From Seed to Slice: Northeast
A Field Trip Through the Connecticut River Valley
Tuesday, July 8, 10am-5pm ET

A Field Trip through the Connecticut River Valley 

New England was once known as America’s breadbasket, playing a central role in the country’s early wheat production. Today, the region is experiencing a quiet but powerful grain revival. Farmers are rediscovering heritage wheat varieties uniquely suited to the Northeast’s climate, and communities throughout the Connecticut River Valley have become a vibrant hub for this movement. Here, farmers, millers, and bakers are working together to build a thriving local grain economy—reshaping the way we think about bread in the region. 

Join us for a one-day immersive tour as we follow the journey of wheat from field to flour to oven. Meet the passionate people behind the grain revival and discover how local grains are transforming the baking landscape of the Northeast. 

Our day begins with a light breakfast at Ground Up, a woman-owned mill and bakery in Holyoke, MA housed in a beautifully renovated, 19th-century paper mill.  Co-owner Andrea Stanley will share her story of launching a malt business 15 years ago and how she expanded into flour milling in 2018. You’ll get a behind-the-scenes look at her New American Stone Mill—crafted in Elmore, Vermont from local granite—and see the milling and baking operations in action. The bakery produces a variety of artisan breads for the community. 

After lunch at the mill, we’ll board a bus for a 30-minute drive to the historic Thrall Family Farm in Windsor, CT—believed to be the oldest continuously operating farm in the country. There, 12th-generation farmer Spencer Thrall will guide us into the fields for a glimpse of the late-season grain harvest and share how his crops support local millers, craft brewers, and distillers. For a look into the farm’s rich history, check out this episode from Connecticut Public’s original digital series Sharing Connecticut. 

We’ll end the day back at Ground Up with a tasting of regional brews and snacks, celebrating the flavors and spirit of the Northeast grain movement. 

Itinerary (subject to change): 

10:00am – 10:30am 
Meet at Ground Up (4 North Bridge Street, Holyoke, MA) for a light breakfast  

10:30am – 1:00pm 
Tour of Ground Up Mill and Bakery with Co-Owner Andrea Stanley 

1:00pm – 1:45pm 
Lunch at the Mill 

1:45pm – 2:20pm 
Travel by bus to the Thrall Family Farm in Windsor CT (715 River Street, Windsor, CT) 

2:20pm – 3:30pm 
Tour of Thrall Family Farm with Co-Owner Spencer Thrall 

3:30pm – 4:00pm 
Bus returns to Ground Up in Holyoke 

4:00pm – 5:00pm 
Closing reception at Ground Up with Andrea Stanley 

This field trip is a unique opportunity to connect with fellow bakers, explore the local grain chain firsthand, and deepen your understanding of growing resilient, organic grains in a changing climate. You’ll leave with fresh insights and a renewed appreciation for the bread you bake—from seed to slice.

About our Guides:

Andrea Stanley is the co-owner of Ground Up, a woman-owned Mill in Holyoke, Massachusetts supplying stone-milled and locally grown flour to artisanal bakers. 

For 15 years, Andrea’s mission has been to build and grow a regional supply chain for grains and showcase the flavor that can be produced within a sustainable food system. This mission has led to the development of Northeast varieties that are providing a "taste of place" and providing Northeast Farms with a stable market to grow cover crops such as barley, wheat, rye, and oats. At Ground Up, each variety of grain is studied for several years to explore the attributes and flavor it can create.  

In a renovated 19th century mill Andrea also runs Valley Malt, a Craft Malthouse supplying craft brewers and distillers.

Spencer Thrall is a 12th-generation farmer at Thrall Family Farm in Windsor, Connecticut, a historic farm founded by his ancestor William Thrall in 1646. Alongside his brother Joseph, Spencer has helped steward the farm into a new era by shifting its focus from shade tobacco—a crop the Thrall family pioneered for over a century—to grains like barley, wheat, and rye.  

In response to shifting agricultural markets and a rising demand for locally grown ingredients, Spencer co-founded Thrall Family Malt, Connecticut’s first modern malt house. Today, he supplies grain to breweries across the state, playing a central role in reviving the region’s grain economy. Spencer’s work bridges tradition and innovation, honoring his family's agricultural legacy while cultivating a vibrant future for local grain and craft beer in the Northeast.