Annual Report 2019-2020

1 Strategic Plan 2019-20

A Rea ucator R B ch Ed eac H h he ac s E Subscribers 115,564 1–1,500 Monthly Students 7.25 Million e-newsletter Vision Statement Educators 27% open rate Grow the practice of home baking. and the Bakers Mission Statement They Reach Advocate for increased home baking by Social Media 306,000 Viewers Web Visitors

providing tools and knowledge to perpetuate Blog/YouTube 5 year average generations of home bakers. 401,438

FY20 budget

$215,310 Providing HBA Hands-on Program 73% and Member Workshops Resources State and national Membership 12% Social Media conferences Facebook/Twitter/Instagram Administrative 10% 8,766 followers Pinterest 3,200 monthly Meetings 5% viewers

Target Audience Officers FY20 Home Baking Educators PRESIDENT Courtney Gaine, PhD, RD • Anyone who teaches or fosters home baking skills President and CEO, The Sugar Association • Family and consumer sciences and culinary teachers in middle and secondary schools FIRST VICE-PRESIDENT Stephanie Petersen • Family and consumer sciences and foods and nutrition Corporate Executive R&D Chef extension educators Culinary Marketing Specialist, Panhandle Milling • After-school and community youth program educators SECOND VICE-PRESIDENT • Education trade media and social media influencers Julene DeRouchey Nutrition Educator Communications Goal National Festival of Breads Co-Director Promote awareness and use of Home Baking Association Kansas Wheat Commission and member educational materials. Board of Directors Long-Term Marketing Objective END 2020 Colorado Wheat, Madison Andersen Increase the frequency and appreciation of home baking. Ardent Mills, Meredith McGregor Grain Craft, Eric Wall* Key Strategies Shawnee Milling Co, Sarah Haselwood • Identify, develop and support home baking educators. Open position • Extend home baking education materials to community, END 2021 classroom and home educators. Open position Kansas Wheat, Julene DeRouchey* • Maximize resources and state of the art technology to Hopkinsville Milling, Robert Harper* further the reach of the Home Baking Association. Oklahoma Wheat Commission, Chris Kirby* • Leverage existing member materials to educators and North Dakota Mill, Mike Leddige home bakers. END 2022 • Promote the many benefits of home baking. American Sugar Refining, Ileana Durand • Advocate & promote safe home baking practices. Panhandle Milling, Stephanie Petersen* Open position • Teach, encourage and sustain home baking. Stone Buhr Co, Tom Payne* • Advocate year-round baking. The Sugar Association, Courtney Gaine* *Executive Board 2 Message from Baking Educator Partnerships Each food educator served via partnerships reaches Home Baking Association President 100 or more consumer households. While we all hope there is never another year quite like this one, HBA collaborates year-round with seven essential food that certainly doesn’t mean there is a shortage of accomplishments educator partner associations, sharing e-news features, to reflect on. The year was filled with many successes and many blogs, event promotions and web-site links. obstacles overcome. Let’s start with welcoming four new members to the Home Baking Association. Without a strong and active Proud Partner of the ALLIANCE for American Association of membership, HBA wouldn’t be able to accomplish all that we do Family & Consumer Sciences and we are excited to have an expanded “family.” (AAFCS) aafcs.org Virtual is certainly a good way to explain most of this year. While the cancellation of in-person conferences kept the world from Charlene and Sharon’s one-on-one charm, the shift to virtual Child and Adult Care Food meetings enabled us to have a large reach while keeping costs Program (CACFP) cacfp.org down. We were able to do more, for less. The shifting of gears took tremendous effort by the HBA staff and we are all appreciative of their flexibility in adjusting to new formats and seizing new The Family Dinner Project opportunities in order to maximize our impact. thefamilydinnerproject.org As the world stayed home, baking – and the number of home bakers – skyrocketed. It was great to see so many others appreciate Family, Career and all of the benefits and share the enthusiasm of home baking that Community Leaders of we all know to be true and work so hard to promote. HBA was there America (FCCLA) fcclainc.org every step of the way to meet a surge in demand for information, introducing hundreds of new recipes to the website, adding newsletter subscribers, launching the baking events calendar and National Extension handling media requests. Association of Family & I would like to thank all members for their support this year as we Consumer Sciences (NEAFCS) all scrambled to figure it all out ourselves. And, of course, a special neafcs.org thanks to the HBA staff for guiding the way. Moving into next year, our challenge is to keep the momentum Wheat Foods Council going. WheatFoods.org Keep rising!

