Shortcourse on Grain Processing in the Northeast
March 2, 2013 9 a.m. – 5 p.m.
Hosted by GrowNYC and OGRIN
Cold Spring, NY
Join us for an intensive one-day shortcourse to learn about starting up a grain-processing enterprise and get specific instruction on how to mill, sprout, and malt grain from experts.
New Amsterdam Bread Pavilion
April 29, 2012 New Amsterdam Market
This year's opening market includes a Bread Pavilion featuring 14 bakers, each using flour from grains grown in the Northeast.
Philly Farm and Food Fest
April 1, 2012 Pennsylvania Convention Center Annex, Philadelphia, PA
Philadelphia-area bakers and mills collaborated on a variety of products for participants to sample, and the Greenmarket team spread the word about the great work being done in regional grains to the folks of Philly.
Home Baker's Meet-up and Grain-to-Glass Pop-up Bar
March 13, 2012 The Astor Center, 399 Lafayette St.
Home bakers and professionals compared notes on flavor and what techniques, flours and starters yield the best crust and crumb. Cocktails that feature whiskies with mashbills that include locally grown grains were shared, and the distillers at New York Distilling Company and Tuthilltown explained how using local grains impacts their spirits. For complimentary admission, home bakers brought a loaf of their own home baked best, made with local flour, of course. (Visit Greenmarkets website for a list of where to purchase locally grown and milled flour.)
PASA Farming for the Future Conference
February 3, 2012 2:45-3:45pm
Greenmarket's Regional Grains Project teamed up with the Organic Growers Research and Information Sharing Network (OGRIN) to host a formal tasting event. Over 100 eager participants tasted breads made from Pennsylvania-grown heritage and modern wheats to help determine which varieties were superior in flavor. Diverse products made with locally grown grains, including buckwheat, corn, and the ancient grains emmer and spelt were sampled, and folks got acquainted with einkorn, the "newest" ancient grain starting to be grown in our region. Participants learned about the new Value-Added Grains Project for growers, bakers, processors, and consumers.
NOFA-NY Winter Conference
January 20th, 2012 9am-5pm
Scaling-up the Northeast Grains System: Linking Farmers, Millers, and Bakers
This day-long workshop followed the organic grains value chain from seed to final product over the course of four panel discussions. Topics covered included: growing high-value grains; identifying and sourcing varities; building farmer-miller-baker relationships; and making local grains work for your bakery. Read more. Workshop agenda.
November 13-21, 2010
Grain Panel & Tasting
January 11, 2010
Greenmarket and NOFA-NY's Organic Wheat Project held a Local Grain Discussion and Tasting at the French Culinary Institute. Grain researchers, local growers and processors came together with distillers, brewers and many of the city's top bakers and chefs, to discuss the current state of grain production, quality and processing in our region, and wrestle with the issues and barriers around developing a regional grain system. Read more.
Grain Summit at NOFA Conference
Greenmarket played a key roll in advancing regional grain production by participating in a day-long grain summit at The Northeast Organic Farming Association (NOFA) NYs 2010 Farming and Gardening conference.Read more.
New York Magazine: The Greatest Thing Since...
Smithsonian: Artisanal Wheat On The Rise
New York Times: Rural French Baking, From Oven to Recipes
Food Systems Network: Flour Goes Local: Heritage Grains Come to Greenmarket
The New York Times:Beer Straight Off the Farm
WNYC: Last Chance Foods - The Northeast Breadbasket
New Hope: The Future of Wheat Lies in Heritage Varieties
New York Times: Field Report: Market Share
Edible Manhattan: The Foodshed: Breadwinners
Lancaster Farming: Adding Value to Grain Proves a Successful Move for N.Y. Operation
The Atlantic: The Breadbasket of America: New England?
Edible Manhattan: File This One Under Food Porn (Whole Grain Food Porn That Is)
Food Systems Network: NYC Food Detective: What Wheat Where?
New York Times: Reviving New York State's Grain Belt
The New York Times: Flour That Has the Flavor of Home
The Valley Table:aShort History of Wheat, December 2008
A Century of Change in the American Loaf: Or, Where are the Breads of Yesteryear? by Karen Hess