Staple Crops Lunch & Learn Webinar: Post-Harvest Handling of Maize

Looking to diversify your farm or grow more of what your community eats? Join us for a community conversation about staple crops and how they can bring resiliency to our fields, food system and families.  Connect with experienced growers and discover the support available to help you integrate these crops into your operation.

Andrea Hazzard will share her experiencing with the harvest, processing and storage of maize. Fresh will share unique opportunities for small acreage growers.

What are Staple Crops? We describe staple crops to include foods that people eat regularly and that provide most of their energy and nutrients, like shelf-stable beans, grains, pulses, and more. This project will focus on staple crops traditionally grown in the Great Lakes region, plus any other culturally appropriate staple crops being grown for local communities and families.

Staple Crops include...

• Grains: Such as wheat, oats, barley, rye, dry corn (including varieties for milling or feed), and rice.

• Legumes and Pulses: Including dry beans (e.g., navy, pinto, black beans), lentils, chickpeas, and dry peas (such as split peas and cowpeas like black-eyed peas & pink eye purple hull peas).

• Starchy Root and Tuber Crops: Like potatoes and sweet potatoes.

• Oilseeds: Such as flax, soybeans and sunflower seeds, valued for their caloric density and versatility in oil and meal production.

Staple Crops are...

• Calorically Dense: They offer substantial energy, making them efficient and vital food sources.

• Nutrient-Rich: Beyond calories, they provide essential nutrients, contributing to a balanced and resilient food system.

• Shelf-Stable/Storable: Their ability to be stored for extended periods without spoilage ensures year-round availability, supports consistent market access for farmers, and reduces food waste.

• Foundational to Diets: They are widely consumed and often form a significant part of daily caloric intake across various populations.

• Versatile: These crops can be used in numerous culinary applications and processed into a variety of food products, adding value for farmers and consumers alike.

Event Details

This webinar is part of a five-part series focused on the food crops that sustain us, connect us to our heritage and help us adapt to changing climates and food systems. Participants are encouraged to bring questions and share experiences from the field.

Meet farmers and resource providers from the Michael Fields Agricultural Institute, Michigan Food and Farming Systems, Fondy Food Center and Fresher Together. Learn about upcoming workshops, learning opportunities and available one-on-one support. You will also be introduced to USDA programs that may be a good fit for your farm business.

This event is free but registration is required.