Courtney Whole Grains Council P. Courtney Gaine, PhD, RD, HBA President WholeGrainsCouncil.org President and CEO, The Sugar Association

Welcome new HBA members

Department of Grain Science and Industry

3 HBA Baking Education…

king Asso Ba ci e at m io o n H Congratulations to the 2020 Home Baking Association Educator Award Winners!

E 2020 d t u s c te at on or Award C First Place MARLA PRUSA Family and Consumer Sciences Teacher • Howells, Neb. Entry: Pastry Pizazz

Honorable Mention – Ingredient Inspired Elizabeth Hagan, Bayard, Iowa

Home Baking Association Entry: Sugar Detectives: Uncovering and Examining the Baking Clubs @ Work! Educator Award Winning Program Ingredient Superheroes! Cheryl Z. Doyle and Louann Moos—Family & Consumer Sciences Teachers • Sharon Davis, FCS Ed, HomeBaking.org Delaine Stendahl • Family & Consumer Sciences • Whitehall High School, Whitehall, Wisc.

Pennbrook Middle School Family & Consumer Sciences (FCS) teachers Cheryl Doyle and Louann Moos began Introduction: “Students often do not understand each ingredient’s function in a baking recipe, with a student’s request for a baking club. Together they created the club and “baked to build STEAM.” do not take measurement and preparation methods seriously and assume the recipe will turn Sneaky Ways Sugar Transforms Baked Goods (Bake to Build STEAM homebaking.org/wp-content/uploads/2020/01/ out as planned. The result? If we have 5 or 6 lab groups we get 5 or 6 different end products with Baking-Builds-STEAM-2020.pptx) Baking Club Goal the exact same recipe.” Bake consistently good products to be self-supporting AND charitable. Be inclusive— Baked products must be reliably the same to maximize resources invested, avoid waste and serve any student may apply, be interviewed and work, as lab space allows. or sell well. Methods Pennbrook Bake Club limited applications to 8th or 9th grade students. All had taken FCS. - Delaine Stendahl, from an HBA Educator Award winning lesson plan Educator Award • At the beginning of the school year, students apply, write essay; may be interviewed. • Teach baking fundamentals, ingredient functions; mise en place; demontrate measurement. –Baking Substitution Science: homebaking.org/wp-content/uploads/2019/07/baking_webinar.pdf STRATEGIES MEASURABLE OBJECTIVES –Baking Food Safety 101: homebaking.org/baking-food-safety/ 1) Students research baking ingredients’ functions before The students will: –A Baker’s Dozen Labs & Baking Glossary: homebaking.org/glossary The Pennbrook Baking Club Honorable Mention – Community Service Inspired baking begins through student-lead research and North Penn School District, Lansdale, Penn. • Demonstrate personal hygiene, sanitation, baking food • Students research recipes they are interested in. These are analyzed for creative presentations that incorporate literacy and art. cost, skill level required, product shelf life and handling requirements safety practices, and safety in the lab. and market appeal for where they will be sold. Baking Club Application Two strategies: • Identify proper measuring tools and measure • Products are evaluated with sensory evaluation forms. Each sensory category requires (sample information to include) • Create a RAFT: ingredients correctly. 65% or better approval; recipe adjustment may be needed or new formula found. The Baking Club will bake items to be Role: Yeast homebaking.org/wp-content/uploads/2019/05/final_kitchenscience.pdf • Use communication, sold after school for events or take-out. Audience: Classmates Lesson Plans • Bake sale options and sites are determined based on local events. Products meeting The profits will be donated locally plus problem solving, and Format: Story Telling the requirements for the bake sales planned are selected, costed and price set. support this program. teamwork skills to Topic: What happens Marissa Johnson, Savannah, Ga. • How to portion, present and package each product is planned. prepare recipes for • Teams develop ads for the school or local TV, social media and sign posting. Name when you were mixed consumers. Age Grade with water, sugar, flour WHAT TO BAKE Everybody shares ideas, and the club decides based on: Who would love to Parent/Guardian Name and salt? • Troubleshoot issues in buy this recipe? Why? Are we experienced enough to bake it? Is the cost to produce (time or Parent Phone baking that may occur ingredients) too high? Is it tough to handle and sell? Will it be sold outside or inside? Parent e-mail • Create a Superhero comic using a along the process of Please note any special needs or dietary baking ingredient. HOW WE BAKE Baking teams research recipes, demonstrate, the club samples and evaluates. the project. Whitehall H.S. Bakers in lab restrictions • Try test kitchen recipes/formula first homebaking.org/recipes/ 2) Students measure and evaluate results • Develop skills and • Apply accurate measurement methods or scale ingredients kingarthurflour.com/learn/ of various measurement methods, bake a recipe and Entry: Baking with a Cause shared this year How experienced do you consider yourself to confidence in baking products of quality. Videos and Baking Glossary homebaking.org/glossary/ be with recipe terms and techniques? determine weights to • Apply portion control with scales and uniform scoops; note a serving’s baked net weight Rookie / Somewhat / Expert convert to a formula. • Produce from a lab recipe a standardized baking formula by applying math skills and scale use to replace • Clean hands, equipment, counters; no raw dough or batter is tasted—only finished baked 3) Students apply goods are sampled; cool on wire cooling racks; handle with gloved hands Have you baked in FCS or 4-H? Yes / No standard measuring cups, spoons for consistent cookie knowledge and skills • Products costed-on-line cost calculators pricingbakedgoods.com/recipe/ dough production. List and describe foods you prepare at home by baking with younger • Analyze recipes to determine appropriate portion size, nutritional value, packaging students. • Identify developmental reading and kitchen skills recipes.sparkpeople.com/recipe-calculator.asp List your after-school activities this year relative to young children.

