BEGIN:VCALENDAR
VERSION:2.0
X-WR-CALNAME:kneadingconference2026
X-WR-CALDESC:Event Calendar
METHOD:PUBLISH
CALSCALE:GREGORIAN
PRODID:-//Sched.com Kneading Conference 2026//EN
X-WR-TIMEZONE:UTC
BEGIN:VEVENT
DTSTAMP:20260616T105320Z
DTSTART:20260722T140000Z
DTEND:20260722T150000Z
SUMMARY:Maine Grains Grist Mill Tour
DESCRIPTION:We hope you’ll join us for a free tour of the grist mill\, it is a one-of-a-kind experience.\nMaine 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.\n\nDuring 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.\n\nPlease be aware that your safety is our priority. &nbsp\;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. &nbsp\;Hairnets and earplugs will be provided. &nbsp\;\n***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.\n\nhttps://mainegrains.com/tours/\n\n
CATEGORIES:
LOCATION:Maine Grains\, 42 Court St\, Skowhegan\, ME 04976\, USA
SEQUENCE:0
UID:2aeacb582dbe0f20a7b2d86499cc7afe
URL:http://kneadingconference2026.sched.com/event/2aeacb582dbe0f20a7b2d86499cc7afe
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260616T105320Z
DTSTART:20260722T180000Z
DTEND:20260722T213000Z
SUMMARY:Check-In
DESCRIPTION:Stop by 185 Water St. to check-in\, grab your conference materials\, and meet MGA representatives.\n\nWe strongly encourage you check-in on Wednesday\, July 23rd if possible. The window for check-in on Thursday morning is much smaller\, so this will help ease the flow of the conference.
CATEGORIES:
LOCATION:Skowhegan\, ME\, USA
SEQUENCE:0
UID:09adedfb945b1c5345c30634cf15704d
URL:http://kneadingconference2026.sched.com/event/09adedfb945b1c5345c30634cf15704d
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260616T105320Z
DTSTART:20260722T220000Z
DTEND:20260723T003000Z
SUMMARY:Presenters Dinner Sponsored by Maine Grains
DESCRIPTION:At our Welcome Dinner presented by Maine Grains and The Miller's Table\, we will greet our presenters\, volunteers\, Board of Directors\, and ticket holders with a meal that features some of the best locally sourced products in our local grain economy.\n\nAPPETIZER HOUR 6:00pm\n\nKartoffelchips\nFox Family Farm Aroostook Russet Potato Chips\, Blaine\, ME\nPickle brined creme fraiche\, crispy shallots\, fresh herbs\, salmon roe\nOpen Bar&nbsp\;- beer\, wine\, rhubarb lemonade mocktails and cocktails\n\nDINNER 6:30pm\n\nBratwurst The Sausage Kitchen\, Lisbon Falls\n*Vegetarian option: Black bean and barley meatball\nMaine Grains bun made by The Good Crust\, Canaan\, ME\nMorse’s Sauerkraut\, Waldoboro\nRaye’s Mustard\, Eastport\, ME\n\nFarmhouse Salad\nTraditional German cucumber and dill salad\, hard boiled egg\nSeasonal Greens Wethern Farms\, Kingfield\, ME\nSide of creme fraîche dressing\n\nSweet and Sour Red Cabbage\nBraised cabbage\, apples\, brown sugar\, apple cider vinegar\n\nGerman Coleslaw\nShaved green cabbage\, caraway\, bacon bits\, apple cider vinaigrette\n\nSlab Sour Cherry Pie\nMaine Grains Pastry Flour\, Skowhegan\, ME\nGifford’s Vanilla Ice Cream\, Skowhegan\, ME
CATEGORIES:
LOCATION:The Biergarten at the Spinning Mill\, 7 Island Avenue\, Skowhegan\, ME 04976
SEQUENCE:0
UID:f98fa7c46c4dee33836d9560fb84430b
URL:http://kneadingconference2026.sched.com/event/f98fa7c46c4dee33836d9560fb84430b
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260616T105320Z
DTSTART:20260723T103000Z
DTEND:20260723T111500Z
SUMMARY:Sunrise Yoga with April
DESCRIPTION: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.
