Organic Grain & Seed Summit

Join us for the first annual Organic Grain & Seed Summit — a two-day event for farmers, seed savers, and aspiring grain growers!

Your ticket will include:

• A welcome dinner at the Miller’s Table with your fellow attendees and presenters.

• A guided tour of the Maine Grains gristmill.

• Participation in a rare, heritage & landrace grain exchange/swap.

• Admittance to a full day of educational workshops, exploring topics such as organic weed management, building soil health, growing grains for seed production, heritage seed restoration, and more

This farmer-focused event is made possible through the Maine Grain Alliance’s Transition to Organic Partnership Program grant, providing valuable resources for farmers. Farmers can attend for free, while tickets are also available for purchase for non-farmers and community members interested in the event’s topics, workshops, and events. MGA members receive a discounted ticket price.

Scaling Up Organic Grains for Commercial Markets

Maine’s grain economy has seen incredible growth over the last decade, driven by a revival of the state’s milling and malting industries.

Farmers and producer partnerships made this revival possible and maintaining them will be crucial to meet the growing demand for organic grains in the years to come.

This workshop will bring together three local producers — Amber Lambke (Maine Grains), Joel Alex (Blue Ox Malthouse), and Kerry Hanney (Night Moves Bakery) — for a discussion on the future of Maine’s grain economy, offering insight on market trends and opportunities for further collaboration.

A Maine Grains Menu with Vanessa Seder

a virtual cooking class

In this workshop, recipe developer and food stylist Vanessa Seder will teach you how to make a three-course meal using Maine Grains. The Maine-based author of Warm Your Bones (Union Square & Co, Nov. 2024) will walk you through the hearty, aromatic recipes, answering any cooking questions and teaching you some knife skills along the way. It all finishes out with a sweet dessert!

Recipes will include:

• Shaved Brussels Sprouts, Maine Grains Farro, Lemon, Cracked Pepper, and Pecorino Salad

• Buckwheat Crepes with Wild Mushrooms and Robiola (Maine Grains Sifted Flour, Buckwheat Flour)

• Browned Butter Grapefruit Shortbread Cookies

  (Maine Grains Sifted Flour)

About the Presenter

Vanessa Seder has worked in the food industry for over twenty years as a recipe developer, food stylist, chef instructor, and author. Her cookbooks include Warm Your Bones, Eat Cool, (which received positive reviews from the New York Times and elsewhere), and the award-winning Secret Sauces. A graduate of the Institute of Culinary Education in New York City, Vanessa is a regular contributor to Bluedot Living, and has developed recipes for Real Simple, All You, Health, Cooking Light, Hannaford’s Fresh, Ladies’ Home Journal – where she previously served as associate food editor, and Maine The Way, among others. She lives with her family in Portland, Maine. She can be found online at vanessaseder.com and on Instagram @vanessa_seder_eats and @vanessasedereats.bsky.social.

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.

POSTPONED TO 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.

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!

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!

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.

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.

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)

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.

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.

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).

Bread and Roses: A Cookbook Tour of Grains
Virtual Workshop

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

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