Podcasts about kamut

Bob Quinn is an organic farmer and researcher with a Ph.D. in plant biochemistry. Bob introduced and trademarked Kamut, an ancient wheat variety with anti-inflammatory properties. His research highlights its higher nutrient density and benefits for those with wheat sensitivities.  Bob grew up on a wheat farm in Montana, and transitioned to organic farming in the 1980s. After selling his businesses, he founded the Quinn Institute, a nonprofit dedicated to regenerative organic research and food as medicine. His work focuses on soil health, nutrient density, and the connection between food and human health. In this episode, John and Bob discuss: How nutrient-dense food can promote health and prevent disease How Kamut wheat has been shown to reduce inflammation compared to modern wheat The importance of revitalizing soil microbiomes to improve gut health Why strengthening regional food systems enhances food security and resilience The industrial food processing of vegetable oils, and their impact on health and nutrition Additional Resources To learn more about Bob Quinn and the work of the Quinn Institute, please visit: https://quinninstitute.org/ About John Kempf John Kempf is the founder of Advancing Eco Agriculture (AEA). A top expert in biological and regenerative farming, John founded AEA in 2006 to help fellow farmers by providing the education, tools, and strategies that will have a global effect on the food supply and those who grow it. Through intense study and the knowledge gleaned from many industry leaders, John is building a comprehensive systems-based approach to plant nutrition – a system solidly based on the sciences of plant physiology, mineral nutrition, and soil microbiology. Support For This Show & Helping You Grow Since 2006, AEA has been on a mission to help growers become more resilient, efficient, and profitable with regenerative agriculture.  AEA works directly with growers to apply its unique line of liquid mineral crop nutrition products and biological inoculants. Informed by cutting-edge plant and soil data-gathering techniques, AEA's science-based programs empower farm operations to meet the crop quality markers that matter the most. AEA has created real and lasting change on millions of acres with its products and data-driven services by working hand-in-hand with growers to produce healthier soil, stronger crops, and higher profits. Beyond working on the ground with growers, AEA leads in regenerative agriculture media and education, producing and distributing the popular and highly-regarded Regenerative Agriculture Podcast, inspiring webinars, and other educational content that serve as go-to resources for growers worldwide. Learn more about AEA's regenerative programs and products: https://www.advancingecoag.com  

Intro: Notes for chores, changing your brain, lockdowns changed teenagers' brains.6:15: Becoming more black and white, shared bathrooms.17:20: Life feels more gray though: a church leadership example.19:05: Being in relationship with people who seem to be in perpetual brokenness and what God really calls us to with those people.25:33: A new podcast recommendation.31:33: Bob Quinn and his Kamut with Jill Winger.35:57: Fig leaves and an underground greenhouse.38:35: Some free burn treatment info for you.42:45: How we use Kamut47:15: A major technological achievement was made, the glories and terrors of AI56:08: Show Close Too Busy to Flush Telegram GroupSend us a PostcardCanavoxThe Milk Frother Currently Being Tested!Pique Tea - Referral Link (it's super-delicious and healthy)Ledger Hardware Wallet - Referral Link (store your crypto securely!)

In this episode, I sit down with Bob Quinn, a Montana farmer and the driving force behind Kamut wheat, to chat about his journey from conventional farming to becoming a pioneer in regenerative agriculture. We dive into the story of how he rediscovered this ancient grain, Kamut's healing properties, and the creative ways he's helped to boost the economy of his small rural community. Bob's passion for farming and his vision for a better food system will leave you inspired and hungry for change—literally!Podcast Episode HighlightsBob Quinn's background and thoughts on cheap foodLooking at food costs in a different wayHow to bring value back into our communities that have been affectedBob's journey with Kamut wheatNutrient content and health benefits of Kamut wheatTalking about other ancient grainsA closer look at gluten sensitivitiesTips for using Kamut in your cookingIndustrial system vs. conventional systemHow Bob uses his greenhouseResources Mentioned in This Podcast Episode:Learn more about Bob Quinn and the Quinn Institute here: https://quinninstitute.org Learn more about Air Doctor here: airdoctorpro.comUse code HOMESTEAD to save up to $300 on your air doctor systemOTHER HELPFUL RESOURCES FOR YOUR HOMESTEAD: Sign up for weekly musings from my homestead: http://theprairiehomestead.com/letter Get my free homesteading tutorials & recipes here: www.theprairiehomestead.com Jill on Instagram: @jill.winger Jill on Facebook: http://facebook.com/theprairiehomestead Apply to be a guest on the Old-Fashioned on Purpose podcast: https://www.theprairiehomestead.com/podcast-guest-application Did you enjoy listening to this episode? Please drop a comment below or leave a review to let us know. This can help other folks learn about this podcast and we also really appreciate the feedback!

This is Part One of our coverage of the 2024 Montana Hemp Summit, also known as the "Goodness of Hemp" Summit, that took place in Great Falls, Montana, Oct. 15 -17. First, please take action now. Help support the One Plant Kickstarter campaign. The episode opens with a conversation with Ken Elliott, co-founder of IND HEMP in Montana. Host Eric Hurlock and Ken talk about the recent summit, the introduction of HEMI, and why people in the hemp industry should stop what they're doing right now and go help throw in on the One Plant documentary film KickStarter Campaign. And then you hear a series of interviews that Eric conducted with attendees at the summit. By order of appearance: Eduardo Garcia Chef and CEO of Montana Mex and Dream Farm, Eduardo shares his enthusiasm for hemp as a superfood and sustainable material. His work focuses on educating people about the connection between food, health, and environmental sustainability. Cheryl Mitchell A food scientist with Steuben Foods in the Grains, Nuts and Seeds Ingredient Manufacturing division, Cheryl specializes in plant-based beverages. She talks about her process for creating nutrient-rich, highly digestible hemp milk and the health potential of hemp as a food source. Erica Campbell Co-founder and partner at InCommon Group, a food systems strategic consulting firm, Erica discusses her work in advancing regenerative agriculture. She highlights her involvement in the films "Kiss the Ground" and "Common Ground" and introduces the 100 Million Acres campaign to promote sustainable farming practices. Anjli Kumar Founder of Inner Bark Heritage, a sustainable textile startup in Atlanta, Georgia, Anjli explains her efforts to establish a U.S.-based farm-to-fabric hemp textile supply chain. She aims to make hemp apparel mainstream by managing each step from decortication to finished fabric. Guy Carpenter Hemp textile expert and founder of Bear Fiber, Guy shares his work on creating the Benton shirt, a hemp-cotton blend garment produced entirely in the U.S. He emphasizes the importance of re-establishing American hemp textile production for sustainable clothing options. Steve Groff Regenerative agriculture educator and Lancaster County, Pennsylvania, hemp farmer, Steve reflects on the Montana Hemp Summit's networking value. He shares insights from his partnership with Larry Serbin on green decortication research and discusses hemp's potential in reclaiming saline soils for agriculture. Larry Serbin OG hemp entrepreneur collaborating with Steve Groff on green decortication research, Larry appreciates the summit's role in building connections. His work focuses on advancing hemp processing technology to support a sustainable future for the industry. Jordan Berger and Maxwell Duryea Filmmakers from Sunflower Films, Jordan and Maxwell discuss their documentary One Plant, which highlights hemp's many applications. They share their excitement about launching a Kickstarter campaign at the summit to fund the film's completion and bring awareness of hemp to a broader audience. Bob Quinn Organic farmer and founder of Montana Flour and Grain, Bob talks about his research with IND HEMP on using hemp to mitigate saline soil in Montana. Known for his work with ancient grains like Kamut, he sees hemp as a key player in regenerative farming. https://quinninstitute.org/ Contact: Questions or comments? Reach out to Eric at podcast@lancasterfarming.com Credits: This episode of the Lancaster Farming Industrial Hemp Podcast is produced by Eric Hurlock. Music by Tin Bird Shadow. Thank you to our Sponsors: IND HEMP Americhanvre Mpactful Ventures Forever Green

Dive into the world of regenerative farming with Bob Quinn, a pioneer in sustainable agriculture and the founder of Kamut.com. Join us for an enlightening interview as part of the Profitable Regeneration webinar series hosted by Jared Sorensen and AgSteward.Bob Quinn, a renowned advocate for organic and regenerative farming practices, shares his expertise and experiences in cultivating Kamut® Khorasan wheat, an ancient grain known for its nutritional benefits and resilience in diverse climates. Discover the transformative power of regenerative agriculture and its potential to revolutionize our food systems while promoting environmental stewardship and economic viability.In this thought-provoking conversation, Bob Quinn discusses the principles of regenerative farming, the importance of soil health, and the role of Kamut® in promoting biodiversity and sustainability. Gain valuable insights into regenerative practices that prioritize soil regeneration, carbon sequestration, and holistic ecosystem management.Whether you're a farmer, environmentalist, or simply curious about the future of agriculture, this webinar offers invaluable perspectives on the journey towards a more sustainable and profitable farming future. Join us as we explore the intersection of profitability, regeneration, and innovation in agriculture with one of the leading voices in the field, Bob Quinn.Don't miss out on this opportunity to learn from the experts and be part of the movement towards a more regenerative and resilient food system. Tune in to our webinar and join the conversation today!Register for the Regenerative Legacy Summit Live, April 23 & 24 2024.https://www.legacy.agsteward.co/sorensen

Hey there! We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough. We've written three dozen cookbooks (and counting) and sold almost 1.5 million copies. This is our podcast about food and cooking, two of the greatest passions in our life.In this episode, we've got a one-minute cooking tip about saving back small amounts of tomato paste and chipotle chiles in adobo sauce. We're in the kitchen, making an easy, warm, comfy granola, a treat for a slow weekend morning. And we'll tell you what's making us happy in food this week: Ukranian borscht!Here are the segments (and the recipe!) for this episode of COOKING WITH BRUCE & MARK:[01:02] Our one-minute cooking tip: saving opened tomato paste or canned chipotle chiles in adobo sauce.[04:41] We in the kitchen, making a fast, warm, comfy granola in a skillet, the perfect weekend breakfast. This easy recipe comes from THE KITCHEN SHORTCUT BIBLE. If you'd like a copy, click this link.Here's the recipe:Makes 2 servings1 cup regular rolled oats (For more flavor, use 1/2 cup rolled oats and 1/2 cup Kamut, spelt, or wheat flakes)1/4 cup sliced almonds2 tablespoons unsweetened shredded coconut1 tablespoon maple syrup1 tablespoon canola or vegetable oil (for more flavor, use a nut oil like walnut or pecan oil)1/2 teaspoon ground cinnamon1/4 teaspoon table saltMilk of any sort or plain yogurt, if desired1. Stir the oats, almonds coconut, maple syrup, oil, cinnamon, and salt in a medium bowl until the oats are evenly coated with oil and spices.2. Set an 8- or 10-inch nonstick skillet over medium heat for a minute or two. Transfer the contents of the bowl to the skillet.3. Cook, stirring often, until toasty and fragrant, 5 to 6 minutes. Serve warm on its own or topped with milk or yogurt, if desired.[18:00] What's making us happy in food this week: Ukranian borscht!

The Big Experiment  The girls are back recording together in their studio aka Danna's living room.  Who likes to be the super Aunt?  Danna and Kristin both think they are the best Aunts, it seems their nieces like the uncles better.  Ski season is here, find out who is a pro on the slopes. One looks like she really knows what she's doing.  Who's heard of Kamut? Kristin visited  the Food Nanny shop in Salt Lake City. Danna is doing a science experiment to see if she can tolerate Kamut ancient grains.  The girls ran into each other at the Columbus Convention Center. Danna was at volleyball Tournament and Kristin at the Ohio Farm Bureau Young Ag Professionals Conference. Their two worlds collided. Most of this episode is spend comparing and contrasting sheep shoes to volleyball tournaments.  Instagram https://Instagram.com/theMismatchedPodcast  YouTube https://youtube.com/channel/UC_5BgA99-RDGgI6ni_Wzn1Q  (https://youtube.com/channel/UC_5BgA99-RDGgI6ni_Wzn1Q) Thanks so  much for listening to this episode of our podcast. Please subscribe, leave a rating/review on Apple Podcasts or Spotify. We are grateful that you listened!

