Candace Krebs
The Ag Journal
The American affinity for fine, white flour and soft, bland bread has led to deficiencies of fiber and other nutritional compounds, something heritage grain advocates are hoping to fix by bringing more diversity to everything from crop mixes to bread dough.
Greater appreciation of traditional grains and milling techniques could provide a healthy source of nutrition while creating unique opportunities for rural and cultural development, according to an international panel of experts who appeared during a free public forum hosted by the University of Colorado Colorado Springs Grain School in April.
The online event was co-hosted with the Bread Lab at Washington State University, which prioritizes nutrition and flavor in its plant breeding program.
Colorado State University s Environmental Eats promotes sustainable foods
Sylvia Cranmer
Colorado State University
During a typical year, Housing & Dining Services at Colorado State University hosts a variety of programs and events designed to help students with their shift to living on campus and ease the transition to independent living.
However in the midst of a pandemic, life in general has been paused, while most campus activities have switched to virtual and digital platforms.
Environmental Eats is one program that has remained viable in a face-to-face setting in the Corbett Hall Community Kitchen. It has been a popular draw for students on campus several times each semester.