Did you know that variety trials offer an important opportunity for farmers to actively engage with plant breeders, seed companies, and eaters?
Join us for an in-depth intensive on how to conduct variety trials on your farm that include culinary evaluations. The Variety Trialing and Culinary Evaluation Intensive, happening February 13 from 9:00 am to 6:00 pm, will walk participants through the basics of designing and implementing a variety trial and how to effectively analyze and communicate the results.
The intensive features a special focus on culinary evaluation, since more and more seed companies, researchers, and farmers are becoming interested in the flavor and culinary qualities of the crop varieties they choose. Participants will gain hands-on experience in setting up a culinary evaluation and will interact with chefs and researchers who have extensive experience in leading variety trials and developing culinary evaluation methods. Some of these experts include:
- Julie Dawson, University of Wisconsin, Madison, Seed to Kitchen Collaborative
- Jonny Hunter, Seed to Kitchen Collaborative
- Micaela Colley, Organic Seed Alliance
- Nicolas Enjalbert, SeedLinked
- Lane Selman, Oregon State University, Culinary Breeding Network
- Solveig Hanson, University of Wisconsin, Madison, Plant Breeding Department
- Timothy Wastell, Chef, Portland, Oregon
This intensive will be held at the North Willamette Research and Extension Center located at 15210 NE Miley Road in Aurora, Oregon. This is approximately 70 miles north of Corvallis. All participants are responsible for their own travel to and from the event location. Looking to share a room or a ride with other conference participants? Connect with other attendees about what you have to offer or what you’re in need of to make it to the event here.
The cost of this intensive is $100 and includes breakfast and lunch.