On the Road: Quinoa and Teff

We are on the final leg of our “grain tour” of Washington and Montana where we met farmers and millers growing and processing heritage grains and grain alternatives. Kevin Murphy and Vicki Bradley are just two of the many links in the chain that makes it possible for this region to produce so many unusual – and delicious – cereal grains.
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On the Road – Black Corn, Black Barley, Black Lentils, and Black Chick Peas

We headed off on our Montana “drive-about” looking for heritage grains, small grains, and grain alternatives; and we found some of the nicest people raising some of the most interesting crops!
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On the Road: Out in the Fields

OK, folks, I had my first combine ride thanks to Casey Bailey! Complete with a pronghorn antelope in close observation!
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Kevin Christenson, Fairhaven Organic Flour Mill

Kevin Christenson, Fairhaven Organic Flour Mill, talks about his part in the local food economy. He works with farmers, bakers, and chefs to create a network based on trust and personal relationships.
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GoodFood Hero: Bob Quinn, Montana Grain Farmer

GoodFood World has named Bob Quinn, Kamut International, as a GoodFood Hero in recognition of his work with ancient grains, organic production, and improving the quality of the food we eat. He is now on a quest to develop a successful organic system for the northern Great Plains, working to develop a model for growing small orchards and dry land vegetables in wheat country.
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Product of the Week: Emmer from Bluebird Grain Farms

Bluebird Grain Farms’ emmer gets two thumbs up from GoodFood World! Emmer is a sweet tasty grain that is high protein and low gluten, which makes it edible for some people who don’t tolerate commercial wheat gluten very well.
Read more: Product Profile: Emmer from Bluebird Grain Farms

On the Road: Emmer - An Ancient Grain

The Methow is home to BlueBird Grain Farm, where Brooke and Sam Lucy raise an ancient grain called emmer. Farming 200 acres, the Lucy family takes their grain from seed to the store shelf and controls the quality through every step.
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Product of the Week: Bob's Red Mill Organic Spelt

Bob’s Red Mill Organic Spelt makes a great tasting bread, whether you like sandwich loaves or traditional artisan rounds, especially when combined with whole wheat and unbleached white flours, flax seed, wheat brand, and/or other grains and seeds.
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Let them eat bread!

Amanda Irving and René Featherstone are an unlikely partnership and yet it takes both – the farmer and the baker – to turn an ancient grain like spelt into delicious bread. American consumers have strayed a long way from real food and real bread. René and Amanda are on the path that farmers and bakers have followed for millennia: growing good grain and making good bread. Long may that partnership last!
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Scientific Study of KAMUT® Brand Khorasan Wheat: Good News

It turns out that bread made with KAMUT® Brand Khorasan Wheat is not jut good tasting but good for you too. A recently published study confirms antioxidant properties of Kamut® Khorasan Wheat and its role in protecting against oxidative stress.
Read more: Scientific Study of KAMUT® Brand Khorasan Wheat: Good News