10 Sustaining Communities with Local Food – 2019 Grain School
Episode description
Locally grown grains are essential to successful and sustainable local food economies. Beyond environmental impacts, there are also social, health and economic benefits to our communities. UCCS Sustainability, Wellnss & Learning Manager, Associate Professor of Health Sciences, and mastermind behind Grain School, Nanna Meyer, joins Peak Environment Co-Producer Ellen Johnson-Fay to briefly describe her local food and nutrition activities at UCCS and to offer details about the upcoming Grain School at UCCS (January 18-20, 2019; open to the public).
To inspire a revival of localized grain systems across the Rocky Mountain West, Grain School offers innovative curricula and access to experts to help train and empower people to grow, mill, and steward heritage grains in their communities. By returning heritage grains into active production, we can help restore cultural pride and prosperity in our communities, linking together bakers, maltsters, brewers, chefs, and consumers.
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