COME CELEBRATE RADICCHIO SEASON!!

No tickets needed, just come down to Pizza Thief for an evening of celebrating radicchio and some of our other favorites inspired by its homeland - the Veneto region of Italy.

We will have radicchio specials including pizza, salad, and cake! Also a beer collaboration with Upright Brewing and wines from Strade Bianche Wines. Several types of radicchio will be featured on the menu - all grown by Wild Roots Farm.

Culinary Breeding Network will have a radicchio display and some fun swag for sale for the devoted Radeek Heads.

Creative production by Culinary Breeding Network, Gemma Fanelli and chef Darby Aldaco.

Mark your calendars now and let’s celebrate Chicory Week together!

Please join us for an engaging evening of conversation, learning, and tasting brought to you by the Culinary Breeding Network and Glynwood Center for Regional Food and Farming.

This public event is 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 unique experience to taste new and in-development vegetable, fruit, and grain cultivars. They can engage in conversation, share opinions, and take part in breaking down the walls between eaters and breeders. This year's iteration of the Variety Showcase will have a special emphasis on culinary grains including wheat, rye, oats, barley, and corn. Come learn, taste, and engage!

“At this event, the curtain is pulled back.” says Culinary Breeding Network Executive Director, Lane Selman, “Attendees are introduced to the wizards making critical decisions before our farmers plant their seeds. It’s a unique chance to meet the plant breeders creating flavorful varieties for organic farmers.”

This event is partially funded by the USDA-OREI-NIFA project Value-Added Grains for Local and Regional Food Systems II.

Tickets available HERE.

The third annual Tomato Festival will be a free, four-hour outdoor event open to the public!

Tomato Breeding Program: Oregon State University tomato breeder Jim Myers will have ‘Indigo’ tomato samples from his breeding program for tasting, giving attendees the chance to be part of the tomato breeding process!

OSU Dry Farming Project: Oregon State University Horticulture scientists will offer the chance to participate in a fun citizen science project with to-go tasting bags. Free tomato and melon posters.

Dry Farming Institute: Selling dry-farmed tomato and melon exploration boxes. This is your chance to taste a variety of different dry-farmed tomatoes and melons.

Culinary Breeding Network: Selling Moontea linen towels + napkins, vegetable jewelry, Guatemalan market bags, and more.

Tomato Cooking Demos: Demonstrations (and tasting samples) on how to use tomatoes in home recipes.

• Martha Holmberg, celebrated chef and author of the new book “Simply Tomato”, will be there selling copies of her new book.

• Jim Dixon of Wellspent Market

• Nikki Guerrero  of Hot Mama Salsa with dry farm tomato jam

Farm Produce: Wild Roots Farm selling fresh seasonal produce

Food Vendors:

Tasty tomato treats from Lauretta Jean’s

The famous BLT sandwiches from Wellspent Markert

The 2023 TFCC conference is a one-day event linking local food leaders throughout Washington County and the surrounding region. Think speed dating between farmers and culinary industry leaders in TFCC’s series of keynote speakers and workshops. Our goal is to strengthen trade and industry relationships between farmers, fishers, chefs, wineries, caterers, food trucks, and value-added food producers to connect our region's local food system. Join us in shaping Washington County’s local food culture | Register @eatdrink_washco website under events.

KEYNOTE SPEAKERS:
Cathy Whims, Nostrana
Josh Alsberg, Rubinette Produce
Mary Colombo, Wild Roots Farm
Three Sisters Nixtamal
Lane Selman, Culinary Breeding Network
Marion Acres

HOSTED by:
@tualatinswcd, @nana.cardoon, @gales_meadow_farm, @adelantemujeres, @eatdrink_washco, @zephyr.farm, @pnwcsa

The third Sagra del Radicchio comes to Portland!

Join us in celebrating why "Bitter is Better"! This year’s event is a culinary and cultural exploration into Italian chicory plus other favorite underdog crops like buckwheat, cardoon, winter squash and more.  Taste, learn, and experience radicchio like never before with dozens of local and Italian growers and chefs sharing dishes, drinks and stories focused on our favorite Italian/PNW vegetable.

