The Artisan Grain Collaborative is a collective of bakers, chefs, nonprofits, farmers, millers, distributors, agriculture researchers and school nutrition experts that are working to promote a regenerative food system by building the market for local grains across the Midwest. In this lab, led by Erin Meyer of Spence Farm Foundation, and featuring AGC members, attendees will learn about the grain system and the difference between conventional and artisan grains. After that, Dave Miller of Baker Miller will lead the group through a milling demonstration and cookie baking lesson, all before the award-winning baker Greg Wade, Spence Farm Foundation Board Member, of Publican Quality Bread put this all into practice with a hands-on bread baking demonstration.
WHEN: Sunday, Oct 22, 2017, 2:30 – 5:30 PM
WHERE: Baker Miller, 4610 N. Western Ave, Chicago, IL
Tickets Required: SOLD OUT.
