Farm to Flavor

press release: 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 manufacturers to discuss and demonstrate the benefits of participatory plant breeding. The evening will provide the opportunity for researchers, growers, and end-users 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. Come learn, taste, and engage!

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. 

This event is organized by University of Wisconsin, Oregon State University, Artisan Grain Collaborative and Cornell University. Funding from the USDA-OREI-NIFA project Value-Added Grains for Local and Regional Food Systems II.

Tickets are $25 if purchased by July 21 and $35 thereafter.

Crops: Barley, Wheat, Oats, Kernza, Rye, Maize, Carrot, Potato, Tomato, Tromboncino Squash, Hazelnut and more.

Breeding Programs: University of Wisconsin-Madison, Oregon State University, University of Minnesota, University of California-Davis, Cornell University, University of Illinois, South Dakota State University, University of Vermont, Organic Seed Alliance, KC Tomato, CreativeBotanics, Hazzard Free Farms, Frogsleap Farm

Farming + Non-Profit Participants:

Yowela?talih^ Farm, Stoughton; Meadowlark Organics & Community Mill, Ridgeway; Glynwood Center for Regional Food and Farming, Cold Spring, NY; Janie's Farm and Mill, Ashkum, Illinois

Culinary Participants:

Abra Berens, author of Grist, Granor Farm, Three Oaks, Michigan; Kyle Knall, Birch Restaurant, Milwaukee; Beth Dooley, author of The Perennial Kitchen, Bare Bones Cooking, Minneapolis; Jessica & Erika Jones, Giant Jones Brewery, Madison; Kirk Smock, ORIGIN Breads, Madison; Andrew Hutchison, Madison Sourdough, Madison; Nathan Duplayee, Exact Sciences, Madison; Joe Kaplan, Perennial Pantry, Burnsville, Minnesota; Yusuf Bin-Rella, TradeRoots, Madison; Elena Terry, Wild Bearries, Wisconsin Dells; Jonathan Correra, La Cosecha Tortilla Company, Madison; Jonny Hunter, Underground Meats, Madison; Eric Bennedict, University of Wisconsin, Madison; Sean Fogarty, Food Fight Restaurant Group, Madison; Jordyn Bunting, Food Innovation Center, Portland; John Mleziva, State Line Distillery, Madison

Special Thanks to Our Sponsors: Garver Events, Albert Lea Seed, Oregon State University Barley World