Kneading Conference 2026: Full Schedule

We envision a world where local grain economies that are
good for people and good for the planet can thrive.

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6:30am EDT

Thursday July 23, 2026 6:30am - 7:15am EDT

Join us on the mat for a gentle morning flow that pairs breathwork with movement and invites you into the present moment to start your day. All levels welcome, mats and blocks provided.

Speakers

April Davis

April is an Early Education Consultant, Clinical Mental Health Counselor, and community wellness enthusiast. After completing her 200 hour YTT in 2018 she taught at Downtown Yoga in Augusta until COVID came on the scene and mixed things up. After completing her Master's program and... Read More →

Thursday July 23, 2026 6:30am - 7:15am EDT
The Space on the River, LLC 181 Water St, Skowhegan, ME 04976, USA

7:00am EDT

Check-In & Breakfast

Thursday July 23, 2026 7:00am - 8:00am EDT

Enjoy a delicious farm-to-table breakfast featuring pastries and locally sourced yogurt, granola, and fruit. Coffee and tea will be provided as well.

NOTE: Keynote will begin at 8:00 AM, not 8:30 AM. Nonperishable breakfast items will be available at 185 Water St. after the keynote for those who miss the initial breakfast session.

Thursday July 23, 2026 7:00am - 8:00am EDT

8:00am EDT

David Bauer - Keynote Address

Thursday July 23, 2026 8:00am - 10:00am EDT

The Strand Cinema

Speakers

David Bauer

Founder, Farm and Sparrow

David Bauer is a miller, baker, seed collector and the founder of Farm and Sparrow in Mars Hill, NC. Farm and Sparrow works with family farms to grow landrace grains, which are carefully milled and sold fresh every week.

David began his baking journey as an apprentice to oven mason Alan Scott. He opened Farm and Sparrow in 2006 as a wood-fired bakery that milled all of its flour daily and baked breads fermented with the natural leaven. In the following years, Bauer began growing out ancient seed... Read More →

Sponsors

Maine Grains

Maine Grains serves bakers, brewers, chefs and families freshly-milled, organic and heritage grains sourced from the Northeast.By re-localizing grain production and milling we support the health and livelihood of the farmers and communities we serve. Our traditional stone milling... Read More →

Thursday July 23, 2026 8:00am - 10:00am EDT
The Strand Cinema 19 Court St, Skowhegan, ME 04976

10:00am EDT

Flavorful, Wild-Fermented, Gluten-Free Sourdough Bagels!

Thursday July 23, 2026 10:00am - 12:30pm EDT

TBD

This workshop will cover the basics of making gluten-free bagels from scratch- starting with mixing the dough, fermentation, shaping, boiling, and baking. We will not use yeast or eggs for the dough, but rather rely on sourdough and overnight fermentation for flavor, rise and texture.

Working with whole grains that are gluten-free is different from traditional bagel dough. This workshop will include talking about the whole grain flour blend, mixing the dough, shaping, and participants can customize their bagel flavor for the final boil and bake. We will be using a flour blend that includes hand-milled organic oats and organic
buckwheat from Maine Grains.

Speakers

Sarah Magid

Knead Love Bakery

Sarah Magid is the founder of Knead Love Bakery, an artisanal gluten-free bakery in Brooklyn, NYC. She launched Knead Love in 2018 following a 15-year career as a jewelry and accessories designer, during which she pursued a custom cake business creating ornate wedding cakes inspired... Read More →

Thursday July 23, 2026 10:00am - 12:30pm EDT
TBD

10:00am EDT

Good Pierogi: Authentic Fillings & Polish Dumpling Traditions

Thursday July 23, 2026 10:00am - 12:30pm EDT

The Maine Meal

Pierogi are far more than the familiar potato-filled crescents found in freezer aisles. This hands-on workshop invites you to explore the rich tapestry of authentic Polish fillings that have sustained families and celebrated seasons for generations. From savory to sweet combinations of local ingredients, you'll learn how traditional Polish cooking honors what's fresh and in season. We'll delve into the philosophy behind these time-honored recipes and discover how the best pierogi tell the story of their place and time.

