Hudson Valley Value-Added Grain School

Cornell Cooperative Extension

Will cover ancient grains and heritage corn on Feb. 7, 2020, 9:30 am – 3:45 pm

Cornell Cooperative Extension of Ulster County and the Capital Area Agriculture & Horticulture Program is holding its 6th Annual Hudson Valley Value-Added Grain School on February 7, 2020 at the Pegasus Restaurant in Coxsackie, NY.

This year, the topic is ancient grains (spelt, emmer, and einkorn) and heritage corn. A great slate of speakers begins with Sharon Burns-Leader (Bread Alone), introducing the ancient grains and discussing their unique qualities and uses. Joel Steigman (Small Valley Milling) will discuss how to grow ancient grains, and the story of Small Valley Milling. The morning break features breads made from spelt and emmer, baked by Antoine Guerlain of Sparrowbush Farm Bakery. Mark Sorrels, Cornell University, will discuss varieties of spelt, emmer, and einkorn, and share his latest research on ancient grains. Production practices for heritage corn, and how they differ from production practices for common hybrid corn, will be presented. Joe Bossen of All Souls Tortilleria will share samples of corn chips made from different varieties of heritage corn while he tells the story of his company and discusses how to market heritage corn. Also, Cornell Cooperative Extension Educators, Christian Malsatzki and Aaron Gabriel, will provide information to help conventional and organic farmers control weeds in small grains, one of the more difficult aspects of small grain production.

Pre-registration and payment of $40 per person is due by February 5, 2020. Register online at, or contact Courtney at CCE Ulster County, or 845-340-3990 ext 311.

6th Annual Hudson Valley Value-Added Grain School – Ancient Grains and Heritage Corn
When: February 7, 2020, 9:30 am – 3:45 pm
Where: Pegasus Restaurant, 10885 Route 9W, Coxsackie, NY



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