On a beautiful early summer day, more than 100 people gathered at Jody and Crystal Manuel’s Prairie Grass Ranch for a Montana Organic Association Farm Day to learn more about dryland cropping, cover-crop grazing, soil health, and control of the organic farmer’s nemesis: bindweed.
Read more: Out in the Fields – Blending Farming and Ranching in the Drylands of the Northern Great Plains
 
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Most of the millions living in the Pacific Northwest forget that the drylands of eastern Washington and Oregon on the west of the Rocky Mountains and Montana to the east are also part of the nation’s “bread basket.” They’ve been raised to think that wheat comes from Kansas. The truth is that eastern Washington and Oregon, and central and eastern Montana produce millions of bushels of wheat, most of which is sold by the train carload to one of just a handful of huge commercial flour mills or is exported. 
For those who are trying to farm in the Palouse region of eastern Washington, northern Idaho, and northwestern Montana, there is only one name for it – Dryland Farming. 
Bread went from being a major part of our ancestors’ food intake to being a very small part of the food we eat today. Heavy, rich, and nutritious bread was once a daily staple; today commercial “industrialized” bread is produced in fully automated factories and is full of chemical additives and preservatives, too much salt, and has too little nutritive value. What went wrong? 
Our “National Hymn,” America the Beautiful, opens with the image of endless skies over fields of ripe golden grain that reach to purple mountains on the horizon. Poet Katharine Lee Bates would probably be appalled to realize that she was eulogizing one of the worst examples of mono-cropping in existence – second only to the carpeting of Iowa with corn. 
USAID and partners are increasing the quality and competitiveness of Lebanese freekeh for Middle Eastern foodies. 
Then one day, in June of 2007, Kevin was checking Craig’s List for bargains and came across this ad: “Fairhaven Organic Flour Mill for sale…” Kevin didn’t know a thing about flour or milling, but he was willing to learn and to work hard. 
Baking pies – pizza or apple – doesn’t need to be tricky or intimidating! Some flour, some salt, some water, maybe some yeast or fat, and there you go. Start with the best ingredients you can find and you can’t go wrong. 
Why would I make noodles when I can pop into my neighborhood grocery and get them for less than $2 a pound? And that question has a logical answer: Because if I make them, they are fresh, and I know exactly what goes into them. 
Whether it’s the urge to start a small bakery to sell a better loaf to the community or just a wish to make and eat a better loaf of bread than that available at the grocery store, the poor quality and poor nutritional state of our daily bread sends hundreds to gatherings like the Kneading Conference West to learn more. |
 The Voice of Eco-Agriculture North America’s premier publisher on production-scale organic and sustainable farming. Learn more here.  Book of the MonthGrain by Grain: Grain by Grain: A Quest to Revive Ancient Wheat, Rural Jobs, and Healthy Food By Bob Quinn and Liz Carlisle 
Bob Quinn is a “local boy done good:” a serial entrepreneur, an organic farmer, and contributor to nutritional research studying the health benefits of ancient wheat compared to modern wheat. Good food starts with consumers and producers who recognize that food “grown on the cheap” can ultimately contribute to health issues that are extremely expensive in the long run. Read on...A Video You Don't Want to Miss!Allen Williams is a 6th generation family farmer in Louisana and grew up on a multi-generational farm. Nearly 20 years ago, he took a "leap of faith" - here's his story. 
Dr. Allen Williams made the hard decision to leave the comfort and security of university life and returned to farming and ranching on his family farm. LEARN MORE ABOUT HOW YOUR FOOD GETS TO YOUR PLATE
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