Podcasts about heritage grains

When you think about Aspen, your mind probably goes to beautiful snow-covered ski runs and the jet-set taking their winter holidays on the slopes. And why not? Aspen has some of the best and most prestigious mountains for skiing and snowboarding in the world.But what if your mind instead went to Vodka? This is what Aspen Vodka is hoping your mind will do. With their use of pure ingredients and their deep appreciation for the mountain terroir, Aspen Vodka is looking to embody the essence of sustainability and luxury at one of the world's leading carbon-negative distilleries.To find out more, we talk to Jerod Day, Aspen Vodka's Director of Distilling Operations, about purity, sustainability, and creating a luxury Vodka in an overcrowded market. 

Heritage Grains, Modern Spirits, and a Craft Cocktail Revolution in Colorado In this episode, we explore the unique landscape of craft distilling in Colorado with Jamie Burns, the innovative lead distiller at The Family Jones Distillery. Jamie's journey is one of blending tradition with cutting-edge techniques, drawing from his extensive education, including a Master of Science in Brewing and Distilling from Heriot-Watt, and his experiences at Michigan State University. Discover how his background in biosystems engineering and his passion for food and beverage have shaped his approach to distilling. We dive deep into the use of unconventional grains, such as naked barley and heritage Oland wheat, and the collaborative efforts with local farmers and malting partners that drive The Family Jones' commitment to sustainability and flavor innovation. Learn about the challenges and triumphs in the distillation process, as well as the importance of maintaining a strong local presence while gradually expanding. The episode also delves into the art of branding, highlighting the stories and symbolism behind product names like Atticus Jones whiskey. Jamie shares insights into their organic growth strategy and community engagement efforts that embody the true spirit of Colorado. Join us for an inspiring conversation on how tradition and innovation come together in every bottle from The Family Jones Distillery. Thanks everyone for listening, and thank you to Jamie for entering the Whiskey Ring!   Thanks to our Presenting Sponsor, BAXUS Baxus is the world's leading collectible spirits marketplace, with user-friendly options for buyers, sellers, and collectors looking to vault their collections. Use my link below to visit the BAXUS.CO website and sign up!  BAXUS Website BAXUS on Instagram BAXUS on Facebook BAXUS on Twitter/X BAXUS on LinkedIn Thanks to our Lead Sponsor, Black Button Distillery  Black Button Distilling Website Black Button Distilling on Facebook Black Button Distilling on Instagram _________________________________________________________ If you haven't joined the Patreon community yet, please consider doing so at patreon.com/whiskeyinmyweddingring There is 1 more spot available at the $25/month bottle share club level.  If you haven't yet, please follow Whiskey in my Wedding Ring and the Whiskey Ring Podcast on Instagram, Facebook and LinkedIn, and subscribe to the newsletter on the website.  The Family Jones The Family Jones Website The Family Jones on Instagram The Family Jones on Facebook The Family Jones on LinkedIn