Beyond the classic pierogi, you'll also be introduced to Poland's broader dumpling tradition. Throughout the workshop, you'll gain practical skills while understanding the cultural significance of these beloved foods.

Speakers

Krem & Lily Miskevich Combra

Good Pierogi

Good Pierogi is a traveling Polish pop-up and a small dumpling producer, started by Krem in their East LA garage in 2020. Now, joined by their wife Lily, they introduce Polish flavors always using local and seasonal ingredients - especially the flour!

Thursday July 23, 2026 10:00am - 12:30pm EDT
The Maine Meal 4 Madison Ave, Skowhegan, ME 04976, USA

10:00am EDT

Rye and Maize: Best Friends Forever

Thursday July 23, 2026 10:00am - 12:30pm EDT

TBD

Hands-on workshop where we talk about the historical context of rye and nixtamal in the Northeast. We’ll mix, shape, and bake anadama, thirds bread & 100% rye bread with nixtamal.

Speakers

Kerry Hanney

Founder + Baker, Night Moves Bread

Kerry Hanney is founder and baker behind Night Moves, a bakery in South Portland, Maine, dedicated to baking high quality naturally leavened bread and investigating the possibilities of sustainably grown regional grain. Night Moves’ aim is to make sustainable regional grain more... Read More →

Jim Franks

Jim Franks Is an Author and Baker who has traveled the world studying whole grain sourdough bread and local food infrastructure. He lives in Chicago, Illinois. Where he is still trying to save the world, one loaf at a time.

Thursday July 23, 2026 10:00am - 12:30pm EDT
TBD

10:00am EDT

The Whole Grain Baguette

Thursday July 23, 2026 10:00am - 12:30pm EDT

185 Water St

Join writer, baker, and miller Graison Gill in a workshop designed to deepen your whole grain skills, learn about stone milling, and explore how to incorporate fresh flour into your favorite recipes. In this hands-on workshop, bakers will learn how to adapt their techniques, embrace flavor, and accommodate local flours to make loaves which are more nourishing for the bakers who make them, the people who eat them, and the earth which grows them. Time permitting, we will also discuss how to source fresh flour, how to communicate the value of whole grains to your customers, and methods for ensuring consistent results. Each student will shape and bake whole grain baguettes; as a class we'll make whole grain sourdough focaccia.

Speakers

Graison Gill

Graison Gill is a baker, miller, writer, and educator. In 2012 he founded Bellegarde Bakery in New Orleans and in 2021 Alma Mill & Bakery in London. Consistently recognized as a leader in his field, in 2020 he was a finalist as the best baker in the country by the James Beard Fou... Read More →

Thursday July 23, 2026 10:00am - 12:30pm EDT
185 Water St

10:00am EDT

Tiny Cakes, Big Grains: A Whole-Grain Baking Workshop

Thursday July 23, 2026 10:00am - 12:30pm EDT

Tewksbury Hall

Join chef and baker Rose Wilde for a hands-on exploration of cake through the lens of whole grains. Participants will bake three small-format cakes — one gluten-free and two contrasting grains — to compare texture, structure, and flavor. Together we’ll bring each cake to life with a bright jam or curd and two buttercreams: a classic Swiss and a playful oat-milk Russian variation. You’ll learn how different grains behave in batters, how to build flavor intentionally, and leave with beautifully finished mini cakes to enjoy or share at the festival.

Speakers

Rose Wilde

Red Bread

Rose Wilde is a Los Angeles–based chef, writer, and co-host of The Kitchen Tape podcast. She is the author of Bread and Roses (W.W. Norton, 2023), named one of the Best Books of the Year by Bon Appétit and the Los Angeles Times, with a second cookbook forthcoming from Chronicle... Read More →

Thursday July 23, 2026 10:00am - 12:30pm EDT
Tewksbury Hall

10:00am EDT

Fork to Future: Creating Educational Experiences for Entrepreneurs in the Food, Beverage and Hospitality Industry

Thursday July 23, 2026 10:00am - 12:30pm EDT

Skowhegan Center for Entrepreneurship

Fork to Future is a non-profit organization founded in collaboration with industry professionals, dedicated to advancing education and fostering community among women and other underrepresented groups within the food, beverage, and hospitality sectors. Our first conference focused on the grain economy in WA and our next conference will focus on the dairy industry in CA. Learn more about how we can continue to build community and how to collaborate within the industry to create change.

