4th Annual Hudson Valley Grain School
Location: Pegasus Restaurant and Banquet Hall, 10885 Route 9W, Coxsackie, NY (less than 10 miles off Catskill Exit 23 on I-87).
Speakers for the grain school:
Loic Dewavrin (Les Fermes Longpres and Le Moulin des Cedres) will discuss the local grain economy in Quebec as well as grain quality from the perspective of a miller. He will also talk about his farming methods, having transitioned to organic production 22 years ago.
Randy George, Red Hen Baking , who has been baking breads and pastries in Vermont for 19 years, will talk about baking with locally produced flour (much of which comes from Loic’s mill) and marketing “local” to customers.
Elizabeth Dyck, OGRIN, will talk about growing and marketing the ancient wheats and about the farmer-made processing equipment that can add further value to these grains.
For more information and registration, go to http://ulster.cce.cornell.edu/events/2018/02/09/4th-annual-grain-school-supplying-local-grains-to-local-artisan-bakers.