Candace Krebs
The Ag Journal
The American affinity for fine, white flour and soft, bland bread has led to deficiencies of fiber and other nutritional compounds, something heritage grain advocates are hoping to fix by bringing more diversity to everything from crop mixes to bread dough.
Greater appreciation of traditional grains and milling techniques could provide a healthy source of nutrition while creating unique opportunities for rural and cultural development, according to an international panel of experts who appeared during a free public forum hosted by the University of Colorado Colorado Springs Grain School in April.
The online event was co-hosted with the Bread Lab at Washington State University, which prioritizes nutrition and flavor in its plant breeding program.
Grain School returns to UCCS in April event
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Colorado Grain Chain Project Award supports expanding markets for Colorado grain growers
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Candace Krebs
Special to Ag Journal
Rural communities could be more self-sufficient at producing their own food, even where the growing season is short, and one Northern Montana grain farmer is out to prove it.
Bob Quinn is best known for commercializing Kamut, an ancient grain that goes by the common name khorasan. It is believed to have originated in Egypt. He was introduced to it by an old-timer at a county fair and grew it into a trademarked product now produced by dozens of farmers and sold around the world.
He tells that story in Grain by Grain: A Quest to Revive Ancient Wheat, Rural Jobs and Healthy Food, published in 2019 by Island Press.