August 21, 2022 Farm to Flavor Dinner

If you are in Madison, Wisconsin on August 21st, join the Culinary Breeding Network, the Seed to Kitchen Collaborative and the Artisan Grain Collaborative for an engaging evening of conversation, learning, and tasting. 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 showcasing 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.

• Date: August 21 
• Time: 5-8pm
• Location: Garver Feed Mill, Madison, WI 

Register Here: https://farmtoflavor2022.bpt.me/  
Registration fees: $25 Early Registration June 13 - July 21, $35 Registration July 22 - August 22 (Online ticket sales end at 12 noon), $35 at the door.