This event is organized by Chicory Week, Culinary Breeding Network and Washington State University Food Systems Program with funding from the Specialty Crop Block Grant Program administered through Washington State Department of Agriculture.

RADICCHIO TABLES

Variegato di Castelfranco   
Growers: Adrianna Moreno and Joelene Jebbia, Empowered Flowers        
Chef: Kbar

Rosso di Treviso Precoce        
Grower: Chandler Briggs, Hayshaker Farm  
Chefs: Lauren Garaventa and Rustle Biehn, The Ruby Brink

Variegato di Lusia   
Growers: Siri Erikson-Brown and Jason Salvo, Local Roots Farm  
Chef: Elizabeth Kenyon, Manolin

Chioggia (Bianco, Variegato, Rossa)         
Growers: Sam Bowhay and Linda Fenstermaker, Ralph's Greenhouse        
Chefs: Randi Rachlow, Gabby Park and Jesus DeLara, Saint Bread

Rosso di Verona          
Growers: Mary Colombo and Brian Shipman, Wild Roots Farm     
Chef: Leila Schneider, Cafe Olli

Puntarelle     
Growers: Matthew and Giana Cioni, The Crows Farm        
Chef: Emily Dann, The Corson Building

‘Costarossa’    
Growers: Amy Frye and Jacob Slosberg, Boldly Grown Farm        
Chef: Darby Aldaco, Pizza Thief

Pan di Zucchero
Growers: Josh Hyatt and Melissa, Newaukum Valley Farm
Chefs: Jaret Foster & Mona Johnson, Tournant

Catalogna             
Growers: Sam Bowhay and Linda Fenstermaker, Ralph's Greenhouse        
Chef: Elise Landry, Chicory Restaurant

Cichorium endivia   
Grower: Josh Volk, Slow Hand Farm           
Chef: Andrew Gregory, Post Alley Pizza (escarole)

OTHER CROP TABLES

Buckwheat    
Researchers: Justin O'Dea and Annie Salafsky, WSU Thurston County Extension
Chefs: Emily Park and Robyn Galbos, Robyn's Craft Bakehouse

Millet 
Researchers: Tayler Reinman, Washington State University and Rachel Breslauer, Washington State University
Baker: Dillon Debauche, Little T Baker

Barley
Researcher: Brigid Meints and Cristiana Vallejos, Oregon State University
Chefs: Jordyn Bunting, Food Innovation Center 

Winter Squash         
Researchers: Casey Wilson and Taylor Kamsler, Oregon State University 
Chef: Chris Diminno, Grassa

Maize
Breeders: Bill Tracy and Lexie Wilson, University of Wisconsin-Madison; Nancy Salazar, University of California – Davis; Jay Bost, Laughing Springs Farm and Appalachian State University
Tortilla Makers: Jonathan Correra, La Cosecha Tortilla Co.  and Pedro Ferbel-Azcarate, Three Sisters Nixtamal  
Chefs: Patrick McKee, Dame Restaurant and Mailyn Chavez, Nacar

 Cardoon        
Growers: Brian Campbell, Uprising Seeds and Charlene Murdock, Nana Cardoon     
Chef: Lisa Horness

Broccolo Fiolaro di Creazzo   
Growers: Bianca Nati and Ethan Riddle, The Grower's Grange         
Chef: Sam Smith, Sweedeedee

Pomodoro d'Inverno
Researcher: Amy Garrett, Dry Farming Institute
Seed Growers: Andrea Ghedina, Smarties.bio and Brian Campbell, Uprising Seeds        
Chefs: Dan and Elise Gold, Sebastiano's

Winter Melons         
Researcher: Matt Davis, Oregon State University    
Chef: Earl Ninsom, Langbaan, Hat Yai, Eem, Phuket Cafe

CANOVI project / Vancouver Radicchio Fest             
Researcher: Solveig Hanson, UBC
Non-Profit: FarmFolk CityFolk        
Grower: Mark Cormier, Glorious Organics Co-operative    
Chef: Haidee Hart, Woodshed Provisions

PDX-Bologna Sister City Association        
Chefs: Chris Ericsen and Aurelia Galimberti, Sorbu Paninoteca

This first Radicchio Symposium will be a full day exploration into chicory including sessions on radicchio history & culture, variety selection, production, storage, forcing methods, and marketing. Sessions will be led by experienced Italian and North American radicchio growers and sellers.

