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The Kneading Conference
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Thursday
, July 28
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
Mainely Desserts from a Wood-Fired Oven - Dara Reimers
Oven 4
Growing, Milling & Baking with Local Grains: Ellen Mallory, Jennifer Lapidus, Jim Amaral
Oven 3
Building Your Own Earthen Oven - Stu Silverstein (continued)
Outside 2
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
Friday
, July 29
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
Italian Baking at Its Best: Focaccia and Pasta - Kerry Altiero
Oven 3
Growing the Grain Is Just the Start: Now What? - Stephen Jones, Amber Lambke, Katie Baldwin, Amanda Merrow
Constitution Hall A
Pretzels and Brioche: New Twists on Old Classics - Ciril Hitz
Oven 1
Yeasted Pre-ferments Simplified - Melina Kelson-Podolsky
Oven 4
The Wood-Fired Production Bakery (ENROLLMENT FILLED)- Richard Miscovich and Dusty Dowse
Oven 2
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
The Kneading Conference
Jul 28
-
29, 2011
Thursday
, July 28
Friday
, July 29
Skowhegan, Maine
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