Why heirloom wheat?
Who: Open to the public
What: Grain Changers roundtable discussion
When: Tuesday, Oct. 16, 6:30–8 p.m.
Where: , 951 Spruce St.
In commemoration of the United Nations World Food Day, community members are invited to attend a roundtable discussion about the movement to re-introduce old varieties of wheat and other grains into the American diet.
Farmers, bakers and other local food experts at the event—a collaboration among the CU Boulder College of Media, Communication and Information; Slow Food Boulder County; Moxie Bakery and the Louisville Public Library—will discuss how the value placed on sustainable grain agriculture, benefits to human health and flavor preference have spurred a return to the use of heirloom grains. The key question for the panel, which is free and open to the public, will be: “Why heirloom wheat?”
Panelists will include Andy Clark, a baker, James Beard nominee and owner of Moxie Bread Co.; Mona Esposito, a heritage whole grain educator and consultant; Dan Hobbs, an organic farmer and the owner of Hobbs Family Farm; Nanna Meyer, the director of the Grain School at the University of Colorado Colorado Springs; Eric Skokan, a chef, farmer, James Beard nominee and the owner of Black Cat bistro and farm; and Phil Taylor, a fellow at CU’s Food Systems program and the executive director of Mad Agriculture.Ěý
