Conference Schedule: Conference check-in begins at 11:30 a.m. on Thursday, September 12, 2013. The first keynote presentation begins at 1:00p.m. The final workshop ends after lunch on Saturday, September 14th and the optional field trip to a farm, mill, and bakery begins after lunch on Saturday and ends later in the afternoon, about 4 p.m.
Choosing Workshops: All registrants are welcome to attend any workshop, panel discussion and/or lecture; no prior sign up is required, and you are free to make up your own schedule. The one exception is the Field Trip, and during the conference we will make announcements asking people to sign up to participate. If your event finishes before others, you are invited to drop in on workshops still in progress.
Field Trip: A field trip to a local mill, a third-generation organic farm that includes grains in its rotation, and Breadfarm, an award-winning bakery that is working with local grains, will begin after lunch on Saturday. Announcements will be made about signing up to participate. Because of the large number of people that tour, we will ask for volunteers to drive and carpool, and we will divide into groups. More information will be available during the conference.
Weather: Come prepared for Northwesty weather. It can arrive in great variety! Warm, cold, wet, sunny, windy, gorgeous, and that’s only Day One. Bring your sun hat, rain gear, warm sweater, down jacket, short sleeves, long pants, comfortable shoes and rolled up sleeves. Plan on anything and everything – meals in a tent while the wind blows, workshops on the grass while the sun shines. We recommend casual, comfortable “work” clothes that won’t mind the possibility of a few mud and dough splatters, depending on the schedule you choose.
Sun Protection: Some workshops and demonstrations are staged outside under the sun. Please bring hats and sun protection.
Water: Please bring your own water bottle to help reduce the use of throwaway cups. Bottles can easily be refilled in the Research and Extension Center.
Food: All food will be provided beginning with a delicious dinner on Thursday, September 12th, including breakfast, lunch and dinner on Friday, breakfast on Saturday, and finishing with a scrumptious lunch on Saturday, September 14th. Our chefs works with local farmers to provide Kneading Conference West with a daily choice of wholesome and delicious regional foods. Please let us know if you have food allergies or concerns.
Internet: Internet access is available.
Children: We are unable to accommodate children under the age of 16 at the Kneading Conference West.
Any questions about what to expect, please contact Wendy Hebb, 207-620-0697.