This event is organized by Chicory Week, Culinary Breeding Network and Washington State University Food Systems Program with funding from the Specialty Crop Block Grant Program administered through Washington State Department of Agriculture.

This symposium is open to everyone in the public, including radicchio growers, buyers, sellers and consumers. $40 tickets available HERE. Lunch is included in ticket price. Tickets are only available thru 10/20.

RADICCHIO SYMPOSIUM SCHEDULE

9:00 Registration and Coffee + Pastries from Sweedeedee
9:30 - 10:00 Introductions

10:00-11:00. History of Radicchio in Italy
Learn about the history of radicchio from radeek guru Andrea Giubilato, aka “Giubi”. Along with his friend and colleague Valentino Mattiuzzo, Andrea manages the "Madre Terra" farm, located in S. Maria di Sala in the Veneto region of Italy. He is a well-known figure in the organic sector both at a regional and national level for his skill as a farmer and holistic interpretation of the agricultural sciences. Andrea has contributed to agricultural magazines like Bioagricultura. He is one of the main teachers at SEIAB (a hands-on independent organic farming school) and works as a technical consultant for Associazione Italiana per L'Agricoltura Biologica (AIAB) FVG, supporting small scale organic horticultural farms in Friuli, Italy.
Facilitator: Margarett Waterbury
Presenter: Andrea Giubilato, Madre Terra
Translator: Davide Zimolo, Associazione Italiana per L'Agricoltura Biologica (AIAB) 

11:00-11:30. History of Radicchio in US
Journalist Margarett Waterbury has conducted some research to discover the roots of radicchio growing in the United States, including commercial production and seed availability to home gardeners. During this session she will share what she’s learned so far.
Facilitator: Lane Selman, Culinary Breeding Network
Presenter: Margarett Waterbury

12:00-1:00. Radicchio Types
Andrea Ghedina, Italian radicchio breeder and owner of Smarties.bio, will walk us through radicchio type by type to share its history and growing specifics.
Facilitator: Lane Selman, Culinary Breeding Network
Presenter: Andrea Ghedina, Smarties.bio

1:00-2:15. LUNCH from Tamale Boy (vegetarian, vegan and gluten free options)

2:15-3:30. Panel: PNW Regional Production 
The most common radicchio growing questions tend to be: When should I seed and plant radicchio? What varieties should I grow? and How do I know when to harvest? This is your chance to ask your most pressing questions to a panel of experienced radicchio growers in different areas of the PNW from the north (BC) to the south (CA) and on the east side (Walla Walla). 
Facilitator: Jason Salvo, Local Roots Farm
Panelists:  Amy Frye, Boldly Grown Farm (WA); Mary Colombo, Wild Roots Farm (OR); Stephen Carter, Scribe Winery; (CA) Brian Campbell, Uprising Seeds (WA); Chandler Briggs, Hayshaker Farm (WA); Mark Cormier, Glorious Organics Co-operative (BC)

3:30-4:00. Storage Techniques
Radicchio is a great storage crop with an ability to store for months using the right techniques. Andrea Ghedina, Italian radicchio breeder and owner of Smarties.bio, will share how to successfully harvest and store radicchio like a pro Italian grower!
Facilitator: Amy Frye, Boldly Grown Farm
Presenter: Andrea Ghedina, Smarties.bio