CATEGORIES:
LOCATION:The Space on the River\, LLC\, 181 Water St\, Skowhegan\, ME 04976\, USA
SEQUENCE:0
UID:3c5d9f268351b44d47002a1409ccb373
URL:http://kneadingconference2026.sched.com/event/3c5d9f268351b44d47002a1409ccb373
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260616T105320Z
DTSTART:20260723T110000Z
DTEND:20260723T120000Z
SUMMARY:Check-In & Breakfast
DESCRIPTION:Enjoy a delicious farm-to-table breakfast featuring pastries and locally sourced yogurt\, granola\, and fruit. Coffee and tea will be provided as well.\n\nNOTE: 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.
CATEGORIES:
LOCATION:Skowhegan\, ME\, USA
SEQUENCE:0
UID:2ac00036627714633cf54356e99e7b0f
URL:http://kneadingconference2026.sched.com/event/2ac00036627714633cf54356e99e7b0f
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260616T105320Z
DTSTART:20260723T120000Z
DTEND:20260723T140000Z
SUMMARY:David Bauer - Keynote Address
DESCRIPTION:\n
CATEGORIES:
LOCATION:The Strand Cinema\, 19 Court St\, Skowhegan\, ME 04976
SEQUENCE:0
UID:2d97f3da789cafaf4b6794d004e975a9
URL:http://kneadingconference2026.sched.com/event/2d97f3da789cafaf4b6794d004e975a9
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260616T105320Z
DTSTART:20260723T140000Z
DTEND:20260723T163000Z
SUMMARY:Flavorful\, Wild-Fermented\, Gluten-Free Sourdough Bagels!
DESCRIPTION: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.\n\nWorking 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\nbuckwheat from Maine Grains.
CATEGORIES:
LOCATION:TBD\, Skowhegan\, ME\, USA
SEQUENCE:0
UID:214b834e7926eadb1d528bf825e49b78
URL:http://kneadingconference2026.sched.com/event/214b834e7926eadb1d528bf825e49b78
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260616T105320Z
DTSTART:20260723T140000Z
DTEND:20260723T163000Z
SUMMARY:Good Pierogi: Authentic Fillings & Polish Dumpling Traditions
DESCRIPTION: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.\n\nBeyond 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.
CATEGORIES:
LOCATION:The Maine Meal\, 4 Madison Ave\, Skowhegan\, ME 04976\, USA
SEQUENCE:0
UID:a6960aa9e60c6c22fb82109e2a965867
URL:http://kneadingconference2026.sched.com/event/a6960aa9e60c6c22fb82109e2a965867
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260616T105320Z
DTSTART:20260723T140000Z
DTEND:20260723T163000Z
SUMMARY:Rye and Maize: Best Friends Forever
DESCRIPTION: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.
CATEGORIES:
LOCATION:TBD\, Skowhegan\, ME\, USA
SEQUENCE:0
UID:5bc2fb9ba2d6edf7d0a5d27ccc30e34a
URL:http://kneadingconference2026.sched.com/event/5bc2fb9ba2d6edf7d0a5d27ccc30e34a
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260616T105320Z
DTSTART:20260723T140000Z
DTEND:20260723T163000Z
SUMMARY:The Whole Grain Baguette
DESCRIPTION: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&nbsp\;incorporate fresh flour into your favorite recipes. In this hands-on workshop\, bakers will&nbsp\;learn&nbsp\;how to adapt their techniques\, embrace flavor\, and accommodate local flours&nbsp\;to make loaves which are more nourishing for the bakers who make them\, the people who eat them\, and the&nbsp\;earth which&nbsp\;grows them. Time permitting\, we will also discuss&nbsp\;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.&nbsp\;
CATEGORIES:
LOCATION:185 Water St\, 185 Water St\, Skowhegan\, ME 04976\, USA
SEQUENCE:0
UID:75a348692505a62fbc73640339cf95bc
URL:http://kneadingconference2026.sched.com/event/75a348692505a62fbc73640339cf95bc
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260616T105320Z
DTSTART:20260723T140000Z
DTEND:20260723T163000Z
SUMMARY:Tiny Cakes\, Big Grains: A Whole-Grain Baking Workshop
DESCRIPTION: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.
