One-of-a-kind experience for researchers, farmers, chefs, and food lovers to join in celebrating the development of new crop varieties.
Sunday, October 5, 2025
3-6 pm
Garver Feed Mill in Madison, WI
$35 early bird rate through Sept. 15
$42 Sept. 16- Oct. 4, $50 day-of-event
For questions, contact Elena Byrne, AGC Communications Manager:
Scroll down for the specific crops and chefs presenting their works at this year's event!
Tickets are now on sale for an engaging evening of conversation, learning, and tasting brought to you by Culinary Breeding Network, Seed to Kitchen Collaborative, and Artisan Grain Collaborative.
Tickets are available at https://farm-to-flavor-2025-gfm.tripleseattickets.com/ for $42 in-advance and $50 the day of the event (if still available). An early bird price of $35 is available from 8/15 - 9/15/25. Discounts are available for AGC members, farmers, and students. Children who will not eat samples do not need a ticket; otherwise, if your children will be tasting foods, please buy them a ticket. Discounts are available for AGC members, farmers, and students. Contact AGC for more information.
This public event brings together breeders, farmers, chefs, bakers, and beverage makers to celebrate the benefits of participatory plant breeding for culinary flavor and organic food production. The event will provide opportunity for researchers, farmers, chefs, and food lovers to join in celebrating the development of new crop varieties. This event will have a special emphasis on culinary grains including wheat, rye, oats, barley, Kernza® and buckwheat.
Special guests include Abra Berens, chef and author of three books including Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes and featured culinary partners Itaru Nagano, Fairchild; Evan Dannels, Cadre; Mitchel Weber, SAGRA; Andrew Hutchison, Madison Sourdough Co; Jonny Hunter, Underground Meats; Kasey Cooke, Mint Mark; Kirk Smock, ORIGIN Breads; Christie McKenzie, Pasture and Plenty; Young Cho, Simple Food Group; Mary Kastman, Purslane; and more!
Featured farms include Meadowlark Farm & Mill, Janie’s Farm & Mill, Heartland Craft Grains, Burr Oak Gardens, the WI Kernza® supply chain hub, Sheridan Acres, and others.
“At this event, the curtain is pulled back.” says Culinary Breeding Network Executive Director, Lane Selman, “Attendees are introduced to the wizards making critical decisions before our farmers plant their seeds. It’s a unique chance to meet the plant breeders creating flavorful varieties for organic farmers.“
Explore over 20 tables featuring information, research, and delicious bites highlighting grains, fruits, vegetables, legumes, and nuts. Dishes will feature curated crops including wheat, rye, oats, barley, buckwheat, bitter gourd, Calabrian peppers, tomatoes, cucumbers, potatoes, strawberries, blueberries, black currants, American persimmons, and more.
Wander through a special art exhibit of food through the ages, purchase a book from the pop-up shop by The Republic of Letters & The Book Kitchen, and enhance your Farm to Flavor experience with tastings of beer, wine, and spirits crafted from locally grown grains and fruit featuring State Line Distillery, Las Mujeres Farm & Winery, and others ($10 optional alcohol add-on).
Attendees will also receive the special opportunity to purchase a Grains Exploration Box to get a taste of the breadth of regional grains produced by Midwest farmers and processors at home. Boxes will include at least five locally grown grains and other tidbits to keep the fun going following the event.
Whether you’re a grower, maker, researcher, or a curious eater, you’ll leave with new insights and flavors to savor.
Don’t miss this one-of-a-kind experience connecting field to flavor.
Barley, Malting
Barley, Naked
Beans, dry
Bitter Gourd
Blueberry
Buckwheat
Calabrian Chiles
Carrots
Cucumbers
Fruits, Perennial "agroforestry fruits": American Persimmon, Black Currant and Honeyberry
Hazelnuts
Kernza
Oats
Potatoes, 'Andi' variety
Rye
Strawberry
Tomatoes
Wheat, Hard (Bickford)
Wheat, Soft (Erisman)
