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Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains

Posted by Judy Cornell on April 20, 2021

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4325021/

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Test-baking an organic Hard Red Spring. 15.2% protein. Couldn't wait until tomorrow ... :)
Going across the scale in Fort Benton (thanks Andre! @MT Flour & Grain) while trying to beat the rain to reach cover (still hours away) with my 2 totes of organic rye from almost-in-Canada @vilicusfarms. Thanks also to Paul and Mark for an excellent job of securing the load. ... Hate it when those totes start sloughing sideways with thousands of pounds of beautiful grain apt to spill--not this time though! And when the rain finally caught me, I was at the shop pulling out a big tarp to cover this precious cargo. :)
Jill Owen to the rescue! Conservation Grains' first spectacular employee. ... I used to work for Jill when she owned Mountain Front Market, so this is an easy fit to work together again, now milling, because Jill believes in good food for good health, working and having fun.
Family time at the nest ... and we still have two chicks.
Here's one little fuzz-head peeking up. And there's another one! Last summer this pair raised only one chick, so ... we'll see.
Arrived today🎉 🎉 A second stone mill from Meadows Mills for small batch milling of fresh flour.🎉

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