The Culinary Breeding Network, Artisan Grain Collaborative, and Seed to Kitchen Collaborative invite you to an engaging evening of conversation, learning, and tasting.

Farm to Flavor brings together plant breeders, farmers, chefs, bakers, and beverage makers to celebrate the power of participatory plant breeding - showcasing how collaboration is shaping the future of food.

Explore over 20 tables featuring research and delicious bites highlighting grains, fruits, vegetables, legumes, and nuts. Sample crops like wheat, rye, oats, barley, buckwheat, bitter gourd, Calabrian peppers, tomatoes, cucumbers, potatoes, strawberries, blueberries, black currants, American persimmons, and more.

Whether you're a grower, maker, researcher, or simply a curious eater, you’ll leave with new insights and flavors to savor.

Special guests include Abra Berens, chef and author of three books including Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes and featured culinary partners Itaru Nagano, Fairchild; Evan Dannels, Cadre; Mitchel Weber, SAGRA; Andrew Hutchison, Madison Sourdough Co; Jonny Hunter, Underground Meats; Kasey Cooke, Mint Mark; Kirk Smock, ORIGIN Breads; Christie McKenzie, Pasture and Plenty; Young Cho, Simple Food Group; Mary Kastman, Purslane; and more! 

Don’t miss this one-of-a-kind experience connecting field to flavor.

Tickets available HERE.