Cornell Wheat Breeding Trials and a Revolutionary French Bread Event
Heritage wheat and small grains variety trials are essential in the development of sustainable regional food systems. Join Mike Davis, Research Agronomist, in touring the Willsboro Research Farm and the extensive grain trials conducted here. Mike will discuss disease and pest identification, as well as variety potential and adaptation to the region. Participants will learn about diverse cropping systems incorporating wheat, small grains, flax, food grade soybeans, and alfalfa. French miller and baker Yannig Tanguy (Crown Point Bread) will help us follow the grain from farm to bakery, providing a lesson in baking with local grains and making lunch in the process! Attendees should come ready to tour the plots, make dough, bake bread and enjoy some fantastic fresh-baked pizza.
Mike Davis oversees the research plots of heritage wheat and small grains at the Willsboro Research Farm. Yannig Tanguy grinds local grains into flour on an Austrian mill to bake the breads which he will share and bake throughout the day.
This field day is supported by USDA Organic Research and Extension Initiative (OREI) and Cornell University.
Registration: Please register by calling Stephanie Backer-Bertsch at NOFA-NY at (585) 271-1979 ext. 509 or by registering online at http://www.tinyurl.com/nofanyevents. Registration is FREE for everyone.