WHERE AND HOW WE SELL Club committees and teams are formed and rotate assignments. Essay: In complete sentences, explain why • Apply their communication, problem solving, and Primary goal: to produce consistent, appealing baked products for local sales. you want to be a part of the Baking Club. teamwork plans to work with young children in baking Honorable Mention – Student Inspired Choose products to be sold for specific their product (gingerbread cookies). Where would you choose to donate profits? Sugar 101: Farm to Table (sugar.org) events, markets, seasons—take pre-orders! Objectives and FCS Standards, 3.0 Develop “signature” or local specialties. 1. Identify and apply home and culinary baking Would you be willing to do one bake sale for Family & Consumer Sciences Standards (2018, 3.0) Nat’l Association of State Administrators of Family & Consumer Sciences, nasafacs.org) Interview a local baker—home or professional! tools and techniques. (2.1; 8.5) NoKidHungry.org? Create labels with product name, date, 2. Demonstrate safe and correct use of large and 1.0 Career, Community & Family Connections 7.0 Family and Human Services demonstrate knowledge of portion control and proper scaling and measurement techniques. ingredients, net weight and appropriate small appliances. (8.3.1; 8.3.2; 8.3.5) Meeting days, time and location 1.2 Demonstrate transferable knowledge, attitudes 7.1 Analyze career paths within family and and technical and employability skills in school, community services 8.5.10 Prepare breads, baked goods and desserts using safe packaging. 3. Demonstrate knowledge of baking ingredient Please return application by (date) to (teacher). community and workplace settings. handling and professional preparation techniques. functions when test baking products. (3.5.2) 7.1.1 Explain the roles and functions of individuals Determine and assign prices according 2.0 Consumer and Family Resources engaged in family and community services careers 9.0 Food Science, Dietetics & Nutrition Diane Kriznik Semkoski, Gibsonia, Pa. 4. Apply food safety practices in the preparation to product size, cost and affordability for 2.1 Demonstrate management of individual and 7.1.2 Analyze opportunities for employment and 9.2 Apply risk management procedures to food and handling of baked goods. (8.2.5-7; 9.2.1) customers. family resources such as food…time, human capital entrepreneurial endeavors. safety, food testing, and sanitation 5. Utilize scales and portioning techniques to 9.2.5 Demonstrate practices and procedures that assure Sales team develops ads, social media, 4.0 Education and Early Childhood 8.0 Food Production and Services achieve uniform, consistent products. (8.5.3) personal and workplace health and hygiene. posters, flyers. 4.2 Analyze developmentally appropriate and 8.2 Demonstrate food safety and sanitation procedures à Want to sell DURING school hours? 6. Research and develop bake sale products and culturally responsive practices to plan for early 8.5 Demonstrate professional food preparation methods and techniques for all menu categories Career Pathways A Bakers Dozen Smart Snack recipes sales plans. (1.2; 3.5; 8.5.12; 9.5.6) childhood education and services 7. Produce a profit from the sale of baked goods 4.4 Demonstrate a safe and healthy learning to produce a variety of food products that meet Through FCCLA qualify: homebaking.org/smart-snacks/ customer needs. and donate to a local organization. (3.5.3; 3.5.8) environment for children, youth and adults. fcclainc.org 8.5.3 Utilize weights and measurement tools to Entry: Sweets for Souls: Baking Community Service Project HomeBaking.org HomeBaking.org States Request Educator Baking Resources Washington Indiana FCS/CTE, Illinois FCS HBA presents for National Association of FACSE/CTE, Sept. 19 (reaching requested 75 Aug. 4 (serving 631 educators and baking resource sets State Administrators of FCS (NASAFACS) 329 educators and 94,650 students) (reaching 11,250 Washington, D.C. – Feb. 3, 2020 49,350 students) students) • Sharon Davis, HBA Staff, presented Build the Baking Bridge: Home to Careers to 40 state administrators of the 17,000+ Family Home Baking Presents LIVE & Consumer Sciences, FCCLA and Career and Tech education Kansas City Metro area programs. Connie Nieman, FCS Baking Science • NASAFACS is Teacher, HBA educator and Kansas Wheat now LEAD FCS, spokesperson, presented two farm-to- leadfcsed.org oven workshops LIVE to over 200 parent • HBA presentation and child care educators. included • Feb. 8, 2020 – Bentwood Elementary, representatives Overland Park, Kan. Family and Farm from North STEAM night American Millers’ Association, The • Students/Parents K-5th grades Sugar Association learned about wheat, flour and and American how-to-shape a pretzel at the Farm Bakers Association to Pretzel exhibit • March 10, 2020 – Child and Adult Care EXTRA! EXTRA! Thanks for providing extra sponsorships and Food Program, Lenexa, Kan. resources for HBA programs: • Participants included 140 day Grain Craft Shawnee Milling Company care providers from the Day Care Kansas Wheat Commission The Butter Book Connection collaborative Nebraska Wheat The Sugar Association • Resources included Whole Grain North Dakota Mill The Uhlmann Company Baking 101 and National Flour Month, North Dakota Wheat Commission ThermoWorks homebaking.org/baking-farm-to- table/ and HBA Smart Snack recipes, Share Our Strength/ Washington Wheat Foundation homebaking.org/?s=Smart+Snack No Kid Hungry 4 …Getting the Flour in the Bowl!

