It’s Complicated presents…


2014 Conference on the Development of
Our Local Whole-Grain Economy
A Progress Report & To-Do List

When: Sunday, March 9, 2014, 10 AM to 4 PM
Where: Oliveto Restaurant, 5655 College Ave., Oakland California 94618

Intact Whole Grain–Why Is It Important?


What I’ve learned about grain. Where does it lead?
Michael Pollan
Professor, Graduate School of Journalism, UC, Berkeley,
author, Cooked: A Natural History of Transformation

Food synergy and food patterns: are whole foods more than the sum
of their individual nutrients and bioactive substances?

David Jacobs, PhD
Professor, School of Public Health
University of Minnesota

If you take it apart, can you put it back together? Knowing what’s in your flour
David W. Killilea, PhD
Staff Scientist, Nutrition and Metabolism Center
Children’s Hospital Oakland Institute

The state of our understanding of whole grains and positive health outcomes
Mark K. Shigenaga, PhD
Assistant Scientist, Nutrition and Metabolism Center
Children’s Hospital Oakland Institute

Why local?
Bob Klein
Founder, Community Grains

~Light lunch~

Nuts and Bolts


Developing seeds, farming knowledge,
and evaluation techniques for a local grain economy

Stephen S. Jones, PhD
Plant Geneticist, Washington State University

Our local grain economy
Doug Mosel
farmer, Mendocino Grain Project

Roller milling and stone milling
Joseph Vanderliet
Bay State Milling, Woodland, CA

. . . a report from
Craig Ponsford
baker, owner Ponsford’s Place, product development,
gold medal winner, Coupe du Monde de la Boulangerie, Paris

Chad Robertson
owner, baker, Tartine Bakery, author, Tartine Book No. 3

Sherry Yard
Helms Bakery, Los Angeles, former Executive Pastry Chef, Spago, and Wolfgang Puck restaurants

Learning to market whole grain foods
Matthew Mestemacher
Bakery Coordinator, Whole Foods Market, Northern California

Working together, we’ve made great gains toward establishing a thriving local grain system–with genuine, tasty, healthy grains–an alternative to the existing, largely industrial system. But those gains are still only baby steps, and what’s ahead is daunting as well as thrilling. In a set of conversations, our presenters and participants–all leaders in their fields of endeavor–will have a chance to state for the record their visions and what must be done to realize them.

Topics will include:
• Understanding why such an alternative system is important;
• Creating a new farming knowledge-base, capacity, and infrastructure;
• Understanding health implications;
• Re-establishing traditional cookery and creating stunning new cuisines; and
• Learning how to market the new whole grain products