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.