February 7, 2023, 9th Annual Hudson Valley Value-Added Grain School: Processing Grains and Growing for New Markets

Tilly Foster Farms, 100 New York 312, Brewster, New York 10509

10:00 AM – 3:30 PM

Cost: $50, sorry no refunds.

Register: https://www.eventbrite.com/e/9th-annual-hudson-valley-value-added-grain-school-tickets-503639919557. Registration closes at 5:00pm on February 2, 2023.

Program questions: Aaron Gabriel, 518-380-1496, adg12@cornell.edu or Christian Malsatzki, 845-340-3990 x 316, cpm78@cornell.edu.

This program provides farmers, millers, bakers, and maltsters with presentations and discussion on processing grains for baking and brewing as well as growing rye and dry beans for new markets. $50 pre-registration is due by February 2, 2023.

Register online at https://ulster.cce.cornell.edu/events/2023/02/07/9th-annual-hudson-valley-value-added-grain-school.

Expert speakers for this year’s Grain School include Andrew Ross, Oregon State University, explaining how various types of grain mills make flour and the resulting flour characteristics. Flour from stone, jet, and impact mills will be compared. Nigel Tudor of Weatherbury Farm discusses de-hulling and rolling spelt, emmer, einkorn, oats, and buckwheat. Harmonie Bettenhausen, director of Hartwick Craft Food & Beverage, presents the grain malting process, how it changes grain characteristics, how those qualities contribute to baked goods and beverages, and handling and packaging malted grains. Uliana Ahaskova, Agricultural Economic Development Specialist at CCE Ulster, discusses marketing strategies for grains new to the marketplace. Kristen Loria, Extension Specialist at the Cornell Sustainable Cropping Systems Lab, shares her experience and expertise growing dry beans in New York. Updates from Univ. of Vermont and Glynwood on capturing value from cereal rye are another feature of this program.

Bakers, craft brewers and distillers find local grains add unique qualities to their products. Our local millers have different types and brands of grain mills, which adds additional variability and uniqueness to local flours. This year’s Grain School examines those qualities in baking flour as well as how malting can add unique qualities to beverages and baked goods. As the local grain economy grows, there are new marketing opportunities for grains. This year we will discuss dry bean and rye production and how to market them.

Over the last several years the local grain economy in the Hudson Valley has grown, including small-scale mills, breweries, and distilleries. Local farmers are growing more food grains as a result. Cornell Cooperative Extension is working to facilitate this agricultural and economic development.