Join UCXS for a three-day exploration into the world of heritage grains. You’ll learn techniques for growing and harvesting grains—and of course, delicious ways to eat them!
Locally grown and milled grains are the missing component in many regional food systems. To inspire a revival of localized grain systems across the Rocky Mountain West, RMSA has teamed up with the University of Colorado, Colorado Springs (UCCS) for a powerful educational course that aims to change this paradigm. Grain School trains and empowers people to once again grow, mill, and steward heritage grains in their communities.
The innovative curriculum covers a range of topics including the history of land-race grains, crop breeding, nutritional and health issues, baking and fermentation, and small-scale production techniques. Facilitated by RMSA’s Bill McDorman alongside UCCS faculty, the course includes special guests and experts in local grain farming, milling, and baking.
Guest presenters so far:
Don Guerra – Barrio Bread (Tucson, AZ)
Demetria Stephens – Stephens Land and Cattle, Turkey Red Wheat, (KS)
Jade Koyle – Ancient Grains, Einkorn (Teton, ID)
Jeff Zimmerman – Hayden Flour Mills (Tempe, AZ)
Stephen Jones – The Bread Lab (Washington State University)
This course is open to both the general public and UCCS students for college credit. Email email@example.com with any inquiries.