Fork to Future is a non-profit formed through partnerships with industry experts, aiming to enhance education and nurture a sense of community among women and other underrepresented groups in the food, beverage, and hospitality industries. Our inaugural conference addressed the grain economy in WA, and the upcoming event will highlight the dairy sector in CA. Discover how we can build stronger connections and collaborate across the industry to inspire meaningful change.

Speakers

Stephanie Swane

Modernist Cuisine

Stephanie Swane is the publisher of Modernist Cuisine and their in-house publishing department, The Cooking Lab for over 10 years. She develops and leads new publishing projects and partnership opportunities. She brings over 30 years of experience working on book publishing, global sales & distribution, brand management, foreign rights... Read More →

Thursday July 23, 2026 10:00am - 12:30pm EDT
Skowhegan Center for Entrepreneurship 181 Water St, Skowhegan, ME 04976

Business

10:30am EDT

Starting, Scaling, and Sustaining an Organic Grain Business with Halee Wepking

Thursday July 23, 2026 10:30am - 11:45am EDT

Somerset Masonic Lodge #34

In this workshop, Halee Wepking will trace her path from the restaurant industry in New York City to operating a certified organic grain and dry bean farm in Wisconsin’s Driftless region. She’ll walk through the succession deal that opened the door, the financial and structural barriers new farmers face when getting started, and how she and her husband John transformed the business with an on-farm grain mill to create value-added products from their harvest.

Speakers

Halee Wepking

Meadowlark Organics

Halee came to farming with a degree in Modern Dance and a resume filled with professional cooking jobs. She met her husband John while working at the restaurant Prune in New York City, and after several years of doing the kitchen hustle, was eager to join in his dream of returning... Read More →

Thursday July 23, 2026 10:30am - 11:45am EDT
Somerset Masonic Lodge #34 170 Water St, Skowhegan, ME 04976

Organic Farmer Track

12:30pm EDT

Local Lunch

Thursday July 23, 2026 12:30pm - 1:30pm EDT

TBD

Thursday July 23, 2026 12:30pm - 1:30pm EDT
TBD

12:30pm EDT

Maine Grains Grist Mill Tour

Thursday July 23, 2026 12:30pm - 1:30pm EDT

Maine Grains

This is during lunch. Please bring your bagged lunch to Maine Grains with you. You will have about 30 minutes after the tour to eat.

We hope you’ll join us for a free tour of the grist mill, it is a one-of-a-kind experience.

Maine Grains is housed in the historic former Somerset County Jail building, which is also the home of The Miller’s Table café, Crooked Face Creamery, Happyknits yarn shop, WXNZ community radio & the weekly Skowhegan Farmers Market. The mill has been an engine of entrepreneurship and resides in the heart of historic downtown Skowhegan.

During our tours you will learn about our unique history, the process of transforming a jail into a mill, how stone milled flour is made, and what we’re hoping to accomplish in the years to come. We’ll tour the facility from the bottom up, so you can see our team of talented millers at work and our beautiful Austrian stone mills busily humming away, transforming whole grain into beautiful & delicious flour.

Please be aware that your safety is our priority. We are a food producing facility & you’ll be venturing near machinery. Please refrain from wearing dangly earrings and loose clothing, tie back long hair, wear comfy shoes (we’ll be climbing stairs), and feel free to look but please don’t touch the equipment. Hairnets and earplugs will be provided.
***We will be climbing up/down flights of stairs 6+ times during the tour. We understand that not everyone can make this journey! It can be a workout. Please wear comfortable closed-toed shoes.

https://mainegrains.com/tours/

Sponsors

Maine Grains

Thursday July 23, 2026 12:30pm - 1:30pm EDT
Maine Grains 42 Court St, Skowhegan, ME 04976, USA

1:30pm EDT

Scaling Up: Partnering with a Co-Packer to Grow Your Bakery

Thursday July 23, 2026 1:30pm - 2:30pm EDT

Skowhegan Center for Entrepreneurship

Join us for an insightful panel discussion exploring the journey from artisan bakery to commercial production. Whether you're a small bakery owner considering expansion or already exploring co-packing options, this session will provide practical insights and actionable strategies to help you make informed decisions about your growth journey.