CATEGORIES:
LOCATION:Tewksbury Hall\, Skowhegan\, ME\, USA
SEQUENCE:0
UID:6468fa35d539be9de04b8234c98a8d2c
URL:http://kneadingconference2026.sched.com/event/6468fa35d539be9de04b8234c98a8d2c
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260616T105320Z
DTSTART:20260723T140000Z
DTEND:20260723T163000Z
SUMMARY:Fork to Future: Creating Educational Experiences for Entrepreneurs in the Food\, Beverage and Hospitality Industry
DESCRIPTION: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.&nbsp\;\n&nbsp\;\nFork 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.&nbsp\;
CATEGORIES:BUSINESS
LOCATION:Skowhegan Center for Entrepreneurship\, 181 Water St\, Skowhegan\, ME 04976
SEQUENCE:0
UID:849e86b94906fdb60fa0884ca36506a4
URL:http://kneadingconference2026.sched.com/event/849e86b94906fdb60fa0884ca36506a4
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260616T105320Z
DTSTART:20260723T143000Z
DTEND:20260723T154500Z
SUMMARY:Starting\, Scaling\, and Sustaining an Organic Grain Business with Halee Wepking
DESCRIPTION: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.
CATEGORIES:ORGANIC FARMER TRACK
LOCATION:Somerset Masonic Lodge #34\, 170 Water St\, Skowhegan\, ME 04976
SEQUENCE:0
UID:7d7124f72e9a2d20e84a75a457457da7
URL:http://kneadingconference2026.sched.com/event/7d7124f72e9a2d20e84a75a457457da7
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260616T105320Z
DTSTART:20260723T163000Z
DTEND:20260723T173000Z
SUMMARY:Local Lunch
DESCRIPTION:\n
CATEGORIES:
LOCATION:TBD\, Skowhegan\, ME\, USA
SEQUENCE:0
UID:461d72f5bb3c62903696951531a19a7b
URL:http://kneadingconference2026.sched.com/event/461d72f5bb3c62903696951531a19a7b
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260616T105320Z
DTSTART:20260723T163000Z
DTEND:20260723T173000Z
SUMMARY:Maine Grains Grist Mill Tour
DESCRIPTION: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.\n\nWe hope you’ll join us for a free tour of the grist mill\, it is a one-of-a-kind experience.\n\nMaine 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.\n\nDuring 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.\n\nPlease 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.\n***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.\n\nhttps://mainegrains.com/tours/\n\n
CATEGORIES:
LOCATION:Maine Grains\, 42 Court St\, Skowhegan\, ME 04976\, USA
SEQUENCE:0
UID:c8285903c6d1429ee349f60c0d80dc30
URL:http://kneadingconference2026.sched.com/event/c8285903c6d1429ee349f60c0d80dc30
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260616T105320Z
DTSTART:20260723T173000Z
DTEND:20260723T200000Z
SUMMARY:Additions: Scalds\, Sprouts & Porridges
DESCRIPTION: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.\nTopics covered will include:\nToasting and cooking grains (e.g. polenta from dried corn\, oat porridge\, bran scalds)The benefits of sprouting grains and seedsTechniques for milling\, mixing\, and incorporating these ingredients into your doughParticipants 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.\nAs 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!
CATEGORIES:
LOCATION:The Maine Meal\, 4 Madison Ave\, Skowhegan\, ME 04976\, USA
SEQUENCE:0
UID:3dff7e9d021d30afcfdf4859630e6dc8
URL:http://kneadingconference2026.sched.com/event/3dff7e9d021d30afcfdf4859630e6dc8
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260616T105320Z
DTSTART:20260723T173000Z
DTEND:20260723T200000Z
SUMMARY:From Molecules to Oven: the Science and Practice of Leavening
DESCRIPTION: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.
CATEGORIES:
LOCATION:Tewksbury Hall\, Skowhegan\, ME\, USA
SEQUENCE:0
UID:1dab9c8ac6c8f6f2d89bc7fd73a3513f
URL:http://kneadingconference2026.sched.com/event/1dab9c8ac6c8f6f2d89bc7fd73a3513f
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260616T105320Z
DTSTART:20260723T173000Z
DTEND:20260723T200000Z
SUMMARY:Mill to Muffin\, Grain to Galette: Integrating Whole Grains Into Pastries and Baked Goods
DESCRIPTION: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.
