The Mid-Atlantic Grain Fair is a free, family-friendly event on March 16 from 11:00 a.m. — 4:00 p.m. that celebrates the Mid-Atlantic region’s vibrant history of local grain growing and processing. The fair includes a vendor market, exhibitor area, and a grain classroom with free talks and demonstrations about baking and cooking with local grains.

The 2025 Grain Fair is being hosted by Wheatland Spring Farm and Brewery, an estate brewery that produces truly local land beer with regenerative agriculture practices and renewable energy.

Interested in being a vendor at the Grain Fair or a sponsor of the event? Click here to learn more!

SOURDOUGH BAKING 101

Join award-winning baker, author, and teacher Tara Jensen for an engaging session answering all of your sourdough baking questions. Tara, author of A Baker’s Year and Flour Power, will discuss essential sourdough techniques and leavening methods, offering practical tips to help you bake with confidence. This interactive talk will include plenty of time for Q&A, making it perfect for beginners and sourdough enthusiasts alike.

11:30 A.M. — 12:30 P.M.

BACKYARD GRAIN GROWING

Indigenous farmer and social justice activist Vanessa Bolin will share practical tips for incorporating grains into your home garden, along with their cultural significance and nutritional benefits. Learn how growing grains can support sustainable gardening practices and strengthen connections to the land. Perfect for gardeners of all levels who want to cultivate diversity and tradition in their gardens.

1:00 — 2:00 P.M.

HANDMADE PASTA WITH REGIONAL HERITAGE GRAINS
Hosted by Jessica Botta

Heritage grains like rye, spelt, einkorn, semolina, and even buckwheat (though not a true grain) elevate the nutrition and flavor complexity of fresh, homemade pasta while also supporting our regional grain chain. In this session, you will learn tips and techniques for making a variety of handmade pasta doughs and shapes at home with regional grains.

2:30 — 3:30 PM