2013 CONFERENCE

Download the 2013 Cascadia Grains Conference At-A-Glance Agenda and the Full Program in PDF format.

 

WORKSHOP RESOURCES:

Business Entity Types and Business Models
Speakers: John Rodenberg, Small Business Development Center-Tacoma; Matt Lincecum, Fremont Brewing Co.
The session will explore the types of business entities (sole proprietor, partnership, LLC and Sub S Corp) available to “for profit” businesses in Washington. Costs, advantages and disadvantages will be reviewed. Following this discussion, the importance of a business model to successfully integrate some aspect of grain into a real-world, profit-making business will be described. The business models presented will cover manufacturing, wholesale or retailing of products related to grain. The key parts of any business model will be analyzed: products, services, cost of goods, fixed costs and sales to customers.
View John & Matt’s presentation

Craft Distilling: The Washington State Story
Speakers: David Bauermeister, Northwest Agriculture Business Center; Ryan Hembree, Skip Rock Distillers
Craft distillers have been popping up all over since 2008 when Washington state law was changed to allow for small-scale distilling. An overview of the process of craft distilling will be presented, along with recent market trends, and stories from active craft distillers. Additional resources: American Distilling Institute, Washington Distillers Guild, NWABC Business of Craft Distilling workshop.

Expanding Grain Networks and Infrastructure
Speakers: George Pearce, Wilco Agronomy; Wayne Carpenter, Skagit Valley Malting & Brewing Co.; Dennis Gilliam, Bob’s Red Mill Natural Foods
The regional grain economies west of the Cascades have to contend with a loss of local infrastructure and the commodification of supply-chain relationships. Learn about three regional efforts to rebuild infrastructure and reaffirm grower-buyer relationships to get locally-produced grains to local consumers.
View George’s presentation
View Dennis’s presentation

Feeding Grain to Livestock
Speakers: Gary Fredricks, Washington State University Cowlitz County Extension; Andrew Dykstra, Dykstra Farms
Gary will discuss feeding grain to ruminant livestock, focusing on the advantages and limitations of different types of grain, and what feeding practices offer the greatest economic return. Andrew will explain how producers can feed green grass in January by hydroponically sprouting barley grain. He is successfully using this system to feed his organically-certified dairy herd through the winter.
View Gary’s presentation

Financing Food and Farm Based Businesses
Speaker: Tim Crosby, Slow Money Northwest
Regional lenders will present options for a full range of farming, food production and operations financing. With peer-to-peer lending or crowd lending at one end and commercial bank lending at the other end, including private local investment. Tim will discuss community capital options including private financing and angel networks, what investors look for in deals, and relevant federal legislation.

Flour Quality in the Lab and in the Bakery

Speakers: Dr. Andrew Ross, Oregon State University; George DePasquale, Essential Baking Company
Andrew and George will be discussing flour quality characteristics, and how they apply to making and enjoying breads and other baked goods. Included in the discussion will be some quality checkpoints for evaluating flour using the mill analyses and tests that can be done in real time on the shop floor.
View Andrew & George’s presentation

Gluten-Free Baking: Answering Market Demands
Speakers: Dennis Gilliam, Bob’s Red Mill; Jim Kropf, Julie’s Gluten-Free Bakery and Washington State UniversityExtension
New shifts in the market have rapidly expanded the our view of traditional Western food and beverage recipes. Barley and wheat have been replaced by rice, quinoa, sorghum and other grains to make bread, pasta, and beer, which is both gluten-free and delicious. Learn how Bob’s Red Mill has become an industry leader in producing, selling and marketing gluten-free goods. Also, learn about the development and operation of a small gluten-free bakery that has successfully capitalized on the market demands for gluten-free baked goods.

Going Organic: Growing, Handling/Processing, and Marketing
Speakers: Holly Born, Washington State Department of Agriculture; Eric Fritch, Chinook Farms
From inspection to marketing, get familiar with steps involved in going organic. Growers, processors, handlers, and retailers will learn about the organic certification process and WSDA services. Attendees will also hear about the marketing approach used by one veteran Washington farmer selling organic grains for feed, brewing, and distilling.
View Holly’s presentation

Grains as Poultry Feed
Speakers: Dr. James Hermes, Oregon State University; Andy Wilcox, Wilcox Farms
Poultry require high quality, high protein diets to maximize their productivity. In recent years, there has been increased interest in poultry diets that are formulated without the use of corn and/or soybean meal; substituting them with locally grown feed ingredients. Learn how to use alternative, locally grown feed ingredients for small commercial flock poultry producers, and hear how one local commercial egg producer has experimented with growing and milling their own feed. Additional resource: OSU Department of Animal Science & Extension.

