14 Sep Farmers, chefs, UW researchers connect to create more flavorful produce
What started as a small tasting in a church basement five years ago has grown to a full-fledged foodie event bringing together hundreds of people to meet UW-Madison professors, plant breeders, farmers and some of Madison’s top chefs.
They gathered Thursday evening for “Farm to Flavor” — a public event that, quite literally, celebrates the fruits and vegetables of their labor.
UW-Madison’s “Seed to Kitchen” program starts with crop breeders, many of whom are scientists on campus, who run trials on different varieties of produce. For example, Honeycrisp, Gala and Golden Delicious are different varieties of apple. Vegetable crops have different varieties too, but they are not as frequently sold by name at the store.