The Culinary Breeding Network organizes culinary explorations, conversations and celebrations
that inspire connection and collaboration throughout the food system.
Visit the OSU organic variety field trials and learn from the OSU Organic Agriculture Extension team about grains and beans.
Several Portland bakers and chefs will have tasty grain and bean snacks for attendees.
Free and open to the public.
Join us for Buckwheat Fest, a one-day event bringing together scientists, farmers, end users and grain enthusiasts for an opportunity to learn about this very special small grain’s current role and future possibilities in the region and get involved in actualizing its huge potential.
The festival will include field tours, seed processing demonstrations, discussions on crop agronomics and variety qualities, cooking demonstrations, and a tasting of buckwheat products from chefs and food companies from our region and beyond.
Two Options:
Comprehensive, $125/person
12-8pm, Field tour, demos, tasting
tickets here: https://buckwheatfest-fullday.bpt.me/
The event will begin at the Northwest Research and Extension Center (NWREC) in Mount Vernon, WA, with a field tour led by soil scientists and plant breeders and a buckwheat processing demonstration on our new sorter/peeler. We will then break for travel to the WSU Breadlab at the Port of Skagit in Burlington, WA, where we will reconvene for cooking demonstrations, including a soba presentation by cook, teacher and author Sonoko Sakai of Los Angeles.
The day will culminate with a buckwheat tasting outside of the Breadlab. Chefs, bakers and food companies will share their best buckwheat bites and local breweries and cideries will be on site pouring.
Tasting only, $25/person
5:30p-8pm
tickets here: https://buckwheatfest-tasting.bpt.me/
Join us for an eclectic buckwheat tasting outside at the Breadlab. Chefs, bakers and food companies will share their best buckwheat bites and local breweries and cideries will be on site pouring.
Lucas Nebert, faculty with the OSU Extension Organics Team and Dry Farm Program, will showcase variety trials featuring perennial kale, collards, leafy greens, cucumber melons, and more!
Enjoy taste testing, resource sharing, networking, and discussions on dry farming experiences this season.
Free to the public, but need to register here.
A fun outdoor celebration of the iconic summer vegetable (botanically a fruit!).
Come taste in-development organic tomato varieties from OSU breeder Jim Myers and dry-farmed tomatoes and melons.
Farmers will be selling tomatoes (including the gorgeous hanging bunches of pomodori d’inverno) and other produce.
Culinary demonstrations form local chefs on how to prepare fantastic tomato dishes and preserves.
Enjoy the best BLTs from Wellspent Market, savory and sweet treats from Lauretta Jeans, and local wines and N/A beverages in a festive environment.
Free and open to the public.
OSU researchers will present on dry-farming growing techniques and projects, including:
Methods for controlling blossom-end rot in dry-farmed tomatoes
A dry farm corn breeding project
Variety trials featuring sorghum, cowpeas, melons, and tomatoes
Following the presentations, attendees will have the opportunity to taste the results of these trials.
Speakers include:
Lane Selman – Culinary Breeding Network
Lucas Nebert – OSU Organic Extension & Dry Farm Program
Matt Davis – Faculty Research Assistant, OSU College of Agriculture
presented by Culinary Breeding Network + Artisan Grain Collaborative + Seed to Kitchen Collaborative
Tickets and more information to come….
The Variety Showcase is a public event designed to build community among plant breeders, seed growers, farmers, chefs, bakers, distillers, retailers, distributors and consumers interested in the local food system. Attendees have the experience to taste new and in-development vegetable, fruit, and grain cultivars - alongside older varieties with connections to Hawai'i. Attendees are encouraged to engage in conversation, share opinions, and take part in breaking down the walls between eaters and breeders. Come learn, taste, and engage!
“At this event, the curtain is pulled back.” says Culinary Breeding Network Director, Lane Selman, “Attendees are introduced to the wizards making critical decisions before our farmers plant their seeds. It’s a unique chance to network, build community and meet the plant breeders creating flavorful varieties for organic farmers.”
This is a unique opportunity to mingle with locally based breeders and seed growers, as well as research scientists attending the National Association of Plant Breeders conference.
Please join us for an engaging evening of conversation, learning, and tasting brought to you by the Culinary Breeding Network and University of Hawai'i’s GoFarm Hawai'i. This event is partially funded by the HDA-SCBPG project “Expanding Markets of Specialty Crops for Input Substitution in Hawai'i”.
