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.
Join us for this free, hands-on, skill-sharing event! All ages are invited to MOFGA’s Common Ground Education Center in Unity for a day of fun and learning focused on sustainable living skills. Come prepared to roll up your sleeves and dig in!
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!
"If you love bread, the hand-baked variety... you'll flip for the Kneading Conference." (CNN Travel) 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. Whether you are a professional, or just yearning to know more about the craft, we think CNN got it right!
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 twelve years and the offerings have grown each year. 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. Come for the artisan halvah, maple syrup, jams, butter, cheese, the best books and equipment for baking at home, professional bakers to answer your questions, live music, beautiful kitchen linens, demos, and superb Maine made foods!
The Maine Grain Alliance will be in the Homestead section at the Common Ground Country Fair all weekend answering questions about heritage grain growing, seed restoration, and our community. Come say hello!
Join Theresa (Teri) Culletto, as she crafts unique and beautiful baked bread that go beyond just an ordinary loaf. She will share her techniques and skills for creating beautiful and delicious 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! During this special event, you'll have the opportunity to: Learn from the Expert: Theresa Culletto, The Vineyard Baker, will share her time-tested techniques and insights on crafting the perfect focaccia bread. Dive into "Beautiful Breads": Discover the secrets hidden within Theresa's new book, complete with stunning visuals and step-by-step instructions to her bread. Hands-On Experience: Get your hands doughy as you join Theresa in a live baking session, where you can follow along and ask questions in real-time. Prizes and Giveaways: All registrants will have a chance to win a cop of Theresa’s NEW book! Don't miss this golden opportunity to elevate your bread baking skills […]
Join the MGA and special guests Tom Molloy of UMaine Cooperative Extension, Joel Alex of Blue Ox Malthouse, and Richard Roberts of MGA Seed Restoration for a day dedicated to brewing and local grains. In addition to educational sessions and a tour of Inman Farm's barley plots and harvesting tools, the MGA will be firing Maine Craft Pizza in our mobile oven alongside fresh pressed apple cider. The MGA will arrange transport for brewers to and from the farm, as there is very limited parking at the farm. The designated pickup spot will be at the Park & Ride across from Maine Beer Company. Join us on November 1st, and be sure to RSVP here: https://kneadingconference.com/grain-to-glass-freeport/ Rain date November 2nd.
Interested in adding two new 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 and 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. * Workshop recording available to all registrants. * Scholarships available - contact [email protected] for more info.
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.
This event is a fundraiser for the El Salvador Sistering Committee; co-sponsored by the Maine Grain Alliance. Pupusas — corn-based flatbreads stuffed with cheese, beans, meat or other ingredients — are a traditional and much-loved food in El Salvador. The word “pupusa” may derive from native Central American Nawat words meaning “fluffy,” “fluffy thing” or “puffy.” Learn to make this delicious food at a workshop led by Dusty Dowse and cosponsored by the MOFGA El Salvador Sistering Committee and the Maine Grain Alliance (MGA). You’ll get a delicious lunch too! The event will begin with a welcome and brief introduction to the MOFGA-El Salvador Sistering Committee followed by a talk about the origins and history of corn by Dowse. Richard Roberts of the Maine Grain Alliance will have a presentation and demonstration of heirloom corn, including how to save its seed. The MGA will have free corn seed to distribute. Participants will see how to make pupusas in the MOFGA kitchen and will be able to make their own pupusa using masa made from heirloom flint corn that Dowse raised as part of the MGA seed saver program — as well as commercial masa harina. Participants will also be able to try curtido, a […]
Join us as we peel back the layers of time to discover the fascinating legacy of maize, a grain that has nourished civilizations for millennia. From its humble beginnings in the heartlands of Mesoamerica to its global prominence today, maize has woven itself into the fabric of human existence, leaving an indelible mark on cultures and cuisines around the world. But what sets maize apart from other grains? Prepare to uncover the answers as we delve into the transformative process of "nixtamalization," a traditional technique that has been passed down through generations. Through a blend of ancient wisdom and modern science, we will explore how nixtamalization unleashes the full potential of maize, enhancing its nutritional value and imparting a depth of flavor that is simply unparalleled. But our journey doesn't end there. We will roll up our sleeves and get hands-on with the art of tortilla preparation. Guided by seasoned experts, you'll learn the ins and outs of crafting the perfect tortilla, from grinding the maize to shaping and cooking each one to perfection. So, whether you're a seasoned baker or a curious culinary enthusiast, we invite you to join us for an unforgettable experience that will engage all your […]
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. Join us for for demos, panels, and discussions led by grain leaders from around the world!
