Eat NZ Grains: Weds 4th May - Session Overview

Never has there been a more extraordinary moment to consider a Local Grain Economy for Aotearoa. As global prices for wheat escalate to record levels, supply chain issues make it difficult to even access grain from overseas.

We’ll hear from scientists, industry bodies, farmers, millers and bakers as they consider an alternative. Local Grain Economy superstars from the USA, Dan Barber & Jennifer Lapidus will lead the day by sharing their experiences, and we’ll then dive into our own grain system.

Some of our most exciting pastry chefs will re-imagine the Griffins Sampler Box biscuits and some of our best bakers will reveal their Manaaki loaves- bread that raises the mana of everyone involved.

Eat NZ Grains: 9.00am - 4.45pm, Wednesday 4th May

Held at the Majestic on Durham St, Christchurch, OR Online. Get your tickets here.

MC Welcome: Chef, writer & farmer Nadia Lim invites us back. Nadia and her husband Carlos are mixed system, including arable farmers in Central Otago

Introduction to Why #EatNZGrains: Brief history and vision for a Local Grain Economy by Angela Clifford, CE for Eat New Zealand.

Keynotes:

Dan Barber – We hear from Dan Barber again, this time specifically about his work in wheat and local grain systems in the USA

Jennifer Lapidus – founder, Carolina Ground. Jenn has inspired people globally as a result of her work establishing a local grain economy in Carolina, USA. Author of ‘Southern Ground’, Jenn has interesting connections back to New Zealand. She has so many learnings to share with farmers, industry bodies, bakers and eaters.

Morning Tea Break – Yum Granola bars

Challenges & Opportunities for a Local Grain Economy in NZ –Grains & Farming: Ivan Lawrie (Foundation for Arable Research), Martin Skurr (Minchins Milling), Brian Leadley (United Wheat Growers)

After hearing about overseas examples from our keynotes, what is our response. What are the similarities and differences? What are the opportunities and challenges? What could we learn? This session will focus on the grains and farming part of the value chain.

The Manaaki Loaf: Some of our best bakers are working on a special loaf of bread which celebrates NZ grains and considers the mana of the farmer, the miller, the baker and the eater. This will be an opportunity to hear their philosophy and understand their techniques.

• Sam Forbes, Shelly Bay Bakers -Wellington
• Andrew Fearnside, Wild Wheat - Auckland
• Sam Ellis, Grizzly Bread -Christchurch
• Gregor & Chris, Bacca Bakery -Nelson

Lunch: Grains-based lunch

Challenges & Opportunities for a Local Grain Economy in NZ – Milling & Flour: Garth Gillam & Steve Shorter (PGG Wrightson Grains)

After hearing about overseas examples from our keynotes, (and listening to the morning session), what is our response? What are the similarities and differences? What are the opportunities and challenges? What could we learn? This session will focus on the milling and flour part of the value chain.

The Great Aotearoa Sampler Box: Some of the most exciting pastry chefs are recreating the Griffins Sampler Box biscuits all made with NZ grains. Hear about their process and challenges, as well as their triumphs!

• Corentin Esquinet, Butter - Christchurch (Chit Chat)
• Aliesha McGilligan - Bellbird Bakery, Christchurch (Chocolate Wheaten)
• Benjamin Eyres, Daily Bread - Auckland (Cameo Crème)
• Vicki Young – Vicki Eats, Wellington (Super Wine)
• Bertrand Jang - Sweet and Me, Auckland (Toffee Pop)
• Emily Shih - Off on Wednesdays, Auckland (Butter Shortbread)

Final thoughts & ways to join the movement

Biscuit Tasting & Breaking Bread: All the biscuits of the Sampler Box and Manaaki loaves as well! A delicious way to end the day.

Get tickets to join us at the Eat NZ Grains event here.

You're welcome to attend in-person in Ōtautahi OR you can tune-in and purchase an online ticket (NB: recordings will be made available for ticket holders to view after the event).

#EatNZGrains