Ömlik a tőke Magyarországra, és ez meglepően baljós jel G7     2024-01-10 04:34:29     Gazdaság Bár joggal gondolhatná az ember, hogy egy ország jól jár vele, ha rengeteg külföldi pénz áramlik be és hasznosul a gazdaságban, ez a gyakorlatban nem így van. Kamutégla-vakolással fedték be a 165 éves téglaalagutat Szegeden Telex     2024-01-10 04:16:01     Belföld Csongrád-Csanád Szeged MÁV Zrt. Hoax Egy kellemes alagutat és a rajta ülő vízházat is felújított a MÁV. Vannak kifogásolható megoldások, holott folyamatosan egyeztettek az Örökségvédelmi Hivatallal. Az NB I-es csapatokat is nehéz helyzetbe hozta az új idegenrendészeti törvény 444.hu     2024-01-09 23:00:46     Foci Magyar foci Zala NB I Zalaegerszeg Egy váratlan következmény: a zalaegerszegi sportigazgató, Sallói István szerint "jelen pillanatban mindenki vakarja a fejét, hogyan tud igazolni nem EU-s játékost,." Ha nincs home office és négy napos munkahét, akkor jöhet a felmondás élőben a TikTokon vg.hu     2024-01-10 05:40:46     Gazdaság Trend TikTok Home office A 2023-as álláspiaci trendek megadják az idei év munkaügyi alaphangját. A home office és a négy napos munkahét kérdése továbbra is a legfontosabb kérdések között. A kecskék kedvenc téli csemegéje a kidobott karácsonyfa Magyar Mezőgazdaság     2024-01-10 04:08:12     Állatvilág USA Adomány Amerikában azt javasolják, hogy a karácsonyfát adományozzák helyi gazdaságoknak, hogy azokból állati takarmány legyen. Ez környezeti előnyökkel is jár. Lejártak a szerzői jogok, hódít a Mickey token BitcoinBázis     2024-01-10 06:17:37     Modern Gazdaság Egy csoport ismeretlen kriptorajongó napokkal ezelőtt útjára indította a Mickey egérről mintázott MICKEY altcoinokat, amivel mostanra döbbenetes sikereket tudtak elérni. Vitorlás vb: Érdi Mária kilencedikként jutott az éremfutamba Magyar Hírlap     2024-01-10 00:15:00     Sport Érdi Mária Szerdán az első tíz helyezett számára éremfutammal, a többieknek zárófutammal ér véget a világverseny. A Beyond Burger lett a legfenntarthatóbb Prove     2024-01-10 04:55:07     Életmód Hamburger Frissült a Beyond Burger 3.0 növényi hamburgerpogácsa előállítására vonatkozó kibocsátási jelentés. Az adatokból kiderül, hogy a 2021 áprilisa óta kapható harmadik verzió továbbra is sokkal fenntarthatóbb, mint a marhából készült társai. A hiteles adatközlés végett egy külső, független cég is ellenőrizte a vizsgálat eredményeit. A Beyond Burger leg Automata parkolást és töltést tesztel a Bosch és a VW autopro     2024-01-10 04:18:00     Autó-motor Parkolás Volkswagen Bosch A cél, hogy az automatizált parkolási és töltési szolgáltatások kombinációjával további előnyöket teremtsenek az autóvásárlók számára. Eladják Dubaj egyik legelőkelőbb otthonát First Class     2024-01-10 05:34:50     Otthon Egyesült Arab Emírségek Dubaj Mivel nagyobb penthouse-t keresve sem talál az ember Dubajban ennél, joggal mondhatjuk, hogy ez a legek városának egyik legjobb otthona. Meg is kérik az árát. Recesszióba fordulhat az amerikai gazdaság? Azenpenzem     2024-01-10 06:33:00     Gazdaság USA Infláció Recesszió Eurózóna Az ilyenkor szokásos év eleji előrejelzések többsége azt latolgatja, hogy sikerül-e az amerikai inflációt úgy megfékezni, hogy 2024-re ne csússzon a gazdaság recesszióba. Míg az euróövezet kilátásaival kapcsolatban hasonlóan látják a jövőt az elemzők, az USA gazdaságával kapcsolatban már eltérőek a vélemények. Elúszhatnak a norvég kéziklasszis olimpiai álmai 24.hu     2024-01-10 03:31:42     Sport Olimpia Norvégia Heidi Löke hüvelykujját műteni kell, hónapokat kell kihagynia. A Liverpool Dubajba küldi egyik legfontosabb játékosát Magyar Nemzet     2024-01-10 04:55:00     Sport Liverpool Egyesült Arab Emírségek Dubaj Fulham Hosszú a hiányzók listája a Fulham elleni Ligakupa-meccs előtt. Hétvégére visszatér időjárásunk a rendes kerékvágásba Kiderül     2024-01-10 05:04:46     Időjárás Hétvége A következő napokban hideg és alapvetően száraz időjárásra számíthatunk. Vasárnaptól változékonyabb és enyhébb idő veszi kezdetét. A további adásainkat keresd a podcast.hirstart.hu oldalunkon.

Ömlik a tőke Magyarországra, és ez meglepően baljós jel G7     2024-01-10 04:34:29     Gazdaság Bár joggal gondolhatná az ember, hogy egy ország jól jár vele, ha rengeteg külföldi pénz áramlik be és hasznosul a gazdaságban, ez a gyakorlatban nem így van. Kamutégla-vakolással fedték be a 165 éves téglaalagutat Szegeden Telex     2024-01-10 04:16:01     Belföld Csongrád-Csanád Szeged MÁV Zrt. Hoax Egy kellemes alagutat és a rajta ülő vízházat is felújított a MÁV. Vannak kifogásolható megoldások, holott folyamatosan egyeztettek az Örökségvédelmi Hivatallal. Az NB I-es csapatokat is nehéz helyzetbe hozta az új idegenrendészeti törvény 444.hu     2024-01-09 23:00:46     Foci Magyar foci Zala NB I Zalaegerszeg Egy váratlan következmény: a zalaegerszegi sportigazgató, Sallói István szerint "jelen pillanatban mindenki vakarja a fejét, hogyan tud igazolni nem EU-s játékost,." Ha nincs home office és négy napos munkahét, akkor jöhet a felmondás élőben a TikTokon vg.hu     2024-01-10 05:40:46     Gazdaság Trend TikTok Home office A 2023-as álláspiaci trendek megadják az idei év munkaügyi alaphangját. A home office és a négy napos munkahét kérdése továbbra is a legfontosabb kérdések között. A kecskék kedvenc téli csemegéje a kidobott karácsonyfa Magyar Mezőgazdaság     2024-01-10 04:08:12     Állatvilág USA Adomány Amerikában azt javasolják, hogy a karácsonyfát adományozzák helyi gazdaságoknak, hogy azokból állati takarmány legyen. Ez környezeti előnyökkel is jár. Lejártak a szerzői jogok, hódít a Mickey token BitcoinBázis     2024-01-10 06:17:37     Modern Gazdaság Egy csoport ismeretlen kriptorajongó napokkal ezelőtt útjára indította a Mickey egérről mintázott MICKEY altcoinokat, amivel mostanra döbbenetes sikereket tudtak elérni. Vitorlás vb: Érdi Mária kilencedikként jutott az éremfutamba Magyar Hírlap     2024-01-10 00:15:00     Sport Érdi Mária Szerdán az első tíz helyezett számára éremfutammal, a többieknek zárófutammal ér véget a világverseny. A Beyond Burger lett a legfenntarthatóbb Prove     2024-01-10 04:55:07     Életmód Hamburger Frissült a Beyond Burger 3.0 növényi hamburgerpogácsa előállítására vonatkozó kibocsátási jelentés. Az adatokból kiderül, hogy a 2021 áprilisa óta kapható harmadik verzió továbbra is sokkal fenntarthatóbb, mint a marhából készült társai. A hiteles adatközlés végett egy külső, független cég is ellenőrizte a vizsgálat eredményeit. A Beyond Burger leg Automata parkolást és töltést tesztel a Bosch és a VW autopro     2024-01-10 04:18:00     Autó-motor Parkolás Volkswagen Bosch A cél, hogy az automatizált parkolási és töltési szolgáltatások kombinációjával további előnyöket teremtsenek az autóvásárlók számára. Eladják Dubaj egyik legelőkelőbb otthonát First Class     2024-01-10 05:34:50     Otthon Egyesült Arab Emírségek Dubaj Mivel nagyobb penthouse-t keresve sem talál az ember Dubajban ennél, joggal mondhatjuk, hogy ez a legek városának egyik legjobb otthona. Meg is kérik az árát. Recesszióba fordulhat az amerikai gazdaság? Azenpenzem     2024-01-10 06:33:00     Gazdaság USA Infláció Recesszió Eurózóna Az ilyenkor szokásos év eleji előrejelzések többsége azt latolgatja, hogy sikerül-e az amerikai inflációt úgy megfékezni, hogy 2024-re ne csússzon a gazdaság recesszióba. Míg az euróövezet kilátásaival kapcsolatban hasonlóan látják a jövőt az elemzők, az USA gazdaságával kapcsolatban már eltérőek a vélemények. Elúszhatnak a norvég kéziklasszis olimpiai álmai 24.hu     2024-01-10 03:31:42     Sport Olimpia Norvégia Heidi Löke hüvelykujját műteni kell, hónapokat kell kihagynia. A Liverpool Dubajba küldi egyik legfontosabb játékosát Magyar Nemzet     2024-01-10 04:55:00     Sport Liverpool Egyesült Arab Emírségek Dubaj Fulham Hosszú a hiányzók listája a Fulham elleni Ligakupa-meccs előtt. Hétvégére visszatér időjárásunk a rendes kerékvágásba Kiderül     2024-01-10 05:04:46     Időjárás Hétvége A következő napokban hideg és alapvetően száraz időjárásra számíthatunk. Vasárnaptól változékonyabb és enyhébb idő veszi kezdetét. A további adásainkat keresd a podcast.hirstart.hu oldalunkon.

Recently, I've posted to my Instagram stories about my sourdough starter and making pancakes and muffins for my kiddos with my sourdough discard.  It's easy to google "why sourdough" but there are a few things you might not know, especially about the flours available to you.  Why sourdough? Is it healthy? Do I personally eat it? What kind of flour and why? How do you get started? How much time does it take?  Let's break it down.  Mentioned In Today's Episode:  These are the jars I love (from Amazon) Etta Sourdough Starter from The Food Nanny Kamut flour from The Food Nanny The Food Nanny's Sourdough Cookbook

Show Open1:40: Late night vs. early morning, weekend recap, Tophouse, we're failing at consistently running now, creative focus, focused work time, latest food preservations14:12: Planning and discipline necessary for harvesting and sabbath rests19:05: Kamut muffins and Uncle Vernon's latest, the big difference in what we're able to grow.20:01: Sabbath views: Cultural considerations, making other people work by going out to eat. Westminster Standards, Qs 114-12133:27: Self-righteousness that comes from taking Christian liberty or holding to strict adherence. Where is your heart? Keeping things in their place.36:58: The kids' current hymn study: Stand Up Stand Up for Jesus, it's history, George Whitfield, and getting arms ripped off.45:01: Molly's tour Scotland and England with Ligonier Ministries, Stephen Hawking is buried in Westminster Abbey and it's secularization.48:12: Titus tells Molly a out William Wallace's death, how do people get to the point of thinking things like this are okay and need to be done?50:53: War is an apologetic for God- Pastor Bryan Clark, Trinity Church, Bozeman, MT; Miroslov Volf (Exclusion and Embrace- PRE revision)55:09: Show CloseToo Busy to Flush Telegram GroupPique Tea - Referral Link (Website)

Today, we're diving deep into the world of sustainable agriculture. Our guest today is none other than Bob Quinn, a pioneer in regenerative farming and the cultivation of ancient grains. Join us as we explore the fascinating journey of Farmer Bob Quinn and learn how sustainable farming practices can shape our future.Please check out Farmer Bob's wonderful book Grain by Grain, his incredible work with Kamut here and on instagram and facebook!To try Dr. Chloe's Chinese herb and CBD blends check out Radical Roots and use the code RADREMEDY for 15% off!Last if you are looking for high quality supplements and recommendations, check out Dr. Chloe's Fullscript account here and get 15-20% off all supplements all the time!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

