{"id":249970,"date":"2025-05-21T04:55:24","date_gmt":"2025-05-21T04:55:24","guid":{"rendered":"https:\/\/peraltafinancing.com\/agriculture\/seed-to-kitchen-collaborative-cooking-up-a-story\/"},"modified":"2025-05-21T04:55:24","modified_gmt":"2025-05-21T04:55:24","slug":"seed-to-kitchen-collaborative-cooking-up-a-story","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=249970","title":{"rendered":"Seed to Kitchen Collaborative \u2013 Cooking Up a Story"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img loading=\"lazy\" width=\"720\" height=\"405\" decoding=\"async\" alt=\"Seed to Kitchen Collaborative-Cooking Up a Story\" class=\"wp-image-44542\" src=\"https:\/\/cookingupastory.com\/storage\/2016\/07\/Seed-to-Kitchen-Collaborative-f-720x405.jpg\"\/><img loading=\"lazy\" width=\"720\" height=\"405\" decoding=\"async\" src=\"https:\/\/cookingupastory.com\/storage\/2016\/07\/Seed-to-Kitchen-Collaborative-f-720x405.jpg\" alt=\"Seed to Kitchen Collaborative-Cooking Up a Story\" class=\"wp-image-44542\"\/><\/figure>\n<\/div>\n<p><span style=\"color: #999999;\">July 8, 2016<\/span><br \/>One of the exciting areas of agricultural research involves the collaboration between plant breeders, farmers, chefs and the general public. The goal is to produce a variety of fresh produce that the eater will truly enjoy. On the surface that sounds rather an obvious goal for growing food. In truth, our industrial food system encourages the breeding of crops not necessarily for the best flavors but for other characteristics that reflect the economic market.<\/p>\n<p>In Madison, Wisconsin, through the <a href=\"http:\/\/dawson.horticulture.wisc.edu\/chef-farmer-plant-breeder-collaboration\/\">Seed to Kitchen Collaborative<\/a>, researcher Julie Dawson is focusing on breeding plants for local food markets. Referred to as \u2018peri-urban\u2019 agriculture production, it\u2019s the growing of food intended for a specific local population. Often, that means a rural growing area near an intended market: a larger urban population center. Food that doesn\u2019t have to travel great distances doesn\u2019t need to be bred for sturdiness during transport, longer shelf life, and for yield potential. Those are primarily economic concerns that can impact the flavor and freshness of perishable products.<\/p>\n<p>As mentioned above, collaboration is a critically important feature of this research. Scientists are generally not trained nor can be expected to have highly developed palettes to discern which possible flavors and textures are the right mix for a given food. Chefs do have this skill set and the general public by virtue of their numbers can demonstrate their preferences for a particular taste.<\/p>\n<p>Wisconsin is but one area of the country where this type of research is being conducted. In Portland, we are fortunate to have folks who are doing similar work that is also part of the <a href=\"https:\/\/culinarybreedingnetwork.wordpress.com\/about\/\" target=\"_blank\" rel=\"noopener\">Culinary Breeding Network<\/a>. Breeding plants ideally suited for local conditions and flavors, means more varieties of crops that are grown and ultimately more great tasting choices for the eater.<\/p>\n<p>Here\u2019s a link to the video: <a href=\"https:\/\/cookingupastory.com\/culinary-breeders-network-variety-showcase\">Culinary Breeding Network: Variety Showcase<\/a><\/p>\n<p>From Wisconsin Public Television:<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>July 8, 2016One of the exciting areas of agricultural research involves the collaboration between plant breeders, farmers, chefs and the general public. The goal is to produce a variety of fresh produce that the eater will truly enjoy. On the surface that sounds rather an obvious goal for growing food. In truth, our industrial food [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":249971,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12026],"tags":[19602,1643,1114,73779,4351,3972],"dealstore":[],"offerexpiration":[],"class_list":["post-249970","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-agriculture","tag-collaborative","tag-cooking","tag-kitchen","tag-plant-breeding","tag-seed","tag-story"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Seed to Kitchen Collaborative \u2013 Cooking Up a Story - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=249970\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Seed to Kitchen Collaborative \u2013 Cooking Up a Story - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"July 8, 2016One of the exciting areas of agricultural research involves the collaboration between plant breeders, farmers, chefs and the general public. 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