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CASCADIA GRAINS CONFERENCE 2016 SESSION DESCRIPTIONS SESSION 1 9:00AM - 10:20AM Selecting Varieties: How to Increase Your Yield Without Really Trying Steve Lyon, Senior Scientific Assistant, Plant Breeding Program, WSU Bread Lab Variety selection can be the most crucial decision you make each year to keep your farm profitable. Learn the "nuts and bolts" of how varieties are developed, how to interpret all the variables in variety testing results, and how to select the correct variety for your farm. Location: Classroom Building, Room 105 Accessing Capital for Food, Beverage & Farm Businesses PANEL: Ricky Adams, Northwest Farm Credit Services, Alex Mondau, Community Sourced Capital Amy Pearl, Hatch Innovation & Celia Nightingale, Center for Business & Innovation, Thurston EDC Access to capital is usually cited as a primary hurdle to growing food and farming businesses. This session introduces different models of funding-- including newer approaches such as locavesting and crowdfunding-- to help develop small businesses. Concluding with small group discussions with speakers and possible opportunities for participants to set up 1-on-1 or small group consulting over the course of the conference day. Facilitated by: David Bauermeister, Northwest Agriculture Business Center Location: Classroom Building, Room 101 The WSU Bread Lab: Grain Research & Connections Dr. Stephen Jones, WSU Bread Lab with Colin Curwen-McAdams & Brigid Meints, Research Assistants, WSU Mount Vernon Research Center The WSU Bread Lab is an integral part of the Washington State University-Mount Vernon Plant Breeding Program, which studies the diversity of locally grown grains to determine those that perform well for farmers, and that are most suitable for craft baking, malting, brewing, distilling, and other culinary creations. Hear from Bread Lab Director and wheat breeder Dr. Stephen Jones and two of his PhD students about the latest science, breeding research, and developing partnerships utilizing our local grain-shed. Facilitated by Lucas Patzek, Ag Innovations Network Location: Classroom Building, Room 102 Flatcakes: Field to Griddle Amy Halloran, Author The New Bread Basket Pancakes and crêpes are great vehicles to test drive regional flours because they are easy to make, and also because they don't require the same muscular gluten as leavened breads. Learn basic formulas for griddle cakes, and explore how the characteristics of different flours behave. Taste the flavors that whole-grain flours lend to griddle goods, and experiment with fillings/toppings that range from sweet to savory. Hands-on classes are limited to 20 participants, sign up at the Registration Desk. Location: Student Union, Culinary Classroom, Room 102

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Page 1: 2016 Session Descriptions - WordPress.com › 2015 › 12 › 2016... · 2015-12-14 · These days quinoa is everywhere. The champion of nutrient-rich diets, gluten-free grain alternatives,

CASCADIAGRAINSCONFERENCE2016SESSIONDESCRIPTIONS

SESSION19:00AM-10:20AM

SelectingVarieties:HowtoIncreaseYourYieldWithoutReallyTryingSteveLyon,SeniorScientificAssistant,PlantBreedingProgram,WSUBreadLabVarietyselectioncanbethemostcrucialdecisionyoumakeeachyeartokeepyourfarmprofitable.Learnthe"nutsandbolts"ofhowvarietiesaredeveloped,howtointerpretallthevariablesinvarietytestingresults,andhowtoselectthecorrectvarietyforyourfarm.Location:ClassroomBuilding,Room105AccessingCapitalforFood,Beverage&FarmBusinessesPANEL:RickyAdams,NorthwestFarmCreditServices,AlexMondau,CommunitySourcedCapitalAmyPearl,HatchInnovation&CeliaNightingale,CenterforBusiness&Innovation,ThurstonEDCAccesstocapitalisusuallycitedasaprimaryhurdletogrowingfoodandfarmingbusinesses.Thissessionintroducesdifferentmodelsoffunding--includingnewerapproachessuchaslocavestingandcrowdfunding--tohelpdevelopsmallbusinesses.Concludingwithsmallgroupdiscussionswithspeakersandpossibleopportunitiesforparticipantstosetup1-on-1orsmallgroupconsultingoverthecourseoftheconferenceday.Facilitatedby:DavidBauermeister,NorthwestAgricultureBusinessCenterLocation:ClassroomBuilding,Room101TheWSUBreadLab:GrainResearch&ConnectionsDr.StephenJones,WSUBreadLabwithColinCurwen-McAdams&BrigidMeints,ResearchAssistants,WSUMountVernonResearchCenterTheWSUBreadLabisanintegralpartoftheWashingtonStateUniversity-MountVernonPlantBreedingProgram,whichstudiesthediversityoflocallygrowngrainstodeterminethosethatperformwellforfarmers,andthataremostsuitableforcraftbaking,malting,brewing,distilling,andotherculinarycreations.HearfromBreadLabDirectorandwheatbreederDr.StephenJonesandtwoofhisPhDstudentsaboutthelatestscience,breedingresearch,anddevelopingpartnershipsutilizingourlocalgrain-shed.FacilitatedbyLucasPatzek,AgInnovationsNetworkLocation:ClassroomBuilding,Room102Flatcakes:FieldtoGriddleAmyHalloran,AuthorTheNewBreadBasketPancakesandcrêpesaregreatvehiclestotestdriveregionalfloursbecausetheyareeasytomake,andalsobecausetheydon'trequirethesamemuscularglutenasleavenedbreads.Learnbasicformulasforgriddlecakes,andexplorehowthecharacteristicsofdifferentfloursbehave.Tastetheflavorsthatwhole-grainflourslendtogriddlegoods,andexperimentwithfillings/toppingsthatrangefromsweettosavory.Hands-onclassesarelimitedto20participants,signupattheRegistrationDesk.Location:StudentUnion,CulinaryClassroom,Room102

