A Message from CGA Executive Director Madelyn Smith
Dear Common Grain Alliance community,
The news of the federal government’s pause on grant and loan payments—and the recent federal judgment to delay its implementation—has sent shockwaves across the country. While the delay offers a brief reprieve, this remains deeply concerning news for nonprofits and programs, including Common Grain Alliance, that rely on federal funding. If you support our mission to connect grain farmers, millers, maltsters, bakers, brewers, distillers, and other grain artisans to rebuild the Mid-Atlantic regional grain economy, now is an important moment to become a CGA member, donate, or register for our March conference. The rest of this newsletter continues as usual, highlighting our recent accomplishments and events planned for the months ahead.
We kicked off 2025 by connecting with farmers, food and beverage businesses, and agricultural leaders at food and agriculture conferences across the region. At the Virginia Association for Biological Farming Conference, CGA members Tom Maxey (Gracious Day Grains) and Charlie Wade (Deep Roots Milling) shared insights on growing for local grain markets. The following week, we explored grain innovation alongside Brad Humbert (Bear Branch Malt), Steve Ernst (Ernst Grains), and Ian Hertzmark (Migrash Farm and Mill) at the Cultivate + Craft Value-Added Summit. We capped off our January conference circuit with a presentation at the Future Harvest Conference highlighting relationships between farmers, millers, and chefs like those between Ian Hertzmark and Rochelle Cooper (Pastry Chef at Eastern Point Collective Restaurant Group).
We also have an exciting February calendar ahead: Join us for our Baker Meet Up at Reservoir Distillery (Richmond, Feb 11) and explore local beers at Churchkey (DC, Feb 25), including a preview of the special Mid-Atlantic Grain Conference beer from Wheatland Spring Farm + Brewery. These evenings promise opportunities for shared knowledge and warm connection.
The highlight of our season is, of course, the 2025 Mid-Atlantic Grain Fair & Conference coming up in March. This year's events in Loudoun County will bring together every link in our grain chain – from plant breeders to pastry chefs. I'm particularly proud that we're able to offer free programming through the baking classes and farm tours during our Grain Fair, and the Organic Grain Markets session at the conference, sponsored by Rodale Institute and the National Transition to Organic Partnership Program. We hope you will join us for a portion, or all, of these learning and networking opportunities on March 16 and 17, just an hour outside of Washington D.C.
Warmly,
Madelyn Smith
Calling all RVA bakers: Gather with fellow bakers for an evening of community and craft on Feb. 11 at Reservoir Distillery in Richmond, Virginia! Whether you're a professional pastry chef or passionate home baker, our Baker Meet Up offers a unique opportunity to connect with others who share your love of baking and want to use local flours and grains.
Featured speakers include Janey Gioiosa, the talented baker behind the upcoming Janet's Cafe & Bakery, and accomplished home baker Mark Woodward. They'll share their expertise on working with local, whole grains - from sourcing ingredients to achieving delicious textures and flavors.
Bring your favorite bake to share and taste creations from other local bakers. This informal gathering is perfect for expanding your baking knowledge, discovering new techniques, and building connections within our vibrant baking community.
On a cold winter night, nothing is better than a big bowl of popcorn. It’s inexpensive to make, light but filling, and can be adjusted to be savory, sweet, salty, spicy—you name it! CGA member Next Step Produce sells two types of popcorn kernels, Japanese Hulless and Yellow Butterfly. The former is a delicate, white butterfly-type popcorn perfect for a classic butter and salt combination, while the yellow butterfly is a large-kerneled variety that makes an excellent base for heavier toppings such as caramel. Check out our recipe below for Masala Popcorn and get to popping! Note: It’s important to use ghee or a high-heat neutral oil such as avocado because butter and olive oil can burn easily, as well as make your popcorn in a deep pot with a lid to trap any flyaways.
Ingredients:
2 tbsp Ghee or high-heat oil such as avocado
2 tbsp Popcorn kernels
2 tsp Garam masala spice blend (typically made with turmeric, chaat masala, kashmiri chili powder, salt and sugar)
1/4 tsp turmeric powder
Salt to taste
Instructions:
1) Add 2 tbsp ghee or high-heat oil to a large, heavy-bottomed pot with a lid and turn the stove to medium heat.
2) Once the ghee is melted, add ¼ tsp turmeric and stir it into the oil. This helps get the popcorn to get its iconic yellow color.
3) Add 2 tbsp popcorn kernels in and briefly stir to coat all the kernels in the oil and then close the lid. Once you start hearing popping, use two hands to shake the pot – one hand to hold the handle and one with an oven mitt/towel to carefully hold the lid in place – until you hear the popping slow to every 3-4 seconds. Turn off the heat. The shaking motion ensures that kernels rotate and evenly pop.
4) Transfer popcorn into a bowl large enough to toss it with seasoning. While the popcorn is still warm, pick up a heavy pinch of seasoning with your hand, hold it high above the bowl, and sprinkle a large amount of the masala from a high height. This makes sure that when the seasoning drops to the popcorn it spreads to a larger surface area. Toss or mix the popcorn and continue to sprinkle the popcorn to desired level. Enjoy! Store extra popcorn seasoning and store for future use.
