Tune in on Instagram as Heather Kerner and Amber Lambke sample the breads and explore the grain traditions of Madeira, Portugal!

Journey across the globe with friends of the Maine Grain Alliance as partners share their baking world with us on an all day Instagram Takeover! More details to follow soon!

Join Nathan Dimeo of East Outlet Brewing Company in Cambridge, Maine for a unique take on a Thanksgiving Pizza!

October 16 on the Maine Grain Alliance Instagram!

Bake rolls for donation to Maine food baskets for Thanksgiving. Trying to break our record (before Covid) of 620 bags of 6 rolls.
We are doing this on 2 different days with students at Southern Maine Community College; November 4 and 14th.

Led by Meg Broderick

Email Address: mbroderick@smccme.edu

Journey across the globe with friends of the Maine Grain Alliance as partners share their baking world with us on an all day Instagram Takeover! More details to follow soon!

There's nothing like a great, chewy bagel for starting your day off right. The only thing better would be…a great, chewy bagel that you made yourself with delicious local ingredients! Join instructor Jeff Mao for a hands-on workshop that will take you through the process, beginning to end - measuring and mixing your dough to portioning and shaping bagels, and finally to boiling and baking. He'll even touch on some basic bread concepts including why bakers weigh their flour, dough hydration, and why bagels have holes! During this 3-hour workshop, you'll craft your perfect bagel using Maine Grains flour and mix-ins/toppings (blueberries, cheese, and spices, oh my!) from local producers - and even mix your own flavored cream cheese to top it all off. And, of course, you'll have a chance to eat one (or more!) of your bagel creations before the end of class. Spots are limited in this hands-on workshop in Wiscasset. Tickets available at www.mainetastingcenter.com/classes

Heart in Hand Bread is celebrating Worldwide Community Bake day on Saturday, October 14, 2023, 3-5pm with "Get a Loaf, Give a Loaf"! When you preorder from the online menu between 10/10-10/12, you will receive an "Open Heart" Loaf (our house sourdough picnic loaf, serves 2-3) to share with your neighbor, friend, teacher, healthcare worker-anyone you appreciate. We love baking for our Heart in Hand Bread Family and want to share the bread love!

Join MGA on Instagram Live @mainegrainalliace for a series of conversations with Maine Craft Pizza makers, ingredient suppliers! The Maine Craft Pizza initiative celebrates Maine as a craft pizza destination by promoting the making and consumption of a pizza that features: 

• DOUGH sourced from a mill in Maine that uses locally grown grains

• TOPPINGS sourced in season from local farms

• BAKED in a wood-fired oven using sustainable energy sources

• Served with MAINE CRAFT BEER!

Heart in Hand Bread is celebrating Worldwide Community Bake day on Saturday, October 15, 2022, 3-5pm with "Get a Loaf, Give a Loaf"! When you preorder from the online menu between 10/11-10/13, you will receive an "Open Heart" Loaf (our house sourdough picnic loaf, serves 2-3) to share with your neighbor, friend, teacher, healthcare worker-anyone you appreciate. We love baking for our Heart in Hand Bread Family and want to share the bread love!

The Miller's Table cafe, together with the Hight Ford and makers, Bigelow Brewing Co. will celebrate locally made craft beer that uses Maine grains in the new release of Tin Can Sailor, a limited edition tribute beer in honor of Kirby Hight.

The Sun Journal reports, "SKOWHEGAN— The Hight Family of Dealerships celebrates 110 years in business by announcing a beer collaboration with Bigelow Brewing— Hight’s Tin Can Sailor—the first known brewery and auto dealership collaboration in the country. Together the two Skowhegan businesses have launched “Hight’s Tin Can Sailor” a Scotch Ale honoring the late Lt. S. Kirby Hight’s legacy as a war hero and business icon. Tin Can Sailor—a term use to describe Navy Sailors on Destroyers—plays homage to Kirby’s service to his country, and highlights his affectation for scotch, cigars, and most importantly his dedication to the community.

Kirby followed in his father’s footsteps entering the car business upon graduating from Bowdoin College. In 1941, after the bombing of Pearl Harbor, Kirb answered his country’s calling and joined the U.S. Navy. From 1942 to 1945 Kirb moved up the ranks as an ensign, midshipman, Lieutenant, and eventually the Captain of the USS Babbitt a DD-152 naval destroyer used during convoy missions in the North Atlantic.

