jeudi 12 février 2015

A seminar in NYC

From Anne McBribe, in New York : 

Hello all,
Sorry for the lag in between meetings this year---it's been a busy period for us. Amy Bentley's new book, Inventing Baby Food (not an affiliate link so click in peace), was released this past fall, and I have one coming out in a few months. But we look forward to seeing you this spring, starting with our February meeting, which will take place Monday, February 23, from 4:30 to 6:30 p.m. (note the time) in the Chemistry Department at NYU, room 1003 (31 Washington Place, between Washington Square Park and Greene Street). You will need a photo ID to enter the building.   

Lee DeHaan
will talk about his work to develop Kernza, a new grain crop, at The Land Institute in Salina, Kansas. Unlike all widely grown grain crops, Kernza is a perennial, meaning that after a single planting it will live for many years and bear numerous crops without reseeding. Perennials have tremendous potential to enhance sustainability by reducing pesticide and fertilizer contamination from agricultural lands and mitigating climate change through carbon sequestration. Dr. DeHaan's work includes genetic improvement of Kernza through plant breeding and efforts to develop markets for this exciting new grain. Sample foods made from Kernza will be provided.

Lee DeHaan has been a plant breeder at The Land Institute since 2001. Raised on a farm in Minnesota, he has a strong background in the everyday challenges of agriculture. His focus is development of Kernza (wheatgrass) as a perennial grain. Lee earned a B.A. in Plant Science and Biology at Dordt College, and M.S and Ph.D. degrees in Agronomy, specializing in Agro-ecology, at the University of Minnesota.

Please RSVP at ecc022015.eventbrite.comA link is also posted on our website. If you RSVP and can no longer make it, please let me know right away so that your seat can be released---thank you!   

All my best,


Anne E. McBride
Director, Experimental Cuisine Collective