Farm to Bakery: Growing Food-Grade Grains

This full-day workshop will cover much of the info you need to consider: markets and prices, field production and post-harvest handling, testing and quality standards, varieties and seed availability. Ask questions and share your experiences with other growers and buyers from mills, a gourmet pasta operation, and a distillery.  Lunch and refreshments made with NY-grown grains will be provided. No fee for this workshop, but please RSVP. Contact: Glenda Neff  gneff@juno.com or phone (315)255-6958.

What is Farm to Bakery?  Farm to Bakery is working with mills and growers throughout the state, to build the capacity for high quality locally grown hard and soft wheat, rye, spelt, and emmer.  The project is building relationships between bakers in New York City and mills, growers and distributors of regionally-grown grains and flours. During 2011, bakeries will test flours milled from regionally-grown grains, providing feedback on varieties, milling properties, and quality specifications.

The Farm to Bakery partners are: NOFA-NY, NYS Department of Agriculture & Markets, NY Industrial Retention Network, and NYC Greenmarkets.

**Farmer Thor Oechsner is the NOFA-NY team member who can provide technical assistance to organic growers. Contact Thor by Email or phone (607)564-7701.

To learn more about the Farm to Bakery project, contact Glenda Neff by Email or phone (315)255-6958.