Today, we welcome a fifth generation farmer, Sara Woods of Wyoming Heritage Grains. Wyoming is great for spreading out and having lots of elbow room to be a farmer, as the population is not huge nor all that concentrated. The family came out to Wyoming in the early 1900s as homesteaders and their current farm, located in Northwest Wyoming, 70 miles east of Yellowstone, was established in 1946. They have grown just about every commodity crop that exists and also raise beef cattle and alfalfa hay. They are focused on regenerative practices and use multiple species of cover crops and mob grazing to ensure rich biodiversity, and healthy soils. As an interesting note, the land once belonged to Buffalo Bill Cody, and was used as a Country club at one point in time. Irrigation became possible from the Shoshone Water Project from 1899-1947,and the water is fed by the Yellowstone Eco-system. The family farm had started a malting company a few years ago and sold to beverage brewers quite successfully. The pandemic put a hold on that business, but the farm began milling flour as the lockdown put a huge demand on that commodity. Sara left the farm at adulthood, but after having a corporate life and kids, she desired a slower lifestyle. So Sara quit her corporate job and returned as the mill had become a thriving business. It turned out to be a very steep learning curve for Sara as producing flour is not the simple process it appears to be from the outside. The company now offers five to six different grains from their mill and their equipment has been upgraded as the company expands and becomes more efficient. Sara also has gone down the proverbial entrepreneur rabbit holes, experimenting with heirloom vegetables, varieties of animals and other commodities that in the end were not good business ventures. Sara points to our changing diet as a driver for their choices of grains. After World War II, wheat was hybridized in order to feed a growing population. That phenomenon has created a very large population of people who are now sensitive to gluten, so that has served to take wheat out of the mix of grains that can be raised and processed for Wyoming Heritage Grains. Now the older varieties of grains are more tolerable, but of course the yield per acre is smaller than the hybridized wheat, so it becomes a price/quantity/quality puzzle for Sara and the family. The big breakthrough has been finding customers who could not eat grains previously and can now eat Wyoming Heritage Grains every day. Filling that market segment of people who cannot tolerate wheat but want the “wheat experience” has been the family's success to date. For example, their White Sonora grain was originally brought to the Americas in the 1500s and has been very easy to digest for people with gluten sensitivity. And since the company makes a pancake mix out of the flour, it's a real treat for every family. Wyoming Heritage Grains also sells Einkhorn grain and flour, a grain that has stayed essentially the same for 10,000 years. The family also has experimented with red and blue corn kernels. There is some great news about cooperation amongst food producers who care about the consumer who is eating what they produce. The family communicates with other millers to coordinate what is being grown and milled to make sure consumers are supplied with all the healthy food they desire. You can find their products in farmers markets in Cody and others around Wyoming. They also are about to be stocked in Bayard Grocery stores. Be forgiving when buying online from their website, as it is being re-built and all the recipes were deleted in the process: https://www.wyomingheritagegrains.com/. Follow them on IG, FB and TikTok: wyomingheritagegrains. Our hosts: Twitter - @sarahmasoni and @spicymarshall, Instagram - @masoniandmarshall.

With Laws recently winning the title of 'World's Best Small batch Bourbon', we thought it was a good time to talk with founder, Al Laws, to talk about the very niche yet thriving world of heritage grain whiskey.  While heritage grain may sound high brow, for distillers like Laws, who started Laws Whiskey House in Colorado more than a decade ago, heritage is all about unique flavour profiles.  As Laws prepares to start the year with a series of new releases, we talk to him about grains, small-scale distilling and the faith required in every step of the whiskey-making process.So whether you're a whiskey aficionado or a curious novice, you'll be enticed by the Colorado terroir at the heart of Laws Whisky House.

On this episode of Grain to Glass, we are joined by Don Scheuerman, co-founder of Palouse Heritage and Palouse Colony Farm, and Amber Hauvermale, seed physiologist at Washington State University. Together they are working to identify grain varieties that grow well in the Inland Northwest and lead to delicious baked goods and brews.

Today we're heading to Cambridgeshire to meet grower Calixta Killander who founded Flourish in 2017 which focuses on producing unusual produce for chefs. Initially a market garden Calixta's enterprise has now grown to include fruits, vegetables, herbs, heritage grains, salads and flowers on 56 acres. Her ambition is to produce nutrient dense food and supply directly to her customers as well as create a truly regenerative farm that goes beyond most people's expectations. Flourish was built on horsepower with Calixta's two Comtois horses – Bill and Ben – doing all the farm's fieldwork from ploughing to cultivating, muck spreading and weeding until 2020. They are now in retirement. But Calixta's journey towards a life on the land did not start in eastern England but in the United States, where she spent 6 ½ years learning and honing her craft. About BenBen Eagle is the founder and Head of Podcasts at RuralPod Media, a specialist rural podcast production agency. He is also a freelance rural affairs and agricultural journalist. You can find out more at ruralpodmedia.co.uk or benjamineagle.co.uk Please subscribe to the show and leave us a review wherever you are listening.  Follow us on social mediaInstagram @mtf_podcastTwitter @mtf_podcastWatch us on Youtube here A-Plan Rural InsuranceThis episode is sponsored by our primary sponsor A Plan Rural.  Show ReferencesFarmer to Farmer PodcastImage credit: Callixta Killander Timestamps00:27 Ben introduces the show.1:50 Calixta comes in.2:36 How does Calixta decide what to grow?4:25 Growing peppers and chillies.5:20 Heritage grains.9:59 Sponsor message for A Plan Rural Insurance.10:44 Calixta's life growing up.12:35 Calixta finds a university in the US.13:54 Time in Hawaii15:05 Why did Calixta come back to the UK? The story of the horses Bill and Ben.17:04 Buying equipment from the Amish. 18:20 Establishing the farm - year 1. 20:40 Calixta turns up at restaurants. 22:30 Working with restaurants.23:54 Building a team.25:26 The issue of recruitment and the labour issue. 30:04 The workers are the most important. 30:20 The issue of nutrient density. 33:46 Sponsor message for A Plan Rural Insurance.34:09 The challenge of climate and the weather.37:29 Calixta's vision for the future. 40:02 Calixta's message to the public.41:17 Calixta's message to farmers. 43:34 Shout out for the Farmer to Farmer podcast.44:35 Ben rounds up the show.  

