THE CULINARY BREEDING NETWORK Organizes culinary explorations, conversations and celebrations
that inspire connection and collaboration throughout the food system.
February 14-16, 2019 in Portland, OR
Culinary Breeding Network will again be curating the Friday evening Social Hour at the Organicology Conference on February 15 from 5:30-7:00. Variety Explorations will include dry beans, barley, spelt and Oregon olive oil.
There will also be a special SLOW-HOT dinner. SLOW are the Slow Food Ark of Taste varieties and HOT are Heirlooms of Tomorrow.
FARMING WHILE BLACK Panel
February 13th at the Nightwood Society in Portland, OR
Tickets are $15 (which includes snacks) and available HERE.
Please join us for an evening of connecting with and learning about the Black farming movement on Wednesday, February 13th from 6:00-9:00 pm at The Nightwood with Amani Olugbala of Soul Fire Farm.
The evening is an opportunity for essential discussion, education and raising awareness of the work and contributions of the Black farming community in Portland, the greater PNW as well as in a larger cultural context. This gathering is inspired by the new book by Leah Penniman of Soul Fire Farm entitled, Farming While Black: Uprooting Racism, Seeding Sovereignty.
We are grateful to also have two panelists from the local farming community join us: Rohn Amegatcher, farmer and owner of Log Hollow Farm in Chehalis, WA and Edward "Eddie" Benote Hill, urban planner and community systems organizer & designer in Portland. They will share their expertise and experiences from the perspective of Black farmers, speaking on how to best support POC farmers.
Another intention is to create a space for our Black farming community to connect and be inspired by Soul Fire Farm's powerful message for African-heritage farmers.
We hope to, as Soul Fire Farm says it best, "learn how you too can be part of the movement for food sovereignty and help build a food system based on justice, dignity and abundance for all members of our community."
As always, we welcome all races, religions, countries of origin, sexual orientations and genders to attend.
Organic Overwintering Vegetable Variety Field Day
February 26 in Aurora, OR
North Willamette Research and Extension Center, 15210 NE Miley Road, Aurora, OR
Please join us from 1:00-4:00pm for an afternoon of field tours and discussions with ag researchers, seed company reps, farmers, produce buyers, chefs and other food & farm pros.
CROPS: Sprouting Broccoli, Cabbage, Cauliflower, and Radicchio
Welcome to everyone, no need to RSVP.
March 10 & 11 at Drexel University in Philadelphia, PA.
Sunday March 10
Mind over Food Matter: The Important Intersection between Science and the Restaurants
The Center for Food and Hospitality Management along with the Philly Chef Conference presents talks and a question and answer session featuring the leaders in the world of science and the restaurant industry. Speakers will be Arielle Johnson (MIT Media Lab), Lane Selman (Culinary Breeding Network), Harold McGee (author), Diego Prado (Basque Culinary Center), Joshua Evans (Oxford), and Lars Williams (Empirical Spirits).
Monday March 11
The Future of Food
Moderator: Arielle Johnson
Participants: Lane Selman, Jorge Hernandez, Harold McGee, Angela Dimayuga
Cascadia Grains Conference
January 18-19, 2019 in Olympia and Seattle, WA
Friday evening - Special event "Plane Grains, A Taste of Local Grain Terroir" - a collaborative dinner at the London Plane exploring the terroir of grains grown in Cascadia in celebration of the annual Cascadia Grains Conference.
Saturday - Full conference day. Revitalizing a local grain economy in the Cascadia region. See Cascadia Grains Conference website for more details.
Diversifood Final Congress
December 10-12, 2018 in Rennes, France
"Culinary Breeding: expanding participatory selection to chefs and kitchens" presented by Julie Dawson of University of Wisconsin-Madison and Seed to Kitchen Collaborative. More information and registration here.
Fill Your Pantry and Squash + Bean Sagra
December 9, 2018 Portland, OR
The 4th annual Portland Fill Your Pantry is happening on Sunday, December 9th from 11am-3pm at Faubion Elementary School in NE Portland (2930 NE Dekum St, Portland, OR 97211)!
The Squash and Bean Sagra is a winter squash and dry bean festival that will give you a chance to learn about, celebrate, and taste the many different varieties of winter squash and dry beans being grown by Oregon farmers through tastings, cooking demonstrations and more. Find out more at www.eatwintersquash.com.