#DNEWS24 #ItalianSecrets #ElkeHeselmeyer, Brot #Brotvielfalt #RezeptderWoche #Tramezzini #Panini #Ciabatta #Bruschetta Wussten Sie, dass es in Deutschland aktuell ca. 3.000 Brotsorten gibt? Bei uns wird Brot aus quasi allen Getreidesorten hergestellt. Angefangen beim Weizen, dem letztendlich ungesündesten Getreide überhaupt, weil es keinerlei Nährwerte für uns Menschen hat. Weiter geht es mit Roggenmehl, Dinkelvollkornmehl und vielen anderen. In Deutschland haben wir auch sehr viele Brote mit wundervoll klingenden Phantasienamen wie „Eiweißbrot“ oder „Balancebrot“ (weiß jemand, was sich dahinter verbirgt?). Im Eiweißbrot haben wir natürlich auch wieder einen hohen Anteil an Weizenmehl, also dem ungesündesten Getreide überhaupt. Doch wie sieht es bei unseren Freunden in Italien aus? In Italien wird sehr viel Weizen, zum Großteil Hartweizen (kennen wir ja bereits von Nudeln), verarbeitet. Weichweizen und Hartweizen sind unterschiedliche Weizenarten. Das Ergebnis bei der Verarbeitung ist jedoch identisch: bei der Vermahlung des Getreidekorns zu Mehl entsteht in den ersten Mahlstufen zuerst Vollkornschrot, dann Vollkornmehl und dann der Grieß, einmal eben als Hartweizen- und das andere Mal als Weichweizengrieß. bzw. -mehl. Fakt ist: In Italien wird zu fast jedem Gang auch Brot gereicht, ohne Brot geht hier gar nichts. Doch angesichts der zunehmenden Allergien gegen Weizen werden mittlerweile auch sehr viele andere Getreidesorten für Brot und Backwaren verarbeitet. Sehr beliebt ist beispielsweise Maismehl. Aus diesem durfte ich im April bei einem meiner Lieblingsweingüter am Gardasee Grissini kosten – sooo lecker, ganz anders als die, die wir so im Restaurant vorgesetzt bekommen. Auch viele, fast schon ausgestorbene Sorten erleben eine Renaissance (Emmer, Kamut, Grünkern).Doch was wir klassischerweise als „Vollkornbrot“, „Schwarzbrot“ oder „Pumpernickel“ kennen, ist in Italien weitestgehend unbekannt. In Italien nimmt man gerne mal als Zwischenmahlzeit eine „Brotspezialität“ zu sich, die man in vielen Geschäften in der Kühltheke schon fix und fertig vorfindet. DNEWS24 Italian Secrets mit Elke Heselmeyer – überall, wo es gute Podcasts zu hören gibt. #ItalianSecrets

We're delighted to announce that Dr. Ron Weiss, a trailblazer in holistic health and regenerative agriculture, has graced the @HealthScience podcast with his transformative insights. In this captivating episode, Dr. Weiss dives into his remarkable journey from traditional medicine to pioneering sustainable farming practices at Ethos Farm Project. Discover how his fusion of plant-based healthcare and regenerative techniques is not only revitalizing individual well-being but also healing the Earth. Gain profound insights into the intricate connections between human health, lifestyle choices, and the environment. Join us in this enlightening conversation as Dr. Weiss passionately discusses the potential of holistic harmony in our pursuit of optimal health. Tune in here: http://www.healthscience.org/podcast/042-ron-weiss  #HolisticHealth #RegenerativeAgriculture #EthosFarmProject Be sure to check out Farm Days 2023 featuring some amazing plant based experts including Peter Singer, @richroll, Drs. Dean and Ayesha Sherzai, Dr. Meagan Grega, Dr. Columbus Batiste, Sara Farley - Vice President, Global Food Portfolio at the Rockefeller Foundation, Bob Quinn - Founder of Kamut grain and author of bestselling book: Grain to Grain, Janette Spiezio, Lianna Levine Reisner and Dr. Weiss. Go to https://www.ethosfarmproject.org/farmdays to learn more and get tickets  

In this podcast I interview two pioneers in making food healthy, from the soil up. Bob Quinn is a botanist with a PhD in plant biochemistry, who helped convert thousands of acres across Montana to growing ancient grains (Kamut) organically. He was the first in Montana to mill whole grain, organic flour starting in 1986.  By 1991 he had certified his entire 3 generation family wheat and cattle ranch as organic.  He continues to experiment to improve regenerative organic systems and find better ways to grow dry land vegetables, fruit trees and berries in Montana, not only rebuilding the soil, but also the farming community for the benefit of health for all. Tim Parton is a Farm Manager in South Staffordshire in the UK. Tim farms in a biological way maximizing the value of nutrition to get the best out of the crops. He does not use insecticides, seed treatments, growth regulators or fungicides, as when the plant is balanced the need for synthetic inputs drops away. Tim has won many awards including Soil Farmer of the Year 2017, Arable Innovator of the Year 2019, Sustainable Farmer of the Year 2019 and Innovation Farmer of the Year 2020. Together, we'll explore the journey between the soil and your health and why soil degeneration, and modern farming practices are partly responsible for declining mental and physical health. We will also explore the fundamental principles of regenerative farming and gardening. See more information on my website and nutrition and the environment. Find more about my rap Fight the Flour.     

Jason talks about reviving ancient grains for wildlife with organic farmer and entrepreneur Bob Quinn (Montana). Bob is considered the modern day pioneer of ancient and heritage grains; including his organically grown Kamut. The Drop-Tine Seed Co. introduces their Ancient Grains for Wildlife Blend as well as Revive DT, a NEW liquid foliar plant nutrition product: Absorbed better, used completely!

L'idea che “naturale” equivalga a “sano” corrisponde al vero? Che cos'è esattamente il Kamut? Le patate al selenio fanno bene alla salute? Esiste la mortadella al 100% naturale? E ancora, cos'è “la scienza delle pulizie”? Scopriamo questo e molto altro col “nostro amichevole chimico di quartiere”, uno dei più noti divulgatori scientifici italiani: il professor Dario Bressanini.See omnystudio.com/listener for privacy information.

#074: Bob Quinn, a longtime grain farmer from Montana, shares his thoughts on organic growing practices for dryland wheat farming vs. using chemical controls and why the discussion often focuses on yield instead of the farmer's net return. Bob Quinn is a renowned organic Montana grain farmer, author, and a pivotal figure in the introduction of ancient grains to American farming. He co-authored the book Grain by Grain: A Quest to Revive Ancient Grains, Rural Jobs, and Healthy Food with Liz Carlisle and is the founder of Kamut International. To watch a video version of this podcast with access to the full transcript and links relevant to our conversation, please visit:https://www.realorganicproject.org/bob-quinn-organic-grain-farming-vs-chemical-grain-farming-seventy-four/The Real Organic Podcast is hosted by Dave Chapman and Linley Dixon, engineered by Brandon StCyr, and edited and produced by Jenny Prince.The Real Organic Project is a farmer-led movement working towards certifying 1,000 farms across the United States this year. Our add-on food label distinguishes soil-grown fruits and vegetables from hydroponically-raised produce, and pasture-raised meat, milk, and eggs from products harvested from animals in horrific confinement (CAFOs - confined animal feeding operations).To find a Real Organic farm near you, please visit:https://www.realorganicproject.org/farmsWe believe that the organic standards, with their focus on soil health, biodiversity, and animal welfare were written as they should be, but that the current lack of enforcement of those standards is jeopardizing the ability for small farms who adhere to the law to stay in business. The lack of enforcement is also jeopardizing the overall health of the customers who support the organic movement; customers who are not getting what they pay for at market but still paying a premium price. And the lack of enforcement is jeopardizing the very cycles (water, air, nutrients) that Earth relies upon to provide us all with a place to live, by pushing extractive, chemical agriculture to the forefront.If you like what you hear and are feeling inspired, we would love for you to join our movement by becoming one of our 1,000  Real Friends:https://www.realorganicproject.org/real-organic-friends/To read our weekly newsletter (which might just be the most forwarded newsletter on the internet!) and get firsthand news about what's happening with organic food, farming and policy, please subscribe here:https://www.realorganicproject.org/email/

KESÄKAMUT KESÄKEITAALLA OHJELMASSA VIERAANA BLUESKITARISTI ERJA LYYTINEN. HANNA HAHL HAASTATTELEE. KESÄKAMUT KESÄKEITAALLA OHJELMAA TEHDÄÄN YHTEISTYÖSSÄ KYLPYLÄHOTELLI KUNNONPAIKAN KANSSA.

KESÄKAMUT KESÄKEITAALLA OHJELMASSA VIERAANA YHDISTETYNHIIHTÄJÄ ILKKA HEROLA. HANNA HAHL HAASTATTELEE. KESÄKAMUT KESÄKEITAALLA OHJELMAA TEHDÄÄN YHTEISTYÖSSÄ KYLPYLÄHOTELLI KUNNONPAIKAN KANSSA

KESÄKAMUT KESÄKEITAALLA OHJELMASSA VIERAANA KUOPIO TANSSII- JA SOI TAITEELLINENJOHTAJA RIKU LEHTOPOLKU. HANNA HAHL HAASTATTELEE. KESÄKAMUT KESÄKEITAALLA OHJELMAA TEHDÄÄN YHTEISTYÖSSÄ KYLPYLÄHOTELLI KUNNONPAIKAN KANSSA

Senza il grano non esisterebbe il pane, ma neanche la pizza, i croissant e tutto il mondo della pasticceria. Ma quali e quante sono le varietà di grano? Che differenza c'è tra grano duro e grano tenero? Se diciamo Kamut o Senatore Cappelli, sai di cosa stiamo parlando davvero? E infine: cos'è la filiera corta e come si sviluppa il concetto di sostenibilità nel mondo del pane? Se hai sempre cercato la risposta a tutte queste domande, o semplicemente vuoi approfondire le tue conoscenze sul mondo del grano, sei nel podcast giusto.Visita il sito di Délifrance e scopri le nuove puntate del nostro podcast “Infarinature d'autore” www.delifrance.com/it/podcast

KESÄKAMUT KESÄKEITAALLA OHJELMASSA VIERAANA TURMION KÄTILÖISTÄ TUTTU MUUSIKKO PETJA TURUNEN. HANNA HAHL HAASTATTELEE. KESÄKAMUT KESÄKEITAALLA OHJELMAA TEHDÄÄN YHTEISTYÖSSÄ KYLPYLÄHOTELLI KUNNONPAIKAN KANSSA.

Join Chefs Martin Philip of King Arthur Baking Company, Scott Samuel of Rouxbe Online Culinary School, and Chef Jacquy Pfeiffer for a live event dedicated entirely to All Things Flour, Proofing, and Baking. Award-winning baker Chef Martin shares his knowledge about the different King Arthur Baking flours available on the market, including cake, pastry, all-purpose, and bread to specialty flours, such as rye, Kamut™, spelt, and einkorn. In this live event, the chefs come together to discuss the properties and use of each flour, proofing techniques, and the science of baking. Links from this episode: https://shop.kingarthurbaking.com/items/folding-bread-proofer-and-slow-cooker https://www.kingarthurbaking.com/recipes/sourdough-starter-recipe https://www.kingarthurbaking.com/recipes/sourdough-pizza-crust-recipe Chef Jacquy Pfeiffer's exceptional career began with an apprenticeship in Alsace at the famous Jean Clauss Pâtisserie. Following his apprenticeship in Strasbourg, Pfeiffer went on to establish himself as a leading figure in the art of pastry working with some world-renowned families and establishments. Some of these include the Royal Family in Riyadh, Saudi Arabia; the Sultan of Brunei; the Hyatt Regency, Hong Kong; a prestigious pastry shop in Palo Alto, California; and both the Fairmont and Sheraton hotels in Chicago, Illinois. These experiences led Chef Pfeiffer to teach and consult in numerous of the most prominent properties and companies worldwide, such as the Ritz-Carlton and Four Seasons Hotels and Resorts, the Atlantis Hotel in the Bahamas, and the Adolphus Hotel in Dallas, Texas. In 1995, Jacquy Pfeiffer along with Sébastien Canonne, founded The French Pastry School where their team is devoted to imparting excellence. Today, The French Pastry School is considered one of the leading pastry institutions in the world. Spanning nearly 30 years, Chef Scott Samuel's distinguished culinary career has included leadership roles in culinary innovation, instruction, operations and program development. Before joining Rouxbe as the Vice President of Culinary, Scott served as the Director of Culinary Innovation for Zipongo, a digital health company focused on making it easier to eat well. Prior to Zipongo Scott worked with The Culinary Institute of America as the Executive Chef of the college's Strategic Initiatives Group and as an instructor in the culinary arts degree program where he coordinated the food operations for the culinary college's industry leadership conferences, including Menus of Change, in partnership with the Harvard T.H. Chan School of Public Health. Scott earned a Bachelor's Degree in Hotel & Restaurant Administration from Washington State University and spent a summer studying at the Cesar Ritz Institute of Hotel Management in Switzerland. You can watch the original video version of this episode on Rouxbe.

