SXSW 2019
Local Grains: The Final Frontier in Farm to Table
Description:
The farm to table movement is nothing new – it’s influence is seen in everything from restaurants to craft distilleries. Only recently, has interest in locally-grown ingredients expanded to encompass grains, making regional grain hubs the final frontier in farm to table. Bread has historically brought people together and mills used to be the center of cities, but local mills have been non-existent in the U.S. for some 100 years. While the number of bakers and millers working with farmers that grow local, heritage grains has increased, there is still room for support. Panelists, including millers and bakers from across the country, will discuss the impact that breaking (quality) bread has on communities, including its effect economic effects, on both a local and global scale.
Other Resources / Information
Takeaways
- How the farm to table movement applies to grains and why interest in regional grain has just started to grow.
- Why local, heirloom grain is “better” than commercial grain
- How eating local grain supports community, including the economy, locally and globally
Speakers
- Robyn Metcalfe, Founder/Exective Director, Food + City
- Nan Kohler, Owner, Grist and Toll
- James Brown, Owner, Barton Springs Mill
- Mark Buley, Chef/Owner, Sour Duck Market and Odd Duck
Organizer
Mark Buley, Owner/chef, Sour Duck Market
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