4:15-5:15. Panel: Marketing
A conversation about the challenges, successes, and failures of marketing radicchio, and visions for the future.
Facilitators: Lane Selman, Culinary Breeding Network and Cassie Woolhiser, Chicory Week
Panelists: Mike Boyle, Organically Grown Company; Siri Erickson-Brown, Local Roots Farm and PNW Radicchio Association; Chandler Briggs, Hayshaker Farm and Walla Walla Food Hub

AFTER the Symposium join us at the “RAD Pizza Party” at Pizza Thief
Two special Radicchio pies (one Tuscan Gemma inspired, one Sicilian Lane inspired)
Radicchio Caesar
Bitter amaro cocktail special
Special small batch beer from Breakside
Wine from Rudy Marchesi of Montinore

Please join us for an engaging evening of conversation, learning & tasting brought to you by the Culinary Breeding Network, Seed to Kitchen Collaborative and Artisan Grain Collaborative.

This public event will bring together breeders, farmers, chefs, bakers & beverage makers to discuss and celebrate the benefits of participatory plant breeding.

The evening will provide the opportunity for researchers, growers & consumers to play an essential role in guiding the development of new crop varieties. This year's iteration of "Farm to Flavor" will have a special emphasis on culinary grains including wheat, rye, oats, barley & corn.

Crops: Barley, Wheat, Oats, Kernza, Rye, Maize, Carrot, Potato, Tomato, Tromboncino Squash, Hazelnut and more.

Breeding Programs: University of Wisconsin-Madison, Oregon State University, University of Minnesota, University of California-Davis, Cornell University, University of Illinois, South Dakota State University, University of Vermont, Organic Seed Alliance, KC Tomato, CreativeBotanics, Hazzard Free Farms, Frogsleap Farm

Farming + Non-Profit Participants:

Yowela?talih^ Farm, Stoughton, WI
Meadowlark Organics & Community Mill, Ridgeway, WI
Glynwood Center for Regional Food and Farming, Cold Spring, NY
Janie's Farm and Mill, Ashkum, IL

Culinary Participants:

Abra Berens, author of Grist, Granor Farm, Three Oaks, MI
Kyle Knall, Birch Restaurant, Milwaukee, WI
Beth Dooley, author of The Perennial Kitchen, Bare Bones Cooking, Minneapolis, MI
Jessica & Erika Jones, Giant Jones Brewery, Madison, WI
Kirk Smock, ORIGIN Breads, Madison, WI
Andrew Hutchison, Madison Sourdough, Madison, WI
Nathan Duplayee, Exact Sciences, Madison, WI
Joe Kaplan, Perennial Pantry, Burnsville, MN
Yusuf Bin-Rella, TradeRoots, Madison, WI
Elena Terry, Wild Bearies, Wisconsin Dells, WI
Jonathan Correra, La Cosecha Tortilla Company, Madison, WI
Jonny Hunter, Underground Meats, Madison, WI
Eric Bennedict, University of Wisconsin, Madison, WI
Sean Fogarty, Food Fight Restaurant Group, Madison, WI
Jordyn Bunting, Food Innovation Center, Portland, OR
John Mleziva, State Line Distillery, Madison, WI

TICKETS are $35. Come learn, taste, and engage!

This event is organized by University of Wisconsin, Oregon State University, Artisan Grain Collaborative and Cornell University. Funding from the USDA-OREI-NIFA project Value-Added Grains for Local and Regional Food Systems II.

Special Thanks to Our Sponsors: Garver Events, Albert Lea Seed, Oregon State University Barley World

THIS EVENT WAS RECORDED, WATCH RAD TV ON YOUTUBE!

The Sagra del Radicchio is back for 2020!

Join @chicoryweek on Saturday, October 24 for a full day of rad + bitter programming on RadTV (the virtual incarnation of Sagra del Radicchio)! Dip in and out of the YouTube live stream HERE as you please. All content will be posted for later viewing. This event is FREE & everyone is welcome to tune in all day long.

SIGN UP FOR THE Pacific Northwest RADICCHIO ASSOCIATION Register HERE.