Speakers

Naomi Neville

Food Accelerator Program Manager, Maine Center for Entrepreneurs

Naomi Neville is the Food Accelerator Program Manager at the Maine Center for Entrepreneurs and is responsible for MCE's Cultivator Program. Originally from England, Naomi moved to Maine 24 years ago and has since made a big impact in the food service and marketing industries. Most... Read More →

Paul Farrell

Union Bagel

Thursday July 23, 2026 1:30pm - 2:30pm EDT
Skowhegan Center for Entrepreneurship 181 Water St, Skowhegan, ME 04976

Business

1:30pm EDT

From Field to Flour: Regenerative Grains and the Future of Baking

Thursday July 23, 2026 1:30pm - 2:30pm EDT

Skowhegan Center for Entrepreneurship

This presentation explores the work of the Grain Gang (a student club at The Culinary Institute of America) and their efforts to grow wheat using regenerative farming methods, with a focus on the research and development emerging from that work. It highlights how sustainable agricultural practices can serve as a foundation for deeper inquiry into grain quality, nutrition, and food systems innovation.

The Grain Gang also connects this work to an ongoing flour fractionation project, including examples of different levels of rise and what those variations reveal in baking and grain performance. In partnership with UC Davis, this research investigates the nutritional effects of flour that is fractionated versus whole or non-fractionated, helping to better understand how processing impacts the final product.

In addition, the presentation examines the role of ancient grains in this research and how they are being integrated across campus programs and curriculum. It also considers broader efforts to expand the use of ancient grains into communities throughout Northern California and beyond, strengthening connections between regenerative agriculture, education, nutrition, and community engagement.

Speakers

Ryan Luttrell

The Culinary Institute of America

Ryan Luttrell ‘99 is currently an Assistant Professor at The Culinary Institute of America in St. Helena, California. He teaches in the Culinary Arts department and runs on-campus restaurants such as the Ghirardelli Bakery Café. With over 25 years of experience in professional... Read More →

Thursday July 23, 2026 1:30pm - 2:30pm EDT
Skowhegan Center for Entrepreneurship 181 Water St, Skowhegan, ME 04976

Organic Farmer Track

1:30pm EDT

Additions: Scalds, Sprouts & Porridges

Thursday July 23, 2026 1:30pm - 4:00pm EDT

The Maine Meal

In this hands-on workshop, we'll explore the art of incorporating wholesome grains, sprouts, and porridges into bread doughs. Rather than relying on artificial additives, we'll delve into natural, flavor-packed ingredients that can elevate the texture, aroma, and nutritional profile of your homemade breads.
Topics covered will include:

Toasting and cooking grains (e.g. polenta from dried corn, oat porridge, bran scalds)
The benefits of sprouting grains and seeds
Techniques for milling, mixing, and incorporating these ingredients into your dough

Participants will have the opportunity to get hands-on experience with the milling, toasting, and mixing processes. Throughout the class, we'll leave ample time for questions and discussion, drawing on the collective knowledge and experiences of the group.
As a highlight, you'll have the chance to taste a variety of breads that showcase the delicious results of these grain-based additions. Prepare to be inspired and equipped with new skills to take your bread baking to the next level!

Speakers

Rick Cook

Manifest Bread

Thursday July 23, 2026 1:30pm - 4:00pm EDT
The Maine Meal 4 Madison Ave, Skowhegan, ME 04976, USA

1:30pm EDT

From Molecules to Oven: the Science and Practice of Leavening

Thursday July 23, 2026 1:30pm - 4:00pm EDT

Tewksbury Hall

This workshop will begin with a detailed introduction to what leavening involves, and will cover the microbiology and chemistry of the process at a fundamental level. Yeasted and sourdough baking techniques will be discussed in detail. This will be followed by a hands-on practical session with a wood-fired oven which will occupy the bulk of our time. Major techniques of yeast leavening ranging from direct dough, through advanced preferments will be demonstrated, followed by sourdough. Bread will be baked by participants and the workshop will culminate with taste testing across the entire range of techniques including an unleavened offering for contrast.

