Speakers

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 multigrain tortillas made with heirloom wheats and cornmeals.  Roxana will also discuss fillings and techniques to create delicious empanadas.

This class will take you through how to utilize one of the world’s most ancient grains in various applications.  Spelt was first cultivated by early civilizations, being traced as far back as 9000 years ago.  Due to its difficulty in harvesting, spelt saw a decline in popularity, becoming almost nonexistent in the USA during the 1970s. 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 how to make 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 participants--sign up now!

Join Rose Wilde & Amy Halloran to discuss and explore Rose’s new cookbook & her inviting approach to grains. Rose will share how she highlights the flavors of these basic, beautiful and often overlooked ingredients. This class will help you work with whole grains, and understand how the pillars of traditional global eating can ramp up your baking game. During this workshop Rose and Amy will demonstrate two recipes from Bread and Red: Buckwheat Brown Sugar Crumble Carrot Peach Ice Box and Millet Cream Puff with Coffee Diplomat Cream. Workshop held virtually over Zoom.

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.