Field Notes Food Symposium
Friday, October 23, 2026 | 9:00 AM 8:00 PM
Produced by the Culinary Breeding Network
The Redd on Salmon | 831 Southeast Salmon Street, Portland, OR
This symposium tells the stories that rarely make it onto menus or labels—the behind-the-scenes work of the people who grow, study, breed, process, and cook the food that feeds us. Farmers, plant breeders, food scientists, chefs, makers, and everyone in between carry an enormous amount of skill, risk, and care. Their ideas & work shape flavor long before a dish reaches a table.
Dry Farming & Creating Novel Markets
John Boyle (Market of Choice), Mike Neubeck (Organically Grown Co.), Joe Siri (Siri & Son Farms), & Gabrielle Roesch-McNally (Dry Farming Institute): How growers, retailers, and nonprofits team up to build new markets for the food system’s next crops — from dry-farmed produce to radicchio.