The Kneading Conference: Directory

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FOOD!

Caroline Smialek

Passionate about sustainable agriculture, Biodynamic farming, cooking, cheese making and the great outdoors.

Have been in the foodservice business since 1985. Pastry is my passion. Right out of culinary school I had a job at the Marriott @ Copley Place in Boston-totally scratch bakery I still use some of those recipes today! From there I worked at several hotels ened up in Connecticut to raise my son and was the Pastry Chef @ Simsbury Inn for 12 years. I worked for Whole Foods in there bakery as an ATL not alot of scratch baking so I left and I am working for Price Chopper we make our donuts, bagels and bread from scratch! Loving it. This is my 2nd year coming to what I like to call "breadstock" lo… Read more

Cate Conway

Catherine Baldwin

I am co-farmer and co-founder of Amber Waves Farm in Amagansett, NY. Amber Waves Farm is a 501(c)(3) not-for-profit organic farm and educational organization designed to teach the local community, especially children, about the food and farming issues, expand the variety and availability of locally grown organic food, and to steward a beautiful open space in downtown Amagansett. We launched the Amagansett Wheat Project in 2009 to reintroduce wheat and other small grains to the foodshed on Long Island. The project was awarded a $25,000 grant from the Baker Foundation to begin planting wheat and…

Chris Conroy

Baking - sourdough, whole grains.. Local food - see my series on local food at http://www.facebook.com/ourfoodourfarms

Christopher Abbruzzese

Ciril HItz

cynalleman

Dara Reimers

Dave Hoopes

Semi-Serious Home Baker; Interested in small business development, production on a larger than 'home baker' scale, and hands-on skill development; Aspire to own/operate a small business in 5-10 years. Currently serving as an active duty Air Force officer in the D.C. area.

David (and Emma) Schwartz

David: I work as a lawyer in the Boston area, and, while I definitely enjoy my job, my true passion lies with cooking. I took some time off from college after my second year to work as a cook on Martha's Vineyard, and then transferred to BU to study restaurant management. After much deliberation I enrolled in law school (due in large part to the persistence of my soon-to-be wife, who had just graduated from Harvard Law School). I now enjoy cooking for my wife, my two kids, and occasionally also for our faithful laberdoodle, Buddy. I just finished reading "52 Loaves" by William Alexander, whic… Read more

David Emigh

I am the bread baker at a local country store in Eastford, CT. I also teach geology, history of sience, and astronomy at a nearby small college. I also walk about 50 miles per week.

David Warman

Dawn E Woodward

local grains and crackers

Debra Kam

Derek DeGeer

Gardening, Art, Bread Making, Permaculture

Diane Pizzo

Dorn Cox

Doug Brown

Doug Essinger-Hileman

Dusty Dowse

Ellen Mallory

Erica Buswell

Protecting Maine farmland; growing and eating good food.

Erin McCartney

Me, I'm very passionate about food. Bread specifically, chocolate would follow bread and any time I can play with the magical egg, well that's always an education. I have the fortune of working in an artisan bread bakery (Crooked Tree Breadworks), and by night I'm the Pastry Chef at a new restaurant in Petoskey Michigan (Palette Bistro).

escotta

Eva B

I'm from Seacoast NH. I have loved baking and pastry making my whole life. I've worked as a pastry chef in a restaurant. I love to travel and enjoy photography.

Francis Boero

Gabe Clark

jawsman

Jeffrey Hamelman

JeffreyHamelman

Jennifer Lapidus

Jim Amaral

I am the founder of Borealis Breads and have been baking and selling artisan breads in Maine for 18 years now. We have bakeries in Waldoboro, Wells and Portland. I have been promoting the use of local grains since 1997.

Jo Anne Elliot

joann brown

joannalewis

John Howe

Jonathan Rubenstein

Kat McClintock

katemackie

katie54

Keith Wilberg

Kerry Altiero

khubbs

Kim Beck

Ladleah Dunn

Food! Sharing, teaching, learning, growing, sailing, eating, laughing...

Laura Chalifoux

Lenora Hiniker

Linda Kinsey

When I'm not in the newspaper world, I enjoy baking bread in my home kitchen. I've recently gotten into sourdough breads and am enjoying that a lot! Aside from that, I'm married and live in Berea, OH with my husband, Robert, who is an author and special ed teacher.

lindamotzkin

Lisa Giulianelli

Lynne Bowden

gardens,goats,breads,baking

Melina Kelson-Podolsky

Michael Chodos

Michael Jubinsky

We own and operate the Stone Turtle Baking and Cooking School in Lyman, Maine and love our le Panyol 120 and yeast breads.

Michael Jubinsky

Bread, wood-fired ovens, local heritage grains, local beers and ales

Michel Nischan

Mike McKernan

Moira Finnuala Killarney-McGarry

Sustainable family farms; organic growing methods; renewable resources; self-sufficiency; local food movement; reading; music; hand crafts particularly fiber arts.

Nicholas D Dentico

My primary passion is music. I play guitar, bass, drums, sax, and am learning Violin and Banjo, and will play any instrument you set before me. I currently play drums in a rock band, and also work on composition of sound collage using sampled tracks of news clips layered with found sounds captured from a contact mic. I have also acquired an obsession for bread over the years. I work as the bread baker at Wild Oats Bakery and Cafe in Brunswick Maine (not affiliated with the now defunct national chain). I just started my first sour dough at home and wish to one day have my own woodfired oven

Noah I. Weston

Well, I am passionate about all things fermented.

noelanim

pam mckeen

I'm a natural foods chef and live in belfast, maine.

Pat Manley

Patrick Dennis

Perry Grigsby

Peter Pastan

wood oven baking

poopadaka

Randy George

Richard Miscovich

Richard Scott

Roger Jansen

Sam Fromartz

Sarah Cornell

Scott Barden

signe

Stephen Hargarten

Stephen Jones

Steve Duda

Stu Silverstein

Stu Silverstein is an artist who bakes a lot of bread, builds earth ovens and writes about the process. He co-owns Railroad Square Cinema, Maine's premier art house and for many years owned a brick oven cafe. Stu has also co-produced and directed the award-winning film Dead River Rough Cut, that happens to be the most requested movie at the Maine State Prison, no joke. Just recently he finished his latest book, Bread Earth and Fire. Way before that, he spent a lot of time driving VW buses across the country searching for great bread, but he never found any, and that's why he learned to bake.… Read more