As the Hights celebrate their 110th year in business they honor Walter and Kirby Hight’s legacies of building a business that has lasted through two World Wars, two Pandemics, and The Great Depression. “None of it would be possible without the confidence and loyalty of our customers and this community,” said Hight. Jeff Powers, of Bigelow Brewing ”Community is the cornerstone of Bigelow Brewing, just as it has been for the Hight family for the past 110 years.”

The Hights have announced that they will be donating $1 for each can of Tin Can Sailor sold to the the Skowhegan Free Public Library. “The Skowhegan Free Public Library was an organization that my grandparents Kirby and Grace were passionate about, it seemed appropriate to choose this organization as the first beneficiary of Tin Can Sailor,” said Sam Hight, Dealer Principal at Hight Ford.

You can currently enjoy a glass of Tin Can Sailor at The Miller's Table Cafe. At 8.9% APV, be sure to bring your designated driver!

millerstable.com

n honor of Worldwide Community Bake Day, Ethos Bakery and Ethos Stone Mill invite you to a virtual "Taste the Grainbow" cookie bakeoff!

Join us in your kitchens at home, or wherever you are, while we bake some super special cookies to highlight local grains and freshly milled flours. We will be walking you through our cookie recipe while discussing the different flavors and qualities of each grain. Participants can follow along with any flour they have at home, or local participants can purchase freshly milled flour directly from us at Ethos Bakery & Café. We will be hosting through Instagram and Facebook. More details and event links to come soon.

Maine Grains and our very own Miller's Table Cafe will bake extra sourdough country loaves made entirely with freshly milled local grains to supply roasted butternut squash and Crooked Face Creamery gouda sandwiches for the visiting Wesleyan Men's Soccer team. Miles Lambke, former staff at Maine Grains, will be making his college soccer debut in Maine at back to back games at Bates and Colby colleges this weekend with a full fan club in attendance. Maine Grains is proud to sponsor a taste of Maine!!

Simple Sourdough workshop - Gloucester UK. All the steps to make a great loaf in 2.5 hours https://Severnbites.com/classes

The MGA wood-fired oven has served as a great entry point into discussions with people about why local grains matter. We have taken it all across Maine to start discussions and educate. Pizza is a vehicle for our freshest seasonal produce straight from the garden, and can be a canvas for creativity.

This year on Worldwide Community Bake Day the Maine Grain Alliance has teamed up with The Good Crust, the Bowdoin Organic Garden, and the Bowdoin Culinary Club for an event we filmed to be released on October 16!

We recorded this pizza event and demonstration so MGA community members, both near and far, can celebrate community and learn about the advantages of using fresh, local, stoneground flour for people and the planet.

We will embed the video on this homepage as well as share links on social media.

 I am joining @mainegrainalliance #communitybakeday by getting together with friends online to make German fermented gingerbread cookies.  Alison Kay @ancestral_kitchen and I are letting our doughs ferment for two months! I used @mainegrains Rye flour, raw honey and molasses. We will post back for the holidays. Alison is in Florence, Italy and I am in Maine!

Thank you Annie Levy @kitchencounterculture for sharing the @sandorkraut recipe that can be found on his website.https://www.wildfermentation.com/german-fermented-gingerbread-cookies/

Dusty’s baking a couple dozen English Muffins. We plan to bring them to the Community Build for Windowdressers in the Dexter Town Hall on Sunday. (From 8-5) Stop by and get one and see what a community of volunteers can do to keep our neighbors warm!

Saturday, October 16th is “Worldwide Community Bake Day.”  The purpose of this event is to raise awareness of local grain economies and is sponsored by the Maine Grain Alliance.  Standard Baking Co. will be supporting this event; donating a percentage of  sales for each bread, pastry and dessert item made with local grains to the Maine Grain Alliance. Please join us in supporting our local farms!

The Miller's Table Cafe launches its new Fall menu including a Roasted Squash and Maine Grains Farro bowl and a Hot Noodle Bowl that features a rye chittara noodle made by Skowhegan's own, The Maine Meal. See the full Fall menu at millerstable.com. #millerstablemaine

Picture features: Roasted Squash and Farro Bowl with Maison de Chèvre labneh cheese, roasted beets, pumpkin seeds, apple chutney, sourdough toast

Please note: This is a tentative time so stay tuned for updates as we may visit with Joanne later this weekend as well!

