GrowNYC Grains is a program of GrowNYC

In this Issue
Upcoming Market Dates
Events in March
Online Auction Fundraiser
Interviews with Bakers
GrowNYC Annual Report

Upcoming Market Dates

The Grainstand  continues its weekly presence at  GrowNYC's Union Square Greenmarket every  Wednesday  and  Saturday. Below you'll find the schedule for the GrowNYC Grains rotating grainstand.

Grainstand Pop-Schedule
February 17:  Jackson Heights, Queens
February 23:  Fort Greene, Brooklyn
February 24:  79th Street, Manhattan
March 2:  Inwood, Manhattan

#drinklocal   : Beer & Spirits of New York pop-up schedule for March is now available.

Pre-ordered bulk bags are available at the Union Square Greenmarket every Wednesday and Saturday.  Check availability and pricing here
Wholesale orders of $250 or more can be delivered through Greenmarket Co. , GrowNYC's wholesale distribution program. 

For more information or to place an order, email us at
Events in March
Here are a few events coming up in March for all you glorious grain geeks:

March 1st. Philadelphia Grain & Malt Symposium : An opportunity to collaborate, network, educate, and share products made with grain & malt, this event is open to all farmers, maltsters, millers, brewers, distillers, bakers, chefs, restaurateurs, and consumers who are interested in grain & malt.

March 4th. GrowNYC Grains Home Bakers Meet-Up (HBMU) :   Please see our post about the event below.

March 28th. 15th Annual Grain Growers Conference, University of Vermont : Get to know what local opportunities are available for grain growers by meeting local buyers in the region. Topics will include rice cultivation, cover crops, growing spelt, rye variety testing results, and pollinators, among others.
Home Bakers Meet-Up & Online Auction
Leading up to our Home Bakers Meet-Up on March 4, GrowNYC Grains is holding an online auction to support our continued development of the regional grains economy.

Go here to bid on items from Alex Raij/Txikito, Brooklyn Kitchen, Sarah Owens/Ritual Find Foods, Breville, and more.

From the plant breeders who cultivate the best varieties, to the farmers and millers who grow and process them, to the bakers and chefs who prize them as ingredients, and finally to the eaters who savor every bite - this movement relies on your support to stay strong.

The auction ends at 9 p.m. on March 4th, the night of our Home Bakers Meet-Up!

Click here to purchase tickets to the Meet-up.
Bakers Talk
With the big Meet-Up less than a month away, we can't stop with the baking talk.

Here are interviews--with Peter Endriss, co-owner and head baker at Runner and Stone, and two wonderful home bakers in our community, Mika and David--to get you in the spirit:


Peter Endriss
Co-owner and Head Baker at Runner & Stone
Q: What was your introduction to regional grains?
A: When I first started thinking about having a bakery, I went to a Slow Food talk in Brooklyn about grains. I had been living abroad, and it was the first event I went to after coming back to New York in 2010. That’s where I met June Russell who told me all about what she was doing with grains.
Then, later, I worked at Hot Bread Kitchen. They had been using local corn and local flour. It was a great introduction.
Now, Runner & Stone is predicated on using as much local flour as possible.
Q: What has surprised you most about working with regional grains?
A: One of the most rewarding aspects of using regional grains is having direct contact with the producers, grain growers, and millers.
If we ever have an issue (which has only happened once or twice), like if a product seems different, I can talk to the miller and they can figure out what went wrong or what accounts for the difference.
This is especially nice from a holistic point of view, and it gives me a lot of confidence in the product because I can put a face with it.
Q: Do you have advice for home bakers, especially those working with regional grains?
A: Keep trying. Keep making different products. Eventually you will hit on something that you like. 
A lot of our products don’t have all the attributes that you might see in those from a commercial backery, but they are still good. Go easy on yourself.
At the last last Home Bakers Meet-Up, a bunch of people were using einkorn flour, and that ended up in the back of my head. We wound up making our einkorn croissant, which uses 50% einkorn flour. we also use that dough for both our pecan honey and Brussels sprout pesto ricotta Danish.
Q: Have you been influenced by home bakers in other ways?
A: When you own your own bakery, you are in a bit of an echo chamber – which is your own head. It’s nice to get out there and see what other people are doing.
The Home Bakers Meet-Up is really good because it provides a home baker’s perspective rather than a professional one. People are doing things that aren’t being done in commercial bakeries as the commercial bakeries can’t handle things that are so variable or finicky.
GrowNYC's Annual Report
It's here! You can now read a digital copy of GrowNYC's 2018 Annual Report online.

We're proud to share what we accomplished in 2018.

Please take a few moments to explore how GrowNYC is helping New Yorkers live healthier and more sustainable lives
Host Your Event at Project Farmhouse
Project Farmhouse , GrowNYC’s sustainability center and events space, is available for rent.
Not only is the space gorgeous--with a projection wall and sound system (karaoke anyone?), a demo kitchen (as well as a separate catering kitchen), hydroponic living wall, and more--your rental fee will support public programming focused on the good food movement.

Encompassing 3,500 square feet, Project Farmhouse can host 240 people for a cocktail party or 100 people for a sit-down affair.
Click here  to book Project Farmhouse.

Donate to GrowNYC
GrowNYC is a 501(c)3 environmental nonprofit organization. Donate Today to support GrowNYC Grains, neighborhood Greenmarkets, community gardens, recycling and hands-on education programs for youth.  
GrowNYC/Greenmarket | 212-788-7900 |