Page 2: 2016 Session Descriptions - WordPress.com › 2015 › 12 › 2016... · 2015-12-14 · These days quinoa is everywhere. The champion of nutrient-rich diets, gluten-free grain alternatives,

CASCADIAGRAINSCONFERENCE2016SESSIONDESCRIPTIONS

SESSION2

10:30AM-11:50AMLet'sTalkAboutGrowingGrainPANEL:JeffBroadie&KaseyWhite,LonesomeWhistleFarm,JimGrieshaber-Otto,CedarIsleFarm,KeithKisler,FinnriverFarm&Cidery&BrianThompson,retiredgrainfarmer/millerSoyouwanttogrowgrain,oryou'dliketoexploredifferentproductionapproachesonyourfarm?ComeandlearnwitharangeofgrowerswhohaveexperimentedwithdifferentapproachesfromBCtoOregon.We'llexploresomeofthefollowingquestions.WhatvarietiesshouldIgrow?WhenandhowdoIplant,harvest,andmanageeverythinginbetween?What'stherightequipmentformyfarm?Whataresomeoftheusesandmarketsformygrain?Andcomepreparedwithyourownquestions!FacilitatedbyLucasPatzek,AgInnovationsLocation:ClassroomBuilding,Room105Malting:TheRosettaStoneThatTranslatesBarleyIntoBeerPart1MaltTastingTable:SusanWelch,SkagitValleyMaltingPart2Panel:PatHayes&ScottFisk,OSU,SethKlann,MeccaGradeEstateMalt,WayneCarpenter,SkagitValleyMalting,TomHunton,CamasCountryMill,KraigKnutzen,KnutzenFarms&MattLincecum,FremontBrewingCompanyBarleyisthebaseofbeerandbeeristheliquidmanifestationofbarley’suniqueproperties.Thepathfromgraintoglassbeginswithasatisfiedgrowerandendswithanequallysatisfiedconsumer:betweenthesetwoliethecomplexitiesofmaltingandbrewing.Inthesessionwewillbeginwithamalttastingandunderstandhowbarleyistransformedintobeer(andspirits),viamalt.Thetastingwillbethebasecampfromwhichapanelwilldiscussbarleyvarietyselection,themaltingprocess,maltflavorsinbeer,andcreatingnewbarleysforgrowers,maltster,andbrewers.Location:ClassroomBuilding,Room101ValuesBasedBusinessesIntheGrain-ShedMattHofmann,WestlandDistillery,SaraNelson,FremontBrewingCompany,MariahRoss,Scratch&PeckFeeds,TissaStein,TaborBreadLocal,organic,craft,sustainablearecenterpiecesofthebusinessmodelsfortheaboveorganizations.Inthisfacilitatedpaneldiscussionlearnhowbusinessesinthegrain-shedhavedevelopedtheirbusinessmodelsaroundlocalgrainsanddealtwiththechallengesofbusinessgrowthwhilestickingwithoradaptingtheirbusinessvalues.Thepanelwilldiscusshowthelocal-grainshedcanfurthersupportend-userbusinessgrowthaswellashowvalue-addedbusinessescandeveloprealisticbusinessmodelsthatbalancevalueswithgrowth.Facilitatedby:JohnDoan,CityofTumwaterLocation:ClassroomBuilding,Room102FermentationwithWholeGrains:Part1BradHolderfield,TaborBreadThecharacterofwheatcanchangedrasticallyfromvarietytovariety.Eachvarietywillimbueyourbreadwithdifferentcolors,textures,andtastes.Inthissessionwewillbelookingatdifferentmethodsoffermentationandhowyoucaninfluencethecharacterofyourfinalproduct.Togetherwe'llwalkthroughallstagesofbaking,soportionsofthisclasswillbehands-on!NOTE:ThisisPart1of2;Part2beginsat2:50PMoncethedoughhasfermented.Hands-onclassesarelimitedto20participants,signupattheRegistrationDesk.Location:StudentUnion,CulinaryClassroom,Room102