CATEGORIES:
LOCATION:TBD\, Skowhegan\, ME\, USA
SEQUENCE:0
UID:759b0eb20a5d782b27ebdd1cd7666ddb
URL:http://kneadingconference2026.sched.com/event/759b0eb20a5d782b27ebdd1cd7666ddb
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260616T105320Z
DTSTART:20260723T173000Z
DTEND:20260723T200000Z
SUMMARY:The Art of Mana'eesh: Exploring the Flavors of Levantine Flatbreads
DESCRIPTION: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.\n\nMana'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.\n\nYou'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.
CATEGORIES:
LOCATION:Wood-fired Oven at 185\, Skowhegan\, ME\, USA
SEQUENCE:0
UID:bd9e65018af929282656ff3bba50c7fc
URL:http://kneadingconference2026.sched.com/event/bd9e65018af929282656ff3bba50c7fc
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260616T105320Z
DTSTART:20260723T173000Z
DTEND:20260723T183000Z
SUMMARY:Scaling Up: Partnering with a Co-Packer to Grow Your Bakery
DESCRIPTION: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.
CATEGORIES:BUSINESS
LOCATION:Skowhegan Center for Entrepreneurship\, 181 Water St\, Skowhegan\, ME 04976
SEQUENCE:0
UID:04091c3eca223d750184b25519282c1e
URL:http://kneadingconference2026.sched.com/event/04091c3eca223d750184b25519282c1e
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260616T105320Z
DTSTART:20260723T173000Z
DTEND:20260723T183000Z
SUMMARY:From Field to Flour: Regenerative Grains and the Future of Baking
DESCRIPTION: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.\n \nThe 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.\n \nIn 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.
CATEGORIES:ORGANIC FARMER TRACK
LOCATION:Skowhegan Center for Entrepreneurship\, 181 Water St\, Skowhegan\, ME 04976
SEQUENCE:0
UID:6dcb991b257413dd20c9818e8e9dc261
URL:http://kneadingconference2026.sched.com/event/6dcb991b257413dd20c9818e8e9dc261
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260616T105320Z
DTSTART:20260723T190000Z
DTEND:20260723T210000Z
SUMMARY:Buyer Panel: Expanding Grain Markets Through Collaboration
DESCRIPTION: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!\n \n 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.\n \n This event is made possible with support from the Rodale Institute and the USDA Transition to Organic Partnership Program.
CATEGORIES:ORGANIC FARMER TRACK
LOCATION:The Skowhegan Hotel\, 7 Island Ave\, Skowhegan\, ME
SEQUENCE:0
UID:32d551c3d822a9c2876fa4bfa710d802
URL:http://kneadingconference2026.sched.com/event/32d551c3d822a9c2876fa4bfa710d802
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260616T105320Z
DTSTART:20260723T200000Z
DTEND:20260723T210000Z
SUMMARY:Afternoon Yoga
DESCRIPTION: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.\n\nWEATHER DEPENDENT
CATEGORIES:
LOCATION:Coburn Park\, 419 Water sStreet Skowhegan\, ME
SEQUENCE:0
UID:dac3b9548d4683560b7ef3120dc9618d
URL:http://kneadingconference2026.sched.com/event/dac3b9548d4683560b7ef3120dc9618d
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260616T105320Z
DTSTART:20260723T210000Z
DTEND:20260723T214500Z
SUMMARY:Grain Gab
DESCRIPTION: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. \n\nPresented by the Hight Family of Dealerships
CATEGORIES:
LOCATION:Skowhegan\, ME\, USA
SEQUENCE:0
UID:9469ce498b5143835793a049d57a00cd
URL:http://kneadingconference2026.sched.com/event/9469ce498b5143835793a049d57a00cd
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260616T105320Z
DTSTART:20260723T220000Z
DTEND:20260723T230000Z
SUMMARY:The Grain Social: Where Markets Meet Community
DESCRIPTION:After the conversation\, we gather.&nbsp\;\n\nJoin 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.&nbsp\;\n\nHeld 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.&nbsp\;\n\nEnjoy 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.&nbsp\;\n\nThis is where:&nbsp\;\n· New market relationships begin&nbsp\;\n· Existing partnerships deepen&nbsp\;\n· Ideas turn into opportunities&nbsp\;\n· Conversations spark collaboration&nbsp\;\n· And regional grain networks grow stronger&nbsp\;\n\nWhether you are growing\, sourcing\, milling\, baking\, brewing\, or building markets\, this is a space to connect with intention and possibility.&nbsp\;\n\nWe 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.&nbsp\;\n\nCome meet the people behind the grain. Come build what comes next.
