BREAD CAMP at KENDALL COLLEGE
MARCH 3-4, 2018
Spence Farm Foundation is educating and connecting growers, processors, bakers and chefs who are creating a rise in demand for local grains. This program will increase a baker’s capacity to procure and utilize regionally grown whole grains in a general bakery context to build and develop the regional foodshed.
Professional bakers gain more knowledge in the versatility of using specialty grains.
- Learn how a region is building its specialty grain foodshed from farmer to miller to baker to eater
- Compare commodity grains and specialty grains in baking and pastry applications
- Use whole and processed specialty grains in baking and pastry applications
- Utilize a variety of honey in baking and pastry applications
- Understand how a professional bakery, Publican Quality Bread, markets its products
- Hear how a farmer and baker collaboration is created
- Learn the importance of bees in a healthy food system
- Listen to the factors affecting the upcoming farm bill. Learn how you can get involved
- Jill Brockman-Cummings: Miller, The Mill at Janie’s Farm, Ashkum, IL
- Naaman Gambill: Managing Partner, The Hive: Chicago’s Beekeeping Supply Store, Chicago, IL
- Erin Meyer: Executive Director, Spence Farm Foundation, Evanston, IL
- Liz Moran Stelk: Executive Director, Illinois Stewardship Alliance, Springfield, IL
- Leigh Omilinsky: Pastry Chef, Nico Osteria, Chicago, IL
- Greg Wade: Head Baker, Publican Quality Bread, Chicago, IL
- Molly Breslin: Farmer, Breslin Farms, Ottawa, IL
Join for two days of building relationships, gaining a deeper understanding of working with doughs and pastries, and learning from partners that are building a regional grain shed.