Fall Grain Webinars Attract Interest from Across the U.S.

By Lou Helenberger

This past Fall, the Craft Millers Guild (CMG) partnered with the Common Grain Alliance (CGA) to present a three-part Fall webinar series for millers, grain farmers, and other small businesses participating in regional grain value chains. The webinar series brought together nearly 60 participants who were eager to learn more about flour marketing and crop testing.

The first webinar, “Be Safe and Sell More: Introduction to Grains Testing for the Farmer, Processor, and Maker,” was held on September 10th and introduced the topic of grains testing to farmers, millers and grain processors. Moderator Gabriel Key of Lead Well Eat Well was joined by Aimee Hill, a Cereals and Grains Specialist at Hartwick College Center for Food & Beverage, and Katherine Phelan, the Baker in Residence there.

Attendees learned about the purpose grain testing, key grain tests, practical tips for bake testing, grain storage and milling conditions/testing, and the management of DON contamination. According to Madelyn Smith, executive director of the Common Grain Alliance, this session “aimed to bridge knowledge gaps in grain testing and processing, helping participants use data to ensure safety and consistency, communicate product value, and build trust with customers.”

The second webinar, “It Doesn’t Need to be 100%: Strategies and Approaches for Successfully Incorporating Local Grains into your Business,” held on October 15th focused on strategies and approaches for incorporating local grains into farmers, processors, and other food professionals’ businesses. We were joined by June Russell of non-profit Glynwood Center for Regional Food and Farming, Martin Philip of King Arthur Baking, and Chris Giradot of RavenHook Bakehouse, who taught us that bakers can more easily use local flour by blending it into recipes using their standard bread mixes instead of using exclusively local flour in their recipes. This both reduces costs and incorporates the nutritional and flavor benefits of local grains, which allows farmers, millers, and bakers to reach a wider clientele, and gives bakers time to increase usage over time. As Martin Philip said during the webinar, “Whole grains should be for everyone!”