The Whole Grain Summit intends to seek ideas and ways to translate the available scientific and technological knowledge into application, resulting into an increase in availability of affordable and acceptable whole grain products in a diversity of markets. In addition to the oral presentation sessions, there will be interactive sessions and a panel discussion to provide a multidisciplinary approach.

Virtual Conference

Join the Maine Grain Alliance for more than 25 virtual workshops, demos, panels, and discussions led by grain leaders from around the world!

Registrants can choose to attend every session or by the class. Attendees may watch live or view the class later (workshop recordings will be available for 6 months). A dedicated page with the video, recipes, links to resources, and a compilation of questions answered during the session will be provided.

An interactive online celebration of value-added small grains for farmers, bakers, brewers, distillers, millers, maltsters, and consumers: GRAINS WEEK! Featuring the national collaborative work of the Culinary Breeding Network, Oregon State University, Cornell University, UW-Madison, eOrganic, the Artisan Grain Collaborative, GrowNYC Grains, Cascadia Grains and the WSU Food Systems Program. 

Programming will focus on: Brewing & Distilling, Baking & Culinary Uses, Integrated Systems, Agronomic Research, and Grain Systems Around the World. 

This event aims to make networking, education, and accessibility as easy and straightforward as possible. GRAINS WEEK will bring research, information, and community to farmers, bakers, scholars, and industry professionals who are interested in the sustainability and health of regional grain economies.

GRAINS WEEK is brought to you by two USDA-NIFA-OREI-funded grants: “Developing Multi-Use Naked Barley for Organic Farming Systems II” (Award nos. 2017-51300-26809 and 2020-51300-32179) and “Value-Added Grains for Local and Regional Food Systems II” (Award no. 2020-51300-32379)

Description: This course focuses on the grain value chain and the broad applications of culinary uses and techniques that turn whole grains into products through artisanship. Re-building a heritage grain economy requires everyone to work together along the grain chain from seed to field to bakery, to kitchens and at home, in communities, and in institutions. Grains build community which will be elucidated by stories, but not without examining the histories and trade routes of grains and their lingering impacts on inequality, shaping the variable access to nutritious food around the globe. This course also highlights the role of grain in food security and sovereignty.

Cost: $150