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Working with Local Organic Grains
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This webinar was presented on March 8, 2016.
Join bakers and pasta makers for a webinar on the practical aspects of incorporating locally or regionally grown organic grains into a commercial enterprise. Four panelists will discuss why they began working with local grains, the development of their product lines and how they have dealt with such issues as sourcing local grain and flour, flour quality, pricing and marketing, and what customer reaction has been. Stefan Senders (Wide Awake Bakery, Trumansburg, NY), Peter Endriss (Runner & Stone Bakery and Restaurant, Brooklyn, NY), Dan Avery (Dakota Earth Bakery and Pasta Shop, Alcester, SD), and Steve Gonzalez (Sfoglini Pasta Shop, Brooklyn, NY) are included on the panel. The webinar was organized by the Value-Added Grains for Local and Regional Food Systems Project (NIFA-USDA award #2011-51300-30697).
Join bakers and pasta makers for a webinar on the practical aspects of incorporating locally or regionally grown organic grains into a commercial enterprise. Four panelists will discuss why they began working with local grains, the development of their product lines and how they have dealt with such issues as sourcing local grain and flour, flour quality, pricing and marketing, and what customer reaction has been. Stefan Senders (Wide Awake Bakery, Trumansburg, NY), Peter Endriss (Runner & Stone Bakery and Restaurant, Brooklyn, NY), Dan Avery (Dakota Earth Bakery and Pasta Shop, Alcester, SD), and Steve Gonzalez (Sfoglini Pasta Shop, Brooklyn, NY) are included on the panel. The webinar was organized by the Value-Added Grains for Local and Regional Food Systems Project (NIFA-USDA award #2011-51300-30697).
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