Joseph and Amus join us today from Josephs Organic Bakery. We talk REAL food, real ingredients, real bread, superfoods, natural and holisitic approaches to life and how you can really improve yourself, energy, youth, sex drive and much more!www.veganbakerymiami.comTheir IG @josephsorganicbakery

L'Italia è il più grande consumatore di Kamut al mondo. Ma da dove arriva questo grano così particolare? Entra nel canale Telegram per fonti e approfondimenti - https://t.me/storiedibrand Sostieni il progetto - https://bit.ly/SOSTIENISDB SPONSOR che sostengono lo show --> https://znap.link/brandy

Bob Quinn is a scientist, farmer, out-of-the-box thinker and savvy businessman who has dedicated his entire career to regenerating food systems and educating the public on the connection between land and soil preservation, nutritious food, robust rural communities and human health.With a PhD in Plant Biochemistry from University of California Davis, Bob returned to his hometown of Big Sandy, Montana—a population of 600 people—where he took over the family farm and was among the first farmers in Montana to go organic. He served on the National Board of U.S. Department of Ag to create a USDA organic standard, started a grain cleaning plant, flour mill and Montana's first wind farm.His book, Grain by Grain with Liz Carlisle, lays out the recent history of farming in the United States, how the rise of  “Big Ag” has pushed small farms out of business and turned rural communities across the country into ghost towns. In a rush to produce higher yields to keep up with the small margins of the global commodity market, farmers have drowned their soil and crops in synthetic fertilizers, pesticides and herbicides that have lasting consequences for the land and the people who eat the end products.What Bob has done to organize organic systems and revive ancient grains is incredible. In 1988, he converted his entire 2,400 acre farm to organic and hasn't looked back. Over five decades, he started several projects and businesses: Kamut International, a company specializing in organic Kamut khorasan wheat; Montana Flour and Grain, which processes his grains into flour for bakeries, pasta makers and distributors; Big Sandy Organics; and The Oil Barn, an operation that presses organically-grown safflower into cooking oil then returns the used oil to his farm to replace diesel fuel.In this conversation, he makes the case for eating ancient wheat varieties versus modern wheat, which has been continuously bred for high yields, at the detriment of nutrition, diversity and flavor. We discuss the research that his team has carried out in Italy among patients with diabetes, irritable bowel syndrome and heart disease, and how switching to a diet of Kamut in place of conventionally-grown modern wheat lowered inflammation, cholesterol, cytokines and other markers that lead to chronic illness. Ancient wheat could be part of the answer for the 12-20% of people who experience symptoms of gluten sensitivity or intolerance.This talk scratches the surface of the high cost of cheap food, but my hope is that it will help you rethink our industrial agriculture system, choose organically-grown foods, experiment with ancient wheat varieties like Einkorn, farro and Kamut, and begin to understand why we can't talk about farming without talking about human health and planetary healthy. The three are inextricably linked, and if we don't start to make different choices, we're just continuing the race to the bottom.Support the show

As the first episode of the Restore Your Home Series - Kitchen, listen in to learn more about probiotics and the vital role they play on our digestion and health. Show Notes: -Hopkins Medicine Research Article -NCBI Research Article -Types of ancient grains mentioned: Einkron, Spelt, Kamut, and Emmer -The Food Nanny -Fermented food replacements mentioned: sourdough bread, sauerkraut, and milk kefir Signup for the Restore Your Home Challenge receive the current free printable PDF's Cultivating Motherhood Website Subscribe to my podcast if you'd like to be the first to hear about my next episode: Restore Your Home Series - Kitchen: Raw vs. Pasteurized Dairy --- Support this podcast: https://anchor.fm/cultivatingmotherhood/support

Salve amici: Con l'avvento delle coltivazioni intensive abbiamo perso tante farine di tradizione e lavorazione antica. Per fortuna, alcune sono ancora reperibili sul mercato, anche se spesso ingiustamente trascurate. Parliamo per esempio della farina di Saragolla. Molti ignorano questa farina proteica e povera di glutine eccezionale per pane e pasta, ma si tratta di un prodotto antichissimo. Le prime testimonianze risalgono addirittura al 400 d.C., quando il grano duro da cui deriva venne portato in Italia dall'Est. Saragolla, infatti, è una parola che deriva dall'antico bulgaro e che significa “chicco giallo”. Si tratta di un tipo di grano Khorasan, la stessa famiglia da cui deriva il tanto osannato Kamut. Molte sono le similitudini nutrizionali tra farina di Kamut e farina di Saragolla, con la differenza che quest'ultima è meno cara. Testo di Francesco Merlino via Proiezioni di Borsa. Testo completo Le nostre ricette vengono tecnivamente preparate nella nostra scuola di cucina negli Stati Uniti. Speriamo che siano di vostro gradimento. Grazie e buona cucina. Walter Il Nostro podcast in Inglese Flavors + Knowledge Podcast I nostri video (News you can eat 24) Video-Cast on YouTube. Il nostro ricettario chef blog. su Sapere I Sapori Nota: Le opinioni espresse in Sapere + Sapori newsletter sono quelle degli autori e non riflettono necessariamente la politica ufficiale o la posizione di Sapere I Sapori. Qualsiasi contenuto fornito dai nostri blogger o autori è delle loro opinioni non sono destinate a diffamare nessuna religione, gruppo etnico, club, organizzazione, azienda, individuo o chiunque o qualcosa. --- Send in a voice message: https://anchor.fm/walter-potenza/message Support this podcast: https://anchor.fm/walter-potenza/support

How can farmers adapt to climate changes? How can regenerative farmers have livelihoods that nourish themselves and their communities? How can we break free of the commodity mindset and rethink the US food system? Bob Quinn's remarkable memoir of his decades living and working on a Montana farm offers unique insights into all of these pressing questions, with creativity, intelligence, and a healthy dash of humor. Quinn is a farmer and sustainable business leader. He founded a regional mill for organic and heritage grains, an organic snack company, a biofuel business, Montana's first wind farm, and Kamut International. Kamut, an ancient grain Quinn revived from a pint jar of seed found in a neighbor's basement, is now grown on 100,000 acres of certified organic cropland and made into over 3,500 products worldwide. In Grain by Grain: A Quest to Revive Ancient Wheat, Rural Jobs, and Healthy Food (Island Press, 2019), co-written with Liz Carlisle, he shares the stories of these innovative projects. Through his narrative, Quinn offers readers an insightful ground-level look at the history of the organic food movement, as well as hope for the future. Bob Quinn, PhD is a leading green businessman, with successful ventures in both organic agriculture and renewable energy. Raised on a 2,400 acre wheat and cattle ranch in Montana, Quinn earned a Ph.D. in plant biochemistry at UC Davis before coming home to farm in 1978. He served on the first National Organic Standards Board, which spurred the creation of the USDA's National Organic Program, and has been recognized with the Montana Organic Association Lifetime of Service Award, The Organic Trade Association Organic Leadership Award, and Rodale Institute's Organic Pioneer Award. Bob remains active in research, and has co-authored pioneering studies on the nutritional benefits of ancient grain. Susan Grelock Yusem, PhD is an independent researcher trained in depth psychology, with an emphasis on community, liberation, and eco-psychologies. Her work centers around interconnection and encompasses regenerative food systems, the arts and conservation. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

How can farmers adapt to climate changes? How can regenerative farmers have livelihoods that nourish themselves and their communities? How can we break free of the commodity mindset and rethink the US food system? Bob Quinn's remarkable memoir of his decades living and working on a Montana farm offers unique insights into all of these pressing questions, with creativity, intelligence, and a healthy dash of humor. Quinn is a farmer and sustainable business leader. He founded a regional mill for organic and heritage grains, an organic snack company, a biofuel business, Montana's first wind farm, and Kamut International. Kamut, an ancient grain Quinn revived from a pint jar of seed found in a neighbor's basement, is now grown on 100,000 acres of certified organic cropland and made into over 3,500 products worldwide. In Grain by Grain: A Quest to Revive Ancient Wheat, Rural Jobs, and Healthy Food (Island Press, 2019), co-written with Liz Carlisle, he shares the stories of these innovative projects. Through his narrative, Quinn offers readers an insightful ground-level look at the history of the organic food movement, as well as hope for the future. Bob Quinn, PhD is a leading green businessman, with successful ventures in both organic agriculture and renewable energy. Raised on a 2,400 acre wheat and cattle ranch in Montana, Quinn earned a Ph.D. in plant biochemistry at UC Davis before coming home to farm in 1978. He served on the first National Organic Standards Board, which spurred the creation of the USDA's National Organic Program, and has been recognized with the Montana Organic Association Lifetime of Service Award, The Organic Trade Association Organic Leadership Award, and Rodale Institute's Organic Pioneer Award. Bob remains active in research, and has co-authored pioneering studies on the nutritional benefits of ancient grain. Susan Grelock Yusem, PhD is an independent researcher trained in depth psychology, with an emphasis on community, liberation, and eco-psychologies. Her work centers around interconnection and encompasses regenerative food systems, the arts and conservation. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/science

How can farmers adapt to climate changes? How can regenerative farmers have livelihoods that nourish themselves and their communities? How can we break free of the commodity mindset and rethink the US food system? Bob Quinn's remarkable memoir of his decades living and working on a Montana farm offers unique insights into all of these pressing questions, with creativity, intelligence, and a healthy dash of humor. Quinn is a farmer and sustainable business leader. He founded a regional mill for organic and heritage grains, an organic snack company, a biofuel business, Montana's first wind farm, and Kamut International. Kamut, an ancient grain Quinn revived from a pint jar of seed found in a neighbor's basement, is now grown on 100,000 acres of certified organic cropland and made into over 3,500 products worldwide. In Grain by Grain: A Quest to Revive Ancient Wheat, Rural Jobs, and Healthy Food (Island Press, 2019), co-written with Liz Carlisle, he shares the stories of these innovative projects. Through his narrative, Quinn offers readers an insightful ground-level look at the history of the organic food movement, as well as hope for the future. Bob Quinn, PhD is a leading green businessman, with successful ventures in both organic agriculture and renewable energy. Raised on a 2,400 acre wheat and cattle ranch in Montana, Quinn earned a Ph.D. in plant biochemistry at UC Davis before coming home to farm in 1978. He served on the first National Organic Standards Board, which spurred the creation of the USDA's National Organic Program, and has been recognized with the Montana Organic Association Lifetime of Service Award, The Organic Trade Association Organic Leadership Award, and Rodale Institute's Organic Pioneer Award. Bob remains active in research, and has co-authored pioneering studies on the nutritional benefits of ancient grain. Susan Grelock Yusem, PhD is an independent researcher trained in depth psychology, with an emphasis on community, liberation, and eco-psychologies. Her work centers around interconnection and encompasses regenerative food systems, the arts and conservation. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