Speakers

Kerry Altiero

Dusty Dowse

Owner/Operator, Lammastide Bakery

Harold “Dusty” Dowse has been baking for a half century and is the Baking Education Coordinator for the Maine Grain Alliance, Director of the Maine Artisan Bread Fair, and Resident Baker. He has developed a year-round workshop program to help participants develop artisan baking... Read More →

Thursday July 23, 2026 1:30pm - 4:00pm EDT
Tewksbury Hall

1:30pm EDT

Mill to Muffin, Grain to Galette: Integrating Whole Grains Into Pastries and Baked Goods

Thursday July 23, 2026 1:30pm - 4:00pm EDT

TBD

In this workshop, baker Dayna Evans will lead you through three pastry items — a pie dough with whole spelt flour; a vegan ginger cookie with whole rye flour; and a 100% stone-ground bran muffin using local soft wheat berries. Using her expertise and knowledge in bread, she'll teach you how to apply skills you may already have in integrating whole grains into your breads and doughs to a broader range of sweet pastry items and baked goods.

Speakers

Dayna Evans

Downtime Bakery

Dayna Evans is the co-owner and head baker of a bakery and cafe based in Mt. Airy, Philadelphia. The bakery, which she opened with her husband, Sam Carmichael, in 2024, specializes in naturally leavened breads made with organic and locally milled grains, as well as pastries... Read More →

Thursday July 23, 2026 1:30pm - 4:00pm EDT
TBD

1:30pm EDT

The Art of Mana'eesh: Exploring the Flavors of Levantine Flatbreads

Thursday July 23, 2026 1:30pm - 4:00pm EDT

Wood-fired Oven at 185

Join Danny and Johnny Dubbaneh, the brothers behind the acclaimed Z&Z Manoushe Bakery, as they take you on a journey through the rich culinary heritage of the Levant. In this engaging session, you'll uncover the art of crafting the beloved mana'eesh, a traditional flatbread that is a staple of Lebanese, Palestinian, and Jordanian cuisine.

Mana'eesh, the plural of manoushe, derives from the root verb "to sculpt" or "to carve out," reflecting the unique process of pressing the dough with fingertips to create little dips for the toppings to settle into. The Dubbaneh brothers will share their wealth of knowledge, discussing the history and cultural significance of mana'eesh, as well as the secrets to crafting what they consider one of the world's best breakfast foods.

You'll learn about classic toppings such as the fragrant herb blend za'atar, creamy labneh, and the savory delight of lahm bi ajeen (minced meat). This session promises to immerse you in the flavors and techniques of the Levantine culinary tradition, leaving you with a newfound appreciation for the art of mana'eesh.

Speakers

Danny and Johnny Dubbaneh

Z&Z

Danny and Johnny Dubbaneh are two of the brothers behind Z&Z Manoushe Bakery in Rockville, MD. Z&Z specializes in the manoushe, a traditional flatbread popular in Lebanon, Palestine, Jordan and across the Levant. Manoushe is the singular form of the plural mana'eesh which comes... Read More →

Thursday July 23, 2026 1:30pm - 4:00pm EDT
Wood-fired Oven at 185

3:00pm EDT

Buyer Panel: Expanding Grain Markets Through Collaboration

Thursday July 23, 2026 3:00pm - 5:00pm EDT

The Skowhegan Hotel

Join us for this producer-led panel discussion on building strong markets for locally-grown organic grains, moderated by Kim Butz of the Rodale Institute!

Panelists Amber Lambke, Joel Alex, Kerry Hanney, and Kyle DePietro will share where demand is growing, what makes grain market-ready, and how growers can enter and expand into new markets. Come ready to listen, share, and build what comes next.

This event is made possible with support from the Rodale Institute and the USDA Transition to Organic Partnership Program.

