As Vermont's local food culture becomes more entrenched and increasingly mainstream, many farmers are looking to grow staple crops such as wheat, oats, rye, spelt and dry corn. Many of these cultivars flourished in the northeast in centuries past, but are sensitive to erratic weather and require long growing seasons, extensive acreage and lots of machine-based tillage, among other inputs. Local chefs, bakers, brewers, distillers and other food-related consumers are keen to find a steady supply of quality local grains. To what extent can the state supply these businesses with homegrown grain? In this panel discussion, Vermont grain farmers chat with bakers, distillers and maltsters about what is possible, practical and sustainable for the land and its people.
Free! $5 suggested donation to Vermont Foodbank