Name: From Field to Flour: Regenerative Grains and the Future of Baking
Start: 2026-07-23T13:30:00-0400
End: 2026-07-23T14:30:00-0400

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

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

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Kneading Conference 2026

Ryan Luttrell

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Kneading Conference 2026

Ryan Luttrell

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