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Thursday
, July 28
Constitution Hall A
7:00am •
PLEASE NOTE: Pre-registration and pre-payment required.
8:00am •
Conference Check-In
8:45am •
Conference Information - Amber Lambke
9:00am •
Keynote Address - Michel Nischan, "The Road Home: the role that grains can play in restoring human and environmental health".
10:15am •
Local Grain: Why Bother? - Dr. Stephen Jones
11:30am •
Lessons from a Small Grain Economy in Denmark - Ellen Mallory
1:45pm •
Life in Ovens: Baking as an Artistic Practice - Barak Olins, ZU Bakery
1:45pm •
On-Farm Energy Solutions - Dorn Cox
7:30pm •
"Naan Sense", TED.com-style show and tell of innovative projects
Constitution Hall B
10:15am •
Panel: The Business of Baking - Moderated by Jeffrey Hamelman. Panelists: Jim Amaral, Randy George & Alison Pray.
Grandstand
8:00am •
Breakfast by Local Sprouts Cafe & Bomb Diggity Bakery
12:30pm •
Lunch by Local Sprouts
5:00pm •
Local Beer and Wine Bar; Dinner
Outside
3:00pm •
Small-Scale Thresher/Winnower Demo - John Howe
Outside 1
10:15am •
Masonry Brick Oven Building - Pat Manley
1:45pm •
Masonry Brick Oven Building - Pat Manley (continued)
Outside 2
10:15am •
How to Build a Clay Oven - Stu Silverstein
1:45pm •
Building Your Own Earthen Oven - Stu Silverstein (continued)
Oven 1
10:15am •
Artisan Baking for the Home Oven - Melina Kelson-Podolsky
Oven 2
10:15am •
Wood-Fired Micro-Bakery: Production Techniques- Richard Miscovich
Oven 3
10:15am •
Sourdough Fermentation: Theory and Practice - Dusty Dowse
1:45pm •
Growing, Milling & Baking with Local Grains: Ellen Mallory, Jennifer Lapidus, Jim Amaral
Oven 4
1:45pm •
Mainely Desserts from a Wood-Fired Oven - Dara Reimers
Oven 5
3:00pm •
The Theory of Wood-Fired Oven Design and How to Manage the Heat - Albie Barden, Scott Barden
Friday
, July 29
Constitution Hall A
8:45am •
Conference Information - Amber Lambke
9:00am •
Keynote: Molly O'Neill - The Big Table; Introduced by Nancy Harmon Jenkins
10:15am •
Growing the Grain Is Just the Start: Now What? - Stephen Jones, Amber Lambke, Katie Baldwin, Amanda Merrow
11:30am •
Growing the Grain Is Just the Start: Now What? - Q & A
1:45pm •
Farming with a Triple Bottom Line - Gabe Clark
Constitution Hall B
11:30am •
The Opportunities and Challenges of Working with Locally Grown Grains in Vermont - Jeffrey Hamelman
1:45pm •
Small Scale Wheat Growing 101 - Will Bonsall
3:00pm •
Small Scale Wheat Growing Q & A - Will Bonsall
Grandstand
8:00am •
Breakfast by Local Sprouts
12:30pm •
Lunch
Outside 1
1:45pm •
Masonry Brick Oven Building - Pat Manley (continued)
Outside 2
3:00pm •
Scythe Demonstration - Carol Bryan & Richard Scott
Oven 1
10:15am •
Pretzels and Brioche: New Twists on Old Classics - Ciril Hitz
1:45pm •
Pizza Dough Deconstructed - Andrew Janjigian
Oven 2
10:15am •
The Wood-Fired Production Bakery (ENROLLMENT FILLED)- Richard Miscovich and Dusty Dowse
Oven 3
10:15am •
Italian Baking at Its Best: Focaccia and Pasta - Kerry Altiero
1:45pm •
Slice of Heaven Breads: Genesis of a Baking Community - Jonathan Rubenstein
Oven 4
10:15am •
Yeasted Pre-ferments Simplified - Melina Kelson-Podolsky
1:45pm •
Converting to Whole Grain Pastries - Doug Brown and Cate Conway, Sponsored by Brewster Inn
Timezone
The Kneading Conference
America/New York
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The Kneading Conference
Jul 28
-
29, 2011
Thursday
, July 28
Friday
, July 29
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Skowhegan, Maine
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Thursday
, July 28
Friday
, July 29
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Constitution Hall A
Constitution Hall B
Grandstand
Outside
Outside 1
Outside 2
Oven 1
Oven 2
Oven 3
Oven 4
Oven 5
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