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Published August 14th, 2014

Running time: 11 Minutes

We mill grain with Bruce Stewart in True Grain Bread in Cowichan Bay, Vancouver Island, Canada. Bruce explains how ancient and heirloom grains provide a solution to those with gluten sensitivities. It’s not gluten that’s the problem – it’s modern wheat gluten. For more information, check out these pieces on the Rise of the Northeast Grains, as well as the Maine Grains Alliance.

By Laura del Campo


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Get ready to learn a whole lot about grains on a special episode of The Farm Report. Erin Fairbanks is joined by Amber Lambke, Executive Director of the Maine Grains Alliance and host of the annual KNEADING Conference. Amber knows her grains and talks about everything from infrastructure to economics. The Maine Grains Alliance's mission is to preserve and promote grain traditions, from earth to hearth. They provide opportunities to learn and share how best to grow and use grains, using a combination of traditional, innovative, and sustainable techniques. The KNEADING conference brings together farmers, professional and home bakers, chefs, cooks, grain researchers, maltsters, food entrepreneurs, and wood-fired oven enthusiasts to educate one another about the art and science of growing and milling grains and baking artisan breads. Over the next 5-10 years the landscape of grains will change dramatically. Find out why on The Farm Report. This program was brought to you by Whole Foods Market.

"What we're finding is that grains make a lot of sense in a diversified crop rotation. Many farmers starting to sell us grains also sell other things." [7:13]

"We lost grain production to an economy of scale that made it cheaper to grow high yielding varieties of grain in the midwest." [9:19]

"In the US right now the percentage of organic grain production happening is still less than 1% of the grain production in our country. We have an opportunity in New England to stay focused on organic and non-GMO grain production." [12:17]

"Over the next 5-10 years the landscape of grains will change dramatically. We're not just buying white flour, we're paying a lot more attention to what we're buying." [24:53]

--Amber Lambke on The Farm Report


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Hosted By
The-speakeasy
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Michters-logo
Han Shan is the new brand ambassador for Tuthilltown Spirits and Hudson Whiskey and he's also the guest this week on The Speakeasy with Damon Boelte. Han had his first sip of whiskey at three months old (really) and now finds himself rooted deeply in the whisky industry. He and Damon discuss the state of American whiskey, the differences in styles of whiskey and current trends in the industry. From grain to glass - get the inside scoop on America's spirit. This program was brought to you by Michters.

"It's a very exciting time for American whiskey in a general and its a dream come true for me to be working in whiskey." [04:00]

--Han Shan on The Speakeasy


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