How can farmers adapt to climate changes? How can regenerative farmers have livelihoods that nourish themselves and their communities? How can we break free of the commodity mindset and rethink the US food system? Bob Quinn's remarkable memoir of his decades living and working on a Montana farm offers unique insights into all of these pressing questions, with creativity, intelligence, and a healthy dash of humor. Quinn is a farmer and sustainable business leader. He founded a regional mill for organic and heritage grains, an organic snack company, a biofuel business, Montana's first wind farm, and Kamut International. Kamut, an ancient grain Quinn revived from a pint jar of seed found in a neighbor's basement, is now grown on 100,000 acres of certified organic cropland and made into over 3,500 products worldwide. In Grain by Grain: A Quest to Revive Ancient Wheat, Rural Jobs, and Healthy Food (Island Press, 2019), co-written with Liz Carlisle, he shares the stories of these innovative projects. Through his narrative, Quinn offers readers an insightful ground-level look at the history of the organic food movement, as well as hope for the future. Bob Quinn, PhD is a leading green businessman, with successful ventures in both organic agriculture and renewable energy. Raised on a 2,400 acre wheat and cattle ranch in Montana, Quinn earned a Ph.D. in plant biochemistry at UC Davis before coming home to farm in 1978. He served on the first National Organic Standards Board, which spurred the creation of the USDA's National Organic Program, and has been recognized with the Montana Organic Association Lifetime of Service Award, The Organic Trade Association Organic Leadership Award, and Rodale Institute's Organic Pioneer Award. Bob remains active in research, and has co-authored pioneering studies on the nutritional benefits of ancient grain. Susan Grelock Yusem, PhD is an independent researcher trained in depth psychology, with an emphasis on community, liberation, and eco-psychologies. Her work centers around interconnection and encompasses regenerative food systems, the arts and conservation. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/environmental-studies

Kamut in Cebuano means to do with hand and on this episode, Jesselyne and Colton are doing just that! For episode 53, Colton discusses the restaurant industries expectations on tips; Jesselyne goes over how table manner etiquettes has been influenced by western colonization.

The latest episode of the COVID-19 subseries of The Appropriate Omnivore focuses on baking. While sheltering at home, many have learned to bake during the pandemic. Even better, many are baking sourdough and using ancient grains. So Aaron Zober brings on Montana farmer Bob Quinn, who introduced the ancient wheat known as khorasan to the world and trademarked it as KAMUT. Bob gets into the problems modern wheat has which makes it unable to digest it for many. He then discusses KAMUT's practices to produce healthy and sustainable grains. KAMUT is not only organic, but also uses regenerative agriculture. Bob then mentions the various brands which use KAMUT. Aaron brings up how he loves the Eden Foods KAMUT pasta. In addition to KAMUT, Bob Quinn sells a cold pressed organic safflower oil under the name The Oil Barn. Bob explains the advantages of safflower oil and why it needs to be cold pressed. Bob also lets the listeners know what bakeries we can find in Montana with KAMUT baked goods. Aaron ends the program having Bob talk about some KAMUT products available overseas which he'd like to see available in the United States.

Qual è, secondo voi, uno dei prodotti alimentari più mangiati sulle nostre tavole? Esatto, il PANE! Il pane accompagna i nostri pranzi, le nostre cene, le nostre merende. Quando vuoi placare la fame mangi il pane; quando vuoi mangiare del salume o dei formaggi mangi il pane; quando vuoi fare la scarpetta al ragù o al sugo mangi il pane; e come si può resistere a PANE e NUTELLA?! Ce ne sono di tutti i tipi: al latte, all'olio, di tipo 0, 00, integrale, Kamut, di segale: insomma, chi più ne ha, più ne metta! Ma ne esiste uno in particolare che ha attirato l'attenzione dei Desueti: il pane fatto con il LIEVITO MADRE! Che cosa si nasconde dentro al lievito madre? Quali sono i suoi segreti? Perché si sceglie di utilizzarlo al posto di altri ingredienti? Abbiamo voluto chiederlo ad una esperta nel settore del lievito madre, Alice del FILONIFICIO, il primo micro-forno di Ferrara che utilizza solo lievito madre. Ascoltateci e....pulite bene il piatto!

Kamut is the ancient wheat grain you probably have never heard of. It has gluten so if you're on the elimination protocol due to gut dysbiosis issues, you will want to avoid. However, it's an intact whole grain so it's ok if you're working to reverse type 2 diabetes. In this episode we discuss: how to prepare kamut how to use it how it tastes Episode Resources on the blog at https://rawfoodmealplanner.com/should-you-try-kamut // HOST Samantha Salmon Certified Integrative Nutrition Coach and Ambassador of Health and Happiness // CO-HOST Dorrell Hylton Salmon Mom, Wife, Hair Doctor, Beauty Parlor Counselor, and Prayer Warrior The information provided in this broadcast is for educational purposes only and is not intended as medical advice. These statements have not been evaluated by the food and drug administration, or the equivalent in your country. Any products/services mentioned are not intended to diagnose, treat, cure, or prevent disease. RawFoodMealPlanner.com © 2021

Wir reden mit euch über die wunderbar vielfältige Welt der Nudeln. Dabei machen wir mit euch einen Carb and Input Loading Event in unter einer halben Stunde. Zutaten, DIY, Abläufe auf biochemischer Ebene, Formen uvm. Mehr geht nicht! Die ersten 12x12 Sekunden gehören Jan, indem er uns als Food Trend Scout mit einer Zutat überrascht, die wir in Kurzform für euch analysieren. Es wird sehr bodenständig und hat doch mit viel Liebe und Pflege zu tun. Könnt ihr es schon erraten? Wir fangen mal direkt mit der wichtigsten Frage, wenn wir über Nudeln reden. Habt ihr schon mal in einem DIY Ansatz Nudeln selber gemacht? Jan beschreibt einmal kurz und knackig, wie ihr eine ganz einfache Variante selber herstellen könnt. Wobei wir erstmal einen Punkt vorher ansetzen, um das gemeinsame Bild zu schaffen. Denn Nudel ist definitiv nicht gleich Nudel. Die Zutaten variieren von verschiedensten Getreiden (Hafer, Gerste, Weizen, Buchweizen, usw.) Eiern, Glasnudeln und neuerdings auch einige Gemüsen. Darüber hinaus gibt es diverse sogenannte Urkörner, aus denen Nudeln gemacht werden. Eine erste Auflistung zur Anregung ist z.B.: Emma, Kamut, Eikorn, Amaranth, Quinoa, Erbsen uvm. Roger Federer und viele weitere Sportler schwören auf eine Portion mit Pasta vor der Leistung. Wieso ist das so und was kann mir das auch ohne Sport bringen? Wir analysieren die Funktionen und Abläufe im Körper, die bei Erbringung jedweder Leistung Vorteile bringt. Zum Schluss verraten wir dann noch unsere beiden Lieblingsgerichte im Bereich der Pasta, die uns helfen zu erkennen, ob bei der Zubereitung ein Koch mit Sachverstand am Werk war. Und philosophieren über die persönlichen Genussmomente im Bereich der Pasta Tipps für Pasta vom Profi Jan: - Öl im Wasser macht keinen Sinn - Wasser aufkochen und erst dann salzen (gerne übersalzen) - Pasta aldente kochen - Pasta nicht mit kaltem Wasser abschrecken, wenn ihr die direkt zum Essen vorbereitet (ihr wascht ansonsten die Speisestärke ab) Wir hoffen ihr habt wieder jede Menge Spaß, Überraschungen, Erlebnisse und Anregungen mitgenommen. Für Fragen, Wünsche und Anregungen auf allen gewohnten Kanälen und unserer Facebookseite stehen wir gerne weiter Rede & Antwort (https://www.facebook.com/food.cast.hamburg). Beste Grüße Euer Foodcast Team

When Bob Quinn was a kid, a stranger at a county fair gave him a few kernels of an unusual grain. Little did he know, that grain would change his life. Years later, after finishing a PhD in plant biochemistry and returning to his family’s farm in Montana, Bob started experimenting with organic wheat. In the beginning, his concern wasn’t health or the environment; he just wanted to make a decent living and some chance encounters led him to organics. But as demand for organics grew, so too did Bob’s experiments. He discovered that through time-tested practices like cover cropping and crop rotation, he could produce successful yields—without pesticides. Regenerative organic farming allowed him to grow fruits and vegetables in cold, dry Montana, providing a source of local produce to families in his hometown. He even started producing his own renewable energy. And he learned that the grain he first tasted at the fair was actually a type of ancient wheat, one that was proven to lower inflammation rather than worsening it, as modern wheat does. Ultimately, Bob’s forays with organics turned into a multimillion dollar heirloom grain company, Kamut International. In Grain by Grain, Quinn and cowriter Liz Carlisle, author of Lentil Underground, show how his story can become the story of American agriculture. We don’t have to accept stagnating rural communities, degraded soil, or poor health. By following Bob’s example, we can grow a healthy future, grain by grain. Kamut International

In this episode we talk to Ian and Jacob, the founders of secretnodes.org and the puzzle report explorer for Secret network, a Cosmos-SDK blockchain with privacy-preserving smart contracts. The Secret Nodes project was established in 2018, we're a grassroots organization that believes society is facing a fork in the road in regards to privacy, security, data rights and their trend towards further degradation. Its aim is to be a refuge at this impasse, and are committed to supporting the enigma ecosystem by helping to empower its stakeholders. The puzzle report is an open source blockchain explorer made by the Secret Nodes project and, currently, support Enigma, Kamut and Secret. The Secret Network is a blockchain with privacy-preserving smart contracts. That means applications built on Secret can utilize encrypted data without revealing it to anyone, even the nodes in the network. We spoke to Ian and Jacob, top validators on the Secret Network, about privacy, its importance in blockchain. The good, the bad and the ugly of privacy and what the lack of privacy may lead to. We talked about privacy controversies in regard to the “old” days of blockchain, such as, premises and hidden dev taxes. Spoke about what privacy means to various people and its various interpretations. Ian and Jacob revealed who their privacy gurus are and, of course, what are Secret Nodes are all about. We also mention the puzzle report explorer and the importance of building communities. Finally, we talked about the decentralization of POS stakes and touched the subject of fundamental flaw with relation to POS economies. Secret Nodes Twitter (https://twitter.com/secretnodes) The projects that have been mentioned in this episode: | Tendermint (https://tendermint.com/) | Cosmos (https://cosmos.network/) | Secret Network (https://scrt.network/) | Secret Nodes (https://secretnodes.org/) | Puzzle report explorer (https://www.puzzle.report) | Enigma (https://enigma.co/) | Secret Network Discord (https://discord.com/invite/SJK32GY) | Etherscan (https://etherscan.io/) | Into the block (https://app.intotheblock.com/) | Big dipper (https://cosmos.bigdipper.live/) | Orchid (https://www.orchid.com/) | Tor (https://www.torproject.org/) | Bitcoin (https://bitcoin.org/en/) | Ethereum (https://ethereum.org/en/) | Enigma forums (https://forum.enigma.co/) | If you like what we do at Citizen Cosmos: - Stake with Citizen Cosmos validator (https://www.citizencosmos.space/staking) - Help support the project via Gitcoin Grants (https://gitcoin.co/grants/1113/citizen-cosmos-podcast) - Listen to the YouTube version (https://www.youtube.com/watch?v=ZYvjqCKDOEo) - Read our blog (https://citizen-cosmos.github.io/blog/) - Check out our GitHub (https://github.com/citizen-cosmos/Citizen-Cosmos) - Join our Telegram (https://t.me/citizen_cosmos) - Follow us on Twitter (https://twitter.com/cosmos_voice) - Sign up to the RSS feed (https://www.citizencosmos.space/rss)

Referenced in this episode:Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & MoreWeekday Steel-Cut Oats in 7 Minutes, Thanks to a Genius Shortcut (Food52)Porridge in Pink With Raspberries & Greek Yogurt from Maria Speck (Genius Recipes | YouTube)Genius-Hunter Extra-Credit:A Genius Shortcut for Better, Faster Polenta (Food52)Maria Speck's Shortcut Polenta recipeHave an earth-shattering whole-grain cooking hack to share? Share it with me at genius@food52.com.

