Gail Nickel-Kailing, September 23rd, 2018 
Most of the US forgets – or is simply ignorant of the fact – that the Northern Great Plains are a major part of the nation’s “bread basket.” They’ve been raised to think that wheat comes from Kansas. Our goal at GoodFood World is to stimulate discussion by reporting on the critical issues affecting the production and use of organic wheat and other grains, especially the challenges to small-scale organic family farms, millers, and bakers.
Read more: Our Daily Bread: It Takes Farmers, Millers, and Bakers
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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
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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?
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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
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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
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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
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Gail Nickel-Kailing, September 28th, 2013 
Daryl Lasilla, grain farmer, grows buckwheat, barley, spelt, and lentils in just outside of Great Falls, in north central Montana. Soft-spoken and dedicated to organic production, Daryl has befuddled his neighbors growing conventional grain; especially when his organic spelt tops 4 1/2 feet high!
Read more: Daryl Lasilla, Montana Grain Farmer
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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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Gail Nickel-Kailing, August 26th, 2013 
Quinoa, a pseudo-grain closely related to a North American weedy plant, Lamb’s quarters (Chenopodium album), was first domesticated about 5000 years ago on the high plains surrounding Lake Titicaca. August 12-14, 3102, researchers, seed breeders, and growers from 22 countries, the US, and Canada participated in International Quinoa Research Symposium, a platform for debate over access to seeds and seed genetics and an information exchange about research projects around the world.
Read more: Quinoa: The Passion and The Politics
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Walk past any college laboratory and you could probably identify the subject at hand by the smell. The chemistry lab reeks of chlorine and sulfur, the biology lab sends off whiffs of formaldehyde, and even the botany lab smells earthy, fruity, and sometimes sweet. But never have such wonderful odors come from a lab until you pass something called the Bread Lab!
Read more: The Mad Baker in the Bread Lab
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Book of the Month
Grain 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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