In person or virtual, we’re all about getting the flour in the bowl. Virtual Home Baking Events 2020 included webinars, Zoom workshops, EXPO exhibit Holiday Baking for BAC Fighters – Nov. 19, 2019 Baking that Bridges Home and Careers – June 17, 2020 • Partnership for Food Safety hosted • Nasco hosted • Collaborating with North American Millers’ • Sharon Davis and Charlene Patton, HBA staff, demonstrated Association (NAMA), Sharon Davis, HBA staff, HBA baking education resources featured in Nasco catalog and provided Mintel Home Baking Survey and enasco.com HBA’s new Baking Food Safety resource site • 112 FCS educators participated live; 111 viewed recorded webinar Bake for Family Fun – Jan. 23, 2020 • Participating educators will teach 24,600+ student bakers • National Extension Association of • Top resource requests: More video demonstrations and baking Family and Consumer Sciences science experiments. (NEAFCS) hosted • Sharon Davis and Charlene Patton, HBA staff, presented resources for February I love to bake and this webinar really motivated me weekly themes to teach a basic baking class to our 4-H members. • 65 participants, each reaching 5,000 to 200,000 consumers in (Quote from Bake for Family Fun participant) cities, counties and states across the U.S. • Webinar posted at Bake for Family Fun Virtual Conference Sessions