In today's episode, we talk with Sara Wood of Wyoming Heritage Grains and Wyoming High Desert Malt, near Ralston Wyoming. Sara is a fifth-generation regenerative farmer and the operator of the state's only commercial flour mill.Located in the dry high mountain desert east of Yellowstone, Sara's and her family's operation has the distinction of being in one of the first large water projects in the country, started by Buffalo Bill Cody.Sara's family began homesteading in the area around 1908. The land had previously been part of Buffalo Bill Cody's country club. Now, her 250-acre farm produces beef cattle, alfalfa, a variety of heritage grains, and native corns. Acquiring a large stone mill manufactured in Austria, her operation now mills a variety of flours for baking, using heritage and heirloom grains.Sara sees her farm as part of a larger mission to bring regenerative, holistic, and ecosystem-based farming approaches to produce sustainable, nutrient-dense food while enhancing biodiversity on the land.“Producing a good high-quality crop will pay you leaps and bounds over pushing the boundaries on yields,' says Sara. “So important to look at these more native varieties… instead of providing for a commodity market, provide for your community.”In this talk, Sara discusses how her heritage flours can be eaten by gluten-sensitive people and describes the farming practices that are making a difference in her operation and allowing her to remain profitable. And she also addresses the financial and personal stresses today's farmers are experiencing.Photo credit: Vo von SehlenView Western SARE's photo essay of Wyoming Heritage GrainsResources mentioned in podcast: Ray Archuleta Soil Health Academy, Gabe Brown, Dale Strickler____________Thanks for listening to Fresh Growth! To learn more about Western SARE and sustainable agriculture, visit our website or find us: · Instagram · Facebook · Twitter Contact us at wsare@montana.edu

Jason starts the podcast with a big announcement for a new product and then talks with the globe trotting no-till cover cropper Steve Groff.  As always, Steve shares some incredible context on soil health and regenerative agriculture.  He discusses why better soil means better oil as he continues to grow and sell high quality CBD products produced on his regenerative Pennsylvania farm.  Visit Steve's www.cedarmeadow.farm to purchase his superior products.

We're going back to the land for another installment in our Ingredient Series, and this one will make you want to get your fingers in the soil. We're chatting to Maurice Deasy from Canvas Brewing about Heritage Grains and malting - and why Canvas have chosen to make beers from farm to glass. Lisa and Christina are at the helm this week as we dive deeper into tall and short grain, sorting the wheat from the chaff and how to brew saisonly… ahem, seasonally.Links:What is Heritage Malt? https://www.geterbrewed.com/blog/2022/08/08/what-is-a-heritage-malt/Heritage Malts from Crisp - https://crispmalt.com/our-malts/heritage/ Canvas Brewery - https://www.canvasbrewery.com/What we're drinking:Hope - Passifyoucan - https://untappd.com/b/hope-beer-passifyoucan/1214592McHughs X Larkins - Explorer 5 DIPA - https://untappd.com/b/larkin-s-brewing-co-mchughs-explorer-5/5026706Canvas Brewery - Ramoke - https://untappd.com/b/canvas-brewery-ramoke/4230650Beer Ladies Links: linktr.ee/beerladies#beerladiespodcast #womeninbeer #beerpodcast Hosted on Acast. See acast.com/privacy for more information.

Guy's guest in this week's adventure in Food, Wine, & Fun is the author of the new book, The Miller's Daughter – unusual Flours & Heritage Grains.