Can I keep the family business moving forward using technology while raising 4 of my own children?Lizi Heaps is my guest today. She has taken the reigns from her mom as The Food Nanny to continue the legacy of cooking and baking. We have a great talk about how she started up the business after her mom let it slow down and how she uses social media and technology to grow her fan base.Her story on how they started using the Kamut grain is great example of timing and being available to think of opportunities. Her latest project of authoring the book “For The Love of Kamut” was just another example of time scheduling and making her children apart of the process. It was refreshing to hear a business owner share her ideas about business growth and family growth at the same time.Make sure to visit Lizi on her social media pages and watch for the latest updates to her upcoming events and check out her new book “For The Love of Kamut”If you like the podcast, I would love it if you left me a review! Also, feel free to contact me directly via DM regarding this episode or anything in the podcast that may have related to you.SUBSCRIBEYou can subscribe to The Travel Wins Podcast on Apple Podcasts, SoundCloud, YouTube, iHeartRadio, Stitcher, Google Podcasts, Spreaker, Podnews, Castbox, Overcast, Breaker, Pocket Casts, Radio Public, and Spotify.The Travel Wins intro song by AKO and Steve StevensWebsite Design – Stack Host#thefoodnanny #liziheaps #utahfamily

Can I keep the family business moving forward using technology while raising 4 of my own children?Lizi Heaps is my guest today. She has taken the reigns from her mom as The Food Nanny to continue the legacy of cooking and baking. We have a great talk about how she started up the business after her mom let it slow down and how she uses social media and technology to grow her fan base.Her story on how they started using the Kamut grain is great example of timing and being available to think of opportunities. Her latest project of authoring the book “For The Love of Kamut” was just another example of time scheduling and making her children apart of the process. It was refreshing to hear a business owner share her ideas about business growth and family growth at the same time.Make sure to visit Lizi on her social media pages and watch for the latest updates to her upcoming events and check out her new book “For The Love of Kamut”If you like the podcast, I would love it if you left me a review! Also, feel free to contact me directly via DM regarding this episode or anything in the podcast that may have related to you.SUBSCRIBEYou can subscribe to The Travel Wins Podcast on Apple Podcasts, SoundCloud, YouTube, iHeartRadio, Stitcher, Google Podcasts, Spreaker, Podnews, Castbox, Overcast, Breaker, Pocket Casts, Radio Public, and Spotify.The Travel Wins intro song by AKO and Steve StevensWebsite Design – Stack Host#thefoodnanny #liziheaps #utahfamily

Let’s talk about biblical foods that heal! From salt to dates and the unleavened bread, these foods in the Bible provide healing and health to our body, mind and spirit. Is there such a thing as biblical foods that heal? Well, the different foods in the Bible are designed by God to give us the health we desire. This is why we need to understand what these foods in the Bible are and how they contribute to our health and healing. And speaking of biblical foods that heal, some of you have wondered about these foods in the Bible and how they can help you achieve health. Here are this week’s Q&A questions that revolve around the topic of biblical foods that heal and foods in the Bible. 1.What do you think of Epsom salt for the bath? (Detective Halverson) Salt is one of the foods in the Bible mentioned so many times in scripture. Aside from adding flavor to our foods, it can be added in for the bath, such as in the case of Epsom salt. It can offer relaxation and rejuvenation to the body and ease our tensions.  2. Are eggs mentioned in the scripture? (Bianca Lawson) The scripture mentions egg a few times. One is in Luke 11:12, and the other one is in Job 6:6. 3. Can you please tell me what is the best flour to use to make unleavened bread? (Tracy Gilbert) Unleavened bread is one of the foods in the Bible that is also among my favorites to make. Any flour such as hard red, hard white, spelt or Kamut can be used to make unleavened bread. You can use einkorn or a blend of flours with buckwheat, rye, and so on. There is no limit to the type of flour to use! 4. Are dates really good in fiber as well? (Lisa Roberto) Yes, definitely! Dates are rich in fiber, which helps promote satiety, weight loss, regulate blood sugar levels, and so on. I talked about the benefits of eating dates in my video and I have dozens of recipes that feature these foods in the Bible https://thebiblicalnutritionist.com/recipes/ From baked goodies to raw, preparing meals with dates is great for your body and mind. You can also check out more mouth-watering recipes featuring biblical foods that heal in my cookbook https://www.amazon.com/shop/thebiblicalnutritionist I hope you enjoyed this video. I always love sharing with you the secrets to thriving health, and do check out my 40-day course to help you become your best self yet! Take the 40-Day Transformation Course (physically and spiritually)! https://thebiblicalnutritionist.com/40-days-to-health-and-being-satisfied-fast/   There are a few more courses for your optimum health. A great way to end the year strong and begin the new year with better health! Start Experiencing God's Gift of Health Spiritually & Physically TODAY! https://www.biblicalnutritionacademy.com/

After 40 years of farming his family farm of 4000 acres (100% organic for 30 years), Bob Quinn is currently in the 3rd year of a 3 years to retirement program: He has retained about 4 acres in order to conduct a few research experiments and to grow all his own food. In 2019 Bob published, with Liz Carlise, the book "Grain by Grain". Hear his story on this episode of Heart Stock Radio and learn about Kamut International. Heart Stock Radio is a production of KBMF 102.5 and underwritten by Purse for the People.

Okay, so it was never a Star Wars planet, but it is from a long time ago! It's an ancient form of wheat, better known by the name Kamut. The study we're looking at today essentially gave people either Kamut-based wheat products or normal wheat-based products and looked to see if either group did better with their fibromyalgia. Listen to the podcast or read the article (https://www.researchgate.net/profile/Francesco_Sofi/publication/341879026_Effectiveness_of_a_Khorasan_Wheat-Based_Replacement_on_Pain_Symptoms_and_Quality_of_Life_in_Patients_with_Fibromyalgia/links/5ed7c1c692851c9c5e74f8ed/Effectiveness-of-a-Khorasan-Wheat-Based-Replacement-on-Pain-Symptoms-and-Quality-of-Life-in-Patients-with-Fibromyalgia.pdf) to find out! Come visit me at www.FibroSmartMD.com, or on Facebook at https://www.facebook.com/FibroSmartMD See omnystudio.com/listener for privacy information.

Bob Quinn is a 30-plus year veteran of Regenerative Organic practices and founder of Kamut International, an organization devoted to high quality Khorasan wheat and sustainable agricultural practices. After receiving his PhD in plant biochemistry from UC-Davis, Bob returned home to work on his family’s wheat and cattle ranch just outside of Big Sandy, Montana. In the mid 80’s, the farm became his “laboratory” as Bob began implementing regenerative organic systems long before they rose to prominence. The Quinn’s began planting a Khorasan wheat they would call “Kamut”—an ancient Egyptian word for “wheat”—which would end up seeing a lot of success with whole grain bakeries in Southern California. “My business philosophy is start small and build on your success. I don't have a big pile of money, so I can't go out and just try big experiments, so I try small experiments. If they're successful, then I build on those. And that's what we did, we started with a half an acre [of Kamut®] which was all that seed that we had in 1988—30 years later, we are contracting with 250 organic regenerative farmers in Montana, Alberta, and Saskatchewan for over 100,000 acres of this stuff.” Kamut® is a distant relative to the modern wheat crop that is known for its unique flavor and health benefits. Ancient Grains like Kamut® see much lower yield potential than modern wheat, which over time lead some manufacturers to mix Kamut® with lower quality grains. In an attempt to protect the quality of the grain and the end consumer, Bob decided to trademark the grain, guaranteeing an unhybridized, unmodified, and organic product for their growing list of customers—in fact today, a staggering 75% of their grain goes to Italy. During the episode, Bob goes into detail about how improved testing equipment led to a surprising discovery about minute glyphosate levels in their crops. Kamut International has been organic since its inception, but at one point almost a third of their farmers were sending grain that tested slightly higher than ten parts per billion in glyphosate. Bob was astounded when he discovered that glyphosate is so prevalent in American agriculture that trace amounts can be found in the rain during the growing season. Since this discovery, Kamut International has overhauled their testing protocols and mitigated trace glyphosate levels whenever possible. Whether you are the buyer, the manufacturer, or the consumer, Bob believes in a “everybody wins” approach to business. He believes his impact and scale was achieved by paying farmers more, so he prides himself in the ability to implement economic incentives anywhere he can. Bob recalls in his conversation with John that almost 30 years ago, he began offering three times the amount of the commodity wheat price for Kamut® wheat, which proved to be a very effective business move. Today, that incentive has grown to five times the commodity price. Bob’s expertise goes way beyond wheat, for a farmer located in the Upper Great Plains he has an unlikely variety of successfully growing dryland produce. Throughout the episode, Bob goes into detail about how this production came to be and how regenerative organic practices allow him to grow things like watermelon and summer squash in Montana. Bob and John also discuss nutritional value of ancient grains, how the western diet has led to a jump in autoimmune disorders, and the concerning rise of glyphosate levels in our food. Bob also tells the story of how his company accidentally came upon creating cooking oil in the search to create a better diesel fuel. 

The U.S. has a cheap food system, says Bob Quinn, founder of KAMUT International. The problem? The high costs down the road: farmers going broke, decline of rural communities, pollution of the earth, and loss of our health. Bob makes a clear argument for valuing food that makes and keeps us healthy, and how to drive this change. Join our conversation about farming for health.Bob, a farmer with a Ph.D in plant chemistry, and a consummate entrepreneur, was motivated by economics to experiment with organic agriculture on his family farm in the 1970s. The financial benefits led him to transition the full farm to organic, and as the farm changed he learned about the environmental and health payoff. Bob grew his passion into founding an heirloom wheat business which he took from a local operation in Montana into the global brand--KAMUT International. Bob weaves together a story of entrepreneurialism, with the history of wheat, and a call to treat food as medicine. Looking at 100 years of the history of bread in the U.S. Bob explains why we started manufacturing highly-processed breads, and how an experiment with an ancient wheat grain led to KAMUT International. It is a story of international partnership as Italy grew to be the largest market for KAMUT, and in the process Bob and his Italian research partners made remarkable discoveries about the health properties of ancient wheat. And this is a sobering story. In spite of sourcing from certified organic farms, Bob shares how glyphosate is leaching into crops in the plain states and Saskatchewan-- through the soil and in the rain. The levels have reached such a high concentration that KAMUT has been forced to dramatically cut exports to Italy given Italy’s high organic standards. Bob proposes a vision for 100% organic agriculture in the US. It is a vision that does not hinge on public policy but on consumer demand and the opportunity growing demand creates for farmers. We’re exploring how the organic transition can be a win-win. A leader in the field of organic agriculture, Bob is talking in specific terms about how to create a healthier future by growing better food.

Recipes for Avocado Pasta Salad, Kamut Chickpeas Stew, and Jamaican Patties. If you experienced a busy lifestyle. I got you covered with easy to prepare recipes. Please follow me at Instagram Corner for a healthy diet. Facebook.com/cornerforahealthydiet and twitter.com/CornerDiet. Email me at cornerforahealthydiet@protonmail.com and look for cornerforahealthydiet.com coming soon!!

What a crappy time to have a birthday! Andrew is closing in on 30, and sitting in his parent's basement eating random cereal out of unmarked baggies for no pay. I'm sure Donna is thrilled that this is what her sweet boy has become. In any event, we'll try some Frosted Flakes from Annie's, and Scotty's mom's favorite...Kamut from Nature's Path.