Family, Career and Community Leaders of America (FCCLA) National Leadership Conference and EXPO – July 7-8, 2020 Baking Video Shoot – May 26, 2020, Manhattan, • Access to event’s resources available July 5 to September 15, 2020 Kan. • Virtual exhibit offered 36 HBA and member resource links, • HBA recorded 11 baking education videos, ranging from three downloadable PDFs and videos to 20 minutes in length, for conferences and HomeBaking.org • 655 unique EXPO visitors and 2,617 unique resource views reaching • Thank you Kansas Wheat Commission test kitchen staff; 392,550 student bakers Aaron Clanton, KSU Baking Science; Lisa Pluff, Manhattan • HBA’s recorded video workshops received 2,929 views by teachers high school FCS Baking Science teacher; and Julene and student bakers: DeRouchey, Kansas Wheat • Advisers Professional Development, Baking Education Home to Career–Flour is NOT Just Flour American Association of Family & Consumer Sciences (AAFCS) – June 25-26, 2020 • Career Pathway Demonstration, A Bakers Dozen Labs: Scones • HBA provided two break-out sessions for 310 educators • Red Talks, Chef Earl Martin, ThermoWorks, Quality Baking Tempera- serving 46,000+ students with on-going availability in AAFCS tures; Build a Baking or Milling Career Aaron Clanton and Lisa Pluff Curriculum Library: • Say Yes to FCS, Bake to Build FCS STEAM Lisa Pluff, FCS Baking • Baking Ingredient Myths and Sciences with Courtney teacher, Manhattan High School, Kan. Gaine, The Sugar Association and Sharon Davis, HBA • Adviser Baking Best Practices, Baking Food Safety; Distance Learning • Why and How New Generations Bake and Apply Baking • Additional EXPO videos provided by The Butter Book, King Arthur Food Safety with Sharon Davis, HBA Flour Company, National Festival of Breads and Share Our Strength • Virtual Leadership Experience (VLE) HBA interview reaching 5,253 continued on page 8 advisers and 185,000 students

5 Website & Social Media

http://www.homebaking.org

Website Annual report – 2019-2020 Additions to HomeBaking.org in 2020 Website Statistics Oct. 2019 to Sep. 2020 • You’ve Got Flour blog post Website Traffic Top Visited Pages Top Search Terms • Baking resources Total Visitors: 177,380 Distance Learning HomeBaking.org • Tortilla recipes and tutorials New Visitors: 78% http://www.homebaking.orgRecipe Index Homeschool Lessons HBA Homepage Baking Lesson Plans • How to Bake a Loaf of Bread: Breadmaking Basics Duration of Visit Blog Bread Recipes • Distance Learning resources Average: 00:03:30 Glossary Baking Recipes • Who Wants Pizza: Pizza Making Basics Members Yeast • Waffle and resources Website Visits Educator Award Baking Activities Country of Origin Getting Started Portable Kitchen • Recipes! 240+ new recipes in database Canada 6% Sourdough Bread Cookie Recipes • @The Table Mealtime Solutions India United States 4% About HBA Educator Award 89% Other 2%

2020 October Bakers Baking 2020 Calendar of Hospitality and October’s a month for celebrating hand -harvested Hacks – new monthly addition! Blondie Bars American Black Walnuts and Strawberry Shortcake were favorites during Covid-19 quarantine. View October 2020! Top Baking Hack: entrees or sides. AmericanChoose Black premium Walnuts are a natural with a robust, fuller flavor. Compliment these native nuts with “stand-out” ingredients for your hand- cake and pastry fillings crafted dessert , formulated with real fruit. Website Special Feature: Bake for Family Fun Month (BFFFM) • Website traffic reaching nearly 14,000 visitors BFFFM-related social media: • Redesigned BFFFM adding new member resources Facebook posts – 41 • Weekly highlights, videos, baking resources, recipes and Member reposts/shares – 39 resources from member websites and social media. Admin comments/likes on member posts – 109 Follower interactions/question responses - 23 • Every HBA member and partner featured Twitter tweets – 39 • 130 recipes, activities & lesson plans featured Member retweets - 29

• New video views: 124,519 Top Videos • 21 new videos this year All-purpose Flour: 77,487 eNewsletter 84 videos published since the Cornbread: 36,459 115,564 subscribers Follow us channel was created Quilt cake: 35,394 @HomeBaking Preheating an oven: 17,995 Open rate average 27% (national avg. 15%) Mobile open rate: 61% Desktop open rate: 32% Facebook Twitter 3,095 followers 2,193 followers 319 posts 328 tweets

Instagram Pinterest 3,478 followers 3.2k monthly Home Baking Association Blog 266 posts viewers 276,919 views