We speak to Tristan Noyes the Executive Director of the Maine Grain Alliance about local grain economy, heritage grains, the kneading conference, and maltsters! Find the Maine Grain Alliance at:https://kneadingconference.com/https://www.facebook.com/mainegrainalliance/Instagram- @mainegrainalliance Find Puratos at:@PuratosUSA- Twitter@PuratosUS- InstagramFind Braden at:@BakerBrayBray47- Twitter@Pastry_Chef_BrayBray- Instagram

In today's episode we welcome Beesham the Baker! Beesham is the Head Chef at Waldorf School and also hosts workshops and shares his knowledge in Sourdough baking with people from all over the world. With over 25 years of experience, needless to say he's an expert chef and artisan baker! Want to make your own sourdough at home? It's seriously way easier than you think. Cultures For Health offers DIY kits and a variety of starter cultures to make at-home baking and fermentation super simple. Best of all, we are offering 25% off when you use the code CFHPODCAST. 

Step back in time with living history fellow and historical baker, Justin Cherry, founder and owner of Half Crown Bakehouse, as he shares his love for nutrient rich ancient grains and 18th century bread baking methods. With his 18th century reproduction clay oven in tow, Justin travels to historic sites along the east coast of North America sharing his expertise on period correct methods and flavors, as well as, educating his patrons on the history and evolution of ancient grains and their uses in hopes of keeping this part of our history alive.  A maker deeply committed to his craft, Justin seeks to restore the baker and the hearth to a central part of our homes and lives. He started Half Crown Bakehouse out of a deep love for heritage grains and landrace grains and an awe and respect for this naturally slow process. For Justin, baking bread using historic methods is a way to return to tradition and to a way of life dependent upon community - a rekindling of a beautifully slow practice with a deep sense of place.   Listen to the episode on Apple Podcasts, Spotify, Podchaser, Podtail, or on your favorite podcast platform. Topics Covered: Heritage Grains LandRace Grains - often referred to as heritage or heirloom grains, are ancient, pre-hybridized varieties of wheat, barley, oats, rye and other grains that flourished naturally for centuries throughout the world where they adapted to local environmental conditions. Source here  Living History  Potassium Bromate  Bromated Flour Local Grain Windmills Waterwheel Gristmills Barley Wheat Spelt Einkorn  Haudenosaunee People  Seneca  Iroquios White Corn  Amaranth  Pink Lady's Thumb  Red May Flour Resources Mentioned:  The Washington Library  Anson Mills New Ebenezer Settlement  George Washington's Mount Vernon  American Heritage Chocolate The Lady Farmer Slow Living Challenge  Lynn Cassell's Good Dirt Podcast Episode  Pre-order “Our Wild Farming Life” inside the Lady Farmer Marketplace Sarah Marie Massee Episode  King Arthur Baking Company  Migrash Farm Fort Frederick 18th Century Market Fair  Revolutionary War Weekend  Connect with Justin: Half Crown Bakehouse  Instagram @halfcrownbakehouse Follow Us: Our Website @weareladyfarmer on Instagram Join The ALMANAC, our private online community. Original music by John Kingsley @jkingsley1026 Statements in this podcast have not been evaluated by the Food and Drug Administration and are not to be considered as medical or nutritional advice. This information is not intended to diagnose, treat, cure or prevent any disease, and should not be considered above the advice of your physician. Consult a medical professional when making dietary or lifestyle decisions that could affect your health and well being. Mentioned in this episode: Join The ALMANAC Community ALMANAC TGD Discount