Our guest today is Bob Quinn, organic farmer, author, scientist, and food researcher. This conversation is a deeply insightful discussion about ancient grains, food systems, and the rural communities that produce our food. We talk about the food itself, how its grown, processed and distributed. The factors which determine the quality of our food and some of the little-known research Bob and his team have done around wheat and gluten sensitivity. He reveals discoveries he’s made about ancient grains, wheat in particular and gluten sensitivity by applying rigorous science and a persistent determination to find the cause of one of America's most mysterious food issues. Bob didn’t start out to be food researcher, rather he sort of backed into, but like the other things he’s done in his life he jumped in with both feet and did the best he could. That attitude along with a great deal of perseverance and determination to understand the truth, uncovered previously unknown linkages to the gluten sensitivity issue and left a trail of over 30 peer-reviewed research papers on the subject of his trademarked ancient grain KAMUT® and gluten sensitivity. The conclusion of his research efforts is a 4-point program of addressing gluten sensitivity which has proven to be over 95% effective. He explains his discovery in detail in our conversation. However, Bob considers himself first and foremost an organic farmer. He farms in one of the more challenging environments in the United States, the dry northern plains of Montana. He’s a third-generation farmer, but the first to be certified organic. In fact, this year they will celebrate the 100th anniversary of their grandfather's founding of their family farm in Big Sandy, Montana. There are a few things that I find interesting about Bob’s story, first, he’s not just an organic farmer, but he is also a scientist. He holds several degrees, but the most relevant and significant is a PhD in plant biochemistry from UC Davis, one of the most prestigious ag universities in the US. This broad-spectrum background gives him a perspective that is extremely rare and insightful.This is probably one of the things I appreciate most about Bob’s work. He reflected in his recently released book, Grain by Grain: “As I furthered my studies, I came to a deep appreciation for the magnificent order of the universe and the interrelations that characterized living systems. I found it quite inspiring to see how everything was tied to everything else.”What I’m most excited about this conversation is the fact that it is a real-world, practical application of the Universal Principle, that everything is connected and we are all One. And if we are going to survive as a species on this fragile planet, we must act decisively and with courage, in a spirit of cooperation, collaboration, and mutual respect for everyone and everything that lives here with us. The late visionary, R. Buckminster Fuller stated it very succinctly when he said, “We are not going to be able to operate our Spaceship Earth successfully nor for much longer unless we see it as a whole spaceship and our fate as common. It has to be everybody or nobody.” This has been the spirit of Bob’s work since the beginning, and it is one of the reasons he has been so widely recognized. He was the 2007 recipient of the Montana Organic Association Lifetime of Service Award. He was awarded the “2010 Organic Leadership Award” by the Organic Trade Association, and in 2013 he was the recipient of Rodale Institute’s Organic Pioneer Award.His initial efforts to further organic agriculture were to help form Montana’s first Organic Crop Improvement Association (OCIA) chapter in 1987 where he served as its first president, as well as serving on its International Board of Directors, receiving its outstanding member award in 1991. He a

Eric Schedler uses Kamut flour for Muddy Fork’s Pizza dough. Hear his recipe, plus an interview with the authors of a book about the ancient grain.

Eric Schedler uses Kamut flour for Muddy Fork’s Pizza dough. Hear his recipe, plus an interview with the authors of a book about the ancient grain.

"Cheap food comes at a high cost" says Bob Quinn, a progressive leader in promoting organic and sustainable agriculture throughout the state of Montana, United States, and world.  He grew up on the family farm in Montana when no one thought twice about what he now calls "chemical agriculture". Today he challenges us to be "Chemical Free by 2043".  His journey and commitment to this goal is inspiring.  After finishing a PhD in plant biochemistry, Bob  Quinn took over his family's conventional grain and cattle farm in 1978, started experimenting with organic production in 1986, used the last chemical application on the farm in 1988, and was 100% certified organic by 1991. As demand for organics grew, Bob discovered that with time-tested practices like cover cropping and crop rotation, he can produce successful yields—without pesticides. With his company Montana Flour & Grains, he introduced the domestic natural food industry to an ancient Egyptian wheat called khorasan which is similar to durum wheat and marketed under his own brand name, KAMUT®. The brand name helps to preserve the ancient grain and guarantee it is not genetically modified or altered. Bob recently co-authored the book Grain by Grain: A Quest to Revive Ancient Wheat, Rural Jobs, and Healthy Food. Bob’s challenge to the next generation is to walk through the door that the pioneers of organic opened and reintroduce the world to healthy, flavorful eating--CHEMICAL FREE BY ’43! www.eco-farm.org

La comparsa di FEDERINGA crea un immediato interessa per la puntata che poi DR.BOB, JACK e l'ospite GIOVANNI LUMINARIO ( e figlia INES) rendono imperdibile vuoi per approfondire la conoscenza delle farine e di tutto ciò che da esse CREA il nostro super fornaio di FRANCOFONTE o per la gara tra voraci buongistai che lo stesso GIOVANNI organizza a FRATTA TERME sule colline romagnole dove ora porta avnti la sua attività ereditata dal nonno... Insomma... una puntata MOSTRUOSA ! #LINK UTILIPagina FACEBOOK di Giovanni Luminariohttps://www.facebook.com/giovanni.luminario.96GARA DEGLI ARANCINIhttps://www.ilrestodelcarlino.it/forlì/cosa%20fare/fratta-terme-arancino-1.4705759LINK scene da FRANKENSTEI JUNIORhttps://www.bing.com/videos/search?q=frankenstein+junior+il+film&view=detail&mid=70D1335BD547FDFC950570D1335BD547FDFC9505&FORM=VIRE[DR.BOB & Mr.Why è un podcast di LIPTO]

A thousand years ago, grains were pure. A hundred years ago, grains were still pure - but not any more. Kamut, Spelt, Einkor and Emmer and other grains like quinoa, amaranth, flax, buckwheat and teff are all ancient grains. All have a wonderful, unique taste and all are highly nutritious. Greg talks to us about these ancient grains and how we can enjoy grains again once more. You can find Greg at https://www.khorasanmills.com/ . . https://www.behealthyutah.com/, https://www.youtube.com/channel/UCVl_gHP3jnBprn267WkeacQ, https://www.facebook.com/behealthyutah, https://www.instagram.com/be_healthy_utah/, #BHU2020 #BeHealthyUtah2020 https://behealthyutah.libsyn.com/rss, https://play.google.com/music/listen?u=0#/ps/Ilrclovfgb65oezaovncb7glr24 , @BeHealthyUSA ,@BeHealthyUtah https://www.watthealth.com/ , https://www.facebook.com/drmshanewatt/, https://www.youtube.com/channel/UCopw_Wn4FrDxgRQPK6Rj3yw/, @drmshanewatt https://www.yourjourneyofhealing.com/, https://www.facebook.com/yourjourneyofhealing/, https://www.instagram.com/lizheals/, https://www.youtube.com/channel/UCthWv0s8bawArgRQIsB62uQ/, https://lizwatt.libsyn.com/rss, https://play.google.com/music/listen?u=0#/ps/I2nr6c7ef3tw3mrejbtxpywfudy

A thousand years ago, grains were pure.  A hundred years ago, grains were still pure - but not any more. Kamut, Spelt, Einkor and Emmer and other grains like quinoa, amaranth, flax, buckwheat and teff are all ancient grains. All have a wonderful, unique taste and all are highly nutritious. Greg talks to us about these ancient grains and how we can enjoy grains again once more. You can find Greg at https://www.khorasanmills.com/ . .   https://www.behealthyutah.com/, https://www.youtube.com/channel/UCVl_gHP3jnBprn267WkeacQ, https://www.facebook.com/behealthyutah, https://www.instagram.com/be_healthy_utah/, #BHU2020 #BeHealthyUtah2020 https://behealthyutah.libsyn.com/rss, https://play.google.com/music/listen?u=0#/ps/Ilrclovfgb65oezaovncb7glr24 ,  @BeHealthyUSA ,@BeHealthyUtah https://www.watthealth.com/ , https://www.facebook.com/drmshanewatt/, https://www.youtube.com/channel/UCopw_Wn4FrDxgRQPK6Rj3yw/, @drmshanewatt https://www.yourjourneyofhealing.com/, https://www.facebook.com/yourjourneyofhealing/, https://www.instagram.com/lizheals/, https://www.youtube.com/channel/UCthWv0s8bawArgRQIsB62uQ/, https://lizwatt.libsyn.com/rss, https://play.google.com/music/listen?u=0#/ps/I2nr6c7ef3tw3mrejbtxpywfudy

We live in a world where many have wheat and gluten intolerances. Only a very small percentage of the population has Celiac disease but many more have wheat and gluten sensitivities. What has changed? Is it the wheat? Is it the glyphosate sprayed on the wheat that is used as a drying agent? Kamut Ancient … continue reading … The post Kamut Ancient Grain: It Might Be Right for You? appeared first on Food Integrity Now.

When we talk about Wheat, it’s easy to get as far as Gluten and stop the conversation. With all the talk about the one factor, we forget it’s not just a matter of gluten. As we’ll discuss today with our guest Bob Quinn from Big Sandy Organics in Big Sandy Montana, there’s more than gluten to the issue. Together, we’ll discuss how Bob became a pioneer in Organics, what Kamut ancient grain is, value subtracted food, reviving rural jobs, and much more. Show Notes After Bob finished his PhD in Bio-Chemistry, he decided to move back to the family farm. Bob’s been an Organic farmer since before the National Organic Standards were written, originally following the California Organic Standards since that was the state he had been selling to at the time. With his background in science, Bob hasn’t taken reports at face value and has turned his farm into his laboratory experimenting with various methods in the Organic System. The Kamut (Kam-oot) is a trademark brand of an ancient grain which Bob has developed a market. Because this grain has had less modification and hybridization over the centuries, raised Organically it may be easier to consume for people with wheat sensitivities. Because of the way Wheat is conventionally ground and baked, we find less nutrition, higher gluten, and a product which is over-all less healthy for the consumer. It’s suggested that sourdough fermentation can significantly reduce the gluten content of a bread. Further Show Notes can be found at: https://intellectualagrarian.com/quinn Connect With Bob http://bobquinnorganicfarmer.com https://www.facebook.com/bobquinnorganicfarmer https://www.instagram.com/bobquinnorganicfarmer/ Connect With The Show https://intellectualagrarian.com https://www.facebook.com/intellectualagrarian https://www.instagram.com/intellectual.agrarian

     Most people would think the Dos Equis Man is the Most Interesting Man in the World, but we think it's very possibly Bob Quinn.  Organic farmer, mad scientist, author, gardening aficionado, trombonist, savvy businessman, farming activist, philosopher, and all around tinkerer and out-of-the-box idea guy - that's Bob.  And he cooks a mean lunch.    Please join us for this episode, where we talk with Bob about all of the interests above, his new book tour, his new business venture (and yummy treat) Kracklin Kamut, and the reasons he goes to Washington DC to fight for organic farming.  We also hear his view on why organic farming holds the potential for long-term food safety, the exciting possibilities for both the health of individuals and a positive net impact on the broader economy, and how it can save the world (Okay, so maybe he didn't go that far, but we think it's possible after speaking with him).  Support the show (https://www.patreon.com/agriCulturePodcast)

Today on Rootstock Radio we’re talking to an organic farmer and sustainable agriculture pioneer who’s in the habit of wearing his heart on his sleeve—and in his hat. Often seen with a few stalks of the ancient grain Kamut® tucked into his wide-brimmed cowboy hat, Bob Quinn is pioneering sustainable agriculture and alternative energy in his state of Montana. He’s incredibly knowledgeable about Khorasan wheat, commercially known as Kamut®, that he grows on his farm, but that’s certainly not Bob’s only area of expertise. Plus: Kamut legends, why it's a registered trademark, how Italy is obsessed with it, and using recycled veggie oil to power his farm. Tune in to hear more!

Bob Quinn was born into a family of farmers who grew wheat and raised cattle in Montana. After he left home to get a PhD, he returned to take over the farm and started doing things differently. He transitioned the farm to organic production and began milling his own grain whole in the 1980s. He also began growing an ancient variety of wheat that is now sold around the world as KAMUT. His book, "Grain by Grain: A Quest to Revive Ancient Wheat, Rural Jobs, and Healthy Food," comes out in March. Host Lisa Held sits down with Quinn to talk about the book, what he’s learned over decades of growing organic grain, why he chose to bring back ancient khorasan wheat, and more. The Farm Report is powered by Simplecast.

