Grain School Course 3 and Online Forum
The course focuses on the grain value chain and the broad applications of culinary uses and techniques that turn whole grains into products through artisanship. Re-building a heritage grain economy requires everyone to work together along the grain chain from seed to field to bakery, to kitchens and at home, in communities, and in institutions. This course will highlight the role of grain in food security and sovereignty.
The online course will be available from April 1 – 22, 2021. The cost to enroll is $150. Click here for the online brochure with more information and the link to register.
You are also invited to take part in a free public forum dedicated to the connections grain makes in the community, for the economy, and in celebration of culture and food sovereignty! This forum highlights community connection, cultural identity, and equity through a grain lens with an opportunity for dialogue. Alternative grain-based products will be discussed and the beauty and process of teff-based injera will inspire us to embrace the diversity of grain beyond wheats and crusty loaves.
The forum will take place on Saturday, April 3, 2021, from 10:00 am – 2:00 pm. Click here for the online brochure with more information and the link to register.