Step back in time with living history fellow and historical baker, Justin Cherry, founder and owner of Half Crown Bakehouse, as he shares his love for nutrient rich ancient grains and 18th century bread baking methods. With his 18th century reproduction clay oven in tow, Justin travels to historic sites along the east coast of North America sharing his expertise on period correct methods and flavors, as well as, educating his patrons on the history and evolution of ancient grains and their uses in hopes of keeping this part of our history alive.  A maker deeply committed to his craft, Justin seeks to restore the baker and the hearth to a central part of our homes and lives. He started Half Crown Bakehouse out of a deep love for heritage grains and landrace grains and an awe and respect for this naturally slow process. For Justin, baking bread using historic methods is a way to return to tradition and to a way of life dependent upon community - a rekindling of a beautifully slow practice with a deep sense of place.   Listen to the episode onhttps://podcasts.apple.com/us/podcast/the-good-dirt/id1492217846 ( Apple Podcasts),https://open.spotify.com/show/2lpelAmHPGbMVdOOpxhxTo ( Spotify),https://www.podchaser.com/podcasts/the-good-dirt-981565 ( Podchaser),https://podtail.com/en/podcast/the-good-dirt/ ( Podtail), or on your favorite podcast platform. Topics Covered: Heritage Grains LandRace Grains - often referred to as heritage or heirloom grains, are ancient, pre-hybridized varieties of wheat, barley, oats, rye and other grains that flourished naturally for centuries throughout the world where they adapted to local environmental conditions. Sourcehttps://measurepnw.com/blog/case-study-2-landrace-grains-and-the-grain-shed-post-3-of-4 ( here)  Living History  Potassium Bromate  Bromated Flour Local Grain Windmills Waterwheel Gristmills Barley Wheat Spelt Einkorn  Haudenosaunee People  Seneca  Iroquios White Corn  Amaranth  Pink Lady's Thumb  Red May Flour Resources Mentioned:  https://www.mountvernon.org/library/ (The Washington Library ) https://ansonmills.com/ (Anson Mills) New Ebenezer Settlement  https://www.mountvernon.org/ (George Washington's Mount Vernon)  https://www.americanheritagechocolate.com/ (American Heritage Chocolate) https://lady-farmer.com/blogs/news/slow-living-challenge-2022 (The Lady Farmer Slow Living Challenge ) https://lady-farmer.com/blogs/the-good-dirt-podcast/lynn-cassells-1 (Lynn Cassell's Good Dirt Podcast Episode ) https://lady-farmer.com/collections/books/products/our-wild-farming-life (Pre-order “Our Wild Farming Life” inside the Lady Farmer Marketplace) https://lady-farmer.com/blogs/the-good-dirt-podcast/sara-marie-massee (Sarah Marie Massee Episode ) https://www.kingarthurbaking.com/ (King Arthur Baking Company ) https://www.migrashfarm.com/ (Migrash Farm) https://friendsoffortfrederick.info/market_fair.htm (Fort Frederick 18th Century Market Fair ) https://www.mountvernon.org/plan-your-visit/calendar/events/revolutionary-war-weekend/ (Revolutionary War Weekend)  Guest Info Connect with Justin https://www.halfcrownbakehouse.com/ (Half Crown Bakehouse ) Instagram https://www.instagram.com/halfcrownbakehouse/ (@halfcrownbakehouse) Follow Us: https://lady-farmer.com/blogs/the-good-dirt-podcast (Our Website) @weareladyfarmer on https://www.instagram.com/thegooddirtph/ (Instagram) Original music by John Kingsley @jkingsley1026 Statements in this podcast have not been evaluated by the Food and Drug Administration and are not to be considered as medical or nutritional advice. This information is not intended to diagnose, treat, cure or prevent any disease, and should not be considered above the advice of your physician. Consult a medical professional when making dietary or lifestyle decisions that could affect your health and well...

Mona Esposito, aka "The Grain Lady," is an activist and advocate of restoring heritage grains to Colorado. She is a resource for all things grain, in the field and in the kitchen. Through the Noble Grain Alliance she co-founded in 2016 and founding board member of The Colorado Grain Chain in 2019, she is supporting and recreating the network of farmers, millers and makers needed to make a regional grain economy thrive. Learn how Mona's passion and commitment are helping encourage environmental sustainability, access to whole food-rich in flavor and nutrition, diversification on farms and supporting a community’s food resilience strategy. She is making HERstory. Useful Links www.thegrainlady.com https://www.instagram.com/monathegrainlady/ https://www.facebook.com/monathegrainlady Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com

Priscilla McCutcheon talks about her research on Fannie Lou Hamer’s Freedom Farm, and we learn how to eat well when the power is out.

Priscilla McCutcheon talks about her research on Fannie Lou Hamer’s Freedom Farm, and we learn how to eat well when the power is out.

