Date: June 20-21
We are moving our Whole Grain Experience Date up due to early harvest time this year! 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 health, including the gut microbiota.
Farm & Hub Tour & Tastings (June 20) 9AM - 12 PM: We walk the grain fields and learn about the lifecycle of grains from seeds to planting, harvesting, and processing. Activities during the farm tour include identification of various small grains, organic agriculture, harvesting by hand, threshing, and bundling. The tour integrates the hub where seed cleaning and testing take place. Hands-on threshing and seed identification and grain tasting from the field allow for connecting field crops with traditional and novel culinary delights.
Bakehouse Education and Experience on Summer Solstice (June 21) 10 AM - 1PM: In the bakehouse, we open the session with a Coffee, Tea & Morning Buns, while enjoying a 20-30 minutes bakehouse tour & presentation about whole grains and nutrition, integrating whole grains in daily eating, and culinary and baking applications. After this introduction we move into our culinary kitchen and explore a diversity of sourdough starters and yeast waters, baking with sourdoughs, milling for sourdoughs, and how to get started with sourdoughs. We will be making bread together, learning the fun and interesting ways of sourdough soul breads, rolled and twisted, with each participant being able to take home a loaf of bread.
Lodging is NOT included but we have partnered with the Canyon of the Ancients Guest Ranch and Ancient Echoes at Kelly Place to create one of the most beautiful and unforgettable Southwest experiences for you.
General schedule for participants taking both sessions in a package:
Saturday Morning: 3-Hour Farm & Hub Experience led by Dan Hobbs with Tastings at the Pueblo Seed & Grain Hub
Sunday: 10am Coffee, Tea and Morning Buns, 3-hour Education with Bakehouse Tour & Hands-on Experience
Followed by Shopping at Bakehouse, the option of signing up for a Healthy Lifestyle Consultation, and departure. Usually, our classes end with sharing food and end by 2pm rather than 1pm.
CANCELLATION POLICY: Host cancellations due to weather, other environmental or personal issues are possible.
There is no cost for this course but availability is limited. If you cannot attend for some reason but have a reservation, please email us at nannalmeyer@gmail.com or text us 719 238 0119 so we can release your spot.
Hotel cancellation policies are separate from our policies. Please check with your host hotel for their cancellation policy.
COMMUNICATION: Two weeks prior to the course we will send you details regarding logistics, course details, and policies, with a short questionnaire regarding dietary and other restrictions or preferences.
OTHER RESTRICTIONS: This is an alcohol free event. However, we recommend Wild Edge Brewery, Sutcliffe Vineyards, and Fenceline Cider as great places to enjoy local beverages.
Dietary Restrictions are always accommodated. We always offer Gluten Free, Dairy Free and Vegan Options. If you need any other accommodations please email nannalmeyer@gmail.com or send a text to 719 238 0119.
No pets are allowed on our farm or in our bakehouse but trained service dogs are welcome.
This event is for ages 18 years and up (special requests can be sent to info@puebloseed.com).