The Sagra is held in conjunction with the Friends of Family Farmers' Fill Your Pantry - a one-day winter stock-up market. Fill Your Pantry is a great opportunity to meet and support your local farmers and ranchers! Producers will have a bounty of locally grown winter squash, root veggies, onions, garlic, cabbage, frozen pasture-raised meats, honey, beans, grains, fruit, and much more. Day of sales welcome, but be sure to pre-order to get all the best picks! Pre-order online here from Nov 8th – Dec 2nd, and pick up the event.
2018 biodynamic conference
November 14-18, 2018 in Vancouver, Washington.
"Culinary Breeding Network: Building Community among Plant Breeders, Farmers, Chefs, and Eaters to Create Better Varieties for All" on Friday, November 16 from 5:00-6:30pm.
During this session, Lane Selman and Adriano Zago will discuss how increasing communication between stakeholders in the food community can result in more relevant and desirable cultivars. Lane will present examples of Culinary Breeding Network explorations, conversations, and celebrations that have inspired connection and collaboration throughout the food system. Adriano will share his experience in how biodynamic management affects the quality and flavor of plants. This session will include a tasting of vegetables between different varieties of the same vegetable and between biodynamic vs non-biodynamic farming systems. More information on the conference HERE.
Sagra di Radicchio
November 3rd in Seattle, WA
The Sagra di Radicchio is a celebration of chicories in the PNW. Sample dishes prepared by Seattle chefs, talk with farmers about growing these beautiful vegetables, and learn about their history and preparation. Talk, nibble, sip, shop, and enjoy a day of fringe food culture!
The vision: Make everyone in the PNW (and beyond!) love eating chicories!
- Improve grower and consumer familiarity with radicchio and other chicories.
- Improve the overall quality and consistency of chicory crops in all PNW seasons.
- A radicchio in every salad bowl!
Tickets for the Sagra are available here and only $25!
Variety Showcase NYC
Monday, September 24, 2018 in New York City.
This event is an interactive mixer designed to build community among plant breeders, seed growers, farmers, chefs, produce buyers, food journalists, consumers and more. Attendees have the unique experience to taste new and in-development vegetable, fruit and grain cultivars, engage in conversation, share opinions, and take part in breaking down the walls between eaters and breeders.
The ticketed, indoor Variety Showcase NYC will be held at two times - DAYTIME (12:00 - 3:00 pm) and EVENING (5:00 - 8:00 pm). Please note there are different breeders and chefs at each time. There will also be interactive tables at a free, public outdoor space 2 blocks away at the Union Square Greenmarket from 11:00 am - 6:00 pm.
NWREC Vegetable Variety Field Day
Tuesday, September 11
3:00 pm - 7:00 pm
North Willamette Research Extension Center
15210 NE Miley Road, Aurora, OR
Come see what we've been growing this season!
Tour the vegetable variety plots with plant breeders and seed company representatives.
Taste different varieties of peppers, carrots, tomatoes and cucumbers.
Participate in a hands-on breeding project.
Network and enjoy appetizers and drinks following the field tour.
Event sponsored by all participating seed companies. Drinks and appetizers sponsored by Vitalis Organic Seeds, Johnny's Selected Seeds, Gowan Seed Company and Osborne Quality Seeds
OSU Organic Breeding & Trialing Research Projects Field Day
Thursday, September 13
9:00 am - 4:00 pm
Oregon State University Lewis-Brown Farm
33329 Peoria Rd SW, Corvallis, OR 97333
During this field day, we will visit the OSU Lewis-Brown and Vegetable farms to learn about and tour several organic farming trials and breeding projects including:
Breeding projects: tromboncino squash, aji peppers, Indigo tomatoes, Ayote squash, Andean tubers, carrots, lettuce, chicory, beans, peas, edamame and more!
Lunch will be provided.
RSVP required. Space is limited. Please email firstname.lastname@example.org to reserve your space.
the grain gathering
July 26-28, 2018 in Skagit Valley, Washington.
Pasta magic maker JoMarie Pitino of Ava Gene's and Culinary Breeding Network director, Lane Selman, will be there to talk, cook, geek out on and represent BarleyWorld and the Multi-Use Naked Barley project. The grain revolution is happening at The Washington State University Bread Lab and everyone is welcome! Join professional and home bakers, maltsters, brewers, distillers, millers, farmers, plant breeders, chefs, journalists, educators, and community leaders to the beautiful Skagit Valley for three days of hands-on workshops, demonstrations, panel discussions, and talks. Tickets are sold out for this event.
