Uncategorized – Conservation Grains

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What Is the Future of Organic? | Civil Eats

https://civileats.com/2022/02/14/what-is-the-future-of-organic/

The world’s most unwanted plants help trees make more fruit

https://phys.org/news/2022-02-world-unwanted-trees-fruit.html

Mark Bittman: Whole Wheat Bread Is the Key to a Better Food System

https://www.nytimes.com/2021/11/26/opinion/culture/mark-bittman-whole-wheat-bread.html

Don Lewis Is Reviving the Grain Economy in New York’s Hudson Valley | Civil Eats

https://civileats.com/2021/10/25/don-lewis-is-reviving-the-grain-economy-in-new-yorks-hudson-valley/

How regenerative agriculture builds soil and community in Big Sandy MT

https://montanafreepress.org/2021/10/14/building-on-soil-in-big-sandy-regenerative-organic-agriculture/

Truly Regenerative Farming, in a Nutshell

https://www.ramblinfarmers.com/blog/regenerative-farming-in-a-nutshell

The Next Chapter for Farm to School: Milling Whole Grains in the Cafeteria | Civil Eats

https://civileats.com/2021/09/10/the-next-chapter-for-farm-to-school-milling-whole-grains-in-the-cafeteria/

Inside Google’s regenerative agriculture play | Greenbiz

https://www.greenbiz.com/article/inside-googles-regenerative-agriculture-play

Canada Makes a Move to Conserve Wetlands and Store Carbon | Civil Eats

https://civileats.com/2021/07/30/canada-makes-a-move-to-conserve-wetlands-and-store-carbon/

Megadrought: One Factor Driving Up the Price of Wheat

Flour Power – YES! Magazine

https://www.yesmagazine.org/issue/building-bridges/2019/11/13/flour-power

Spring Wheat Crop Quality Tumbles, Some Farmers Abandon Fields | AgWeb

https://www.agweb.com/news/crops/wheat/spring-wheat-crop-quality-tumbles-some-farmers-abandon-fields

Common Ground: “Soil is our livelihood and we better protect it, or we’re screwed.”

https://montanafreepress.org/2021/07/06/regenerative-agriculture-evitalizing-rural-montana-economies/

Cleaning Rymin Rye grown in Montana

https://www.instagram.com/tv/CPpTzwmnUc-/?utm_medium=share_sheet

Baking thoughts

View this post on Instagram A post shared by Caitie Hicks (@bandanabakery)

Farming without disturbing soil could cut agriculture’s climate impact by 30% – new research

https://theconversation.com/farming-without-disturbing-soil-could-cut-agricultures-climate-impact-by-30-new-research-157153

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

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

Troubleshooting Sourdough: Your Questions Answered • The Prairie Homestead

https://www.theprairiehomestead.com/2020/04/sourdough-troubleshooting.html

Food supplements that alter gut bacteria could ‘cure’ malnutrition | Science | AAAS

https://www.sciencemag.org/news/2021/04/food-supplements-alter-gut-bacteria-could-cure-malnutrition

How to Properly Store Flour

https://www.thespruceeats.com/how-to-store-flour-1389337

Op-ed: After the Pandemic Flour Craze, Micro-Millers Take Stock | Civil Eats

https://civileats.com/2021/03/19/the-dust-has-settled-on-the-pandemic-baking-trend-did-it-reshape-regional-grain-economies/

Order WHOLE BERRIES for milling

More whole grains and grain blends now available to home millers. https://conservationgrains.com/order-wholeberries/

New data on the bioavailability of bread magnesium – PubMed

https://pubmed.ncbi.nlm.nih.gov/15726909/

Moderate decrease of pH by sourdough fermentation is sufficient to reduce phytate content of whole wheat flour through endogenous phytase activity – PubMed

https://pubmed.ncbi.nlm.nih.gov/15631515/

COVID-19 will likely be with us forever. Here’s how we’ll live with it.

https://api.nationalgeographic.com/distribution/public/amp/science/2021/01/covid-19-will-likely-be-with-us-forever-heres-how-well-live-with-it

A healthy microbiome builds a strong immuneh system that could help defeat COVID-19

https://theconversation.com/a-healthy-microbiome-builds-a-strong-immune-system-that-could-help-defeat-covid-19-145668

A Guide to Common Wheat Flours | Serious Eats

https://www.seriouseats.com/2020/07/wheat-flour-guide.html

Does Flour Go Bad? Here’s What to Know about Different Types – PureWow

https://www.purewow.com/food/does-flour-go-bad

How King Arthur’s Supply Chain Overcame the 2020 Quarantine Flour ‘Shortage’ – Eater

https://www.eater.com/22178960/king-arthur-flour-supply-chain-baking-boom

New glyphosate papers point to “urgency” for more research on chemical impact to human health – U.S. Right to Know

https://usrtk.org/pesticides/new-glyphosate-papers-point-to-urgency-for-more-research-on-chemical-impact-to-human-health/

How Decades of Corporate-Friendly Farm Policies Wrecked Rural America – BillMoyers.com

https://billmoyers.com/story/how-decades-of-corporate-friendly-farm-policies-wrecked-rural-america/

Farmers are facing a phosphorus crisis. The solution starts with soil.

https://api.nationalgeographic.com/distribution/public/amp/science/2020/10/farmers-are-facing-a-phosphorus-crisis-the-solution-starts-with-soil

