‘Bread, Beer & Biodiversity’ - July 14 - 15, 2011 UMass

You are invited to join us at the July 14-15 Grain Festival funded by NESARE to
vitalize local grain production, share skills and seeds.
In contrast to the corporate seed systems, we are reinvigorating
the traditional skills of seed-saving, integrating grains in diversified farms,
and local grain arts.

Our best wheats are landraces generously shared by traditional farmers
in Europe, each with a fascinating history, placed in our hands to steward for
the future. The landraces not only yield higher than the best modern wheats in
our 3 years of organic trials, but have delicious flavor and are more robust in
weather extremes.

Our Trials include the below and genebank grow-outs.

1. Mirbanatskaja (cross of Mironskaja x Banatka x Bezostaja - yield x quality x
robust)


2. Rogosa (cross of Bezostaja x Banatka)

3. Banatka - Hungary, high baking quality


4. Mixture of Mir, Rogosa and Banatka (diverse growth habits and height)


5. Rouge de Bordeaux - beloved by farmers and artisan bakers in France
6. Canaan Rouge – France, tall and delicious
7. Zyta - Poland, highest yielding modern variety in organic fields in Poland
8. Kavkaz, sturdy, high yield
9. Mixture of Rouge de Bordeaux, Canaan and Kavkaz
10. Red Lamas – First wheat grown in Colonial Mass, from Britain, softish
11. Poltavka - Ukraine, rich flavor,
12. Purple wheat - Ethiopia
13. Mixture of Lamas, Poltavka and Purple
14. Black Winter Emmer – majestic, resilient winter emmer collected in the
15, Winter Einkorn - tall and resilient, yields well in drought and low
fertility, Carpathian Mountains

I will give a workshop on how to procure seeds from GRIN, the USDA genebank
collection, so that more of us can continue conserving biodiversity in our farms
and gardens. PLease let me know your ideas, questions and suggestions.

Eli Rogosa growseed.org

PS: Please forward to your networks.


GRAIN FESTIVAL
‘Bread, Beer & Biodiversity’ - July 14 - 15, 2011
Join us to reinvigorate grain traditions by sharing skills, seeds & celebrate
the harvest.

July 14 – Growing Local Grains
Location: UMass Farm, 89-91 River Rd, north of RT 116, Deerfield MA (Exit 24 on
I-91)

9:00 - Why Grow Landraces; The Value of Biodiversity - Glenn
Roberts, ansonmills.com

9:30 Breeding Wheat for Local Farms and Community Vitality
Dean Spaner, organic wheat breeder, University of Alberta, Canada
Guidelines to breed under organic management, using selection criteria,
mixtures, weed competition, seeding rates, adapting to weather,community systems
for local grains.

10:15 - Building a Local Grain System, Heather Darby, UVM
Discussion on the work in Vermont for local production, challenges and goals as
a region.
11:00 - Part 1- 5,000 Years of Bread: Restoring Wheat Biodiversity for Climate
Resilience and Culinary Art - Abdullah Jaradat, USDA-ARS, An overview of the
little known agrobiodiversity and culinary versatility of the world’s staple
food crop, with practical
guidelines for breeding, seed-saving and culinary creativity. 12:00 Lunch
– Enjoy local grain pizza in the HGC wood-fired oven and salad
1:00 Field tour of Heritage Wheat Trials

Concurrent Sessions:

1:45 Growing Grains for Malt Workshop - Andrea Stanley
Cultivating barley for malt, the malting process, building market partnerships.

1:45 Bakers Circle
Baking with Local Grain: Challenges and Opportunities

2:15 Large-scale Harvesting, Processing and Storing -- Jacob L’Etoile and
friends
Small-Scale Grain Production and Equipment – Tevis Robertson

3:30 Part 2 - 5,000 Years of Bread: Restoring Wheat Biodiversity - Abdullah
Jaradat,
How to conserve and restore landrace grains for local adaptation and artisan
cuisine.

Product Development, Packaging, Food Writing and Market Partnerships
June Russell - New York City Green Market, Margaret Christie,
CISAmaryazarian.com

July 15 - Bread from the Earth
Location - Colrain Seed Farm* 8:30 Tour of Colrain Seed Farm with Cr Lawn
founder of

9:00 ‘Bread from the Earth‘ - Eli Rogosa Welcome: History of bread, beer and
civilization, biodiversity and restoring grain traditions

9:30 How to Build, Bake and Cook in a Wood-fired Brick Oven
David Neufeld, truebrickovens.com Discover the history of wood-fired ovens and
how to construct a traditional Pompeii-type brick oven. Learn how to bake,
roast, broil, and slow-cook.

11:00 Brewed from the Earth – Charlie Olchowski, Valley Fermenters
Hands-on workshop on basic brewing methods using locally malted grains.

12:30 Potluck Lunch with Discussion of Traditional Harvest Celebrations 1:30
Swimming in the Colrain River – optional

2:00 Artisan Bread Baking with Einkorn & Heritage Grains Michael
Jubinsky, stoneturtlebaking.com Basic arts of artisan baking in a wood-fired
oven; mixing, kneading, shaping, scoring and baking in a wood-fired oven with
modern, heritage and ancient grains. Learn how to combine the unique qualities
of each flour and flavor for creative baking.

6:00 Potluck Dinner – with Blessings & Song

* Directions to Seed Farm: 91 N, Exit 26, West on RT 2, Right after
Hager's Farmers Market onto
Shelburne-Colrain Rd (to 112 North, Jacksonville, VT), after 5 miles turn LEFT
at Main Rd (Enter Here), less than a mile take first RIGHT onto Foundry Village
Rd, RIGHT at Yield onto Adamsville Rd, Seed Farm at 400 Adamville Rd. on left
side