NC-Grown Organic Wheat Workshop—from field to bread

The North Carolina Organic Bread Flour Project presents, in conjunction with Carolina Farm Stewardship Association and with funding from the North Carolina Tobacco Trust Fund Commission:

NC-Grown Organic Wheat—from field to bread

Thursday, June 17^th, 2010

9 a.m. to 10:30 a.m.

at the Mountain Research Station, Waynesville, NC

On June 17^th, 2010 from 9:00 a.m. to 10:30 a.m. at the Mountain Research Station in Waynesville, NC, the North Carolina Organic Bread Flour Project in conjunction with CFSA and NCTTFC, will host NC-Grown Organic Wheat—from field to bread. USDA-ARS wheat breeder Dr. David Marshall will provide an overview of the bread wheat trials planted at the station, and will discuss varieties of hard wheat that grow well in NC and their quality components. Organic crop consultant Sharon Funderburk will follow Dr. Marshall’s talk, providing organic methods in addressing fertility concerns and/or other issues that can be addressed in the field to ensure a food quality crop. Molly Hamilton, Extension Assistant, NCSU, will give an overview of the North Carolina Organic Grain Project and the services they provide. And lastly, Jennifer Lapidus, project coordinator of the North Carolina Organic Bread Flour Project will discuss the project, its timeline, its bakers, and the mill.

This workshop is free and open to the public.

Registration is requested. To register for the workshop, go to: http://www.carolinafarmstewards.org/ and register at the on-line store.

Date: Thursday, June 17, 2010

Time: 9:00am – 10:30am

Location: Mountain Research Station

265 Test Farm Rd
Waynesville, NC 28786

(828) 456-3943

Concerns or questions? Contact the NCOBFP Coordinator, Jennifer Lapidus, at 828-768-0153 or email jennifer@carolinafarmstewards.org.

Continuing Support

Our UNC-Chapel Hill STAR team just completed their semester-long focus on our seed-to-loaf initiative and have concluded that our concept-- to center our endeavor on the growing consumer demand for local, thus existing outside the commodities market with the goal of providing the farmer the best possible price for his/her grain at an affordable cost to the baker-- is viable. (I will post more detailed info on this soon...)

Also, I'd just like to share the good news that the North Carolina Tobacco Trust Fund Commission has awarded our project additional funding for business planning and consultation with UNC Chapel Hill's Center for Sustainable Enterprise, as well as two days of on-the-ground mill flow consultation from Kansas State University associate director of International Grains Program, Mark Fowler, and finally, for the purchase of the 5-unit Correspondence Course in Flour Milling by the International Association of Operative Millers Association, to have as an educational resource onsite for improved knowledge in flour milling and grain processing and handling.