A collaborative field day rooted in Nourishment Economics for farmers, bakers, millers, and grain lovers.

Join Earth Land and Water Stewardship (Earth L.A.W.S.) learning farm and nourishment hub for a lively hands-on grain to table experience.  Where: 1213 Lower Ranchitos Rd. Taos, NM 87571

Farm walk and grain equipment demonstrations will culminate in a farmer, miller, baker panel with more special guests.

Learn about:​

• • Heritage grain growing and its history in New Mexico​
  • Specialized small scale grain equipment​
  • Organic certified grain and cover crop seed production​
    And more!​

Baked goods made with locally grown grain by Rio Grande Grain and lunch will be provided. Co-hosted by Rodale Institute, Rio Grande Grain and NM Healthy Soil Working Group.

Speakers include:

• Ron Boyd of La Villita Farms is a founding member of Rio Grande Grain. Over the past 5 years he has consistently increased his acreage in heritage grains. He currently has four acres of grain ready to harvest that he will clean to food grade and sell to local bakeries, including Poppy Ridge Bakery.
• Dylan Sparks built a wood-fired fired bread oven and launched Poppy Ridge Bakery (formerly known as Jacona Village Bakery). He incorporates heritage grains like Turkey Red and Sonoran White wheat he sources from Ron and other growers into his delicious sourdough breads and pastries. Dylan’s artisan breads can be found at Santa Fe Farmers Market and by pre-order at a handful of locations in northern NM.
• Buck Johnston is an environmentalist and farmer in Taos. He recently launched Earth Land and Water Stewardship (Earth L.A.W.S.), a non-profit learning farm and nourishment hub dedicated to farmer-to-farmer education and capacity building. Earth L.A.W.S. in collaboration with Rodale Institute, Rio Grande Grain and NM Healthy Soil Working Group is hosting the upcoming Soil, Seed and Bread event