Educators, nutritionists, health professionals, farmers and the public can join us on June 11 from 10 a.m. to 3:30 p.m. to learn more about wheat. You will be taken on a field to the table tour. In the morning we will start with a visit to UNL organic research fields to learn how wheat is bred, how wheat works in an organic farm rotation, cover crops used with wheat and promising experimental lines for organic production.
Lunch featuring local artisan breads will be followed by a panel of local bakers who will discuss available wheat products and characteristics needed in flour for artisan bread.
Shelly Asplin, Registered Dietitian and Mary Schluckebier, Executive Director of the Celiac Sprue Association, will discuss who requires a gluten-free diet, sources of gluten, and challenges for those living gluten-free and for grain growers trying to grow for this market. UNL will share research results on antioxidant study and wheat quality.
The annual communicators' "Think Tank" sponsored by University Communications is June 11 at Champions Club.
Intended as a seminar on communications and marketing, university communicators and others interested are welcome to register at http://marketplace.unl.edu/default/ucomm/think-tank.html. Cost is $45 and includes lunch and a T-shirt.