Events

This experiential short course focuses on Southwest food culture and draws on ancient knowledge and methods to influence how we relate to traditional food systems from seed and field to our kitchens. How do we adapt nourishing ourselves with a re-imagined approach that’s light on the body and on the planet? Learn more about the…

Includes a field walk, lunch, and information and discussion on organic certification with partners from the Colorado Department of Agriculture and Rodale Institute. This four hour field day is free and open to farmers and community members who are interested in grain and pulse production and the certification process.

This experience renews our relationship with grains as we learn about these crops in the field and their significance in farming systems. In this experience we also focus on the diverse cultural dishes, the magic of sourdough fermentation in bread baking, and dive deeply into the scientific evidence of whole grain nutrition and impacts on…

This experience is focused on soil health, seed, and food and the links to human health. There is much focus on soil health today, as crops have experienced a significant loss in nutrients due to deteriorating soil conditions. For human health to thrive, our food system needs to shift and focus first on building soil…

This experience focuses on chile and garlic diversity and blends both culinary and medicinal benefits of these potent foods in a journey through fields and culinary tastings, leveraging diverse food cultures, scientific inquiry, and traditional dishes to inspire your own inclusion at home and capturing the many anti-bacterial and anti-viral benefits of these crops for…

This experience focuses on some of the most significant food crops of the Americas, Africa, and Asia. Learn about the history of maize, types of corns, growing methods and culinary traditions, including nixtamalization. Landrace corn varieties are highly nutritious, adding a substantial crop to your pantry. This short course will also include millets.