6 Gaining 2021 Home Baking Vision

Social Media Trends in Home Baking Mintel conducted research on The #huffposttaste #healthy #foodstagram #bread #huffposttaste#glutenfree#healthy #desserts Home Baking #cakesofinstagram #love #foodstagram #glutenfree #desserts#homemade#bread #christmas Consumer Part #foodphotography#cakesofinstagram #sweet #sweets #plantbased #love #cookies #christmas 2 - Social Media #keto #homemade #f52grams #sourdough#foodphotography#delicious #sweet #sweets #plantbased #cookies #tasty #eeeeeats #food#recipes #cake #foodie Trends in Home #vegan #keto #f52grams#healthyfood #sourdough #delicious#yum #foodporn#tasty Baking. HBA #eeeeeats#instagood #food#recipes #cake #foodie #cooking #yum #vegan#chocolate #dessert #healthyfood members learned #breakfast #cakes # #instafood#foodporn#foodblogger #instagood #chocolate#yummy#dessert #buttercream#cooking #cakedecorating#cakes #recipe #cupcakes #feedfeed#instafood#sugarcookies#foodblogger about: #breakfast #bakery#pastry #cakestagram #thebakefeed#yummy #buttercream #cakedecorating #recipe #cupcakes#birthdaycake#feedfeed #sugarcookies • baking habits #bakersofinstagram #pastry #cakestagram #thebakefeed #birthdaycake prior to and since the beginning of the COVID-19 Posts#bakersofinstagram Universe pandemic Posts Universe • how behavior changed from March to June 4,220,243

• what further changes to expect for 2021 4,220,243 • how education is happening on- and offline and what this means for future education opportunities

Thank You Mintel Sponsors! 0 January, 2018 September, 2020

Ardent Mills, Chelsea Milling, Lesaffre Yeast, 0 Total Lowest Average Highest Change January, 2018 September, 2020 The Sugar Association 62,671,192Total 661,783Lowest 1,899,127Average 4,220,243Highest 121%Change Feb 1st, 2018 Apr 1st, 2020 62,671,192 661,783 1,899,127 4,220,243 121% Feb 1st, 2018 Apr 1st, 2020 On Your Side Learning Skype Interviews WIBW.com, featuring Baking with Friends book

Quilt Cake – April 10 Crispy Whole Grain Waffles – May 8 Flour Tortillas – May 22 Country Cobbler – May 29

Media Interviews March to September • United Press International (Jessie Higgins) • Bloomberg News (Time.com) (Lydia Mulvany) • Baking Business (Sosland Publishing, Josh Sosland) • Boston Globe Higher Education/The Hechinger Report (Jon Marcus) • BBC World Service Business Programmes (Clare Williamson and Rob Young) • Consumer Reports (Mary H.J. Farrell) • WTKR-TV, Norfolk, Va. CBS Affiliate (Chelsea Donovan) • Dakota Farm Talk (Pam Geppert) The Home Baking Association • How Stuff Works (Alia Hoyt) is pleased to partner with The French Pastry School! • Washington Times (Jackie Park) Educators receive a discount • Prairie Grains Magazine (Shawna Aakre) August 2020, pp 8-10 on a yearly subscription to The Butter Book using • 313 The Flint Hills Magazine, Sourdough On the Rise (Savannah code: tbbhba150. HBA receives $15 to support baking Rattanavong) education! Thank you French Pastry School! • Midwest Messenger of Lee AgriMedia (Jon Burleson)

7 Members & Partners

HBA Members *New members ADM Milling Company Panhandle Milling American Sugar Refining, Inc. Redfern Books* Ardent Mills Renwood Mills Canadian National Millers Association Share Our Strength Chelsea Milling Company Shawnee Milling Company Colorado Wheat Sokol Foods El Dorado Paper Bag Manufacturing Co, Inc. South Dakota Wheat Commission Grain Craft Stafford County Flour Mills Company Hammons Black Walnuts* Stone-Buhr Flour Company Hopkinsville Milling Company Texas Wheat Producers Board Kansas State Bakery Science Program* The French Pastry School Kansas Wheat Commission The Sugar Association, Inc. Company The Uhlmann Company Lesaffre Yeast Corporation ThermoWorks* North American Millers’ Association Washington Grain Commission North Dakota Mill North Dakota Wheat Commission Oklahoma Wheat Commission

Virtual Conference Sessions Baking 2020 Workshop, National Extension Association of Family and Consumer Sciences (NEAFCS) – Sept. 14, 2020 • 155 FCS educators registered for the 2½ hour HBA pre-conference virtual workshop • HBA speakers presented live via Zoom webinar: • David Lockwood, Home Baking Study Mintel researcher • Ali Swietek, The Sugar Association • Cindy Falk and Julene DeRouchey, National Festival of Breads co-directors • Chef Earl Martin, ThermoWorks • HBA provides 2,800 NEAFCS educators the HBA e-newsletter and Baking Events Calendar providing social media and newsletter baking posts for more than 14 MM consumers

HBA Staff Charlene Patton, Executive Director Sharon Davis, Director Family and Consumer Sciences Program and Membership Development Foods and Nutrition in Business Family and Consumer Sciences Education

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