Breeding an Organic Wisconsin Cuisine
Date: July 14, 2016, 3:30-5:30pm
Location: Wisconsin Institutes for Discovery atrium
Posted July 2016
Against the backdrop of our modern industrial-scale seed system, a human-scale seed system is emerging. In Wisconsin and worldwide, this system focuses on: whole-plant breeding, not genetic engineering; organic growers’ unique needs; regional adaptation and community participation in breeding.
This month, as a part of the “Food and the Wisconsin Idea” Food Systems Gatherings event series, the Nelson Institute for Environmental Studies and the UW-Madison Department of Horticulture will host a panel and discussion on the topic of “Breeding an Organic Wisconsin Cuisine”.
Learn (briefly) the science and ethics behind organic and participatory plant breeding. Hear (briefly) from UW-Madison faculty and graduate students using these methods. Discuss (abundantly): How can WI cuisine develop to embrace diversity? What are the possibilities and limitations of regional plant breeding? Does WI have a local cuisine? How has it changed since you were a kid? What is the place for whole-plant breeding in a world of GE technology? How can we engage more farmers, gardeners and consumers in plant breeding?
Refreshments will be served.
Co‐hosted by: School of Human Ecology; UW Extension Community Food System Team; the Jerry Kaufman Lab of Urban and Regional Planning; Center for Integrated Agricultural Systems, the Food System Research Network and Agroecology.
Visit the Facebook event page for up-to-date information about this event.