2014 Community Grains Conference

2014 Conference on the Development of Our Local Whole-Grain Economy

Progress Report & To-Do List

When: Sunday, March 9, 2014, 10 AM to 4 PM
Where: Oliveto Restaurant, 5655 College Ave., Oakland California 94618

Intact Whole Grain–Why Is It Important?
Michael Pollan, Professor, Graduate School of Journalism, UC, Berkeley, author, Cooked: A Natural History of Transformation–What I’ve learned about grain. Where does it lead?
David Jacobs, PhD, Professor, School of Public Health, University of Minnesota–Food synergy and food patterns: are whole foods more than the sum of their individual nutrients and bioactive substances?
David W. Killilea, PhD, Staff Scientist, Nutrition and Metabolism Center, Children’s Hospital Oakland Institute–If you take it apart, can you put it back together? Knowing what’s in your flour.
Mark K. Shigenaga, PhD, Assistant Scientist, Nutrition and Metabolism Center, Children’s Hospital Oakland Institute–Concept of poor gut health, relationship of processed foods, and disease.
Bob Klein, Founder, Community Grains–Why local?

{light luncheon}

Nuts and Bolts
Stephen S. Jones, PhD, Plant Geneticist, Washington State University–Developing seeds, farming knowledge, and evaluation techniques for a local grain economy.
Doug Mosel, farmer, Mendocino Grain Project–Our local grain economy.
Joseph Vanderliet, Bay State Milling–Roller milling and stone milling.
. . . report from Craig Ponsford, baker, owner Ponsford’s Place, product
development, winner, gold medal, Coupe du Monde de la Boulangerie, Paris.
Chad Robertson, owner, baker, Tartine Bakery, author Tartine Book No. 3
Sherry Yard, Helms Bakery, Los Angeles, former Executive Pastry Chef, Spago, and Wolfgang Puck restaurants
Matthew Mestemacher, Bakery Coordinator, Whole Foods Market, Northern California–Learning to market whole grain foods.

Working together, we’ve made great gains toward establishing a thriving local grain system–with genuine, tasty, healthy grains–an alternative to the existing, largely industrial system. But those gains are still only baby steps, and what’s ahead is daunting as well as thrilling. In a set of conversations, our presenters and participants–all leaders in their fields of endeavor–will have a chance to state for the record their visions and what must be done to realize them. Topics will include:
• Understanding why such an alternative system is important;
• Creating a new farming knowledge-base, capacity, and infrastructure;
• Understanding health implications;
• Re-establishing traditional cookery and creating stunning new cuisines; and
• Learning how to market the new whole grain products


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2 Responses to 2014 Community Grains Conference

  1. Joy Danzig says:

    After months of requesting that Whole Foods, Coddingtown store, Santa Rosa, CA, add Community Grains whole grain hard red winter wheat flour to their bulk bins, I just, 3 days ago, received an email from Lynn Silva of that store that they are now carrying this flour in their bulk bins. In addition, they are featuring a cookie made in-store with this flour. My last request mentioned that the bulk foods manager for W.F. Northern Calif. was a participant in the C.G. conference. Love that flour!