THE CULINARY BREEDING NETWORK Organizes culinary explorations, conversations and celebrations
that inspire connection and collaboration throughout the food system.
May 1-4, 2018 in Portland, Oregon.
"Hacking the Local: Tools and Lessons for Designers from the Food System" with Yianni Doulis, YD Architects; Lane Selman, Oregon State University and Culinary Breeding Network; Camas Davis, Portland Meat Collective; and Amanda Oborne, Ecotrust and The Redd.
BARLEY DAY 2018
June 1, 2018 in Corvallis, Oregon.
More details to come...
Oregon olive oil tasting
June 4, 2018 in Portland, Oregon.
In partnership with the Olive Growers of Oregon, The Nightwood Society is hosting a special tasting of four ultra-premium extra virgin olive oils produced right here in Oregon. Yes, olives do grow in Oregon!
The tasting will be guided by Libby Clow, Oregon-EVOO ambassador, who will share insights into the sensory qualities of Oregon Extra Virgin Olive Oil. The event is co-hosted by Lane Selman, founder of the Culinary Breeding Network and Bogdan Caceu, executive director of Olive Growers of Oregon, and each will speak to the agronomic aspects of the local crop. Admission is free. Light bites provided. Beer and wine available to purchase. Please RSVP.
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 available April 10 and they sell out fast!
VARIETY SHOWCASE NYC
September 24, 2018 in Manhattan, New York.
This year the Culinary Breeding Network is partnering with GrowNYC to bring the VARIETY SHOWCASE to Project Farmhouse in New York City. This event is an interactive mixer designed to build community among between 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.
Variety Showcase NYC will have two time slots: DAY (12:00 - 2:00 pm) and EVENING (5:00 - 7:00 pm). Applicants can request to participate in both time slots, or just one. The two slots are a way to ensure more interested parties can participate in the event due to limited space. In addition to the indoor ticketed Variety Showcase, there will be free, public outdoor space 2 blocks away at the Union Square Greenmarket during market hours which is an incredible opportunity to engage with the greater public on seed. Variety Showcase participants are encouraged to have an additional table outside.
PARTICIPANT APPLICATION: Participation in the Variety Showcase is by application and open to all. We are looking for plant breeders, seed growers and/or agricultural researchers committed to selecting for organic farming systems, as well as flavor and culinary quality, which can be confirmed in their past and/or current work. Accepted applicants will have a table which will act as a blank slate for articulating their breeding story and be paired with a chef who will create a dish using the table’s feature breeding work, i.e. vegetable, fruit or grain.
Price for an indoor Variety Showcase NYC table is $250-$500/table* for those accepted; outdoor Greenmarket tables are $100/table. This will cover table rental, linens, overall coordination, facilitation with partner chef, inclusion in event booklet, and more. We are looking for diversity in participants, including but not limited to race, gender, geography, business model, motivation. We desire breeding work that is relevant and current; unique and interesting; and motivated by improving the food system as a whole (environmental and social). For questions, please contact firstname.lastname@example.org.
If you wish to be a participant, please fill out the application, no later than 12:00 pm PST May 1, 2018.
*$250 for small, family-owned and operated seed companies, public universities and non-profit organizations; $500 for all other for-profit businesses.
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.
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.