Sign In:


PORTLAND PRESS HERALD DARKROOM
GALLERY: Kneading Conference 2018

/

Helpful tips...

esc button

Use the LEFT / RIGHT keys to navigate the Darkroom

esc button

Use the UP key to show captions

esc button

Use the DOWN key to hide captions

esc button

Use the ESC key to close Darkroom

Find other amazing Darkroom photos below

close x
  • Hide
    GALLERY: Kneading Conference 2018 - Staff photo by Michael G. Seamans | of | Share this photo

    Sarah Owens, a James Beard winner and cookbook author, was the keynote speaker Thursday at the Kneading Conference, held for the first time at Kennebec Valley Community College in Fairfield. Owens has written about the value of stone ground flour, which is milled in Skowhegan, and said baking is a way to "look beyond our differences" and "embrace multiplicity" through the simple act of breaking bread together.

    Show
  • Hide
    GALLERY: Kneading Conference 2018 - Staff photo by Michael G. Seamans | of | Share this photo

    Sarah Owens, a James Beard winner and cookbook author, was the keynote speaker Thursday at the Kneading Conference, held for the first time at Kennebec Valley Community College in Fairfield. Owens has written about the value of stone ground flour, which is milled in Skowhegan, and said baking is a way to "look beyond our differences" and "embrace multiplicity" through the simple act of breaking bread together.

    Show
  • Hide
    GALLERY: Kneading Conference 2018 - Staff photo by Michael G. Seamans | of | Share this photo

    Sarah Owens, a James Beard winner and cookbook author, was the keynote speaker Thursday at the Kneading Conference, held for the first time at Kennebec Valley Community College in Fairfield. Owens has written about the value of stone ground flour, which is milled in Skowhegan, and said baking is a way to "look beyond our differences" and "embrace multiplicity" through the simple act of breaking bread together.

    Show
  • Hide
    GALLERY: Kneading Conference 2018 - Staff photo by Michael G. Seamans | of | Share this photo

    Sarah Owens, a James Beard winner and cookbook author, was the keynote speaker Thursday at the Kneading Conference, held for the first time at Kennebec Valley Community College in Fairfield. Owens has written about the value of stone ground flour, which is milled in Skowhegan, and said baking is a way to "look beyond our differences" and "embrace multiplicity" through the simple act of breaking bread together.

    Show
  • Hide
    GALLERY: Kneading Conference 2018 - Staff photo by Michael G. Seamans | of | Share this photo

    Tristan Noyes, executive director of the Maine Grain Alliance, discussed the schedule at the Kneading Conference at Kennebec Valley Community College in Fairfield on Thursday. Some 250 people have registered for the two-day conference.

    Show