Author: judy
Will’s Wisdom: Your Opportunity To Bring A Little Prosperity To Impoverished Rural America
http://blog.whiteoakpastures.com/blog/prosperity-to-rural-america?utm_campaign=111419%20WW%3A%20Prosperity%20to%20Rural%20America&utm_content=106015287&utm_medium=social&utm_source=facebook&hss_channel=fbp-111191305630142
A Brief History of Wheat – Resilience
https://www.resilience.org/stories/2019-11-27/a-brief-history-of-wheat/
Rural Kansas is dying. I drove 1,800 miles to find out why
https://newfoodeconomy.org/rural-kansas-depopulation-commodity-agriculture/
Wild Crumb Bakery
This much loved bakery in Bozeman, MT, uses our freshly milled organic hard red spring wheat in their whole wheat bread. Go to Wild Crumb Bakery
In Kansas, there’s plenty of local wheat. So why is there no local flour?
https://newfoodeconomy.org/local-flour-local-bread-kansas-regional-grains/
What 3,000-year-old Egyptian wheat tells us about the genetics of our daily bread
https://theconversation.com/what-3-000-year-old-egyptian-wheat-tells-us-about-the-genetics-of-our-daily-bread-126387
Breaking Bread with Stella Moss
“Flour that sits on a shelf is a dead product. We have no connection to it, to where it came from. With Ole and Conservations Grains, you know the people behind each step of breadmaking. I want to bring that connection back to people.” –Stella Moss Edible Bozeman, Issue No. 2 – Fall 2019 by…
Big Food is Betting on Regenerative Agriculture to Thwart Climate Change | Civil Eats
https://civileats.com/2019/10/29/big-food-is-betting-on-regenerative-agriculture-to-thwart-climate-change/