Rye has great potential as a grain crop for Vermont and the Northeast and we have only scratched the surface. Many farmers know it and grow it as a cover crop. But, it also yields well and makes great tasting food and beverages. This program introduces you to growing cereal rye for human consumption on Vermont farms, post-harvest handling, cleaning and storage, and a sourdough baking demonstration.

Speakers include Todd Hardie of Thornhill Farm and Jeffrey Hamelman, world-renowned professional baker.

View the brochure found on the conference webpage for details.