CATEGORIES:
LOCATION:The Biergarten at the Spinning Mill\, 7 Island Avenue\, Skowhegan\, ME 04976
SEQUENCE:0
UID:464c5a57b6fd841bb4ce68142e0a81cb
URL:http://kneadingconference2026.sched.com/event/464c5a57b6fd841bb4ce68142e0a81cb
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260616T105320Z
DTSTART:20260724T100000Z
DTEND:20260724T110000Z
SUMMARY:Sunrise Grain Walk with Richard Roberts
DESCRIPTION:Embark on an excursion with MGA's esteemed Director of Rare & Heritage Seed Restoration. Come explore exemplary organic grain restoration endeavors and engage in insightful discussions with industry leaders at the forefront of this vital field.
CATEGORIES:ORGANIC FARMER TRACK
LOCATION:Skowhegan\, ME\, USA
SEQUENCE:0
UID:ed839395b50d5e727ade8bfdb57fc818
URL:http://kneadingconference2026.sched.com/event/ed839395b50d5e727ade8bfdb57fc818
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260616T105320Z
DTSTART:20260724T110000Z
DTEND:20260724T114500Z
SUMMARY:Sunrise Yoga with April
DESCRIPTION: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.
CATEGORIES:
LOCATION:The Space on the River\, LLC\, 181 Water St\, Skowhegan\, ME 04976\, USA
SEQUENCE:0
UID:ad20c6af8e211d5ecec2906f4e79b845
URL:http://kneadingconference2026.sched.com/event/ad20c6af8e211d5ecec2906f4e79b845
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260616T105320Z
DTSTART:20260724T113000Z
DTEND:20260724T121500Z
SUMMARY:Breakfast
DESCRIPTION:Farm-to-Table breakfast featuring pastries and locally sourced yogurt\, granola\, and fruit.\n\nMGA Members:&nbsp\;Enjoy an exclusive conversation over breakfast with our accomplished presenters!
CATEGORIES:
LOCATION:Skowhegan\, ME\, USA
SEQUENCE:0
UID:7fc0916477bb52667dd6153eced5736f
URL:http://kneadingconference2026.sched.com/event/7fc0916477bb52667dd6153eced5736f
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260616T105320Z
DTSTART:20260724T123000Z
DTEND:20260724T150000Z
SUMMARY:Bread Baking Fundamentals
DESCRIPTION:Join us for an accessible\, hands-on primer that walks through each stage of the bread baking process\, from mixing and fermentation to shaping and baking. This class explores how key variables—hydration\, mixing methods\, temperature\, and time—work together to influence dough development\, structure\, and flavor. Through demonstration and discussion\, participants will learn to read and respond to dough\, gaining a deeper understanding of how to adjust techniques to achieve consistent\, high-quality results across a range of bread styles.
CATEGORIES:
LOCATION:TBD\, Skowhegan\, ME\, USA
SEQUENCE:0
UID:3f343b4f1480fd23071eb29c5b70bf3e
URL:http://kneadingconference2026.sched.com/event/3f343b4f1480fd23071eb29c5b70bf3e
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260616T105320Z
DTSTART:20260724T133000Z
DTEND:20260724T160000Z
SUMMARY:Tastes Naughty\, Digests Nice: The Best Sourdough Discard Chocolate Chip Cookies
DESCRIPTION:You feed your starter. Now it's time it feeds you. \n\n In this demo-style workshop I will be showing you exactly how I make my signature sourdough discard chocolate chip cookies&nbsp\;—&nbsp\;the ones people can't stop talking about. In this fun-filled\, mouth-watering workshop\, we'll go over each step of the recipe and why the details matterthe&nbsp\;mixing process and how to get to know your cookie doughthe resting process and the magic that happens behind the refrigerator and freezer doorsthe baking process and how to master the art of perfectly baked cookiesways to make this cookie your own signature cookiehow upcycling your starter can transform the way you bake \nYou'll leave with freshly baked cookiesa cookie recipe you can live by and modify as you see fitaccess to the Chicky's Clubhousesome extra Chicky's goodiesmy secret-weapon baking tips\, so you can nail it every time\n\n So grab a seat\, because we've got serious business to attend to: how to make the best chocolate chip cookies.