Tuesday • September 4, 2018 and Certified Ayurvedic Health Counselor Andrea Catherine is here to share with us her new ingredient KAMUT® flour and a recipe for Pesto. What’s cooking? (https://www.groundedhere.com/tea) (https://www.groundedhere.com/fearless-self-love-retreats) (https://www.groundedhere.com/fearless-self-love-retreats) Considering we have been connected since March it’s not that many episodes we put out because we’ve both been busy! Our CSA is winding down, I think my last pick up is October 2nd I got something I have never used before! That is a rare thing for me, usually I am like I know what to do with this, and I feel a sense of pride in knowing! Cause I know a lot of people don’t know what to do with what they get in their Farm Share. (https://www.kamut.com/) We got KAMUT®, the grain, it’s a form of wheat. Idk if I am actually saying it right. The word itself is formed from the Egyptian for wheat, it’s a form of wheat. It’s a wheat berry. We got it ground up. I’m thinking of using it to make scones pancakes bread soup Time for warmer foods, last night we roasted a bunch of vegetables. I have been wanting to make homemade pizza! So I was thinking of making pizza dough in the next few weeks. So that is my homework, it’s my homework. (https://organicgardenerpodcast.com/77-quinn-organic-farms/) Can I say something. So I want to say KAMUT®is a registered trademark wheat that (https://organicgardenerpodcast.com/77-quinn-organic-farms/) grows over on the East Side. He is an international business, it’s grown organically, and people who have a gluten allergy, tend to be able to eat it, the allergy has to do with the way it’s processed and not the gluten itself. And he is like the leader in the world for selling this and his biggest customers are pasta makers in Italy. He goes to Italy every year. I so want to write children’s book about him, I loved his interview and I have wanted to find out how we can grow that? So Brooke must be growing it in Whitefish? I think she milled it. Cool, homemade Pizza Dough, I have an awesome Pizza dough recipe I could share with you. I’m gonna pull up her email, Yes he did trademark it, here’s her email: ~ This week the full and half shares will be receiving a bag of Kamut flour. KAMUT® khorasan wheat is an ancient wheat, guaranteed under the KAMUT® brand to be always grown certified organic, never hybridized or genetically modified and is prized for its nutrition, ease of digestibility, sweet nutty-buttery taste and firm texture. Compared to most modern wheat it has more protein, amino acids, vitamins and many minerals, especially selenium, zinc and magnesium. Khorasan is a variety of wheat and thus has gluten. However, many people with sensitivities to modern wheat report being able to eat KAMUT® khorasan wheat with no difficulty. (see Gluten Intolerances below) Most likely originating in Mesopotamia, legends exist of this grain being found in Egyptian tombs. However, there is no archeological evidence to substantiate this. Farmers in Turkey call the grain “Camel’s Tooth” because of its shape or the “Prophet’s Wheat”, referring to another legend that Noah brought the grain with him on the ark.   ~ Gluten intolerances This is what I want to clarify, people who have celiac are still going to have a reaction, but people who have gluten intolerances, it’s a little different then an allergy. If they have a reaction that is not celiac they may be able to process it, just to be really clear. (https://www.facebook.com/bobquinnorganicfarmer/?ref=br_rs) I know (https://www.facebook.com/bobquinnorganicfarmer/?ref=br_rs) , has been posting on social media much more then he has and I think I just replayed that not long ago.  I look forward to looking it up! That’s my homework ~ learning Support this podcast

In dieser Folge erzähle ich dir ein wenig über die ganz alten und noch natürlichen und damit für uns sehr gut verträglichen Weizensorten - Kamut, Emmer und Einkorn - als Inspiration, einmal etwas anderes als den herkömmlichen Weizen zu versuchen! ;-) das Kamutkorn die Emmerähre Ein Rezept mit Kamut das ich sehr gerne mache sind diese Waffeln, die schnell und einfach zusammen gerührt und auch gebacken sind. Auch ist ein Griessbrei aus Kamutgrieß eine Köstlichkeit und schnell zubereitet!   Music by Lee MacDougall

What is the criteria for a food's alkaline-forming properties?  Listen in this week as Dee addresses a reader's question about grains on the alkaline diet. Link to book "Alkalize or Die" by Dr. Theodore A. Baroody

In all probability, the original source of Kamut was a market stall or a small farmer in Egypt, where it had survived as an obscure grain grown by peasant farmers.

Originally published September 3, 2015 Mark Highland and I were talking about Bob and I was saying he’s all over Facebook etc these days and since this was definitely one of my all time favorites I thought I’d replay it this week for Valentine’s Day because I love so much but a lot about what he talks about having all sorts of local fruits. Last week I interviewed Jennifer Hill-Hart from  AERO (http://www.aeromt.org)  (Alternative Energy Resource Organization)  and when I mentioned my husband and my’s interest in biodiesel she recommended I get in touch with Bob Quinn. So I reached out to Bob and today he is here to share his story about his organic farm in Big Sandy! The Quinn Organic Farm (http://bobquinnorganicfarmer.com)  in Big Sandy, Montana, within the famed Golden Triangle. The experiments are conducted on small acreage in an effort to determine how a farm family can make a comfortable living on fewer acres. Current experiments include oilseeds for fuel and lubricants, storage and fresh vegetables, crop rotations, green manures, and weed management. Tell us a little about yourself. I was raised here in Big Sandy on the 2400 acre wheat and cattle ranch that my grandfather started in 1920 and my father continued to farm between 1948 – 1978. He was here 30 years. I’ve been here since 1978 with my family, so we’re pushing 40 years here pretty quick. Starting about 1983, I started a flour mill in Fort Benton, with the purpose of marketing our hard red winter wheat and spring wheat crops directly to whole grain bakers in California. We were just selling grain at the beginning. In 1984 we added organic grain that we bought from some organic farmers we found in North East corner of Montana. In 1985 we aded a flour mill. In ’88 we built our own cleaning plant, I had about 10 employees but it was about 50 miles away, so it was always a little bit of a management challenge because I still had my farm, I was farming full time. So finally sold it to an employee Andree Childs in 1999, he has expanded and done much better then I ever did, so I’m happy about that. I started converted to organic about 30 years ago starting experiments in 1985. Planted my first crop in 1986. I had my first 20 acre of certified grain in 1987. I was so excited about our experiments in 3 years transitioned the entire farm in 3 years, and by 1991 we were 100% certified organic and have been that way ever since! That’s gone very well for us. Very excited about it and excited to promote transition organic agriculture around Montana, the US, and around the world!!! That give a little introduction. About the same time in 1985-6 started the ancient grain product we market under the trade mark of KAMUT®. That has grown to the point we now contract with about 150 gardeners in MT, Alberta, Saskatchewan for about 80,000 acres. We sell the grain all over the world. The trademark means it’s always grown organically. Most people who have trouble eating modern wheat, have no trouble eating Kamut brand grain products. This is my son-in-law. How long have you been here? 4 years. Tell the folks if you love it or not. Yeah it’s great! Well I’m Jackie Beyer from the Organic Gardener Podcast Holey Moley Hello Everyone! Well Andrew came to me with an MBA not knowing anything about producing oil, and I said why don’t you try us out for a year, if you don’t like it you can go away with a business creation line on your resume and after 6 months he said he’s having more fun then any of his friends. We supply University of Montana, MSU, Botany Soap, conversation with some other big companies, we also do business with  Organic Valley (http://www.organicvalley.coop) , and a lot of other health food stores as well. Another thing we do is we give back the waste oil and give it back from restaurants and university of food services and we clean... Support this podcast

Alida Zamparini from My Little Italian Kitchen is back on the show to give us an update on her latest recipes and blogging trips. As you will hear, Alida has been focusing on regional Italian products and artisan craftsmanship, which she documents on her blog. In particular, she describes her visit to "the dairyman," an artisan who makes ricotta in the traditional way in the Friulian Alps, and the production of the black fig of Caneva, which Alida makes good use of in her figs and ricotta tart. In the second part of the episode, Alida introduces her passion for ancient grains such as spelt and Kamut Khorasan, which she uses for their rustic feel, depth of flavor, and wholesomeness in her berry crostata and Kamut pizza. (Music by www.purple-planet.com)

In this week's episode, comedian Kevin Saucier joins the dudes to talk rollerblades, play a game of "Who Said It: Bond or Trump?", discuss Aaron's Tokyo adventures and try Kashi Cocoa Coconut with Kamut Granola.

Bruce has dental surgery. . . . Well, that's not what this podcast is about. But while he's at the oral surgeon's, Mark makes him a delicious dinner that won't tax his tender mouth. Mark whips up some Kamut And White Bean Burgers, laced with lemon zest, toasted pecans, and shallots. Listen in for the recipe and the "fun" (not the dental surgery).

Chili. In true Texas fashion this classic is made from dried chilies and diced beef. No tomatoes, no beans, no chili powder. But here's modern twist: Kamut, an ancient grain.. Bruce Weinstein is the chef and Mark Scarbrough is the writer. Together, they've published twenty-seven cookbooks, won chichi awards, and been on national best-seller lists. They write for Fine Cooking and Cooking Light; they have a monthly column on weightwatchers.com.  Even though they've created and written over 15,000 original recipes, Mark (the writer) doesn't cook--until now. Today he makes this amazing chili recipe from their book GRAIN MAINS. So come into our kitchen, test a recipe with us, and see just how fun it can

In this podcast I'll be exploring Non-Coeliac Gluten Sensitivity or NCGS and living Free of Gluten: I'll explain what gluten is and how it can negatively impact your health I’ll talk about the differences between coeliac disease and non-coeliac gluten sensitivity I'll also talk about the single biggest mistake people make when shifting to a gluten-free diet Finally I'll share some simple and effective tips on how to make gluten-free a part of your lifestyle CLICK HERE TO LEARN WHAT ARE THE BEST FOODS TO GET YOU LEAN So what exactly is gluten? Gluten is a complex protein found in some grains. This includes all wheat varieties such as: Spelt Einkorn Emmer Durum and Khorasan aka Kamut   And also includes the grains barley and rye. Oats don't have the same gluten proteins, but the way that most of the oats are processed and stored today means that they do contain high amounts of gluten simply by being exposed to the same facilities and transport vehicles that are used for gluten-containing grains. So there’s a lot of cross-contamination that occurs with oats. Gluten is made up of two different proteins gliadin and glutenin. Gliadin gives gluten its gluey stickiness and glutenin gives gluten its flexibility and stretchiness. This is why gluten-containing grains are perfect for baking and for manufacturing pretend fake food-like products. This viscosity and elasticity provides you the consumer with a delectable and delightful eating experience. The problem with gluten today though is that it isn’t the same gluten our agricultural ancestors ate. The wheat you’re eating today is nowhere near the same wheat that is associated with biblical times commonly referred to as the staff of life. In the past 60 years man has taken it upon himself to modify wheat into a more versatile and robust crop. Why would we do this? World hunger. There was a time in the mid 20th century where the main focus of society was on starving populations. How times have changed eh. Today the main focus is on the war on terror or as I call it the submission to fear, but anyhoo… back to gluten. In order to feed the world scientists and farmers hybridised different wheat varieties resulting in a wheat crop that was more resistant to temperature changes and drought and that would also grow more grains in less time. Specific wheat varieties were also chosen for their increased gluten content making for a better cooking ingredient. And thus today we have modern wheat which is the third highest produced crop in the world behind corn and rice. This wheat not only has higher amounts of proteins including gluten, but also has higher amounts of starch and sugar compared to ancient grains. Sure modern wheat has awesome baking characteristics and tastes nice and sweet, but unfortunately more gluten and more sugar make for more fat, more inflammation, more obesity, more diabetes, more heart disease, more cancer… and you get the idea. So how does gluten contribute to making you fat, sick, and nearly dead? In more ways than one unfortunately. First gluten damages your gut. You have this protective barrier lining your gut like a giant fortress wall and along the wall every now and then there are little gateways that open and close allowing certain nutrients in. Gluten actually causes these gateways to open allowing anything and everything to slip through into your body. This is known as intestinal hyperpermeability or leaky gut syndrome. When your gut becomes leaky you can get a whole cascade of health problems manifest as a result because now your immune system needs to go on high alert and has to battle all these foreign materials that should not be in your bloodstream. This heightened immune response creates stress and inflammation and chronic stress and chronic inflammation together are the main causes for...

In this segment of The Organic View Radio Show, host June Stoyer talks to Dr. Bob Quinn, President of Kamut® International about the healthful benefits of kamut.