SKOWHEGAN FARMER"S MARKET
For a feature of :
"Baking Tools" from Maine's finest woodworkers
Saturday August 2, 2008, 9:00 am-1:00 pm
In honor of the Second Annual Kneading Conference taking place in Skowhegan, Maine this weekend, River Roads Artisans Gallery will feature wood products of it's members at the Farmer's Market. Appealing to the wood-fired bakers from all over the world who will be visiting for local workshops, we will have Maine-made cutting boards and utensils by Ray Corson, as well as exquisite cherry pizza peels by Phil Gavin. Be sure to find us at the market for one of these hand-made gifts from Maine!
KNEADING Conference
August 1-2, 2008 , Skowhegan, Maine
The goal of the conference is to celebrate and inspire the idea of locally growing and milling grain for bread baked in wood-fired ovens as a way to bring the cycle of food production back to a small circle that fosters ecological and community sustainability. At the center of this idea is the need for partnerships between farmers, millers, oven builders, bakers, and community members.
The community is invited to a FREE Open House to experience and taste breads from the wood fired ovens and hear a keynote address from our distinguished guest, Dr. Steve Jones. Ciril Hitz and Eli Rugosa will lead baking demonstrations.
When: Friday, August 1, 2008
Time: 7-8:30pm
Where: Tewksbury Hall, Skowhegan, Maine, behind the Federated Church, across from the Skowhegan Fire Department.
Ciril Hitz Chef Ciril Hitz is a baking/pastry instructor at Johnson & Wales University in Providence, Rhode Island. Ciril received his artistic education at the Rhode Island School of Design, where he received his Bachelors of Fine Art degree in Industrial Design. Upon graduating, he completed a 3-year Pastry/Chocolate apprenticeship in his native Switzerland. He has competed in the National Bread & Pastry Team Championship (2004) held in Atlantic City where his team won 1st place overall and individually Ciril captured the honors of Best Bread Showpiece, Best Bread Degustation, and Best Viennoiserie Degustation. He was also the artistic category representative on the 2002 Bread Bakers Guild Team which represented the USA at the Coupe du Monde de la Boulangerie in Paris, France and captured the Silver Medal.
Eli Kaufman Canaan, Maine and Israel. Modern wheat is bred for high yields for global food systems. Taste is not a criteria, Nutrition is forgotten. Eli works with the Fertile Cresent and European Landrace Wheat group, to collect and restore the delicious heritage wheats that nourished ancient civilizations but today are almost extinct.
Dr. Steven Jones is currently the winter wheat breeder and a full professor at Washington State University. He teaches graduate courses in Advanced Transmission Genetics and the History and Ethics of Genetics. Dr. Jones serves on the Advisory Board of the Land Institute in Salina, Kansas, and is a member of the Board of Directors of the Organic Seed Alliance. His research has been mentioned in Audubon, Newsweek, The Wall Street Journal, National Public Radio, Bill Nye the Science Guy's PBS show "The Eyes of Nye", CBS News, the documentary film "Not For Sale" and other national and international news journals. Washington is the second largest wheat producing state in the country. The dryland yields here are some of the highest in the world. But are these yields sustainable and what is the environmental cost of production? The goal of the winter wheat breeding program is to insure the long-term environmental and economic health of wheat farming in Washington State while producing a food crop that is safe and high in nutritional value.
