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.
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.
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.
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.
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.
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