From Field to Flour: Value-Added Workshop
The second part to our ‘From Field to Flour’ grain series was held on December 6, 2025, brought together farmers, chefs, bakers, restaurant owners, and community members to explore how locally grown grains can be transformed into high-value, market-ready foods. This session focused on real-world techniques, scalable ideas, and inspiration from those doing the work every day.
Learning from Local Artisans
Three regional artisans shared how they work with ancient grain flours — and how those flours differ from commodity products in flavor, performance, and nutrition:
- Michael Scrivana (Michael Bakes) demonstrated artisan bread baking with local flours
- Patrick O’Meara (Patrick Makes Pasta) shared his approach to handcrafted pasta
- Judy Mancini (@alocalbite) highlighted pastry applications using regional grains
You can shop Micheal Bakes and A Local Bite at Marksboro Mills and find Patrick Makes Pasta at the Monroe Farmers market in Stroudsburg, PA & West End Farmers market in Hackettstown, NJ.
Beyond Baking
- Elizabeth Dyck, agronomist with OGRIN and project partner to the Foodshed Alliance’s Local Grains Project, walked participants through the process of puffing einkorn, a growing consumer favorite
- Joseph Caristi, local farmer and sprouted grains producer, demonstrated how approachable it is to grow and produce sprouted wheat and wheatgrass.
- Ruthie Perretti, restaurateur, farmer, & founder of Marksboro Mills, closed the workshop by sharing her experience building and operating a community/commercial kitchen, offering practical insight into scaling value-added grain production.
What follows are reflections and technical notes written by the artisans and partners themselves.
Each contribution reflects the unique considerations—and rewards—of working with whole, heritage grains, offering techniques, production insights, and inspiration for anyone interested in value-added grain production.
Why It Matters
Local grain systems thrive when farmers, processors, and food makers learn from one another. This workshop supported that exchange, equipping participants with the tools to add value to regional grains, expand market opportunities, and steward soil and seed diversity.
We are incredibly thankful to the farmers and partners who made this workshop possible and to all those working to build a food system that supports ecological health, economic resilience, and equitable access to fresh, local food.
