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外文期刊>Chronica Horticulturae
>The Culinary Breeding Network: building community among breeders, farmers, chefs and eaters to create better varieties for all - novel opportunities for research, extension, and education
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The Culinary Breeding Network: building community among breeders, farmers, chefs and eaters to create better varieties for all - novel opportunities for research, extension, and education
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机译：The Culinary Breeding Network: building community among breeders, farmers, chefs and eaters to create better varieties for all - novel opportunities for research, extension, and education
In the mid-2000s, I was hired to work on a participatory organic potato project at Oregon State University (OSU), Corvallis, Oregon, USA. I worked as part of the research team during the week, but I moonlighted doing marketing and sales for a local organic farm on weekends. The farm sold mostly at farmers markets, and I was their manager for the largest market in Portland (the most populated city in Oregon), which attracted many professional chefs buying produce for their restaurants.For the first time, I had a foot in two different worlds. One was working in research, which rightfully prioritized issues faced by growers. The other involved the real life of the farmer, who in addition to production challenges also had to worry aboutmarketing and sales. When working at the farmers market, I was asked repeatedly "what do these tomatoes taste like?" or "which one of these potatoes is the best for roasting?" The questions came from seemingly everyone: moms making family dinners, millennial college students testing recipes from the latest issue of Bon Appetit, and especially restaurant chefs.
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