Today’s guest is Nathan Hodges, who along with his wife Sage Dilts, runs Barn Owl Bakery on Lopez Island, Washington. He discusses why they are farming and sourcing heritage grains and using them in their baked goods; how the grains are processed locally; how the community plays a big role in their success; the results of his Western SARE research project; and what “right livelihood” means to them.The bakery came first, and then the growing of the grains. Nathan searches for grains that grow well in his climate and soils, taste good, and are highly nutritious. After learning about heirloom grains and doing their own research finding seed and growing them, “we fell in love with these old grains... and developed a relationship with the grains, appreciating what the old grains bring to our bakery and our farming."Heritage grains grow tall, and their root system mirrors this. Having grain with deep roots to access soil moisture is an advantage in their climate.Learn more at western.sare.org.

Wanna learn how to take some great food photography shots anywhere and how to feed yourself and others better? Then hop into this episode!I got a chance to connect with Callie Longnecker, also known as the Medicine Maiden.  Callie is a Personal Chef, Clinical Herbalist and Nutritionist and Postpartum Doula, photographer, blogger and farmer. There were so many great tips packed into this episode, from which lens to use and how to set up the perfect photo shoot of your morning porridge to how to take care of mommas best, and what foods and drinks to nourish them with. She also describes learning to cook in a Michelin star restaurant in Italy and lets us know how to treat our food. Hint, it’s different than we usually treat our food in this culture. Also best description of a bite of food I have ever heard. You will absolutely want to follow Callie on Instagram as her feed is truly droolworthy and be sure to check out her latest project- @millandflower  and if you are in Boulder or know someone here you want to delight with some flowers and baked goods, connect with her!I also wanna give a shout out to Esoterra Farms, @esoterraculinary where they are growing amazing edible plants for the best chefs in the Boulder and Denver area that are full of unique flavors and aesthetics.  and @monathegrainlady  who works with heritage grains and making the old new again. And a creamy bonus for Patreon supporters!In the episode, Callie mentions her therapeutic milk tea and she is allowing me to share the recipe with my beloved patrons. You can join athttps://www.patreon.com/thymeinthestudio And a big thanks to all of you for listening, sharing and supporting the podcast in so many ways. I feel really grateful to be able to do this work and it warms my heart when I hear from you all and see that this little project helps you. And if you wanna connect and get a sparkly bonus delivered to your email once a month or so you can connect to my newsletter at www.thymeinthestudio.com​Links: https://www.medicinemaiden.com/https://www.instagram.com/medicinemaiden/https://www.instagram.com/millandflower/https://www.instagram.com/monathegrainlady/https://www.instagram.com/esoterraculinary/  Thyme in the Studio links: https://www.patreon.com/thymeinthestudiohttps://www.instagram.com/thymeinthestudiopodcast/https://www.instagram.com/aida.zea.arts/https://www.facebook.com/groups/403582056803336/www.thymeinthestudio.comhttps://www.aidazea.comContact me: sara@aidazea.com Music by komiku  

Noah Erhun has 8 years of experience working in artisanal bakeries in the United Kingdom, Australia, New Zealand, and today in Denmark where he leads production at Juno The Bakery in Copenhagen. His expertise is in naturally leavened breads and heritage grains. In this episode, Noah takes us on a ride through time and around the world as we explore how heritage grains are making a comeback with the surprising help of Instagram. 1:20 How Noah became a baker 6:30 The resurgence of small craft bakeries 9:00 How industrialization changed the game 14:30 Instagram and the alternative grain economy  21:40 What you should know about Scandinavia's heritage grains  For more conversation, join our community on Instagram and hear more episodes at www.nordicfoodtech.io.

HRN’s Kat Johnson and Hannah Fordin sat down with farmer Greg Johnsman to talk history, seed preservation, and grits at Charleston Wine + Food. Based in South Caronlina’s Sea Islands, Greg and his wife Betsy are committed to preserving and sharing the agricultural traditions of the region. With their business, Geechie Boy Mill, they’re sharing delicious grits made with heritage corn varieties that hardly any other farmers are cultivating, along with other grains and preserves. Greg talks about getting the best out of his mill, treasure hunting for heirloom seeds, and much more. HRN On Tour is powered by Simplecast.

