Good Food is Everybody's Business
We’re speaking with Jack Jenkins, Country Living Grain Mills, who manufacturers and markets grain mills that are hand-powered, bike-powered, horse-powered, wind-powered, water-powered, and even machine-powered! And he sells them around the world. Jack tells us how to tame wild yeast so we can use it to make bread. Listen to how he does it.
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!
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.
Sam Lucy, grain farmer and land conservationist in the Methow Valley of north central Washington, is a one-man search and rescue team for farmland. He has spent the last 15 years seeking out and reclaiming fallow farmland and bringing it back to viable production or transitioning it into native grasses and other plants.
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.
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.
Lindsay Barbieri, farm crew, tells us about Finnriver Farm, a 33-acre organic family farm and artisan cidery located along a restored salmon stream located off Center Road, in the rural Chimacum Valley, a traditionally agricultural region on the Olympic Peninsula of Washington State.