CATEGORIES:
LOCATION:The Maine Meal\, 4 Madison Ave\, Skowhegan\, ME 04976\, USA
SEQUENCE:0
UID:02a65e3820ebc9911945ef50260e0b72
URL:http://kneadingconference2026.sched.com/event/02a65e3820ebc9911945ef50260e0b72
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260616T105320Z
DTSTART:20260724T133000Z
DTEND:20260724T160000Z
SUMMARY:Wood-Fired Pizza
DESCRIPTION:Workshop description coming soon!
CATEGORIES:
LOCATION:Wood-fired Oven at 185\, Skowhegan\, ME\, USA
SEQUENCE:0
UID:c0cc699fc2618de64bee5eeade09e3eb
URL:http://kneadingconference2026.sched.com/event/c0cc699fc2618de64bee5eeade09e3eb
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260616T105320Z
DTSTART:20260724T133000Z
DTEND:20260724T150000Z
SUMMARY:Scaling Your Bakery: Challenges\, Opportunities\, and Risks
DESCRIPTION:In this workshop\, Dan Leader will demonstrate four essential doughs while exploring the practical realities of scaling up your bakery operation. As he works through baguettes\, pain au levain\, a reconsidered miche\, and 100% whole wheat with fermented grains\, Dan will discuss different production possibilities for each bread—addressing how to maintain quality and character as you increase volume. Drawing from his decades of experience building Bread Alone Bakery\, he'll share insights on equipment options that can improve efficiency and output without compromising the integrity of your products. Whether you're considering expansion or simply looking to streamline your current production\, this workshop will help you navigate the challenges\, seize the opportunities\, and understand the risks of scaling your artisan bakery.
CATEGORIES:BUSINESS
LOCATION:Tewksbury Hall\, Skowhegan\, ME\, USA
SEQUENCE:0
UID:d164e7fc3be5a7f1d76dbbd8168c9dd8
URL:http://kneadingconference2026.sched.com/event/d164e7fc3be5a7f1d76dbbd8168c9dd8
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260616T105320Z
DTSTART:20260724T133000Z
DTEND:20260724T143000Z
SUMMARY:Heritage Grains & Beans of the Northeast
DESCRIPTION:The most widely grown grain varieties in the modern day were bred for pesticide tolerance\, unwavering uniformity\, and boosting yields at any cost. In a world full of flavorful\, nutritious\, and resilient grains\, this approach is not quite as “conventional” as it may seem. Join Paul Pollaro\, the Maine Grain Alliance’s Transition to Organic Partnership Program (TOPP) Project Manager\, to discuss how organic farmers can stay competitive with heritage grains\, learn how to select the best varieties to achieve your goals\, and peek behind the scenes into the day-to-day work of a heritage seed restorationist.\n\nPresented by Key Appliance
CATEGORIES:ORGANIC FARMER TRACK
LOCATION:The Space on the River\, LLC\, 181 Water St\, Skowhegan\, ME 04976\, USA
SEQUENCE:0
UID:7c8fba370cbbd986ff0831e207ae95a7
URL:http://kneadingconference2026.sched.com/event/7c8fba370cbbd986ff0831e207ae95a7
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260616T105320Z
DTSTART:20260724T150000Z
DTEND:20260724T160000Z
SUMMARY:Building New Markets for Organic Straw
DESCRIPTION:As demand rises for climate-friendly construction\, grain growers are uniquely positioned to help supply a new generation of carbon-storing building materials.\n\nIn this workshop\, Andrew Frederick\, founder of Croft\, will share how straw is being transformed into high-performance building systems and why this emerging market could create new opportunities for Maine's organic grain growers. The session will explore what makes straw suitable for construction use and how regional supply chains could connect Maine farms with Maine manufacturing.
