 15th 2021
4PM-5PM EST
$30
Zoom
Experience Level: All baking levels can learn something from this workshop
Fresh Pasta From Home
December 22nd, 2020
4PM-6PM EST
$40
Zoom
Experience Level: All baking levels can learn something from this workshop
Corn: From Past to Present
&
Making Tortillas at Home
In this workshop we will be covering corn from its earliest association with humans to the present. We start with a look at what is known about how corn became an agricultural staple of the ancient world on this continent. We cover this not only from an archaeological/anthropological perspective, but look at the science underlying how it was domesticated and what its wild ancestors were. Next comes demonstrating the process of nixtamalization, getting corn ready for the Mesoamerican kitchen, and the making of tortillas from scratch. Sources for materials and equipment will be discussed.
November, 23rd, 2020
6PM-8PM EST
$40
Zoom
Experience Level: All baking levels can learn something from this workshop
Perfecting Your Holiday Pies with Partybus Bakeshop!
In this class you’ll learn the secrets to a perfect pie crust. Jacqueline will demonstrate how to hand-mix your dough and a foolproof way to roll and crimp your shells. Jacqueline will provide recipes ahead of time for anyone wishing to follow along with the demo, and during class she will discuss the importance ingredient selection. Once our shells are shaped, we will also walk through a few classic pie fillings step-by-step. Once class is through, you’ll have all the skills you need to make that Thanksgiving centerpiece you’ve been dreaming about… no store bought shell needed!
November, 9th, 2020
4PM-7PM EST
$50
Zoom
Experience Level: All baking levels can learn something from this workshop
Sourcing, Milling & Baking with Heritage Grains
We invite you to join Amber Lambke, CEO & Founder of Maine Grains and Kerry Hanney, founder, owner, and baker behind Night Moves, as they discuss baking with heritage grains, sourdough and stone-ground flours. Kerry will demonstrate an approachable at-home Nordic-style sourdough rye bread and Mexican cacao brownies featuring flint corn!
Learn More & Meet the Presenters
October 16th, 2020
FREE
Virtual – Facebook Live & Youtube
World Wide Community Bake Day
Worldwide Community Bake Day was created to inspire and empower people to come together and share baking traditions around the world. We believe that these community connections can foster creative economies, entrepreneurial growth and the revitalization of town centers.
On Friday, October 16th The Maine Grain Alliance is thrilled to host a day of virtual conversations with millers, bakers & farmers from all walks of life. Through out the day we will explore baking and farming traditions and how those traditions shine through the work of each person we speak with.
Be sure to check out our recipes & resources page to see what inspiring recipes our expert baking instructors have generously shared for World Wide Community Bake Day.
We look forward to seeing you on Zoom, Facebook Live or Youtube!
October 3rd, 2020
11:00AM-1:00PM EST
$40
Experience Level: All baking levels can learn something from this workshop
Virtual – Zoom
Baking with Buckwheat Virtual Workshop
Bakers of all experience levels are welcome to join Fr. Paul and Ora Breads student intern, Meg Gombojav as we incorporate buckwheat into baking! Buckwheat plays an integral role in a renewed grain economy—even though buckwheat itself is not a grain–both in the field and in the bread.
Join us as we display the unique characteristics of buckwheat varieties and demonstrate how to incorporate buckwheat flour, groats, kasha and flakes into a base sourdough bread formula. We hope you can celebrate buckwheat with us!
***Once registered, be sure to check your e-mail spam folder if you did not receive a confirmation email that has the workshop login information.
September 1, 2020
4:00PM-6:00PM
$40
Virtual – Zoom
Artisan Doughnuts Virtual Workshop
Join Rachel on a doughnut making adventure turning yeasted brioche dough, buttermilk cake dough and pate a choux into dozens of delicious doughnuts. All the basics of dough, fillings and glazes will be covered, including tips and tricks to help you modify them and make them your own.
This workshop is a demonstration and will be moderated by Stephanie Swane. Stephanie is the publisher and editorial director of Modernist Cuisine’s in-house publishing department The Cooking Lab.
***Once registered, be sure to check your e-mail spam folder if you did not receive a confirmation email that has the workshop login information.
past
July 30-31 , 2020
Virtual
Celebrating Our Grain Community
Online workshops, videos, photo galleries, remembrances, baking tips and more will be available highlighted on the Maine Grain Alliance webpage and social media channels. Join us!
PAST WORKSHOP
July 30 , 2020
4:00PM-5:30PM
Virtual
Multipurpose Sourdough Virtual Workshop
We invite you to welcome sourdough into your daily routine, and rethink perfect. This class will help you have fun exploring your creativity in the kitchen.
Ellie Markovitch founder of #storycooking and Amy Halloran of @flourambassador will guide you through everyday cooking , that for Ellie, is mostly improvisation. To facilitate this, she keeps a stocked pantry, full of ingredients for “the base” and the “toppings.” Bases are grains and dough. For toppings, Ellie makes use of vegetables, fruits, protein, spices, herbs, etc. A dough is like a canvas, and through years of trial and error, Ellie embraces this approach to baking.
***Once registered, be sure to check your e-mail spam folder if you did not receive a confirmation email that has the workshop login information as well as the list of ingredients needed for the workshop.
Have a Question?
kayla@mainegrainalliance.com