Growing Small Grains West of the Cascades
Speakers: Dr. Andrew Corbin, Washington State University Snohomish County Extension; Sam McCullough, Nash’s Organic Produce
Wondering how to include small grains in your rotation but don’t know which varieties to try or what sources to use? Thinking about incorporating livestock into your system and raising your own feed? Get a firsthand account of western Washington small grain production from research to retail during this session and find out how incorporating grains into a diversified vegetable farm has helped farmers realize the added benefits of diversifying their income stream.
View Drew & Sam’s presentation

Harvest Home: Heritage Grains of Western Washington and Pacific Northwest
Speaker: Dr. Richard Scheuerman, Seattle Pacific University
Agricultural origins in the Pacific Northwest are rooted in the era of “fur trade farming” established at various locations throughout the region by the Hudson’s Bay Company in the 1820s. English Lammas wheats, Scotch barleys, Irish oats, and other crops flourished at Ft. Vancouver, Ft. Nisqually, Cowlitz Farm, and elsewhere in a time long before American pioneers and European immigrants arrived. This presentation explores the development of regional grain production as well as 21st century efforts to identify and reintroduce these earliest varieties.
View Richard’s presentation

Kicking the Commodity Habit: On Being Grown Out of Place
Speaker: Dr. Stephen Jones, Washington State University, Mount Vernon
West of the Cascades, grains have an important role in our complex crop rotations and in our local food, feed and malt systems. How do we add value to crops as mundane as wheat or barley? How do we ensure that grains receive a higher status, not just in our meals, but in how we view them in a local field? Additional resources: The Kneading Conference West“Kicking the Commodity Habit” Gastronomica Fall 2012 article.
View Steve’s presentation

Research Update: Grains in Western Washington and Oregon
Speakers: Dr. Karen Hills, King Conservation District; Brook Brouwer, Washington State University; Brigid Meints, Oregon State University
Systematic research of grain production has been revitalized in western Washington over the last five years, and research continues in western Oregon. Hear the latest findings concerning agronomic performance, end‐use quality, nutrient management, and economic development. Additional resources: WSU Plant Breeding ProgramOSU Wheat Research.
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View Brook’s presentation
View Brigid’s presentation

Roles for Co-ops in the Small Grains Economy

Speakers: Eric Bowman, Northwest Cooperative Development Center; Stuart Boyle & Michelle Gilles, Kitsap Poultry Growers Cooperative
Hear from a cooperative development expert, as well as the current president and treasurer of a working producer and consumer cooperative about the economic, environmental, and community benefits of collective approaches to equipment ownership and market development. Panelists will demystify common misconceptions of co-ops and discuss the possible roles for co‐ops in the revitalizing the local small grains economy.
View Eric’s presentation
View Stuart & Michelle’s presentation

The Science and Art of Malting and Brewing
Speakers: Scott Fisk, Oregon State University; Mike Doehnel, Artisan Maltster
Mike and Scott team up to explore the ins and outs of barley, from production to malting and brewing. Learn about past, present and future malting barley varieties, as well as about the practices and processes that go along with small-scale commercial malting and brewing operations. Additional resources: Barley WorldOSU Barley ProjectSkagit Valley Malting & Brewing.
View Scott’s presentation

ORGANIZERS:

Steering Committee:

WSU Planning Committee:

 

SPONSORS:

The 2013 Cascadia Grains Conference was proudly supported by the Bob’s Red MillFremont Brewing CompanyPuratosWSU Center for Sustaining Agriculture and Natural Resources (CSANR) and the generosity of many individuals, businesses, and organizations.  Our goal is to partner with others in reviving the pleasures and benefits of grains grown in a sustainable manner west of the Cascade Mountains.

MAJOR SPONSORS:

CGC2013-MajorSponsors2

OTHER SPONSORS:
cgc2013sponsors8

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Revitalizing a Grain Economy in the Cascadia Region

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