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Friday, July 27 • 2:15pm - 3:45pm
Stories from the Flour Frontier: Lessons in Craft and in Communication

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Regional grains are the wild new food, and that means we need a new approach from field to loaf. This discussion will cover new flour basics, such as grain qualities and flour characteristics, so bakers can understand what they are handling, and have good dialogues all along the grain chain, from farmers to consumers. Learn to sculpt conversations and marketing materials to highlight the differences in your ingredients and baked goods.
Speakers
avatar for Amy Halloran

Amy Halloran

Writer, Author of The New Bread Basket
My love for pancakes led to my book, THE NEW BREAD BASKET: How the New Crop of Grain Growers, Plant Breeders, Millers, Maltsters, Bakers, Brewers, and Local Food Activists Are Redefining Our Daily Loaf. I live in Troy, New York, and am working on a book about the local history of factory bread, and the American tradition of doubting bread... Read More →
avatar for Odessa Piper

Odessa Piper

Farm to Table Pioneer
Odessa Piper is a James Beard Midwest winning chef, and local foods advocate. She helped establish Madison, Wisconsin as a culinary destination with Ovens of Brittany & L’Etoile. Drawing upon inspiration  through her family’s gardening and foraging traditions, Odessa helped cultivate... Read More →

Friday July 27, 2018 2:15pm - 3:45pm EDT
Lecture Hall Kennebec Valley Community College - Alfond Campus
  Lecture

Attendees (10)