Page 3: 2016 Session Descriptions - WordPress.com › 2015 › 12 › 2016... · 2015-12-14 · These days quinoa is everywhere. The champion of nutrient-rich diets, gluten-free grain alternatives,

CASCADIAGRAINSCONFERENCE2016SESSIONDESCRIPTIONS

SESSION31:10PM-2:40PM

KeenonQuinoa:Producing&MarketingOurRegion'sSuperGrainResearcher/Growerpanel:NicoleAluwi,IanClark,JulianneKellogg&KristoforLudvigson,WSUProcessingwithDonKuiken&SergioNúñezdeArco,AndeanNaturalsThesedaysquinoaiseverywhere.Thechampionofnutrient-richdiets,gluten-freegrainalternatives,andevenasustainablefoodsolutiontodroughtaffectedareas,quinoahasemergedasapseudograinthatisinmuchdemand.InthissessionlearnfromquinoagrowersandresearchersthataredevelopingsystemsspecifictothePacificNorthwest.AlsohearfromexpertsatAndeanNaturalsaboutquinoaprocessingmethodsandUnitedStatesmarketpotentialforthis“motherofallgrains”.Location:ClassroomBuilding,Room105StampedIntoLaw:PoliciesImpactingtheGrain-ShedPANEL:MikeLufkin&JohnTaylor,KingCountyGovernment,RonShultz,WASt.ConservationCommission,JasonParker,WADistillersGuild,AnnieMcGrath,WABrewersGuild,AmyHalloran,AuthorTheNewBreadBasketThispanelsessionwilldiscusssomeofthelocal,regionalandstatewidepoliciesthatareimpactingtheregion’sgrain-shed.Speakerstouchonfarmlandpreservation,localfoodinitiatives,lawsimpactingthebrewinganddistillingindustries,plusintroducesuccessfulpoliciesenactedintheNortheast.PanelistwilldiscusscurrentpolicybarriersandbrainstormpoliciesandinitiativesthatneedtobedevelopedtohelpsupportgraingrowingandgrainenduseinthePacificNorthwest.Facilitatedby:SaraNelson,FremontBrewingCompanyLocation:ClassroomBuilding,Room101OrganicGrain:AMarketofPotentialJamesHenderson,HummingbirdWholesale&NathanielLewis,OrganicTradeAssociationTheOrganicTradeAssociation’s(OTA's)OrganicGrain,Pulse,andOilseedCouncilisagroupoforganicfoodcompaniesintheU.S.andCanadathathavebeencollaboratingwithSustainableFoodLabandtheOTAtoaddressthesystemicissuesthatposebarriersforfarmerstoexpanddomesticorganicgrainproduction.InthissessionlearnabouttheOTAsectorcouncil'sfindingsonbarriersintheregion,marketpotentialfororganicgrain,leveragepointsforcompaniestosupportthegrowthoforganicgrains,andhowtogetmoreinvolvedinmakingorganicgrainproductionamoreattractiveoptionforfarmersinthePacificNorthwest.Location:ClassroomBuilding,Room102

Page 4: 2016 Session Descriptions - WordPress.com › 2015 › 12 › 2016... · 2015-12-14 · These days quinoa is everywhere. The champion of nutrient-rich diets, gluten-free grain alternatives,