⚡️RadTV Schedule⚡️
(all times are PDT)

9:00 AM: HISTORY of Radicchio cultivation with Andrea Ghedina of Smarties.bio

10:00 AM: TRAVEL to Northern Italy with Myrtha Zierock of Agricola Foradori and Lane Selman of Culinary Breeding Network, organizers of the Radicchio Expedition

11:00 AM: CRIBS. Tour farms in the US and Italy including Uprising Seeds, Local Roots Farm, Ralph’s Greenhouse, Kitchen Garden Farm, The Crow’s Farm, Myrtha Zierock

12:00 PM: COOKING with culinary pros sharing their secrets to preparing delicious radicchio dishes

1:00 PM: Farmer Chat and Virtual Raw Bar with West Coast reps Siri Erickson-Brown and Jason Salvo of Local Roots Farm and East Coast reps Tim Wilcox and Caroline Carter Pam  of Kitchen Garden Farm

2:00 PM: SEED: Where it all Begins with Brian Campbell of Uprisings Seeds & Linda Fenstermaker of Osborne Quality Seeds

3:00 PM: Station Break.. Stand up, go in the kitchen, and make a fabulous radicchio feast!

5:00 PM: HAPPY HOUR!
Pour yourself a glass of amaro and join us for a virtual hangout.

The Culinary Breeding Network will host its eighth Variety Showcase on Sunday, February 16, 2020 in Portland, OR at The Redd from 3:00-6:00 pm, following the Organic Seed Growers Conference.

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 Variety Showcase is a great opportunity for plant breeders, seed growers and/or agricultural researchers to show their work, collect opinions and use input to guide trajectories in their work. It is essentially a selection event, in itself.

This well-loved event not only brings some of Portland’s best chefs and mixologists together to create outstanding dishes, but also presents plant breeders, seed growers and agricultural researchers with the opportunity to show their work, collect opinions and use input to guide the improvement of quality and taste in vegetables and grains! Since 2014 Variety Showcase events have drawn hundreds of attendees in Portland, OR, Honolulu, HI and New York City, NY and continue to grow in size, scope, and excitement each year.

Agricola Foradori  - in collaboration with The Culinary Breeding Network - is happy to bring you the first edition of Giàz - a celebration of winter vegetables. Hosted at Foradori’s biodynamic winery in Trentino Northern Italy, there will be themed seminars, vegetable tastings, a 'playground' of horticultural tools, outstanding food, jazz and (of course) wine!

Visit https://www.giàz.com/ for more information and registration!

The 3rd annual Winter Vegetable Sagra (festival) is a celebration to learn about, taste and become enamored with winter squash, celeriac, garlic, cabbage, cauliflower, radicchio and Brussels sprouts grown right here in Oregon. Attendees learn about locally grown foods and where to buy them, and how to store, prepare and cook vegetables and grains.

They also have the opportunity to taste home-cook-friendly recipes created by chefs, food advocates and nutritionists including: Cook With What You Have, Umi Organic, Real Good Food, Food Art Love, Joule Crafted Nutrition, Wildflower Baking, Mian PDX, Tournant, The Side Yard Farm and Kitchen, National University of Naturopathic Medicine and more.

The event is hosted in conjunction with the 5th annual Friends of Family Farmers’ Fill Your Pantry - a one-day winter stock-up market and a great opportunity to meet and support your local farmers and ranchers. Producers will have a bounty of locally grown winter veggies, fruit, nuts, frozen pasture-raised meats, honey, dry beans, grains, and much more.

Field Day featuring the NOVIC, Garlic and Dry Farming Projects as well as Jim Myers’ breeding work.

This event is free and includes lunch. Please pre-register HERE

Cover Crop Field Day portion: 1:30 - 3:00. Vegetable Field Day portion: 3:00 - 5:00, followed by social hour sponsored by Vitalis Organic Seeds, Sakata Seeds and Bejo Seeds

This event is free, but please pre-register HERE