Early last month more than 100 Grainz Collective member headed to Pomonal, in the Grampians district of Victoria, for two days of learning and sharing.

The 2025 event’s theme was “resilience”, and the entire program’s activities were centred around this idea.

Emily Sakeld, who helped to organise the 2025 Grainz event, said each presenter thought deeply about how their topic could be applied to this theme.

“Laura Valli, [who is doing a] PhD in rye research, presented with a fun series of rye metaphors. She described how we can learn from rye by being open to cross-pollination, standing tall and resisting categorisation, bending to adapt and putting down deep roots,” she said.

“The panel discussion on how to stay viable while holding onto your values had Blue Wren Bakery’s Nick Shelley, Ket Baker’s Miek Paulus, Sailor’s Grave Brewery’s Chris Moore, Tania Walter from Burrum Biodynamics and Courtney Young of Woodstock Flour (MC) sharing advice on not worrying about what your neighbours think about your different approach to business, on making strong collaborations within your community, on scaling up incrementally while looking after staff, and acting on seeming outlandish ideas within a framework of good systems and internal checks to create an alternative business model.

“Rob Pekin held an interactive workshop on practicing strong bookkeeping as well as sharing ideas on associative economics where producers, consumers and financiers work together to meet human and ecological needs while being profitable rather than just productive.”

Emily added that among the presenters were Nick and Jackie from Blue Wren Bakery provided practical ideas on bringing more wholegrain cereals into kitchen using porridges, scalds, identity preserved and local grains, and some ideas on approaching challenges in production.

In addition to the presentations and panel, Grainz 2025 included a walk through session at Burrum Biodynamics, and the Organic and Regenerative Investment Co-operative opened their mill and processing facility after the tour of the history wheat storage Stick Shed at Mutoa.

Emily said the overall feedback following Grainz 2025 had been overwhelmingly positive.

“[It] was very positive regarding the spaced-out program, which allowed for walking and chatting time between sessions,” she said.

“In locating the first day between Pomonal Hall and a 10 minute walk away at Blue Wren Bakery the activities were centred on demonstrations and talks, so the hands-on element was reduced this year. Getting out in the fresh air between sessions allowed for reflections to be shared among attendees.

Planning is already underway for the 2026 Grainz event, which has been tentatively scheduled for late July.

“Our community is great at volunteering venues for hosting gatherings, so stay tuned via social media and email,” Emily said.