August 21, 2022 Farm to Flavor Dinner, Madison, WI

August 21, 2022 Farm to Flavor Dinner, Madison, Wisconsin

Join the Culinary Breeding Network, the Seed to Kitchen Collaborative and the Artisan Grain Collaborative for an engaging evening of conversation, learning, and tasting on August 21, 2022. This public event will bring together plant 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 "Farm to Flavor" will have a special emphasis on culinary grains including wheat, rye, oats, barley, and corn.  Several NIFA OREI projects will be exhibiting their breeding work, including Value-added Grains for Local and Regional Food Systems II, led by Mark Sorrells of Cornell University; Developing Multi-use Naked Barley for Organic Systems, led by Patrick Hayes and Brigid Meints at Oregon State University; and Collaborative Plant Breeding Network Development for Organic Systems in the Upper Midwest, led by Julie Dawson of the University of Wisconsin-Madison. Register at https://farmtoflavor2022.bpt.me/