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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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Hosted By
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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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This week on A Taste of the Past, host Linda Pelaccio kicks off the new radio season welcoming Lionel Vatinet, master baker of La Farm Bakery in Cary, North Carolina and author of the book A Passion for Bread: Lessons from a Master Baker. Lionel shares with Linda that his passion for bread was first nurtured when he joined France’s prestigious artisans’ guild Les Compagnons du Devoir as an apprentice at age 16. Emerging 7 years later with the distinguished and hard-earned title of Maitre Boulanger (Master Baker), Vatinet pledged to devote his life to teaching, sharing and preserving the ancient art and science of bread baking. Rather than propagate secrets, Lionel's mission through the years has been to demystify baking and enable more bakers to produce high quality, handcrafted breads. This mission can without a doubt be seen demonstrated throughout his book's recipes as well. Tune in for a master lesson in bread and to hear what Lionel's plans are for the future! This program has been brought to you by Cain Vineyard and Winery.

"To be a teacher, to share, I think every culinarian should share what they know. You cannot feel like you have a secret." [20:19]

--Lionel Vatinet on A Taste of the Past


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