Grain School returns to University of Colorado – Colorado Springs in January 17-19, 2020
Early bird Registration ends November 4th!
Grain School, a unique event that brings together scientists, farmers, bakers, millers, maltsters, brewers, chefs and consumers for teaching and learning, returns to UCCS for the fifth consecutive year in 2020. The three-day event runs Jan. 17-19 across campus.
“We’ve expanded our curriculum and hands-on workshops and will explore heritage grains in diverse production systems and creative on-farm vertical integration,” said Nanna Meyer, associate professor of health sciences.
Representatives from the Land Institute, the Bread Lab, the USDA National Resource Conservation Service and Oregon State University will put grains in the context of time and at the confluence of water, soil and plants and address how these grains promote health and create community. Students and community members will choose from a range of hands-on experiences along the grain chain, including farming, sourdough baking, cooking, pasta and tortilla making, along with plant selection and breeding, milling and home-scale growing.
“We also focus in on indigenous grains, grain literacy in schools, economics and infrastructure needs, and the roles of women and beginning farmers in grain production,” Meyer said.
The 2020 UCCS Grain School continues the launch of a regional grain chain membership organization with the Rocky Mountain Farmers Union that began in 2019, which is part of the initial charge for Grain School in 2016 that helped align heritage grain producers in the Rocky Mountain region.
ABOUT GRAIN SCHOOL
Revitalizing food, communities, and economies in the Rocky Mountain West.
Locally grown grains are essential to successful and sustainable local food economies. And it’s not just about the environmental impacts – the social, health and economical benefits to our communities are plentiful as well.
To inspire a revival of localized grain systems across the Rocky Mountain West, Grain School offers innovative curricula and access to experts to help train and empower people to grow, mill, and steward heritage grains in their communities. By returning heritage grains into active production, we can help restore cultural pride and prosperity in our communities, linking together bakers, maltsters, brewers, chefs, and consumers.
About Grain School
Established in 2016, UCCS Grain School has evolved into an trans-disciplinary course, inviting scientists and academics to connect with artisans of the grain chain, including farmers, millers, maltsters, brewers and bakers, chefs, educators, and writers. During this three-day seminar, students can earn credit by taking courses in the history of land-race grains, crop breeding, nutritional and health issues, baking, fermentation and cooking, and production techniques. Representatives from the entire industry from growers, millers, farmers, brewers, distillers, maltsters, bakers, chefs, food service staff or personnel, college students, and gardeners, contribute as part of this great exchange of teaching and learning.
Whole, organic and heritage grain for all
Revitalizing local and organic food systems, and the heritage seeds that support them, is of the utmost importance for the health and prosperity of both people and the planet.
Heritage Grain Trials
With small grain and field trials along the Arkansas river valley, UCCS is working on a concerted effort with the Rocky Mountain Farmers Union to rebuild grain seed stock. Small grains contribute to farm diversification and are considered a vital part of sustainable agricultural practices when used as cover crop in rotational farming. Through observation and comparing a broad range of grain varieties, these field trials help identify the grains best suited for the Rocky Mountain region so farmers are set up for success. Because the grain chain involves many professions, and thus, has the potential to unlock economic potential, grain trial yields also need to be tested in milling, baking, cooking, and brewing to consider their variable qualities and flavor profiles.
Health and Nutrition
Whole, organic, ancient, and heritage grains are nutritional gold medals. Research shows that whole grains are not only associated with a lower risk of major chronic diseases, such as diabetes, but also a lower risk of death from cardiovascular disease. More research is needed to explore how the inclusion of heritage grains and their processing – from milling or fermentation, for example – affects health outcomes such as diabetes risk or a person’s sensitivity to gluten. Grain literacy education is needed to increase awareness and knowledge of the history, qualities, and characteristics of ancient and heritage grains, including those traditionally grown by native cultures (e.g., flour corn), as well as in promoting cooking and baking skills for adults and children.