Amber waves of heritage grain: Minnesota’s historic grains and seeds are seeing a revival

Across the northern Heartland, thanks to local organic farmers, small producers, and community gardeners, a renaissance of place-based culinary traditions are redefining the way we eat and think about our food. The smallest element in this is the most important—our seeds. Of the millions of seed varieties once available to our grandparents, 97 percent have … [ Read more]

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Baker’s Field debuts single-origin whole grain flours, baked goods

Steve Horton’s production space in the Food Building in Northeast Minneapolis is stocked with literal tons of Minnesota-grown spring wheat. It’s from Cokato, Cottonwood, and Moorhead. It’s loaded into a mill, crushed between Vermont granite stones, and sifted to separate the bran and middlings from the fine flour. It’s a brand new mill for the Mill … [ Read more]

The return of the long-lost Midwestern wheat

Midwest native Ellen King has planted a rare breed of organic wheat that hasn’t been grown since the early twentieth century, reports Saveur. When King opened Hewn Bakery in Evanston, Illinois, she was surprised to find there was no such wheat already being grown in the Midwest; she had to ship organic wheat from Utah. “What has … [ Read more]