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GoodFood World, April 25th, 2018 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
GoodFood World, November 4th, 2017
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. Read more: Growing Local: Grain, Flour, Bread
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. Read more: Dryland Farming – How They Do It In Montana
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? Read more: When Did Our Daily Bread Take a Wrong Turn?
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. Read more: Local Grains: Taking Back Our Wheat
Nicholas Parkinson, April 18th, 2016
USAID and partners are increasing the quality and competitiveness of Lebanese freekeh for Middle Eastern foodies. Read more: Ancient Grains, Modern Methods in Lebanon
GoodFood World, January 27th, 2016
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. Read more: How to Buy a Flour Mill: Check Craig’s List
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. Read more: Baking Pies: Pizza and Apple
Gail Nickel-Kailing, February 17th, 2014
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. Read more: Noodles: Like Mama Used to Make
Gail Nickel-Kailing, September 27th, 2013
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. Read more: The Business of Bread and Baking: Kneading Conference West
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