Please join us for an engaging evening of conversation, learning and tasting brought to you by the Culinary Breeding Network, Seed to Kitchen Collaborative and Artisan Grain Collaborative.
This public event will bring together breeders, farmers, chefs, bakers and beverage makers to celebrate the benefits of participatory classic plant breeding for flavor and organic production. The evening will provide the opportunity for researchers, growers and food lovers to play an essential role in guiding the development of new crop varieties.
This year’s iteration of “Farm to Flavor” will have a special emphasis on culinary grains including wheat, rye, oats, barley and corn.
Special guests include Abra Berens, chef and author of Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes and Beth Dooley, a James Beard Award-winning food writer who has authored and co-authored over a dozen books celebrating the bounty of America’s Northern Heartland, including The Perennial Kitchen: Simple Recipes for a Healthy Future which was recently nominated for an IACP Cookbook Award.
“At this event, the curtain is pulled back,” says Culinary Breeding Network Executive Director, Lane Selman. “Attendees are introduced to the wizards making critical decisions before our farmers plant their seeds. It’s a unique chance to meet the plant breeders creating flavorful varieties for organic farmers.“
This event is organized by University of Wisconsin, Oregon State University, Artisan Grain Collaborative and Cornell University. Funding comes from the USDA-OREI-NIFA project Value-Added Grains for Local and Regional Food Systems II.