{"id":7331,"date":"2024-04-25T09:00:00","date_gmt":"2024-04-25T13:00:00","guid":{"rendered":"https:\/\/wholesumky.org\/?p=7331"},"modified":"2024-04-22T12:55:47","modified_gmt":"2024-04-22T16:55:47","slug":"from-field-to-flavor-uk-helps-celebrate-local-grains","status":"publish","type":"post","link":"https:\/\/wholesumky.org\/?p=7331","title":{"rendered":"From field to flavor: UK helps celebrate local grains"},"content":{"rendered":"\n

University of Kentucky, Ohio Valley Grain Exchange<\/a> (OVGE) and non-profit organization Dendrifund announce the 2024 Southeastern Grain Gathering<\/a> (SEGG24) May 8-9 at Fasig-Tipton.<\/p>\n\n\n\n

The event \u2014 led in part by a collection of faculty and staff from the UK Martin-Gatton College of Agriculture, Food and Environment<\/a> \u2014 marks a step forward to promote connections among all participants in the local small grain value chains, from farmers to end-users.<\/p>\n\n\n\n

\u201cPost-Covid, we thought it was essential that the interest in local small grain value chains bubble up from the community with an economic stake in those value chains,\u201d said David Van Sanford<\/a>, UK Department of Plant and Soil Science<\/a> professor and SEGG24 co-organizer. \u201cAll grain enthusiasts are invited to share their passion with each other.\u201d<\/p>\n\n\n\n

The gathering will connect individuals across the spectrum \u2014 from consumers to researchers, producers and chefs \u2014 with the local grain value chains, reinforcing the regional food culture and economies.<\/p>\n\n\n\n

\u201cWe intend to build community around the notion that \u2018Flavor Starts in your Fields\u2019 by engaging attendees in interactive workshops, demonstrations, discussions and panels,\u201d said Walnut Grove Farms\u2019 Sarah Halcomb, SEGG24 chair and OVGE coordinator.<\/p>\n\n\n\n

The event kicks off May 8 with an opening dinner catered by the Lexington-area award-winning Holly Hill. The evening features author Rob Dunn who will explore the evolution of flavor and its impact on humanity.<\/p>\n\n\n\n

The May 9 session includes bread, beer and bourbon sensory experiences to connect the flavors of local grain fields and the Ohio Valley growing regions, including taste testing the origins of flavor in flatbreads led by\u00a0Bryan Brady<\/a>,\u00a0UK Food Connection<\/a>.<\/p>\n\n\n\n

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University of Kentucky, Ohio Valley Grain Exchange (OVGE) and non-profit organization Dendrifund announce the 2024 Southeastern Grain Gathering (SEGG24) May 8-9 at Fasig-Tipton. The event \u2014 led in part by a collection of faculty and staff from the UK Martin-Gatton College of Agriculture, Food and Environment \u2014 marks a step forward to promote connections among all participants in the local small […]<\/p>\n","protected":false},"author":60,"featured_media":7332,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[3],"tags":[],"class_list":["post-7331","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-behind-the-scenes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t