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In Kansas, there’s plenty of local wheat. So why is there no local flour?

Posted by Judy Cornell on November 27, 2019November 27, 2019

https://newfoodeconomy.org/local-flour-local-bread-kansas-regional-grains/

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Recipes can be found on our website. Enjoy!
We are a zero waste company! To the untrained eye this is a bag with scribbles on it, but to the Conservation Grains workers it’s a joy to bring home! Once the flour is bagged there is a tiny bit left in the bucket, but no worries, no flour is thrown away but instead collected in a “wild” bag to be taken home and used. It’s good to be wild!
Rainmaker! ... Just haul a 1/2 pallet of grain without packing a tarp. The only frickin rain drops since God knows when. But I would trade 1000 lbs of good durum for a week of rain. ... 24 hrs of rain?
A peek behind the scenes at Conservation Grains!
@gennybarhaugh and I are working on a recipe for strawberry tart with a rye crumb crust. It's not quite there yet--what a job. More tarts ahead and lots of walking.
Glacial Till, a protein packed, fiber filled breakfast choice for everyone in the family! Some of our favorite toppings include bananas + maple syrup + walnuts & brown sugar + cinnamon. What would you put on top?

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