Growing Grains at Home – Tiny Diner

The Tiny Diner hosts various events, workshops and classes at our restaurant. These classes seek to introduce and extend our understanding about food, water, energy, health, and permaculture design techniques for our homes, businesses, and communities. Some of the topics include storm water management, rain gardening, straw bale gardening, basic botany, composting and vermiculture, beekeeping, mushroom production, and more. The classes will be free or low-cost. Please stay connected to our class calendar and make sure to sign-up for them as they become available.

Location: All events and classes will be held at Tiny Diner restaurant (1024 E. 38th Street, S. Minneapolis) unless noted otherwise.

Some classes may require an RSVP and will state if you need to sign-up. If you don't RSVP, the class may be cancelled. Write to andrea.e@tinydiner.com, with the class title in the subject heading.

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Growing Grains at Home

October 30 @ 7:30 pm - 8:30 pm

Did you know it can take as little as 50 square feet to grow 6 loaves of bread?
Learn how to grow, harvest, and process your own grains at home with the space and equipment you already have. Rob defines grains as any edible seeds you harvest off an herbaceous plant. This includes your wheat, corn, pinto beans, lentils, sunflower seeds, flax, and more! Rob Barbeau of Beautiful Beard Grain Farm will present on the following topics: Why to grow or not grow grains, what to grow and how to decide, planting and management, harvesting and processing, as well as touching on many topics of sustainability and self-sufficiency. If you’re interested in how to include grains in your garden, please come on by with an open mind and plenty of questions! Attendees will get to take home a packet of seeds to plant this year.
Cost for this class is $5-10 sliding scale. RSVPs are highly encouraged!! To save your space, send an email to andrea.e@tinydiner.com
Instructor Information: Rob Barbeau is the owner of Beautiful Beard Grains and has spent the greater part of 6 years working towards establishing a sustainable grain farm in Minnesota. Along the way he has grown and managed plots ranging in size from 20 square feet to 20 acres. The experience he has gained has come from going in head long and learning from other farmers, professionals, and his own mistakes. Currently he makes wine and cooks food for a living, hoping to one day supply breweries, bakeries, distilleries, restaurants, etc.

Details

Date:
October 30
Time:
7:30 pm - 8:30 pm

Venue

Tiny Diner
1024 E. 38th Street
Minneapolis, MN United States
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