BARLEY DAY 2018
June 1, 2018 at OSU Hyslop Farm in Corvallis, OR.
Barley World celebrated our favorite ancient grain at this educational + festive day that included field tours; an introduction to the exciting new national organic, hull-less barley project; a sensory exploration; a barley-centric lunch; guest speakers and more! We learned, met new friends, visited with fellow grain movers & shakers and enjoyed barley treats made by pasta maker JoMarie Pitino of Ava Gene's, chef Tim Wastell of Antica Terra, Dillon Debauche of Union Yeast & Grain, Adrian Hale of Thousand Bites of Bread, Sarah Minnick of Lovely's Fifty-Fifty, Annie Moss of Seastar Bakery and Matt Kedzie of Handsome Pizza. And beer from a variety of breweries including Deschutes and Ninkasi. Check out the photos HERE.
VARIETY SHOWCASE OAHU
March 13, 2018 in Honolulu, Oahu, Hawaii.
The first Variety Showcase event to venture beyond Portland. Nearly 50 participating plant breeders, agricultural researchers and chefs welcomed over 150 ag-curious guests to experience the diversity in tropical crops like banana, avocado, turmeric (olena), breadfruit (ulu), taro (kalo), moringa, as well as vegetables including cauliflower, broccoli, tomato, peas and more.
Sponsored by GoFarm Hawai'i and co-organized with Farm Coach Jay Bost of Waimanalo, Oahu. Hosted by the Kapi’olani Community College Culinary Arts Program. In collaboration with College of Tropical Agriculture and Human Resources, Hawaiian Seed Growers Network, Farm Link Hawai’i, Organic Seed Alliance, Oregon State University and University of Wisconsin. Check out the photos HERE.
9th Organic seed growers conference
February 14-17, 2018, in Corvallis, Oregon.
"Building Relationships from Seed to Fork" WORKSHOP
SESSION DESCRIPTION: As we dig deeper into the origins of our food, exciting collaborations are connecting people not only to farmers but also to the breeders and growers of the seed at the root of our food system. Discussions of relationships across the seed and food system will be led by Lindsay Wyatt of Johnny's Selected Seeds (variety marketing and culinary breeding); Ken Greene of Hudson Valley Seed Co and Seedshed (Kitchen Cultivars partnership for the Hudson Valley); Brigid Meints, a PhD student from Washington State University (barley breeding for food and malt quality); Lane Selman from Oregon State University (Culinary Breeding Network); and Julie Dawson of UW-Madison (Seed to Kitchen collaborative).
Organic seed growers conference SOcial hour & Tasting
February 16, 2018, in Corvallis, Oregon.
Friday evening Social Reception and Tasting was curated by the Culinary Breeding Network and provided guests the opportunity to.
Ponder the intricacies of winter squash flavor using the new CBN Winter Squash Flavor Wheel
Taste different commercial seed oils and check out seed oil press demonstrations
Grab a dish of CBN chef Tim Wastell’s pumpkin seed inspiration: “hull-less pumpkin seed oil ice cream, caramelized pumpkin juice & crushed seeds"
Taste different varieties of hull-less barley in various ways – baked into bread, roasted in tea, steamed as pilaf – and share thoughts with OSU barley breeders
Bonus samplings from local and regional food artisans including Old Blue Raw Honey, Marshall's Haute Sauce, and Three Sisters Nixtamal.
Cascadia grains conference
January 19 - 20, 2017 in Olympia, Washington.
The Focus: Revitalizing a Local Grain Economy West of the Cascades. The Cascadia Grains Conference brings together farmers, bakers, brewers, distillers, brokers, investors, policy-makers and others to strengthen the role of grains in our local food economy by sharing the latest science, techniques, and developments, as well as by creating a space in which new business, policy and research relationships can form and existing ones can be strengthened.
Squash Sagra + Fill Your Pantry
December 3, 2017 at The Redd in Portland, Oregon.
FILL YOUR PANTRY (FYP) is a one-day community bulk buying event and an opportunity to meet and support your local farmers! Fill Your Pantry is organized by Friends of Family Friends (FOFF). It is a great way to support farmers, by stocking up for the winter with bulk quantities of locally grown dried beans, grains, flours, nuts, honey, root veggies, garlic, onions, winter squash, pasture-raised meats and more. FYP also fosters urban and rural connections and helps strengthen our farm-direct local food systems.
