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This session is designed for farmers with little-to-no grant writing experience, although the hands-on activities in the second half of the program will be helpful for farmers at any level. It will include an introduction to grants at the local and federal level, overview of the grant submission process, and tips on how to tailor your pitch. We will spend time with hands-on activities including a review of a sample request for proposals (RFP), individual pitches in response to those RFPs, and a mock review panel to evaluate and rank sample proposals. You will walk away from this session with a solid foundation to get the money you need!

Presenters:

Caroline Selle: Caroline is a farmer, development professional, and agricultural educator, whose interests lie at the intersection of climate change, equity, and the land. Caroline works for the Chesapeake Bay Funders Network and is a certified nutrient management consultant. Her grant writing and development experience includes awards won at the federal, state, and local and municipal level. She is especially proud of Future Harvest's "Pick Your Own Consultant" program!

Benjamin Shorofsky: Ben brings a decade of project development, management, and facilitation experience working with a variety of organizations. Trained as an environmental engineer, Ben works in the nonprofit sector focused on pre-development and as a strategic advisor to food and farm businesses throughout the country. In addition, Ben co-founded the Artisan Grain Collaborative and served as the first program coordinator as the organization grew. In Ben’s off hours, he runs a pre-order bagel business, Back Alley Bagel.

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This two-part presentation and demonstration will cover key insights regarding whole grains trends and market opportunities in the US and will then dive into how to effectively use social media platforms to reach targeted audiences.

First, Kelly LeBlanc of the Oldways Whole Grains Council will give a presentation focused on insights about whole grain trends and market opportunities in the US. She will highlight regional grainsheds around the country, including in the Mid-Atlantic, and how consumers make meaning of foods like locally-produced whole grains within a broader historical, social, and cultural context.

The second part of this presentation will come from Daniel James (DJ) of HERD Ventures, and will explore various aspects of marketing while giving focus to the individualized needs of farmers, bakers and craft artisans. It will highlight how to effectively use social platforms for marketing and promoting brands, products, & practices to reach the target audiences. Practical examples will be shown to help the attendees set attainable media and marketing goals.

Presenters:

Culinary anthropologist and visual storyteller, Daniel James founded HERD Ventures producing content to cultivate community through story. Having a family history of farming and a personal background in agriculture, DJ has spent that last decade traveling the world to understand the evolution of agriculture and the role that these stories play in feeding the imagination. Through marketing, consulting and storytelling, HERD Ventures promotes small farms and food distributors as an invaluable resource to the strength and resilience of inclusive communities with innumerable benefits for everyone involved.

Kelly LeBlanc, MLA, RD, LDN, is the Director of Nutrition at Oldways and the Oldways Whole Grains Council. The Oldways Whole Grains Council has been involved in the whole grain labeling and standards in the United States and in many other countries for the past two decades through the Whole Grain Stamp, a 3rd-party certification program. Kelly holds a BS in nutrition from the University of Texas, where she completed her dietetic internship, and also holds a master’s degree in Gastronomy from Boston University, with a concentration in food policy. Kelly joined Oldways in 2014 and has presented about whole grains at conferences around the world.

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Milling has changed a great deal since stone-ground, water-powered mills dotted the American landscape. Mass production provides inexpensive and stripped down flour that seems here to stay. Yet stone-ground operations have made a significant comeback, as old ways remain the best ways of creating delicious and healthy grain-based goods.

So, how do you run a stone-ground mill in 2023? There are several restored historic mills in the Mid-Atlantic region that grind grains on massive mill stones over 100 years old. There are also manufacturers of newly-cut millstones that can provide millers and bakers with a set-up that can be run by electricity, and in a much smaller space.

This panel will explore the pros and cons of milling in an historic setting, and the basics of a modern mill operation using new equipment. We'll look at the craft of the millwright, discuss stone-dressing and other chores, examine the all-important concept of mill setting (which affects particle size and starch damage), and evaluate market conditions for fresh-milled flours.

Moderator: Steve Dryden (Friends of Pierce Mill)

Panelists: Andrew Heyn (New American Stone Mills, VT), Aaron Grigsby (Deep Roots Milling, VA), Jennifer Lapidus (Carolina Ground, NC), Jonathan Bethony (SEYLOU, DC), Ian Hertzmark (Migrash Farm, MD)

One way consumers can help correct the shrinking of crop diversity is to orient their preferences towards distinctive crops, which can often only be offered in their healthiest, whole form. That’s where milling comes in. Looking for new possibilities for exciting changes in eating habits? This class will show you first-hand how to take advantage of three aspects of storable plant-based foodstuff Ts: Their wholeness, their variety, and their freshness.

You will learn how easy it is to make luscious flours and other products from the Mid-Atlantic’s local grains: dried cereals, pseudocereals, beans, peas, and lentils. You will learn the basics of small-scale milling, including making fine flour and coarse meals, calibrating your mill, and avoiding and solving problems. You will learn how to recognize and evaluate the milling characteristics of a wide variety of grains. In addition to milling, we will learn about flaking.Then we’ll talk about all the marvelous ways the ingredients thus made can be transformed into great foods for healthy enjoyment.

Please note this class requires additional registration, as space is limited. You may indicate your interest when you register for the conference.