The Taste of Maine in Grain

Farmers, millers, bakers and chefs work together to save their Maine grain.



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Jim Amaral of Borealis Breads.
Scott Vlaun
Wheat
Freshly baked pizzas made with Maine-grown wheat were a favorite of children of all ages at the Maine Food Festival.
Photo courtesy Scott Vlaun
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Tim Gosnell of the Standard Baking Co. in Portland pulls a steaming loaf of his Five Maine Grain Sourdough from a wood-fired outdoor oven.
Scott Vlaun
Corn
Carol Brownson of San Francisco tastes hasty pudding made with 'Rhode Island White Cap' corn.
Photo courtesy Scott Vlaun
Grains
Will Bonsall, director of the Scatter Seed Project, collects, studies and shares rare historic grains such as Maine's 'Banner' wheat.
Photo courtesy Scott Vlaun
Maine Grain
Foodies from all over the country get a whiff of Jim Amaral's fresh sourdough during the cooking demonstrations at the Maine Food Festival.
Photo courtesy Scott Vlaun
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With the help of his Belgian workhorses and a vintage Ontario grain drill, Don Webb annually grows nearly 40 acres of organic spelt, as well as wheat and oats.
Scott Vlaun
Spelt
An ancient type of wheat, spelt is making a comeback with today's discerning bakers due to its light texture.
Photo courtesy Scott Vlaun











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