The Kneading Conference

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	Constitution Hall A	Constitution Hall B	Grandstand	Outside	Outside 1
6:45am 7:00am 7:15am 7:30am 7:45am 8:00am 8:15am 8:30am 8:45am 9:00am 9:15am 9:30am 9:45am 10:00am 10:15am 10:30am 10:45am 11:00am 11:15am 11:30am 11:45am 12:00pm 12:15pm 12:30pm 12:45pm 1:00pm 1:15pm 1:30pm 1:45pm 2:00pm 2:15pm 2:30pm 2:45pm 3:00pm 3:15pm 3:30pm 3:45pm 4:00pm 4:15pm 4:30pm 4:45pm 5:00pm 5:15pm 5:30pm 5:45pm 6:00pm 6:15pm 6:30pm 6:45pm 7:00pm 7:15pm 7:30pm 7:45pm 8:00pm 8:15pm 8:30pm 8:45pm 9:00pm 9:15pm	PLEASE NOTE: Pre-registration and pre-payment required. Conference Check-In 08:00 - 08:45 Conference Information - Amber Lambke Keynote Address - Michel Nischan, "The Road Home: the role that grains can play in restoring human and environmental health". 09:00 - 10:00 Local Grain: Why Bother? - Dr. Stephen Jones 10:15 - 11:15 Lessons from a Small Grain Economy in Denmark - Ellen Mallory 11:30 - 12:30 Life in Ovens: Baking as an Artistic Practice - Barak Olins, ZU Bakery 01:45 - 02:45 On-Farm Energy Solutions - Dorn Cox 01:45 - 02:45 "Naan Sense", TED.com-style show and tell of innovative projects 07:30 - 09:00	Panel: The Business of Baking - Moderated by Jeffrey Hamelman. Panelists: Jim Amaral, Randy George & Alison Pray. 10:15 - 12:30	Breakfast by Local Sprouts Cafe & Bomb Diggity Bakery 08:00 - 08:45 Lunch by Local Sprouts 12:30 - 01:30 Local Beer and Wine Bar; Dinner 05:00 - 07:30	Small-Scale Thresher/Winnower Demo - John Howe 03:00 - 04:00	Masonry Brick Oven Building - Pat Manley 10:15 - 12:30 Masonry Brick Oven Building - Pat Manley (continued) 01:45 - 05:00
	Constitution Hall A	Constitution Hall B	Grandstand	Outside	Outside 1

	Outside 2	Oven 1	Oven 2	Oven 3	Oven 4
10:00am 10:15am 10:30am 10:45am 11:00am 11:15am 11:30am 11:45am 12:00pm 12:15pm 12:30pm 12:45pm 1:00pm 1:15pm 1:30pm 1:45pm 2:00pm 2:15pm 2:30pm 2:45pm 3:00pm 3:15pm 3:30pm 3:45pm 4:00pm 4:15pm 4:30pm 4:45pm 5:00pm 5:15pm	How to Build a Clay Oven - Stu Silverstein 10:15 - 12:30 Building Your Own Earthen Oven - Stu Silverstein (continued) 01:45 - 05:00	Artisan Baking for the Home Oven - Melina Kelson-Podolsky 10:15 - 12:30	Wood-Fired Micro-Bakery: Production Techniques- Richard Miscovich 10:15 - 12:30	Sourdough Fermentation: Theory and Practice - Dusty Dowse 10:15 - 12:30 Growing, Milling & Baking with Local Grains: Ellen Mallory, Jennifer Lapidus, Jim Amaral 01:45 - 05:00	Mainely Desserts from a Wood-Fired Oven - Dara Reimers 01:45 - 03:00
	Outside 2	Oven 1	Oven 2	Oven 3	Oven 4

	Oven 5
2:45pm 3:00pm 3:15pm 3:30pm 3:45pm 4:00pm 4:15pm	The Theory of Wood-Fired Oven Design and How to Manage the Heat - Albie Barden, Scott Barden 03:00 - 04:00
	Oven 5

	Constitution Hall A	Constitution Hall B	Grandstand	Outside 1	Outside 2
7:45am 8:00am 8:15am 8:30am 8:45am 9:00am 9:15am 9:30am 9:45am 10:00am 10:15am 10:30am 10:45am 11:00am 11:15am 11:30am 11:45am 12:00pm 12:15pm 12:30pm 12:45pm 1:00pm 1:15pm 1:30pm 1:45pm 2:00pm 2:15pm 2:30pm 2:45pm 3:00pm 3:15pm 3:30pm 3:45pm 4:00pm 4:15pm	Conference Information - Amber Lambke Keynote: Molly O'Neill - The Big Table; Introduced by Nancy Harmon Jenkins 09:00 - 10:00 Growing the Grain Is Just the Start: Now What? - Stephen Jones, Amber Lambke, Katie Baldwin, Amanda Merrow 10:15 - 12:30 Growing the Grain Is Just the Start: Now What? - Q & A 11:30 - 12:30 Farming with a Triple Bottom Line - Gabe Clark 01:45 - 02:45	The Opportunities and Challenges of Working with Locally Grown Grains in Vermont - Jeffrey Hamelman 11:30 - 12:30 Small Scale Wheat Growing 101 - Will Bonsall 01:45 - 02:45 Small Scale Wheat Growing Q & A - Will Bonsall 03:00 - 04:00	Breakfast by Local Sprouts 08:00 - 08:45 Lunch 12:30 - 01:30	Masonry Brick Oven Building - Pat Manley (continued) 01:45 - 04:00	Scythe Demonstration - Carol Bryan & Richard Scott 03:00 - 04:00
	Constitution Hall A	Constitution Hall B	Grandstand	Outside 1	Outside 2

	Oven 1	Oven 2	Oven 3	Oven 4
10:00am 10:15am 10:30am 10:45am 11:00am 11:15am 11:30am 11:45am 12:00pm 12:15pm 12:30pm 12:45pm 1:00pm 1:15pm 1:30pm 1:45pm 2:00pm 2:15pm 2:30pm 2:45pm 3:00pm 3:15pm 3:30pm 3:45pm 4:00pm 4:15pm 4:30pm 4:45pm 5:00pm 5:15pm	Pretzels and Brioche: New Twists on Old Classics - Ciril Hitz 10:15 - 12:30 Pizza Dough Deconstructed - Andrew Janjigian 01:45 - 04:00	The Wood-Fired Production Bakery (ENROLLMENT FILLED)- Richard Miscovich and Dusty Dowse 10:15 - 05:00	Italian Baking at Its Best: Focaccia and Pasta - Kerry Altiero 10:15 - 12:15 Slice of Heaven Breads: Genesis of a Baking Community - Jonathan Rubenstein 01:45 - 02:45	Yeasted Pre-ferments Simplified - Melina Kelson-Podolsky 10:15 - 12:30 Converting to Whole Grain Pastries - Doug Brown and Cate Conway, Sponsored by Brewster Inn 01:45 - 04:00
	Oven 1	Oven 2	Oven 3	Oven 4

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