Date: September 12-13
The Regenerative Plate Experience is centered around a newly developed food-based dietary guideline tool that links regenerative, organic agriculture with nutrition and health in a plate model. Food-based dietary guidelines are common around the world and are often depicted as plate, multiple plates, pyramids and other visuals. Their intention is to help users/eaters visually to make sound dietary choices in a non-prescriptive but rather intuitive way. The Regenerative Plate's objective is to expand people's understanding of the relational values among local and regional agriculture, soil health, biodiversity, and animal kingdom cooperators and sustainable and healthy diets. Considering what's on the plate, the tool aims to create awareness of the seasonality, diversity, and environmental impact of crops and foods and to boost skills related to processing, cooking, and baking techniques to leverage the nutritional advantages of certain plant-based foods.
This experience begins in the field with seeds and soil health at the center and ends with hands-on culinary work using plant-forward strategies and traditional cooking methods such as fermentation and nixtamalization. A lifestyle with more plant foods and less (but not necessarily no) animal products not only challenges us to re-imagine grains and legumes but also demands new ways of knowing and doing in the kitchen. This experience integrates expert exchanges and discussions related to the content of The Regenerative Plate and its usefulness. Be prepared to engage!
This course is supported by the Walton Family Foundation and is free to attend but donations are encouraged. To donate, go to the Pueblo Seed & Grain Hub. Thank you.
Farm & Hub Tour & Tastings (Saturday, Sept 12) 9AM - 1 PM: We walk the fields and learn about the lifecycle of crops and specifically grains and legumes from seeds to planting, harvesting, and processing. We focus on soil health, starting with the seeds adapted to heat and drought. The farm tour provides insight into rotations in an organic farming system with specific focus on grains and legumes for food. The tour integrates the Pueblo Seed & Grain Hub where seed cleaning and testing take place. Seed identification and tasting from the field and pantry allow for connecting the field experience and the crops to culinary applications and what's ultimately consumed as food and dishes and transformed further using traditional processing methods.
Bakehouse Education and Experience (Sept 13) 10 AM - 2PM: In the bakehouse, we open the session with a Coffee, Tea & Morning Buns, while enjoying a 20-30 minutes bakehouse tour & presentation about The Regenerative Plate, integrating whole grains and legumes in daily eating, and culinary and baking applications. After this introduction we move into our culinary kitchen and explore a diversity of culinary traditions from around the world and acquire new skills related to crop diversity and implementing new processing, cooking, and baking methods that make plant-based and plant-forward eating an exciting, nutritious, and delicious new habit.
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.
WHEN SIGNING UP, PLEASE LEAVE YOUR EMAIL AND CELL PHONE NUMBER.
General schedule for participants taking both sessions in a package:
Saturday Morning:
9am -1pm 4-Hour Farm & Hub Experience led by Dan Hobbs with Tastings at the Pueblo Seed & Grain Hub
MEET at 17141 Road J, Cortez 81321 9 am. Follow signs in McElmo Canyon.
WHAT TO WEAR & BRING Saturday: Wear long sleeve shirt, long light pants (no black tights!), sturdy shoes, like hiking boots. Bring hat, sunglasses, and lots of water. Eat breakfast so you are well fueled. Our tastings start at 11am.
Sunday Morning:
10am - 2pm Experience with Coffee, Tea and Morning Buns, Education with Bakehouse Tour & Hands-on Work
MEET AT 25 North Beech Street, Cortez CO 81321
WHAT TO WEAR & BRING SUNDAY: Wear closed toe shoes, bring hair tie if you have long hair.
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: Around one week 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).