Thursday, May 23, 2013
(For the full schedule, go to kneadingconference.com)
WHERE: Skowhegan State Fairgrounds, 33 Constitution Ave.
HOW MUCH: $300
8 a.m.: Breakfast by Local Sprouts and Bomb Diggity Bakery
9 a.m.: Keynote address from Michael Nischan, a professional chef, sustainable food advocate, and president and CEO of Wholesome Wave
• "Local Grain: Why Bother?" – Stephen Jones, director of the Northwestern Washington Research and Extension Center of Washington State University
• "The Business of Baking" – Panel discussion moderated by Jeffrey Hamelman, director of the King Arthur Bakery in Vermont. Panelists: Jim Amaral of Borealis Breads; Randy George of the Red Hen Baking Co. in Montpelier, Vt.; and Alison Pray of Standard Baking Co.
• "Artisan Bread 101: French Boules/Batards" – Michael Jubinsky of Stone Turtle Baking and Cooking School in Lyman
• "How to Build a Clay Oven" – Stu Silverstein, co-owner of the Railroad Square Cinema in Waterville, artist and baker
• "Masonry Brick Oven Building" – Pat Manley of Masons on a Mission in the town of Washington
• "Sourdough Fermentation: Theory and Practice" – Dusty Dowse, biology professor at the University of Maine and a semi-professional baker
• "Wood-fired Micro-Bakery: Production Techniques" – Richard Miscovich, teacher of artisan bread baking at Johnson & Wales University in Providence
11:30 a.m.: "Lessons from a Small Grain Economy in Denmark" – Ellen Mallory, sustainable agriculture specialist at UMaine Cooperative Extension
12:30 p.m.: Lunch by Local Sprouts
1:45 p.m.: n "Life in Ovens: Baking as an Artistic Practice" – Barak Olins of Zu Bakery in Freeport
• "On-Farm Energy Solutions – Dorn Cox of Tuckaway Farm in Lee, N.H.
• "Growing, Milling & Baking with Local Grains" – Ellen Mallory, sustainable agriculture specialist at UMaine Cooperative Extension; Jennifer Lapidus, organic grains project coordinator for the Carolina Farm Stewardship Association in Pittsboro, N.C.; and Jim Amaral of Borealis Breads in Portland, Wells and Waldoboro
• "Artisan Baking for the Home Oven" – Melina Kelson-Podolsky, chef instructor at the School of Culinary Arts of Kendall College in Chicago
• "Building Your Own Earthen Oven" – Stu Silverstein, co-owner of the Railroad Square Cinema in Waterville, artist and baker
• "Mainely Desserts from a Wood-fired Oven" – Dara Reimers, owner of the Bread Shack in Auburn and participant in the 2008 Coupe du Monde de la Boulangerie
• "Masonry Brick Oven Building" – Pat Manley of Masons on a Mission
• "Small-Scale Thresher/Winnower Demo" – John Howe, engineer, inventor and owner of Howe Engineering Co.
• "The Theory of Wood-fired Oven Design and How to Manage the Heat" – Albie Barden and Scott Barden, co-owners of Maine Wood Heat in Skowhegan. Albie Barden is a co-founder of the Kneading Conference and the Common Ground Fair.
5 p.m.: Local beer and wine bar; dinner
8 a.m.: Breakfast by Local Sprouts
9 a.m.: Keynote address from Molly O'Neill, author of three bestselling cookbooks, host of the PBS series "Great Food" and a food columnist and reporter for the New York Times
• "Growing the Grain Is Just the Start: Now What?" – Stephen Jones, director of the Northwestern Washington Research and Extension Center of Washington State University; Amber Lambke, founder of the Kneading Conference and executive director of the Maine Grain Alliance; and Katie Baldwin and Amanda Merrow of Amber Waves Farm and the Amagansett Wheat Project in Amagansett, N.Y.
• "Italian Baking at Its Best: Focaccia and Pasta" – Kerry Altiero, owner of Cafe Miranda in Rockland
• "Pretzels and Brioche: New Twists on Old Classics" – Ciril Hitz, chair of the International Baking and Pastry Institute at Johnson & Wales University in Providence.
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