The 2nd Cascadia Grains Conference was held on January 11th, 2014 and featured 17 unique sessions led by speakers from the U.S. and Canada. Download the At-A-Glance Agenda (PDF) or view the details below. Download the full Conference Program with complete session descriptions and speaker biographies.

See our Past Events page for speaker presentations, resources and links from both the 2013 and 2014 conference.

2014 AGENDA:

8:00-9:00 am – Registration + Morning Refreshments (by Grand Central Bakery) + Resource Fair
8:40-8:55 am – Welcome Address (in Journey Hall South A)
11:45-1:25 pm – Lunch (by Patty Pan Grill) + Desserts (by Essential Baking Co.) + Resource Fair
5:45-7:00 pm – Dinner (by Simply Organic Café) + Resource Fair
5:45-7:00 pm – Best of the Cascades Tasting Tour (featuring select craft beers and spirits from the Pacific Northwest)

Track 1 (in Journey Hall South A)

  • 9:00-10:20 am – The Bread Lab: Thinking Differently About Baking Quality
    Stephen Jones, Washington State University
  • 10:25-11:45 am – Part 1: Increasing the Regional Production of Small Grains
    Don Bailey, Bailey Compost/Vegetables; Colin Barricklow, Kirsop Farm; Dan Bartelheimer, Sno-Valley Farms; Sam McCullough, Nash’s Organic Produce
  • 1:30-2:50 pm – Part 2: Increasing the Regional Market and Processing of Small Grains
    Jay Gordon, WA Dairy Federation; Patsy Martin, Port of Skagit; George Weicker, National Foods; J.T. Wilcox, Washington State Representative
  • 2:55-4:15 pm – Grain Varieties and Malting: The Secret to Developing the New Cascadia Beers
    Wayne Carpenter & Mike Doehnel, Skagit Valley Malting; Patrick Hayes, Oregon State University
  • 4:20-5:40 pm – Puget Sound Agricultural Origins and Ode to the Cowlitz Prairie Threshing Bee
    Richard Scheuerman, Seattle Pacific University

Track 2 (in Journey Hall North B)

  • 9:00-10:20 am – Linking the Grain Producer to the Market
    Matt Lincecum, Fremont Brewing Co.; Mike Sherlock, Fremont Mischief; Luke Zigovits, Organic Valley
  • 10:25-11:45 am – Designing Regional Food/Ag Businesses
    John Gardner, Bainbridge Graduate Institute
  • 1:30-2:50 pm – Incorporating Local Grains into Poultry Feed
    Matthew Aamot, Scratch and Peck Feeds; Jacob Slosberg, University of British Columbia
  • 2:55-4:15 pm – Risk Management Options for Small Grains
    Jessica Jensen, Jessica Jensen Law; Chris Mahelona, USDA Risk Management Agency
  • 4:20-5:40 pm – Getting Licensed in the Brewing and Distilling Industry
    Farshad Allahdadi, Oregon Liquor Control Commission; Heidi Braley, Washington Liquor Control Board

Track 3 (in Discovery Space)

  • 9:00-10:20 am – Bringing the Malthouse Back: A New England Story
    Andrea Stanley, Valley Malt
  • 10:25-11:45 am – Effects of Grain and Grass Feeds on Meat Quality
    Jan Busboom & Mark Nelson, Washington State University (Note: includes taste test)
  • 1:30-2:50 pm – Producing Specialty Grains in the Pacific Northwest: Amaranth, Buckwheat, Quinoa & Spelt
    Kevin Murphy, Washington State University
  • 2:55-4:15 pm – The Development of the Gluten-Free Market
    Joe Casey, Craft Brew Alliance; George DePasquale, Essential Baking Company
  • 4:20-5:40 pm – Grains in Eco-friendly Crop Rotations
    Art Bomke, University of British Columbia; Lucas Patzek & Brook Brouwer, Washington State University

Track 4 (in Venture Kitchen)

  • 1:30-2:50 pm – Hands-on Soba Noodle Making
    Sonoko Sakai, Common Grains (Note: limited to 12 participants. Sign up at the registration table.)
  • 2:55-4:15 pm – Hands-on Soba Noodle Making
    Sonoko Sakai, Common Grains (Note: limited to 12 participants. Sign up at the registration table.)

Reasonable accommodations will be made for persons with disabilities and special needs who contact Rose Burke or call (360) 379-5610 202.

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