January 19 - 20, 2017 in Olympia, Washington.
The Focus: Revitalizing a Local Grain Economy West of the Cascades. In its 6th year Cascadia Grains Conference expands its reach, joining a national movement for local grains.
Friday, January 19th: Hands-On Field Trips will be scheduled at various locations and times around Thurston County. And hands-on workshop by baker Annie Moss of Seastar Bakery and food chemist Andrew Ross of Oregon State University.
Saturday, January 20th: Full conference agenda from 8 am to 8 pm at the South Puget Sound Community College in Olympia, Washington. Morning hands-on bread workshop from Dillon Debauche of Little T Baker and Mel Darbyshire of Grand Central Bakery and afternoon workshop with pastry chef Nora Antene of Ava Gene's and Tusk.
February 14-17, 2018, in Corvallis, Oregon.
"Building Relationships from Seed to Fork" WORKSHOP
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). Join us at the nexus of flavor and organic adaptation.
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.
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 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. Pre-order online here
This year, a new addition to the FYP event is the SQUASH SAGRA where attendees will join chefs and farmers to put "winter" back in winter squash. Local chefs will share distinctions between the different squash you see in the market and sample delicious, easy and innovative winter squash recipes, as well as demonstrate proper squash butchery. Squash scientists will school you on which squash to eat when - some are not even tasty until January or February! Bring your family to meet the Cucurbita family! There will be kids activities and squash treats to taste and buy! More information on this OSU Squash Project here
Fill Your Pantry + Squash Sagra organizers include the OSU Squash Project, Culinary Breeding Network and Friends of Family Farmers.
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
Eleven Winter Squash varieties (raw and steamed/pureed); Hull-less Pumpkin Seed (raw); and Squash Seed Oil were evaluated at the 2017 Organicology Conference.
Variety Showcase 2016
The 2016 Variety Showcase event was held at The Nines Hotel in downtown Portland 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. This event was funded by sponsorships from 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 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 2014 Variety Showcase was held at Chris King Precision Components 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 been experiencing 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.