This webinar was recorded on January 8, 2013. In this webinar, a team of researchers from the NIFA OREI project Value-added grains for local and regional food systems discuss the so-called ancient grains--einkorn , emmer and spelt--including their origins and attributes, current and potential uses and markets, and what we know so far about how to grow them. The team will also give an overview of the project's current work on developing best management practices for these grains, dehulling options, and identifying varieties and landraces with superior yield, flavor, or nutritional content. This webinar is for those interested in specialty grains, including farmers, consumers, bakers, chefs, millers, and other grain processors.
Frank Kutka studied plant breeding with Margaret Smith at Cornell University and currently serves as a co-coordinator of the Farm Breeding Club organized among members of the Northern Plains Sustainable Agriculture Society. Kutka lives and breeds maize and other crops in western North Dakota.
Steve Zwinger is a crops researcher at the NDSU Carrington Research Extension Center where he works with a diversity of crops adapted to Central North Dakota. Steve has trialed emmer and spelt for the past 20 years. Most recently he has been trialing einkorn along with emmer and spelt in organic fields.
Julie Dawson is a postdoctoral research associate at Cornell University working to develop varieties of wheat, spelt, emmer and einkorn for organic farming systems. Previously, she worked at the Institut National de la Recherche Agronomique in France, with Dr. Isabelle Goldringer, where she contributed to the creation of a participatory plant breeding program led by an association of organic farmers, the Réseau Semences Paysannes (farmers' seed network). She received her PhD from Washington State University, working with Dr. Stephen Jones on organic and participatory wheat breeding.
June Russell is the Manger of Farm Inspections and Strategic Development for Greenmarket, GrowNYC. She has spent the last twenty years in numerous capacities within the food business from baker to chef to café and bar manager. Since 2007 she has spearheaded efforts to bring grains and local flour back in to the Northeast foodshed, through Greenmarket’s Regional Grains Project.
Find all upcoming and archived eOrganic webinars at http://www.extension.org/pages/25242
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