Knead To Know

Bread is a paradox — at once humble and sophisticated, commonplace and revered, simple and complex. It is such a part of our lives that it's also part of our vernacular. Money is "dough." Someone's life's work is their "bread and butter." And of course, there is the religious "our daily bread."

The Kneading Conference, a two-day event devoted to local grains, sustainable foodways and artisan baking, elevates this staple to its rightful place. Scheduled for July 30-31 in Skowhegan, the conference will focus on wood-fired breads, and participants will learn how to build their own portable ovens.

Since its founding in 2007, the conference has drawn a national and international audience. This year's featured guests include James Beard honorees Chef Dan Barber of Blue Hill (the restaurant in Manhattan, not the town in Hancock County) and Rob Evans of Hugo's in Portland. Evans will use one of the wood-fired ovens to prepare a meal of local ingredients. All other meals during the two-day session will be local and organic, catered by the nearby Fire Fly Farm.

If that doesn't get a rise out of you, we don't know what will.

For more information or to register ($300 per person, and there's still time) click here.


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