Fermenting Careers with Regional Grains

Learn how Maine Craft Pizza and collaborations bring local grains into institution nutrition programs in Maine and New England. The session will use food to connect many objectives. Video will show the humanity in farm to institution work and how collaborations strengthen our impact. Storytelling will highlight one company using dough to create jobs for people with disabilities. Enjoy a culinary demo that shows how to make versatile products that are easy to incorporate into meal plans. Local, stone-milled flour in pizzas boosts institution nutrition plans and reconnects people to the food systems of their region—from seed to slice.