Joanne Chang is an incredibly talented baker and chef. Joanne would normally join us from Boston, but she will join our discussion from Los Angeles on Worldwide Community Bake Day. Joanne will share some of her baking traditions, what she has learned from her work at Flour, and perhaps even a recipe! She is the owner of Flour Bakery in Boston and Cambridge. Massachusetts and a James Beard Foundation Award winner for Outstanding Baker in 2016.

Join Amber Lambke of Maine Grains and Ellie Markovitch of StoryCooking as they visit Liberation Farms and explore a variety of flint corn grown by Somali Bantu farmers.

Liberation Farms is food justice in action. It is a demonstration of the success that is possible when marginalized communities have the opportunity to organize and lead themselves. It provides new American families struggling with food insecurity with the tools and resources to grow healthy, culturally-appropriate foods for themselves and their community. This investment in growing nourishes body and soul as farmers ground into familiar traditions and meaningfully utilize their agricultural roots as they build new homes here in Maine. 

Maine Grains serves bakers, brewers, chefs and families freshly-milled, organic and heritage grains sourced from the Northeast. By re-localizing grain production and milling Maine Grains supports the health and livelihood of the farmers and communities it serves. Their traditional stone milling process ensures nutrient-packed products that are full of flavor and perfect for natural fermentation baking and cooking. Maine Grains is creating jobs, improving land use, and providing healthy food for all while serving as a successful model for thriving local economies.

StoryCooking to captures reflections on the roles of food in our lives, the impact of food on community, and explore people’s relationships with cooking and eating.

Join Briana and Tristan of MGA as they discuss all of the deliciousness and creativity at Portland Maine's Tandem Bakery. Briana will also be sharing a recipe for Spelt Coconut Birthday Cake!

Special Thanks goes to Tandem Bakery for helping Worldwide Community Bake Day through a donation as part of their 1% For The Planet.

Evan Orloff has recently expanded the bread program at the Miller’s Table Cafe at Maine Grains in Skowhegan, Maine. Evan will join us to share some of his baking traditions and what it is like to bake in the same building that his grain is milled in!

Dawn will share some of her shared baking traditions with MGA on Facebook Live as well as a recipe for Bertha’s Brown Butter Blondies. She says they are super easy and yummy! Dawn is a grain activist, committed to putting sustainable regional grains back on our tables. She started Evelyn’s Crackers in 2008. Evelyn’s, named after her daughter, is located in Toronto, Ontario. Dawn sources directly from Ontario farmers and millers and is constantly developing different formulas for breads, crackers, pastries, baking mixes, cookies and more. In addition to leading the production at Evelyn’s Crackers, she has taught baking at George Brown Culinary College and was a keynote speaker at the WSU Grain Gathering in Mt. Vernon, where she has lead whole grain baking workshops for the past several years. Dawn can be found behind the cracker table at the Wychwood Farmers Market every Saturday and offers her services to businesses wanting to shift to small and regional grains.

Joe Bowie will chat with Tristan of the Maine Grain Alliance and share a recipe for Whole Wheat Vegan Chocolate Chunk Cookies. After 20+ years as a professional dancer. Joe studied at the International Culinary Center where he quickly fell in love with the chemistry and art of baking bread, and went on to complete the ICC’s professional artisan bread baking course. He has worked for Le Pain Quotidien, Chef Daniel Boulud, Dean & Deluca, and Sadelle’s and has taught artisan bread baking for the ICC, and Bleecker Street Bakery for which he developed baking classes and signature baked goods. He also started his own micro bakery Cola Bread Club, and partnered in the opening of Small Sugar, a cafe for which he was the Director of Bread and Pastry. He now lives in Chicago and teaches modern dance at Northwestern University.

At the 2019 Kneading Conference, baker Daniel Des Rosiers honored Maine Grain Alliance Seed Restoration Director, Richard Roberts, by creating a bread using Sirvinta, an Estonian bread wheat restored by Richard. Daniel named the bread “Sir Roberts”. Daniel has been kind enough to share the recipe for those who may want to bake it on Worldwide Community Bake Day!

Amy Halloran, the Flour Ambassador, will join us for a conversation about why regional flour matters. If we want new flours. we have to support small. regional mills. Amy's Flour Ambassador campaign helps illustrate that mills, like farmers markets, are the levers that growers need to put something new in the ground.

Amy will be sharing an amazing recipe for cornbread!

Amy Halloran followed her love of flour back to the field and wrote The New Bread Basket: How the New Crop of Grain Growers. Plant Breeders. Millers. Maltsters. Bakers. Brewers. and Local Food Activists Are Redefining Our Daily Loaf (Chelsea Green. 2015).