Heritage Grains. Why They Are Worth it.

Heritage grains may be the final cog in the wheel of the good food and sustainable farming movements. These special grains were bountiful leading up to the 1900’s and vital to westward settlements in North America. They were grown for their adaptability, nutritional value, animal feed and fermented for spirits. By the 1950’s the population […]

Heritage Grains Have Personality

Red Fife Wheat A land race wheat that acclimates well to many growing conditions. This sweet nutty tasting heritage grain can be planted in spring, or winter. The “Queen” of wheats, she is grace under pressure-whatever you ask of her. From sweet to savory, bread to pastry, she delivers. Whole Spelt Flaky, nutty, sweet-natured, not […]

Slow Food. Italy. And We.

Now a worldwide community, Slow Food was created in Italy in the mid 1980’s to promote an alternative to the expanding global community and to focus on preserving “traditional and regional cuisine(s) and encourages farming of plant, seeds, and livestock characteristic of the local ecosystem.” Every two years in Turin, Italy at the Terra Madre […]

Why Slightly Seedy is Better Than White Bread

While speaking to dozens of people at the farmers market we find there is a huge demand for gluten-free. Interestingly, the majority of people seem to be lacking a genuine gluten intolerance and still choose to avoid it anyway. As a result, there is a flood of gluten-free foods, many of which are quite awful. […]