The Kneading Conference

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#1

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

#2

Breakfast by Local Sprouts Cafe & Bomb Diggity Bakery

#3

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

#4

Lunch by Local Sprouts

#5

Local Beer and Wine Bar; Dinner

#6

Lunch

#7

Breakfast by Local Sprouts

#8

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

#9

Conference Information - Amber Lambke

#10

Conference Check-In

#11

The Theory of Wood-Fired Oven Design and How to Manage the Heat - Albie Barden, Scott Barden

#12

Conference Information - Amber Lambke

#13

Artisan Baking for the Home Oven - Melina Kelson-Podolsky

#14

Pizza Dough Deconstructed - Andrew Janjigian

#15

Mainely Desserts from a Wood-Fired Oven - Dara Reimers

#16

Masonry Brick Oven Building - Pat Manley

#17

Yeasted Pre-ferments Simplified - Melina Kelson-Podolsky

#18

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

#19

Masonry Brick Oven Building - Pat Manley (continued)

#20

Pretzels and Brioche: New Twists on Old Classics - Ciril Hitz

#21

Scythe Demonstration - Carol Bryan & Richard Scott

#22

PLEASE NOTE: Pre-registration and pre-payment required.

#23

Wood-Fired Micro-Bakery: Production Techniques- Richard Miscovich

#24

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

#25

Masonry Brick Oven Building - Pat Manley (continued)

#26

Lessons from a Small Grain Economy in Denmark - Ellen Mallory

#27

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

#28

How to Build a Clay Oven - Stu Silverstein

#29

Building Your Own Earthen Oven - Stu Silverstein (continued)

#30

Growing, Milling & Baking with Local Grains: Ellen Mallory, Jennifer Lapidus, Jim Amaral

#31

Slice of Heaven Breads: Genesis of a Baking Community - Jonathan Rubenstein

#32

Small Scale Wheat Growing Q & A - Will Bonsall

#33

Panel: The Business of Baking - Moderated by Jeffrey Hamelman. Panelists: Jim Amaral, Randy George & Alison Pray.

#34

Local Grain: Why Bother? - Dr. Stephen Jones

#35

Sourdough Fermentation: Theory and Practice - Dusty Dowse

#36

Life in Ovens: Baking as an Artistic Practice - Barak Olins, ZU Bakery

#37

Growing the Grain Is Just the Start: Now What? - Stephen Jones, Amber Lambke, Katie Baldwin, Amanda Merrow

#38

Small Scale Wheat Growing 101 - Will Bonsall

#39

Small-Scale Thresher/Winnower Demo - John Howe

#40

The Wood-Fired Production Bakery (ENROLLMENT FILLED)- Richard Miscovich and Dusty Dowse

#41

Growing the Grain Is Just the Start: Now What? - Q & A

#42

Farming with a Triple Bottom Line - Gabe Clark

#43

On-Farm Energy Solutions - Dorn Cox

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