Loading…

Sign up or log in to see what your friends are attending and create your own schedule!


View analytic
aisforapples
 

avatar for aisforapples


 
 

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

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

3:00pm

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

Italian Baking at Its Best: Focaccia and Pasta - Kerry Altiero Oven 3

11:30am

The Opportunities and Challenges of Working with Locally Grown Grains in Vermont - Jeffrey Hamelman Constitution Hall B

12:30pm

Lunch Grandstand

1:45pm

Converting to Whole Grain Pastries - Doug Brown and Cate Conway, Sponsored by Brewster Inn Oven 4 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
 

Get Adobe Flash player
SONG_NAME