CATEGORIES:ORGANIC FARMER TRACK
LOCATION:The Space on the River\, LLC\, 181 Water St\, Skowhegan\, ME 04976\, USA
SEQUENCE:0
UID:0cdb7e108aa3956e0c6db9aeb6ee73d8
URL:http://kneadingconference2026.sched.com/event/0cdb7e108aa3956e0c6db9aeb6ee73d8
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260616T105320Z
DTSTART:20260724T160000Z
DTEND:20260724T173000Z
SUMMARY:Local Lunch
DESCRIPTION:Lunch Options (Thurs.-Fri.):\nThe Maine Meal:Main Course: Caprese pasta salad (vegetarian)Sides: Orange wedges & chocolatesThe Bankery:Main Course: Sesame Noodle Salad with tofu (vegetarian)\nSides: An apple and a classic whoopie pie for dessertThe Miller's Table at Maine Grains:Main Course: Chicken Bacon Ranch Salad\nwith seasonal greens\, shaved cabbage\, chicken breast\, smoky bacon\, red onion\, cocktail tomatoes\, house basil buttermilk ranch dressingSides: Sourdough country bread and a chocolate rye brownie for dessertJoe's Flat Iron Café:Main Course:&nbsp\;Bagel sandwich with turkey and fresh vegetablesSides: Chips\n\n
CATEGORIES:
LOCATION:Skowhegan\, ME\, USA
SEQUENCE:0
UID:80f14e98d06150f83505ae43ba18c944
URL:http://kneadingconference2026.sched.com/event/80f14e98d06150f83505ae43ba18c944
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260616T105320Z
DTSTART:20260724T160000Z
DTEND:20260724T173000Z
SUMMARY:Maine Grains Grist Mill Tour
DESCRIPTION: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.\n\nWe hope you’ll join us for a free tour of the grist mill\, it is a one-of-a-kind experience.\n\nMaine 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.\n\nDuring 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.\n\nPlease 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.\n***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.\n\nhttps://mainegrains.com/tours/\n\n
CATEGORIES:
LOCATION:Maine Grains\, 42 Court St\, Skowhegan\, ME 04976\, USA
SEQUENCE:0
UID:a0ef3c3835d955a4c9e35304ccc39ef0
URL:http://kneadingconference2026.sched.com/event/a0ef3c3835d955a4c9e35304ccc39ef0
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260616T105320Z
DTSTART:20260724T173000Z
DTEND:20260724T200000Z
SUMMARY:Cross-Crusting: Using One Dough for Multiple Styles of Pizza
DESCRIPTION:Using a high-hydration dough to create Detroit\, Grandma\, NY Squares\, Focaccia and more!&nbsp\;\n&nbsp\;\nWe will apply different methods after mixing and bulk fermenting the dough to create a variety of pizza styles from dividing\, shaping\, proofing and baking instructions that fit each style plus the sauce & toppings that compliment it. Learn how to make the dough and apply the principles to perfect your favorite pizza style. We will discuss the characteristics of each style and how you can build your favorite combinations of dough\, sauce and toppings to achieve your favorite pie.&nbsp\;\n&nbsp\;\nFollowing the mixing and bulk fermentation of the dough\, various techniques will be employed to produce an array of pizza styles. This includes tailored instructions for dividing\, shaping\, proofing\, and baking\, as well as pairing each style with appropriate sauces and toppings. Participants will be guided through the process of dough preparation and taught fundamental principles to refine their preferred pizza style. The session will examine distinguishing characteristics of each type and demonstrate how to combine dough\, sauce\, and toppings to create optimal results.&nbsp\;\n&nbsp\;\nAfter mixing and bulk fermenting the dough\, we will employ various techniques to create distinct pizza styles\, including detailed instructions for dividing\, shaping\, proofing\, and baking. Appropriate sauce and toppings will be recommended to complement each style. You will learn how to prepare the dough and utilize these principles to refine your preferred pizza style. We will examine the defining features of each style and guide you in assembling optimal combinations of dough\, sauce\, and toppings to achieve your ideal pizza.&nbsp\;
CATEGORIES:
LOCATION:The Maine Meal\, 4 Madison Ave\, Skowhegan\, ME 04976\, USA
SEQUENCE:0
UID:c47609953dc6b9d1a95de3a5ff417f93
URL:http://kneadingconference2026.sched.com/event/c47609953dc6b9d1a95de3a5ff417f93
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260616T105320Z
DTSTART:20260724T173000Z
DTEND:20260724T200000Z
SUMMARY:New Techniques for Baking with Maize and Buckwheat
DESCRIPTION:In this demonstration class\, we will explore ways we can re-envision our bread with an emphasis on heirloom buckwheat and corn. Corn is the foundational food of the Americas and yet it has a minimal space in the artisan baking world. Buckwheat is a superfood that plays an important role in regenerative farming systems. Both corn and buckwheat\, when stone-ground\, are brimming with vibrant flavors. While baking bread with a high volume of corn and buckwheat\, we will have a lively discussion about the possibility of uniquely regional breads based around local varieties. We will explore techniques required to produce these breads and will discuss troubleshooting as it relates to integrating these breads into a production setting or a home kitchen. Participating bakers will hopefully leave with a newfound commitment to working with local mills that are already producing heirloom corn and buckwheat products and also a commitment to developing their personal interpretations of these breads.
