Seed to Kitchen Collaborative connects plant breeders with WI farmers and chefs
Veggie lovers of all stripes will converge on the University of Wisconsin–Madison campus to celebrate tasty, local vegetables at the fourth annual Farm to Flavor dinner on Sept. 26.
During the event, which runs 6:30-8:30 p.m. at the Discovery Building, participants will have the opportunity to sample chef-designed dishes showcasing top vegetable varieties identified through the university’s Seed to Kitchen Collaborative, as well as listen to a panel discussion featuring chefs, farmers and plant breeders involved in the project.
The Seed to Kitchen Collaborative connects plant breeders with Wisconsin farmers and chefs interested in developing delicious organic vegetable varieties with high culinary quality that are well-adapted for the area, with the goal of supporting local food systems.
More than 20 plant breeders from UW–Madison, other universities, seed companies, non-profits, and independent farms have contributed numerous varieties of 12 different crops to the project. Trials are conducted at the university’s West Madison and Spooner Agricultural Research Stations to compare crops for flavor, productivity, disease resistance and earliness.
“The Seed to Kitchen Collaborative is working with plant breeders to develop varieties that perform well for direct-market growers in the Upper Midwest, with a focus on flavor,” says project leader Julie Dawson, a UW–Madison assistant professor of horticulture.
Every month, a group of Madison-based chefs gather to taste the produce from the trials and provide information to breeders about flavor. Participating chefs include: Eric Benedict and Yusuf Bin-Rella of UW–Madison’s Four Lakes Market; Daniel Bonanno of A Pig in a Fur Coat; Sean Fogarty of Steenbock’s on Orchard; Jonny Hunter of Underground Food Collective and Forequarter; and Tory Miller of L’Etoile, Graze, Sujeo and Estrellon.
"It is a great experience being part of this collaboration because not only do we get to have personal input in the taste of crops we are looking for, but we get to learn more about the growing and research processes, which really expands our knowledge base as chefs," says Bonanno.
Early bird tickets for the Farm to Flavor dinner are available for $25. After Aug. 16, the price goes up to $30, and same-day tickets are $35. To purchase tickets, go to: https://go.wisc.edu/farmtoflavor.
For more information about Farm to Flavor, contact Julie Dawson at firstname.lastname@example.org.
Seed to Kitchen Collaborative partners include the Department of Horticulture and Department of Agronomy at the UW–Madison College of Agricultural and Life Sciences, the college’s Agricultural Research Stations, UW-Extension Cooperative Extension, local growers, and local chefs.