Causes: Education
Mission: The mga was formed to provide educational outreach to producers, consumers, students and the general public as to the ways and means of growing, milling and baking. Also, to support the environment
Results: Acreage planted in edible grains in Maine up from 500 acres five years ago to 2500 acres in 2013; 12 Maine bakeries incorporating Maine grown and milled wheat into production lines, + 1 fresh pasta company; 12 grain-related businesses started in Maine influenced by attending the annual Kneading Conference; a food hub has taken shape in Skowhegan, centered around the new Somerset Grist Mill; a pilot program partnering with the Northern New England Bread Wheat Project at University of Maine to help farmers cultivate edible wheat; partnership with Kneading Conference West at Washington State University.
Target demographics: promote grain cultivation and wholesome artisan bread.
Direct beneficiaries per year: 12 scholarship recipients to the Kneading Conference, 6 grants awarded to grain entrepreneurs, 250 participants in the Kneading Conference to network and learn about grain cultivation, scratch baking, small farm equipment.
Geographic areas served: Maine
Programs: An average of 250 participants, presenters, work-study volunteers and scholarship recipients attend the kneadomg conference annuallly, . Over 60 vendors and 3000 sttendees come to an artisian bread fair designed to make vendors and 3000 attendees come to an artisian bread fair designed to make bread and baking resources available to the general public and helps people connect other members of the local grain economy. The mga travels with a mofile wood fired oven to 4-6 events per year to educate children and adults about careers in baking, use of whole grains in baking and discuss current grain economy and share toold and resources.
Mission: The mga was formed to provide educational outreach to producers, consumers, students and the general public as to the ways and means of growing, milling and baking. Also, to support the environment
Results: Acreage planted in edible grains in Maine up from 500 acres five years ago to 2500 acres in 2013; 12 Maine bakeries incorporating Maine grown and milled wheat into production lines, + 1 fresh pasta company; 12 grain-related businesses started in Maine influenced by attending the annual Kneading Conference; a food hub has taken shape in Skowhegan, centered around the new Somerset Grist Mill; a pilot program partnering with the Northern New England Bread Wheat Project at University of Maine to help farmers cultivate edible wheat; partnership with Kneading Conference West at Washington State University.
Target demographics: promote grain cultivation and wholesome artisan bread.
Direct beneficiaries per year: 12 scholarship recipients to the Kneading Conference, 6 grants awarded to grain entrepreneurs, 250 participants in the Kneading Conference to network and learn about grain cultivation, scratch baking, small farm equipment.
Geographic areas served: Maine
Programs: An average of 250 participants, presenters, work-study volunteers and scholarship recipients attend the kneadomg conference annuallly, . Over 60 vendors and 3000 sttendees come to an artisian bread fair designed to make vendors and 3000 attendees come to an artisian bread fair designed to make bread and baking resources available to the general public and helps people connect other members of the local grain economy. The mga travels with a mofile wood fired oven to 4-6 events per year to educate children and adults about careers in baking, use of whole grains in baking and discuss current grain economy and share toold and resources.
Po Box 1140, Skowhegan, ME 04976
207-431-6201
Education
Skowhegan