Speakers

Amber Lambke

Founder, CEO, Maine Grains

Formerly a speech language pathologist, Amber Lambke shifted gears to respond to a community need for grain processing infrastructure and is the co-founder and CEO of Maine Grains, Inc., carried by specialty food stores and used by bakeries, breweries and chefs throughout the Northeast... Read More →

Kerry Hanney

Founder + Baker, Night Moves Bread

Kim Butz

Rodale Institute

Rooted in organic agriculture from an early age, Kim Butz developed a natural love for the land. With twenty-six years of experience as a chef and food service professional, she brings a unique perspective to agricultural support. Over the past ten years, Kim has provided technical... Read More →

Joel Alex

Blue Ox Malthouse

Joel Alex is the founder of Blue Ox Malthouse, a malthouse based in Lisbon Falls, Maine, dedicated to connecting the state's craft brewing community with its agricultural economy through locally produced malt. Alex founded Blue Ox in 2013 with the goal of fostering relationships between... Read More →

Kyle DePietro

Sasanoa Brewing

Kyle DePietro is the brewer and owner of Sasanoa Brewing, a MOFGA-certified organic brewery on Maine's Westport Island. A veteran of Brooklyn Brewery, DePietro focuses on saison-style ales brewed with Maine-grown organic ingredients, many sourced directly from Tarbox Farm (including... Read More →

Thursday July 23, 2026 3:00pm - 5:00pm EDT
The Skowhegan Hotel 7 Island Ave, Skowhegan, ME

Organic Farmer Track

4:00pm EDT

Afternoon Yoga

Thursday July 23, 2026 4:00pm - 5:00pm EDT

Coburn Park

Join us on the mat for a gentle afternoon flow that pairs breathwork with movement and invites you into the present moment to guide your day. All levels welcome, mats and blocks provided.

WEATHER DEPENDENT

Speakers

April Davis

Thursday July 23, 2026 4:00pm - 5:00pm EDT
Coburn Park 419 Water sStreet Skowhegan, ME

5:00pm EDT

Grain Gab

Thursday July 23, 2026 5:00pm - 5:45pm EDT

Kick back and relax among old friends and new! The Grain Gab will feature grain-based specialty cocktails, local beer, wine, cheese, and a spread of locally made delights.

Presented by the Hight Family of Dealerships

Sponsors

Hight Famliy of Dealerships

The Hight family is celebrating 108 years of selling cars in central Maine this year. They were here before the two world wars, sound motion pictures, and the discovery of penicillin and insulin. They were here even before L.L. Bean! Stop in at one of the Hight family dealerships... Read More →

Thursday July 23, 2026 5:00pm - 5:45pm EDT

6:00pm EDT

The Grain Social: Where Markets Meet Community

Thursday July 23, 2026 6:00pm - 7:00pm EDT

The Biergarten at the Spinning Mill

After the conversation, we gather.

Join us for an evening Grower-Buyer mixer designed to bring the grain community together in the way that matters most, over good food and good drinks sourced from regional farms.

Held in conjunction with the Kneading Conference hosted by the Maine Grain Alliance and developed collaboratively with Maine Grains, with support from the National TOPP and Rodale Institute, this gathering is about strengthening the relationships that power regional grain economies.

Enjoy locally crafted food and beverages featuring regionally grown grain while connecting with farmers, millers, bakers, brewers, distillers, institutional buyers, and food businesses who are shaping the future of grain.

This is where:
· New market relationships begin
· Existing partnerships deepen
· Ideas turn into opportunities
· Conversations spark collaboration
· And regional grain networks grow stronger

Whether you are growing, sourcing, milling, baking, brewing, or building markets, this is a space to connect with intention and possibility.

We are building something bigger than any one farm, business, or organization. We are building a regional grain movement rooted in collaboration, transparency, and shared success, with expanding opportunities for farmers across conventional, transitioning, and certified organic systems.

Come meet the people behind the grain. Come build what comes next.

Thursday July 23, 2026 6:00pm - 7:00pm EDT
The Biergarten at the Spinning Mill 7 Island Avenue, Skowhegan, ME 04976