In 2017, a new addition to the FYP event was the SQUASH SAGRA where attendees joined chefs and farmers to put "winter" back in winter squash. Local chefs sampled delicious, easy and innovative winter squash recipes and demonstrated proper squash butchery. Squash scientists schooled on which squash to eat when - some are not even tasty until January or February!
More information on this OSU Squash Project HERE
Variety Showcase 2017
The 4th annual Variety Showcase at The Nines hotel in Portland, Oregon was a huge success with 540 attendees, 30 showcase tables, 3 special interactive educational exhibits and 80 participating breeders, researchers and chefs.
More 2017 Variety Showcase photos by Shawn Linehan HERE.
Organicology Tasting 2017
Friday evening Social Reception and Vegetable Tasting was curated by the Culinary Breeding Network.
Tasting included 11 varieties of Winter Squash (raw and steamed/pureed); 6 sources of Hull-less Pumpkin Seed (raw); and 4 sources of Squash Seed Oil.
Vendors sampling drinks and eats included Burnside Brewing Company, Logsdon Farmhouse Ales, Finnriver Farm & Cidery, Sake One, Brooks Wine, Cana's Feast, Old Blue Raw Honey, Choi's Kimchi, Marshall's Haute Sauce, Three Sisters Nixtamal and Two X Sea.
Variety Showcase 2016
The 2016 Variety Showcase event was held at The Nines Hotel in downtown Portland, Oregon on October 3, 2016. This event brought together over 300 plant breeders, seed growers, farmers, chefs, produce buyers, food journalists and many others to taste existing, unreleased and new vegetable varieties & breeding lines focused on superior culinary quality. Sponsors included Organically Grown Company, Clif Bar Company, Organic Valley, University of Wisconsin, Tom Douglas Restaurant group, Bejo Seeds, Territorial Seed Company, Oregon State University, Oregon Tilth, Johnny's Selected Seeds, The Chef's Garden and New Seasons Market.
More 2016 Variety Showcase photos by Shawn Linehan HERE.
Variety Showcase 2015
The 2015 Variety Showcase event was held at Chris King Precision Components in Portland, Oregon on September 28, 2015.
This event brought together over 200 plant breeders, seed growers, farmers, chefs, produce buyers, food journalists and many others to taste existing, unreleased and new vegetable varieties & breeding lines focused on superior culinary quality. This event was funded through a grant from the Portland Chefs’ Collaborative.
More 2015 Variety Showcase photos by Shawn Linehan HERE.
Variety Showcase 2014
The first ever Variety Showcase was held at Chris King Precision Components in Portland, Oregon on September 29, 2014.
This event brought together over 120 plant breeders, seed growers, farmers, chefs, produce buyers, food journalists and many others to taste existing, unreleased and new vegetable varieties & breeding lines focused on superior culinary quality. This event was funded through a grant from Organically Grown Company.
More 2014 Variety Showcase photos by Shawn Linehan HERE.
Barley Day 2016
Barley Day was held at Oregon State University and Hylsop Farm on May 21, 2016. The day included breeders, distillers, brewers, bakers, maltsters, millers, farmers and other barley fans for a day of discussion, collaboration, laboratory and field tours, pancakes and beer.
The day included a barley-centric lunch created by CBN collaborating chefs and bakers including “Barley Pasta Salad with Asparagus, Green Garlic, Snap Pea and Ricotta Salata” by pasta maker JoMarie Pitino and chef Joshua McFadden of Ava’s Genes; “Commons Farmhouse bread” made by Dillon Debauche of Little T American Bakery and “Malted Barley Ice Cream between flaked barley cookies with raisins & sprouted barley” made by Sarah Minnick of Lovely Fifty-Fifty.
Squash Party was held at Firehouse Restaurant on November 24, 2014.
Due to difficulties farmers have experienced with storing winter squash, Alex Stone, OSU Vegetable Specialist, and Lane Selman, OSU Agricultural Researcher, are investigating expanding market potential of less commonly grown winter squashes known to store well. In many cases, these are larger, drier squashes with superior flavor and texture but are less familiar to consumers.
In order to assist growers with the marketing of alternative squash, consulting chefs, Linda Colwell and Timothy Wastell, investigated 14 different winter squash types, developed flavor profiles, provided advice on the best culinary application and created recipes for restaurants, home cooks and institutional kitchens.
This Squash Party event brought together 35 farmers, chefs, seed growers and produce buyers to taste each squash type (raw, roasted and in a developed recipe) and discuss potential marketing opportunities. This event was funded through a grant from Western SARE.