[The Grain Lady](https://www.thegrainlady.com/) is a resource for all things grain - in the field and in the kitchen. Listen in as I interview Mona about what a heritage grain is and why it's important to not only our tastebuds and digestion, but also to our local community and farmers. If you are a home baker or pasta maker, or are interested in becoming one, this episode is for you! Make sure to follow The Grain Lady on [Instagram](https://www.instagram.com/monathegrainlady)! ### Highlights from this interview * **6:35** - Restoring a local grain economy. * **8:20** - What is a heritage grain? * **12:40** - What is the flavor of heritage wheat? * **14:06** - Digestibility of grains & gluten sensitivity. * **19:47** - Milling your own grain & the [color wheel](https://www.thegrainlady.com/the-whole-grain-pantry) of grain. * **22:57** - What to use to [mill your own](https://amzn.to/2J0PdUs) grains at home. * **23:50** - Advice for anyone looking to bring heritage grains to their community. * **25:50** - What is the [Colorado Grain Chain](https://www.coloradograinchain.com/grain-chain)? ### Read more about this podcast episode: The blog post for this episode can be found [here](https://www.themoderndomestique.com/post/tmd-podcast-s3-e3-learning-about-heritage-grains-with-the-grain-lady). ### Keep in touch with [The Modern Domestique](https://www.themoderndomestique.com)! * [Instagram](https://www.instagram.com/themoderndomestique/) * [Facebook](https://www.facebook.com/themoderndomestique) * [Twitter](https://twitter.com/ModrnDomestique) * [YouTube](https://www.youtube.com/channel/UCCudE_Mk2g4ZaL_xGEs8Hxw) * [Contact me](https://www.themoderndomestique.com/contact) * [Sign up for the newsletter](http://eepurl.com/btBQdf) to stay in the loop

California produces more food than any other state in the nation. Over one-third of U.S. vegetables and two-thirds of U.S. fruits and nuts are grown in California. But drought, wildfire, and the impacts of climate change are increasing across the state. How are the farmers doing? And how are the young farmers doing? Lindsey talks with Mai Nguyen, Young Farmers' California Organizer, based in San Diego, who is also a heritage grain farmer, activist, and former climate researcher. Mai authored the 2019 California Young Farmers Report for the National Young Farmers Coalition which drops later this week.

Host Kat Johnson continues her exploration of historic Southern ingredients and traditions at Charleston Wine + Food this year with a compelling conversation about Jimmy Red Corn. Distillers Ann Marshall and Scott Blackwell of High Wire Distilling Co. weigh in on using this variety to create a bourbon unlike anything you’ve ever tasted. They journeyed through Oaxaca with Glenn Roberts of Anson Mills to trace the origins of Jimmy Red Corn, and the three share highlights of that recent trip. HRN On Tour is powered by Simplecast.

Mona Esposito is co-founder of Noble Grain Alliance, a non-profit aimed at restoring heritage grains to Colorado and supporting and recreating the network of farmers, millers, and makers needed to make a regional grain economy thrive. She is currently working with growers, chefs, bakers, and consumers as a heritage grain consultant. With degrees in art history and linguistics, a career in photography, and an Italian mother, Mona was perfectly poised for a life of travel, food, and wine. She is as at home in the garden as in the kitchen and was raised with the notion of food and place. She has been an avid baker for over ten years and is passionate about the use of 100% heritage whole grains in her baking and an advocate of the superior nutrition and flavor you find in whole grains. Find out more at, www.thegrainlady.com Heritage Radio Network On Tour is powered by Simplecast

Farro is an ancient grain with an impressive pedigree clouded by tenuous designations and contradictory classifications. But at the end of the day it’s a delicious, versatile, and relatively accommodating grain. In this episode of Fresh Pickings, host Kat Johnson sets out to clear up some of the confusion and understand this grain a little better. Did you know ancient grains are also known as heritage grains? Here at Heritage Radio Network, that word holds a lot of meaning for us. So, to talk about what Heritage means, Kat sits down Patrick Martins, founder of Heritage Food USA and Heritage Radio Network. Then, Linda Pelaccio brings us a closer look at the storied history of farro, which dates all the way back to Ancient Romans. Linda is the host of A Taste of the Past and a culinary historian. To see the grain in action, Kat heads into the Roberta’s kitchen with Chef Jackie Carnesi to learn how she makes her Spring Savory Porridge, a riff on a basic farro porridge recipe she changes based on the season. For the full recipe, go to http://heritageradionetwork.org/podcast/organic-farro/