CASCADIAGRAINSCONFERENCE2016SESSIONDESCRIPTIONS

SESSION42:50PM-4:10PM

GrowingAlternativeGrains&TheirRotationalBenefitsJeremyBunch,Shepherd'sGrain,MicaelaColley,OrganicSeedAlliance&JamesHenderson,HummingbirdWholesaleWeoftenplantdifferentcropsbasedontheirmarketdemand,buteachcropplaysadifferentroletowardsoilhealthgoals.Whatarethestrengthsandweaknessesofthese“alternative”cropsintherotation?Thissessionwilllookatcropssuchasmillet,sunflower,buckwheat,flax,andothers,andexplorehowtheygrowandwhytheycouldbenefityouandyourfarmsoils.ThesessionwillendwithalookintoasweetcornbreedingprojectontheOlympicPeninsula.Facilitatedby:LauraLewis,WSUJeffersonCountyExtensionLocation:ClassroomBuilding,Room105FlavorFirst:UnderstandingProductDesignandEquipmentSelectionforCraftSpiritsMattHofmann,WestlandDistillery&JasonParker,CopperworksDistillingCompanyBeginningwiththeflavorprofilesyouwishtoproduce,thenfollowedbyproperequipmentselection,itispossibletocreatethebestflavorsyouimagined.Doneinreverse,youmayneveraccomplishyouridealproductflavorprofiles.We'llexplorewhereflavorscomefromandhowyourequipmentselectionimpacts--positivelyornegatively--theflavorsyougetinyourfinalproducts.Location:ClassroomBuilding,Room101TheNewBreadBasketAmyHalloran,Author,TheNewBreadBasketwithPANEL:SueHunton,CamasCountryMill,AnnieMoss,SeastarBakery&HandsomePizza,TissaStein,TaborBreadAuthorAmyHallorantakesyouonatourofthegrainprojectsshefoundasshefollowedflourbacktothefield.FellowpanelistswilldescribetheirworkandshowhowtherevivalofregionalgrainproductionistakingshapeinOregon.Location:ClassroomBuilding,Room102FermentationwithWholeGrains:Part2BradHolderfield,TaborBreadThisisPart2ofatwo-partclass.Pleaseattendifyousignedupandparticipatedinthemorningsession.Location:StudentUnion,CulinaryClassroom,Room102

Page 5: 2016 Session Descriptions - WordPress.com › 2015 › 12 › 2016... · 2015-12-14 · These days quinoa is everywhere. The champion of nutrient-rich diets, gluten-free grain alternatives,

CASCADIAGRAINSCONFERENCE2016SESSIONDESCRIPTIONS

SHORTSESSIONS4:20PM-5:05PM

Harvest-Home:HeirloomCropsforHealth,Heritage,andOccasionalProfitRichardScheuerman,PalouseColonyFarm&SeattlePacificUniversityThissessionexploresincreasingconsumerinterestinheritageandnutritionasfactorsinfluencingprofitabilityofsmall-scalegrainproductionusingsustainablefarmingpractices.InformationwillbesharedaboutthechallengesofobtainingandraisingtheearliestgrainsraisedinNorthAmericaandthePacificNorthwest,andtheirpracticalrelevanceforproductionofartisanspecialtyfloursandcraftbrewingmalts.Location:ClassroomBuilding,Room105ShapingtheCraftBrewingandDistillingCenterHeidiBehrendsCerniwey&JohnDoan,CityofTumwater,NoelRubadue,SouthPugetSoundCommunityCollegeImagineastate-of-the-artindustrydrivenacademicfacilitythatservesasthehubofworkforcetrainingandinnovationincraftbrewinganddistilling(andcider-makingtoo).Betteryet,it’safacilitylocatedatthejunctionofInterstate5andHighway101inTumwater,WA,onasiteripeforindustry,commerce,andtourism,withmorethanacenturyofbrewingprovenance.Helpusrefinethevisiontoexpandthenextgenerationofgrain-basedcraftbeverages.Location:ClassroomBuilding,Room101FixingBrokenDirt:RestoringAgriculturalLandThroughSoilBiologyMatthewSlaughter,Earthfort,LLCMostproblemsonthefarmtodayareduetoalackofunderstandingtheroleofthesoilmicro-biologyinanecosystem.Earthfortofferstestingthatcanhelpgainaperspectiveonthiscriticalfeatureoftheecology,armedwithknowledge,andappreciationforhowtointegrateandbalancethesoilecologyintothebiggerpicture,landmanagersarebetterabletodealwithissuesofdegradation,contamination,restorationandgeneralmanagementofthisvital,butoftenoverlooked,resource.Location:ClassroomBuilding,Room102

NETWORKINGSESSIONS5:15PM-5:45PM

Forthefinalsessionofthedayweinviteallparticipantstogathertogetherbyprofessionalsectorsforsomefacilitatednetworkingtime.Afterintroductionsparticipantscanchatwithothersintheirfieldtoshareideas,resources,andtoolsforgrain-shedgrowth.AfterparticipantsareinvitedtotheStudentUnionfordinnerandtheBestoftheCascadesTastingTour.Room105:Growers&MillersRoom101:Brewers,Maltsters&DistillersRoom102:SupportOrganizationsStudentUnionRoom101/CulinaryClassroom:Bakers,Feed&OtherEnd-Users


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