Michelle Ajamian and Eleanor Reagan of the Sustainable Agriculture team will be presenting alongside Amy Miller of Route 9 Cooperative at the OEFFA Conference this year to share their research about making and using chestnut flour.

Over the past year, the Appalachian Staple Foods Collaborative of Rural Action’s Sustainable Agriculture program has partnered with four farmers from the Route 9 Cooperative and three local mills to develop value-added products including a fine chestnut flour made from Grade B chestnuts. This work is made possible through a grant from North Central SARE and will enable farmers and millers to scale up milling processes and increase the production of this sustainable, climate-resilient crop.

Learn more about the work and try a sampling of chestnut products from Athens Bread Company and Village Bakery & Cafe at the workshop Friday, February 17 from 2:30-3:45pm.

Also presenting from our Sustainable Agriculture and Sustainable Forestry Team:

An Overview of Silvopasture and Forest Farming Practices—Andrea Miller and Molly Sowash, Rural Action

Introducing Kids to Herbs and Forest Farming—Joe Brehm, Rural Action

Making and Using Chestnut Flour—Michelle Ajamian, Appalachian Staple Foods Collaborative, Amy Miller, Route 9 Cooperative, Eleanor Reagan, Rural Action.