You’re invited to 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.
UW-Madison Prof. Bill Tracy praises the program. Not only is a good variety of foods important, but a good variety of where the food comes from. With the severe drought in California, Tracy says the food chain should not rely on just one region for the majority of produce. That’s why interest is growing among foodies, farmers, and researchers to develop seeds with traits conducive to Wisconsin. Other traits include: easy to process, long shelf life, and great tasting.
Tracy heads up the sweet corn development program at CALS:
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.
See more event details: https://www.culinarybreedingnetwork.com/events/2022/6/13/farm-to-flavor-2022
“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.“
Tickets are available at https://farmtoflavor2022.bpt.me for $35.
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.
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