For Eaters
Every year we host a Farm to Flavor tasting event, open to the public, to celebrate the best varieties of the season. The dinner is a celebration of organic plant breeding and local food, featuring dishes from several of Madison’s premier chefs. It is always an exceptional event due to the talent and generosity of our participating chefs. See below for details on this year's event!
We also participate in open houses at the West Madison and Spooner Agricultural Research Stations that include the display gardens and vegetable variety trials. These are usually on a saturday morning in August at the West Madison Research Station, and on a Tuesday evening in August at the Spooner Agricultural Research Station. We currently do not have any of these events planned for 2022, but will update this page if any are.
If you would like to be added to our mailing list to recieve announcments about events, please email seedtokitchen@hort.wisc.edu
2022 Farm to Flavor Dinner
Please join us for an engaging evening of conversation, learning, and 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, and beverage manufacturers to discuss and demonstrate the benefits of participatory plant breeding. The evening will provide the opportunity for researchers, growers, and end-users 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, and corn. Come learn, taste, and engage!
Date: August 21
Time: 5-8pm
Location: Garver Feed Mill, Madison, WI Google Map
Register Here
Registration fees:
- $25 Early Registration June 13 - July 21
- $35 Registration July 22 - August 22 (Online ticket sales end at 12 noon)
- $35 at the door
Organizers: Seed to Kitchen Collaborative, University of Wisconsin, Oregon State University, Artisan Grain Collaborative, and Cornell University
Funding: USDA-OREI-NIFA project Value-Added Grains for Local and Regional Food Systems II