CATEGORIES:
LOCATION:Somerset Masonic Lodge #34\, 170 Water St\, Skowhegan\, ME 04976
SEQUENCE:0
UID:72384cbc4d6780975546ce92a16b06c8
URL:http://kneadingconference2026.sched.com/event/72384cbc4d6780975546ce92a16b06c8
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260616T105320Z
DTSTART:20260724T173000Z
DTEND:20260724T200000Z
SUMMARY:What Makes a Successful Hospitality Business in Maine
DESCRIPTION:Workshop description coming soon!
CATEGORIES:BUSINESS
LOCATION:Skowhegan Center for Entrepreneurship\, 181 Water St\, Skowhegan\, ME 04976
SEQUENCE:0
UID:c448d557d69504edd4bd24784a06f4b4
URL:http://kneadingconference2026.sched.com/event/c448d557d69504edd4bd24784a06f4b4
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260616T105320Z
DTSTART:20260724T173000Z
DTEND:20260724T190000Z
SUMMARY:Strengthening the Midwest Grain Chain: Artisan Grain Collaborative's Network & Model 
DESCRIPTION:The&nbsp\;Artisan Grain Collaborative (AGC) is a Midwest-based network of farmers\, processors\, end-user\, and advocates. Learn about its inception from a handful a bakers and environmental advocates in Chicago to a 200+ grain value chain member network. This session will explore AGC's evolving structure and the work it does to support its members through peer learning\, technical resources\, and networking and education opportunities. Come with questions\, and plan to take away and share ideas and opportunities for your own region's grainshed.
CATEGORIES:ORGANIC FARMER TRACK
LOCATION:185 Water St\, 185 Water St\, Skowhegan\, ME 04976\, USA
SEQUENCE:0
UID:b619aaa62b94ab5e4fdd9466354f1e45
URL:http://kneadingconference2026.sched.com/event/b619aaa62b94ab5e4fdd9466354f1e45
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260616T105320Z
DTSTART:20260724T201500Z
DTEND:20260724T203000Z
SUMMARY:Closing Remarks
DESCRIPTION:
CATEGORIES:
LOCATION:Skowhegan\, ME\, USA
SEQUENCE:0
UID:1d7057f0d8c433f83f717f7d51061af1
URL:http://kneadingconference2026.sched.com/event/1d7057f0d8c433f83f717f7d51061af1
END:VEVENT
BEGIN:VEVENT
DTSTAMP:20260616T105320Z
DTSTART:20260725T130000Z
DTEND:20260725T190000Z
SUMMARY:Maine Artisan Bread Fair
DESCRIPTION:The Maine Artisan Bread Fair is one of a kind. It is a fair dedicated solely to real bread and everything associated with this most ancient and central staple. The Maine Grain Alliance has sponsored the Bread Fair for fifteen years and the offerings have grown each year. The wares in each booth are captivating and your taste buds will be tantalized by food ranging from pizza cooked in wood-fired ovens\, fresh sourdough loaves\, sweet pastries\, and a variety of other locally produced delicious food.\n\nCome for the artisan halvah\, maple syrup\, jams\, butter\, cheese\, the best books and equipment for baking at home\, professional bakers to answer your questions\, live music\, beautiful kitchen linens\, baking demos\, and superb Maine-made foods!
CATEGORIES:
LOCATION:Skowhegan State Fairgrounds\, 33 Constitution Ave
SEQUENCE:0
UID:efda7f024f808bd49f80477acffdeb36
URL:http://kneadingconference2026.sched.com/event/efda7f024f808bd49f80477acffdeb36
END:VEVENT
END:VCALENDAR