Full Day Wednesday, June 17th 7:30am to 5pm (3 CEUs)

The  Research Field Conference with Pfaltzgraff Farms is right around the corner! Join us June 16-17th for hands -on experiences that will teach you why bugs LOVE your crops, and how much residue will actually change the climate on your farm. The first 60 registrants will receive a digital refractometer to use in the field on the 17th and take home to start making informed decisions and build crop resiliency.  

This two day conference will kick off with an afternoon with Dr. Thomas Dykstra, and hold onto your seats because it finishes with Dr. Jerry Hatfield. You'll see the full spectrum presented from soil biology (with Rion Naus), to plant health, climatology, and insects. All of the pieces come together in an intricate dance and you'll get hands-on experience with brix testing, seeing microbiology at play, and learning how to apply practices that fit YOUR operation to build resiliency and stay profitable in challenging times.

Pfaltzgraff Farms is known as a leader in innovation for dryland farming. 2025 has been no exception. This is your chance to see what's been working, what hasn't, and ways that PFZ Farms has had to innovate with a container farming system. If this dryland farmer can do it, you know you’ll walk away with practical and implementable options for your operation.

On a tribally owned farm near the Four Corners and across Colorado restaurant kitchens, corn is reshaping regional cuisine—and keeping it rooted in place. Read the full article by Carrie Honaker in Afar Magazine.

Growing demand for fiber-rich grains is boosting the premium flour industry, which offers less processed, but pricier, alternatives to the classic grocery store brands. Read the full article by Matthew Kronsberg in The New York Times.

Why the next era of growth is being built on quality, health, and system resilience. Read the full industry report by SoCha.

Thursday, July 30th, 2026
Yellow Barn Farm
5:00–9:00 PM
Early bird tickets $200 – limited availability

On Thursday, July 30th, Naturally Colorado invites you to Yellow Barn for a summer evening celebrating the people, products, farms, and relationships at the heart of the natural and organic community in Colorado. Learn more.

Pueblo Seed & Food Company is looking for a sourdough baker who can support its baking operations for 30-40 hours per week at our facility in downtown Cortez, Colorado. If you have professional sourdough bread baking experience, you're encouraged to reach out for more information: info@puebloseed.com

Work includes sourdough bread baking, fermentation, baking sweets, cookies, pastries and other baked goods. Pueblo Seed & Food Company is a vertically integrated, certified organic farm, mill, and bakehouse with a straight-forward organic, wholegrain, and sourdough baking philosophy. They maintain a cooperative work environment and their diverse team works hard and produces high quality food. 

Preferred Qualifications 

Learn more about Pueblo Seed & Food Company by visiting their website: www.puebloseed.com

Harvest of All First Nations is offering nine workshops that focus on agro-ecology, wellness, and preventative health this season.  The workshops are free and include free Spanish translation, child care, and healthy snacks.

Startup Colorado has high-quality pitch programming designed to elevate rural voices through tailored workshops, accessible pitch opportunities, and signature in-person events. Its programs aren’t just about the competition—they’re a launchpad for growth.

The Demo Days event is a quarterly virtual pitch opportunity for Colorado founders to present their businesses to a panel of judges and an audience of community members. Each founder delivers a four-minute pitch, followed by three minutes of questions and brief feedback from the judges. Companies are scored on a simple one-to-five scale, and a top-performing pitch is announced at the end of the event.

Learn more & sign up.

Colorado State University’s Wheat Breeding and Genetics Program has become a cornerstone of Colorado agriculture, developing wheat varieties over the past 60 years that now make up 85% of the wheat grown in the state. These successful varieties generate about $1.81 million annually for CSU — more than any other university intellectual property — with much of the revenue reinvested into research. The program’s roots trace back to the late 1800s and Defiance wheat, a hardy variety developed by Ainsworth Blount, CSU’s first agriculture professor, that thrived in Colorado’s difficult growing conditions and gained widespread attention.

Read the full article here.