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It All Comes Down to Grain

Chefs Collaborative

Tuesday, April 24, 2012 from 1:00 PM to 3:00 PM (EDT)

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It All Comes Down To Grain:

A Workshop on Local and Heritage Grains in New England

Hosted by Chefs Collaborative

From pastas made with farro and buckwheat flour and breads baked with einkhorn, to beer and spirits featuring local and organic wheat and barley, grains--the critical missing link in many local, sustainable food systems--are back on the map.

Join Chefs Collaborative on Tuesday, April 24 from 1-3 pm at the Boston Center for Adult Education for a workshop where we'll explore the culinary possibilities of organic and heritage grains. We'll taste beer and spirits, bread made with flour from ancient grains, and unique grain-based dishes from a handful of chefs in the area. We'll talk about the history of grain production in this country--and how small-scale local production is slowly making a comeback. We'll discuss cooking with a range of whole grains, how to source them, and how growers are finding a market for their products in restaurants, bakeries, breweries, and distilleries around New England.

Presenters include Eli Rogosa of the Heritage Grain Conservancy; Liz L'Etoile of Four Star Farms in Northfield, MA; Maria Speck, author of Ancient Grains for Modern Meals; Tim Wiechmann from T.W. Food; Maura Kilpatrick from Sofra Bakery and Café; and people from Hungry Mother, Valley Malt in Hadley, MA, and Bully Boy Distillers.



Tuesday, April 24th, 2012

1pm – 3pm

Boston Center For Adult Education

122 Arlington St. Boston, MA


Have questions about It All Comes Down to Grain? Contact Chefs Collaborative
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When & Where

Boston Center for Adult Education
122 Arlington St.
Boston, MA 02116

Tuesday, April 24, 2012 from 1:00 PM to 3:00 PM (EDT)

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Chefs Collaborative

Chefs Collaborative is a national nonprofit network of chefs and culinary professionals changing the sustainable food landscape through education, advocacy, and peer-to-peer networking.

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It All Comes Down to Grain
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