Kneading Conference 2026

Locally-sourced meals facilitated by the Miller's Table.

Details coming soon!

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.

Join Vanessa Santarelli (Your Maine Concierge) for an insider's perspective on thriving in Maine's hospitality industry. Maine is a magical destination with endless opportunities to see, do, and discover—but standing out in this competitive market requires more than just a great location.

Drawing on expertise as personal Maine vacation and business trip planners, we'll explore:

• What's hot, what's not, and what truly makes experiences memorable for Maine visitors
• How to craft carefully tailored recommendations that help guests fall in love with Maine
• Strategies for transforming your hospitality business from just another option into someone's favorite destination
• The art of personalized service in an age of information overload
• Building lasting connections that keep guests coming back season after season

Locally-sourced meals facilitated by the Miller's Table.

Details coming soon!

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.