Add Comment June 22, 11 AM - 7 PM, Location: MOFGA, Unity, Maine Poster, Information and Registration: growseed.org/landrace.pdf Join us to discover little-know landrace biodiversity and share practical skills for restoring landrace grains. Landrace wheats evolved for millennia in low-input fields, before the Green Revolution cultivars were bred with dependence of agrochemicals. Today’s organic farmers and gardeners are seeking the old wheats with richer flavor, and greater potential for adaptability to organic systems, but lack training in on-farm selection. Consumers seek richer flavor and safer gluten*. Participants will receive elite landrace seeds, that yield higher in organic soil than modern wheat, but are not yet commercially available. The seeds were selected by the Heritage Grain Conservancy, the outcome of three years of on-farm organic trials funded by SARE. List: growseed.org/catalogue1.pdf Schedule 10:30 Registration 11:00 Will Bonsall - Small-Scale Grain Growing Basics - Pre-Seminar Intro 12:00 Brown Bag Lunch 12:30 Glenn Roberts - Why Restore Landrace Wheat <ansonmills.com> 12:45 Dr. Tom Payne - On-Farm Conservation of Wheat Biodiversity <cimmyt.org> 2:00 Gary Nabhan - Restoring Landrace Wheat 3:00 Round-Table - Strategies for In-Situ Conservation and On-Farm Trials of Landrace Wheat 4:00 Ellen Mallory, NE Bread Project <sites.google.com/site/localbreadwheatproject> 4:20 Mark Fulford - Building Living Soil <teltanefarm.com> 4:40 Eli Rogosa - Evolving Landraces in Organic Systems <growseed.org> 5:00 Team Goals, Roles and Responsibilities 5:30 Potluck Dinner - Bring your Home-Baked Breads to share! For further information contact Eli Rogosa: growseed.org* Presence of celiac disease epitopes in modern and old hexaploid wheat varieties: wheat breeding may have contributed to increased prevalence of celiac disease* Hetty C. van den Broeck · Hein C. de Jong · Elma M. J. Salentijn · Liesbeth Dekking · Dirk Bosch · Rob J. Hamer · Ludovicus J. W. J. Gilissen · Ingrid M. van der Meer · Marinus J. M. Smulders http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2963738/pdf/122_2010_Article_1408.pdf July 14th at UMass Farm, South Deerfield, Mass. - Growing Local Grains July 15th at Colrain Seed Farm, Colrain, Mass. - Community Grain Festival See www.growseed.org for details.  An Announcement from the Heritage Wheat Conservancy: HERITAGE WHEAT FIELD DAY - BRATTLEBORO, VERMONT SUNDAY JULY 25, 2010 Join us for a wheat field day in Brattleboro, VT at the SIT Farm. They said we couldn't do it, but we did! We're building a local wheat-to-bread system, variety by variety, field by field. Help us harvest almost-extinct ancient wheats einkorn and emmer, delicious Rouge de Bordeaux French heritage wheat, and robust Banatka, reknowned for baking quality in Eastern Europe. Take home a sheaf of what you select, to plant in your own farm or garden. Schedule: 10:00 Select for local adaptability and robust resistances 11:30 Workshop: Restoring Heritage Wheat and Bread Traditions 12:30 Potluck Lunch with tastings of delicious einkorn bread that is safe for most gluten allergies! Directions: I-91 Exit 3, South at rotary onto RT 5, take first right onto Black Mountain Rd, Drive up the windy road. Right at SIT, at the Wheat Festival sign. Contact: Eli Rogosa: growseed@yahoo.com See growseed.org for details  Modern wheat varieties have been developed for ease of growing and harvesting on a vast scale with machines, for disease-resistance in huge monocultures, and high gluten content for commercial bread baking. As with fruits and vegetables, flavor and nutrition have become a more minor consideration. If you are going to go to all the work of raising small grains by hand, you might want to consider getting involved with raising, and preserving, ancient and heritage varieties of grain, that were developed during the eras when they were grown on a small scale, and harvested by hand. There may be a wisdom to their development, that is lost at a modern machine scale. For example, very tall winter varieties can out-compete the weeds more easily. Also growing, and harvesting small-grains by hand, is an awful lot of work for something that you can easily buy in bulk at a natural foods co-op. A better niche for the scythe user, would be to grow rare heritage varieties, that you can't buy anywhere else. You can help preserve them for the future, and also to adapt them to your bio-region. Start with a variety of different grains in garden-sized plots, and see what does well in your area. Save the seed of what grows, and tastes the best, to sow larger areas the next year. | Botan Anderson ArchivesMay 2013 CategoriesAll  |
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