Interesting people and fascinating stories are the bread and butter of the movement to restore local grains. If you are interested in writing about the Kneading Conference West, we are happy to provide the facts about why local grains matter, the history of Kneading Conference West, high-resolution photos, and interviews with some of the innovative individuals who are shaping the revival of locally-grown grains.
The Kneading Conference: In 2007 a small grassroots group in Skowhegan, Maine gathered together novice and professional bakers, farmers, millers, researchers and wood-fired oven builders for a conference on the complementary trades of grain farming, milling, wheat breeding, baking, and wood-fired oven building. Their goal was to bolster the revival of a lost grain economy. Held annually ever since, the conference attracts participants from Maine, New England, and most of the U. S. and Canada.
The Kneading Conference West: In 2011, Stephen Jones, the director of Washington State University’s Agriculture Research and Extension Center in Mount Vernon, WA, organized the first Kneading Conference West. 250 participants (the maximum that could be accommodated) arrived from 17 states and Canada for three days of hands-on workshops, group and panel discussions, and lectures. The West Coast conference added a professional track and a malting workshop, thereby expanding the effectiveness of bringing together the diverse stakeholders – the farmers, millers, researchers, bakers, and eaters – who collectively are re-visioning and rebuilding regional grain economies.
The challenges to creating regional grain networks are numerous but the Kneading Conference West is working successfully with other nonprofits, government service agencies, and businesses to shape solutions.
To preserve and promote grain traditions, from earth to hearth, among farmers, millers, bakers, and families around the table. To provide educational programs that demonstrate how to hand craft breads and other baked goods, how to incorporate locally-harvested and milled grains, and how to rebuild local grain networks by using a combination of traditional, innovative, and sustainable techniques.
Media Contact: Wendy Hebb firstname.lastname@example.org 207-620-0697