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Why heirloom wheat?

In commemoration of the United Nations World Food Day, community members are invited to attend a roundtable discussion about the movement to re-introduce old varieties of wheat and other grains into the American diet.

Farmers, bakers and other local food experts at the event—a collaboration among the CU �鶹ӰԺ College of Media, Communication and Information; Slow Food �鶹ӰԺ County; Moxie Bakery and the Louisville Public Library—will discuss how the value placed on sustainable grain agriculture, benefits to human health and flavor preference have spurred a return to the use of heirloom grains. The key question for the panel, which is free and open to the public, will be: “Why heirloom wheat?”

Panelists will include Andy Clark, a baker, James Beard nominee and owner of Moxie Bread Co.; Mona Esposito, a heritage whole grain educator and consultant; Dan Hobbs, an organic farmer and the owner of Hobbs Family Farm; Nanna Meyer, the director of the Grain School at the University of Colorado Colorado Springs; Eric Skokan, a chef, farmer, James Beard nominee and the owner of Black Cat bistro and farm; and Phil Taylor, a fellow at CU’s Food Systems program and the executive director of Mad Agriculture.