The Kneading Conference

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7:00am

PLEASE NOTE: Pre-registration and pre-payment required. Constitution Hall A

8:00am

Breakfast by Local Sprouts Cafe & Bomb Diggity Bakery Grandstand Conference Check-In Constitution Hall A

8:45am

Conference Information - Amber Lambke Constitution Hall A

9:00am

Keynote Address - Michel Nischan, "The Road Home: the role that grains can play in restoring human and environmental health". Constitution Hall A

10:15am

Local Grain: Why Bother? - Dr. Stephen Jones Constitution Hall A Panel: The Business of Baking - Moderated by Jeffrey Hamelman. Panelists: Jim Amaral, Randy George & Alison Pray. Constitution Hall B Artisan Baking for the Home Oven - Melina Kelson-Podolsky Oven 1 How to Build a Clay Oven - Stu Silverstein Outside 2 Masonry Brick Oven Building - Pat Manley Outside 1 Sourdough Fermentation: Theory and Practice - Dusty Dowse Oven 3 Wood-Fired Micro-Bakery: Production Techniques- Richard Miscovich Oven 2

11:30am

Lessons from a Small Grain Economy in Denmark - Ellen Mallory Constitution Hall A

12:30pm

Lunch by Local Sprouts Grandstand

1:45pm

Life in Ovens: Baking as an Artistic Practice - Barak Olins, ZU Bakery Constitution Hall A On-Farm Energy Solutions - Dorn Cox Constitution Hall A Growing, Milling & Baking with Local Grains: Ellen Mallory, Jennifer Lapidus, Jim Amaral Oven 3 Building Your Own Earthen Oven - Stu Silverstein (continued) Outside 2 Mainely Desserts from a Wood-Fired Oven - Dara Reimers Oven 4 Masonry Brick Oven Building - Pat Manley (continued) Outside 1

3:00pm

Small-Scale Thresher/Winnower Demo - John Howe Outside The Theory of Wood-Fired Oven Design and How to Manage the Heat - Albie Barden, Scott Barden Oven 5

5:00pm

Local Beer and Wine Bar; Dinner Grandstand

7:30pm

"Naan Sense", TED.com-style show and tell of innovative projects Constitution Hall A

8:00am

Breakfast by Local Sprouts Grandstand

8:45am

Conference Information - Amber Lambke Constitution Hall A

9:00am

Keynote: Molly O'Neill - The Big Table; Introduced by Nancy Harmon Jenkins Constitution Hall A

10:15am

Growing the Grain Is Just the Start: Now What? - Stephen Jones, Amber Lambke, Katie Baldwin, Amanda Merrow Constitution Hall A Italian Baking at Its Best: Focaccia and Pasta - Kerry Altiero Oven 3 Pretzels and Brioche: New Twists on Old Classics - Ciril Hitz Oven 1 The Wood-Fired Production Bakery (ENROLLMENT FILLED)- Richard Miscovich and Dusty Dowse Oven 2 Yeasted Pre-ferments Simplified - Melina Kelson-Podolsky Oven 4

11:30am

Growing the Grain Is Just the Start: Now What? - Q & A Constitution Hall A The Opportunities and Challenges of Working with Locally Grown Grains in Vermont - Jeffrey Hamelman Constitution Hall B

12:30pm

Lunch Grandstand

1:45pm

Farming with a Triple Bottom Line - Gabe Clark Constitution Hall A Slice of Heaven Breads: Genesis of a Baking Community - Jonathan Rubenstein Oven 3 Small Scale Wheat Growing 101 - Will Bonsall Constitution Hall B Converting to Whole Grain Pastries - Doug Brown and Cate Conway, Sponsored by Brewster Inn Oven 4 Masonry Brick Oven Building - Pat Manley (continued) Outside 1 Pizza Dough Deconstructed - Andrew Janjigian Oven 1

3:00pm

Scythe Demonstration - Carol Bryan & Richard Scott Outside 2 Small Scale Wheat Growing Q & A - Will Bonsall Constitution Hall B