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Grains Week! May 3-7, 2021

Join us for this celebration of grains from May 3rd - 7th! Cascadia Grains has opted for a whole new take on the traditional 300-person conference, teaming up with a collaborative national team including the Culinary Breeding Network, WSU Food Systems, Cascadia Grains, GrowNYC, Oregon State University and the Artisan Grain Collaborative and eOrganic. 

Find the recordings at https://www.youtube.com/playlist?list=PLgJe99mQdvfYcC4k2K8iFR-cDXOwN4ZKq

Download the program here

At the event:
* Farmers, ag professionals, and academics can hear research updates, learn about grain production for artisan breads, cereals for animal feeds, brewing and distilling, and more.
* Professionals, home bakers, and consumers can get an inside look into grain quality, accessing specialty and/or small grains, and interact with a community of passionate chefs, bakers, and grain-lovers.
* Brewers, distillers, and maltsters can connect with industry professionals to get the latest information on using grains in value-added production, as well as getting access to specialty regional grains.
Find out more and register at WWW.CASCADIAGRAINS.COM

This event is partially funded by 2 USDA NIFA OREI projects: Value-added Grains for Local and Regional Food Systems and Breeding Multi-use Naked Barley for Organic Systems. 

$2M USDA Grant funds value-added grains project

September 21, 2020: A Cornell scientist is leading a multi-institution team that’s helping turn diverse and ancient grains into staple foods throughout the Northeast and Midwest, thanks to a three-year, $2 million grant from the U.S. Department of Agriculture (USDA). The project focuses on developing infrastructure to establish an organic industry for grains such as bread wheat, naked barley, hulless oats, rye, emmer, spelt and einkorn. Read the full article here.