A Message from CGA Executive Director Madelyn Smith
This edition of our newsletter is all about our fall events calendar! We have been laying plans all summer for a packed fall season of technical webinars, baker meetups, and in-person celebrations of local grain across our region, from Philadelphia to Pittsburgh, Washington D.C., Baltimore, and Richmond.
I am feeling extra grateful this month for our country’s local grains movement after spending time in Maine for the Maine Grain Alliance’s annual Kneading Conference. Over the course of two days, I had the opportunity to learn about MGA’s seed restoration work, their Maine Craft Pizza movement, and the many other incredible ways they support their regional farmers, processors, and food businesses. I also had the privilege to lead a discussion session on the regional grain movement nationwide and the critical role bakers play in educating consumers and supporting regenerative agriculture, alongside MGA’s Executive Director Tristan Noyes. There is much that we can learn from the work of other grain groups regionally, many of whom I am excited to collaborate with on the webinar series we just launched “Unlocking Local Grain Potential: A 3-Part Webinar Series for Small Businesses.”
Unlocking Local Grain Potential: A 3-Part Webinar Series for Small Businesses
Did you hear the news? We’re excited to announce our upcoming webinar series, “Unlocking Local Grain Potential: A 3-Part Webinar Series for Small Businesses” hosted in partnership with the Craft Miller’s Guild!
Don’t miss the first session, “Be Safe and Sell More! Introduction to Grains Testing for the Farmer, Processor and Maker” happening on Tuesday, Sept. 10 from 6-7:30 p.m. ET!
Moderated by Gabriel Key a member of the Common Grain Alliance and Craft Miller’s Guild,you’ll hear from Aimee Hill, a Cereal and Grains Technical Specialist at the Hartwick College’s Center for Craft Food and Beverage (CCFB), as well as Kathryn Phalen, Hartwick’s CCFB Baker in Residence! In addition to a guided conversation on the strategies and importance of grain testing for food safety and marketing, there will be breakout sessions for direct questions and conversation.
Use discount code grainforthepeople for 50% off registration!
Baker Meetup at HEX Superette
Calling all Baltimore-area bakers! CGA’s next baker meet-up is taking place on Wednesday, September 11, at CGA member Hex Superette (5718 York Rd., Baltimore MD) from 6-8 p.m. “Local Grains for Local Bakers” features speakers Russell Trimmer of Motzi Bread, Ian Hertzmark of Migrash Farm, and Mark Woodward, a serious home baker. Come ready to share how you like to use local grains in your baking!
If possible, please bring these two items:
A bread or baked item of your choice made with local grains. Please bring your baked item with a tray or board, and pre-sliced or portioned for easy sharing.
A recipe card with information about your bake (consider including a formula or recipe, along with which grains are locally sourced) and any contact information you would like to share (such as your instagram handle). We will collect these cards at the end of the event and share them through the CGA Home Baker Google Group.
On Tuesday, Sept. 24 from 9 a.m. - 3 p.m., CGA will be hosting a workshop for our members with Advancing Eco Agriculture founder John Kempf!
John will lead us in conversation on how data-driven nutritional management can improve yield, pest resistance, straw strength, and resistance to abiotic stressors, all while reducing pesticide and fertilizer inputs. We will discuss how the same practices that improve a crop in the field can also improve its marketable qualities: color, flavor, secondary metabolites, wheat germ oil, and protein content.
Note: Registration costs $125, and CGA members have received an email link to register. This exciting event is for CGA members only. Not a member yet? Join today!
IMPORTANT DATE CHANGE: Our Philadelphia Grain Gathering will take place on Monday, September 30, one week later than previously announced in July’s newsletter.
Tickets are on sale now! This exciting event will feature an open house and tours at Castle Valley Mill, followed by local beer, bites, and networking at Forest and Main Brewing. Event programming features a talk from Tara Nurin, a freelance journalist and author of “A Woman’s Place Is In The Brewhouse - A Forgotten History of Alewives, Brewsters, Witches and CEOS”.
Early bird tickets are priced at $10 and come with a drink ticket and small bites! Additional beverages and food made with local grains will be available to purchase.
The 2024 Mid-Atlantic Grain Fair will be on Saturday, Oct. 12 at the historic Pierce Mill in Washington D.C.! This free, family-friendly celebration weaves together arts, agriculture and cuisine to celebrate the critical role local grains play in shaping the Mid-Atlantic region’s geography and food culture. Stay tuned for more information about this exciting event. 🌾
We’re looking for event sponsors! Reach out to madelyn@commongrainalliance.org and angela@friendsofpiercemill.org!
There are several additional exciting events coming later this fall. Stay up to date by visiting our Events Page for more information!
Grain Fact: Meet Sorghum!
Not only is sorghum one of the top five cereal grain crops in the world, it’s one of the most drought-resistant, efficient crops in conversion of solar energy and use of water!Sorghum is rich in essential nutrients such as dietary fiber, protein, iron, and B vitamins and its nutty flavor profile is versatile in a variety of recipes.
Sorghum grains cook in under an hour in a ratio of one part grain to two parts water or stock. Try swapping it in any grain-based recipe, from porridge to soups and salads. Another popular method for cooking sorghum is to pop it on the stovetop, resulting in a flavorful, crunchy snack almost identical to popcorn.
Sorghum Tabouli
Ingredients
¾ cup fresh flat-leaf parsley
3 tablespoons fresh mint
1 scallion
1 clove garlic (minced)
1 medium cucumber
1 cup grape tomatoes tomatoes
1 cup cooked sorghum
2 tablespoons olive oil
2 tablespoons fresh lemon juice
½ teaspoon black pepper
¼ teaspoon to ½ salt
Instructions
To start, prepare the produce by chopping the parsley, mint, and scallions. Add to a bowl, along with the minced garlic.
Dice cucumber into ¼" to ½" cubes and quarter the grape tomatoes. Add to the bowl along with the cooked sorghum.
In a separate container, combine the olive oil, lemon juice, ¼ teaspoon salt, and pepper.
Toss until everything is well combined, taste, and add more seasoning as needed.
Recipe adapted from Naturally Ella