A Progress Report & To-Do List
On the Development of Our Local Whole-Grain Economy
When: Sunday, March 9, 2014, 10 AM to 4 PM
Where: Oliveto Restaurant, 5655 College Ave., Oakland California 94611
We’ve made great gains toward establishing a thriving local grain system–with genuine, tasty, healthy grains–an alternative to the existing, largely industrial system. But those gains are still only baby steps, and what’s ahead is daunting as well as thrilling. Understanding why such an alternative system is important; creating a new farming knowledge-base, capacity, and infrastructure; understanding health implications; re-establishing traditional cookery and creating stunning new cuisines; and learning how to market the new whole grain products–are objectives for our local whole-grain economy. In a set of conversations, our presenters and participants–all leaders in their fields of endeavor–will have a chance to state for the record their visions and what must be done to realize them.
Morning
Intact Whole Grain–Why Is It Important?
Presenters:
What I’ve learned about grain. Where does it lead?
Michael Pollan
Professor, Graduate School of Journalism, UC, Berkeley,
author, Cooked: A Natural History of Transformation
Food synergy and food patterns: are whole foods more than the sum
of their individual nutrients and bioactive substances?
David Jacobs, PhD
Professor, School of Public Health
University of Minnesota
If you take it apart, can you put it back together? Knowing what’s in your flour
David W. Killilea, PhD
Staff Scientist, Nutrition and Metabolism Center
Children’s Hospital Oakland Institute
The state of our understanding of whole grains and positive health outcomes
Mark K. Shigenaga, PhD
Assistant Scientist, Nutrition and Metabolism Center
Children’s Hospital Oakland Institute
Why local?
Bob Klein
Founder, Community Grains
~Break for lunch~
Afternoon
Nuts and Bolts
Presenters:
Developing seeds, farming knowledge,
and evaluation techniques for a local grain economy
Stephen S. Jones, PhD
Plant Geneticist, Washington State University
Our local grain economy
Doug Mosel
farmer, North Coast Grain Growers
Roller milling and stone milling
Joseph Vanderliet
Bay State Milling, Woodland, CA
. . . reports from
Craig Ponsford
baker, owner Ponsford’s Place, product development,
gold medal winner, Coupe du Monde de la Boulangerie, Paris
Chad Robertson
owner, baker, Tartine Bakery, author, Tartine Book No. 3
Sherry Yard
Helms Bakery, Los Angeles, former Executive Pastry Chef, Spago, and Wolfgang Puck restaurants
Learning to market whole grain foods
Matthew Mestemacher
Bakery Coordinator, Whole Foods Market, Northern California
$85.
(Includes attendance for the day and lunch)
Tickets go on sale next week. Check back for details.
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