100 years later, bringing a Michigan rye back for whiskey (and bakers) | Michigan Radio

https://www.michiganradio.org/post/100-years-later-bringing-michigan-rye-back-whiskey-and-bakers

Warren Buffett Says You Can Increase Your Overall Happiness by Making 1 Simple Choice | Inc.com

https://www.inc.com/marcel-schwantes/warren-buffett-says-you-can-increase-your-overall-happiness-by-making-1-simple-choice.html

Choteau’s Conservation Grains awarded grant | News |

http://www.choteauacantha.com/news/article_8b9f4660-ec82-11ea-b8fa-4fe2bd19cf24.html

Community Based Foods

https://montanafreepress.org/2020/08/21/community-based-food-processors-make-montana-food-resilient/

The Scientific Secrets Behind Making Great Sourdough Bread | Science | Smithsonian Magazine

https://www.smithsonianmag.com/science-nature/scientific-secrets-behind-making-great-sourdough-bread-180975568/

J.D. Scholten Wants to Transform Midwestern Farm Politics | Civil Eats

https://civileats.com/2020/05/18/j-d-scholten-wants-to-transform-midwestern-farm-politics/

Healthy Soils Act

A Prophet Of Soil Gets His Moment Of Fame https://www.npr.org/sections/goatsandsoda/2020/08/11/895765991/a-prophet-of-soil-gets-his-moment-of-fame?sc=18&f=1001

About Glyphosate

https://www.ehn.org/glyphosate-organic-food-2646939278.html

Wait, Organic Farmers Use Pesticides? – Rodale Institute

https://rodaleinstitute.org/blog/wait-organic-farmers-use-pesticides/

Change the World… Bake Sourdough – Resilience

https://www.resilience.org/stories/2020-07-27/change-the-world-bake-sourdough/

Inside King Arthur Flour and America’s Sudden Baking Obsession

https://marker.medium.com/inside-the-flour-company-supplying-americas-sudden-baking-obsession-623034583579

Pandemic Demand for Grains, 5/13/20

News > COVID-19 > Grain May 13, 2020 | Financial Post Pandemic Eating Sparks Demand for Canadian Wheat Red lentil prices also soar, jumping 76% in past six weeks A surge in takeout pizza orders, baking and pantry stockpiling has created an unexpected “burst in demand” for Canadian wheat and lentils, as restaurants remain shuttered and…

Flour Power – Modern Farmer

https://modernfarmer.com/2018/10/flour-power/

Flour Power – Resilience

https://www.resilience.org/stories/2019-12-18/flour-power/

Embracing Freshly Milled Flour, These Bakers Are Creating Incredible Sourdough Bread

https://sanfran.com/sourdough-bread-feature-freshly-milled-flour

At the Sourdough Library, With Some Very Old Mothers

https://www.nytimes.com/2020/04/11/science/sourdough-bread-starter-library.html

Watch “Protecting Your Family From COVID-19 by Dr. David Price” on YouTube

Stress Baking More Than Usual? – The New York Times

https://www.nytimes.com/2020/03/30/style/bread-baking-coronavirus.html

Don’t panic about shopping, getting delivery or accepting packages – The Washington Post

https://www.washingtonpost.com/opinions/2020/03/26/dont-panic-about-shopping-getting-delivery-or-accepting-packages/

Microbes and sourdough and you

Inside the science of sourdough bread December 19, 2018 / Rob Dunn

Baking healthy bread at Livingston Food Resource Center …

Conservation Grains is so proud to be a supplier for this non-profit, community bakery.

There’s a better way than this!

Dr. Stephen Jones, WSU Bread Lab, makes the point that we can increase global wheat production by 30% today–by eating whole grains. No GMOs needed.

Regenerative Thinking, Re-Thinking

Gut microbes, sourdough & whole grains

Carbon to Soil, NYTs

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/

Diversifying Crops Is Good For The Planet. But Can It Be Good For Farmers’ Wallets? : The Salt : NPR

https://www.npr.org/sections/thesalt/2019/10/23/765860073/diversifying-crops-is-good-for-the-planet-but-can-it-be-good-for-farmers-wallets

US Supermarkets Are Doing Bulk Food All Wrong | Civil Eats

https://civileats.com/2019/10/28/us-supermarkets-are-doing-bulk-food-all-wrong/

Malted Wheat Sourdough Bread

from the Perfect Loaf website With great information about malted grains.

Kid’s Food Camp, Livingston 8/8/2019

https://photos.app.goo.gl/cnPd5Av3FLGmafedA

Sourdough – Public Science Lab

What’s in your sourdough? This fascinating article is about the lives and times of sourdough starters, sent to me by Stella @stella_bread.

Choteau craft miller’s work combines conservation, ancient grains and mighty good bread

https://www.greatfallstribune.com/story/news/2019/05/13/choteau-craft-miller-conservation-grains-combines-conservation-ancient-grains-and-mighty-good-bread/1189566001/

Go ahead, bake my day: three recipes for baked goods you’ll want to make again and again | Food | billingsgazette.com

https://mtstandard.com/lifestyles/food-and-cooking/go-ahead-bake-my-day-three-recipes-for-baked-goods/article_b46828ff-f5c1-562a-b426-7c063d80ddf4.html

Stella’s Bread

Stella’s Bread Made in Bozeman MT with Old & Ancient Flour from the Front!

Now at Max’s Market!

Flour from the Front can be found at . . . Max’s Market in Bigfork MT View this post on Instagram It is all about healthy living… – – – #healthylivingtips #connectwithnature #loseyourmindandfindyoursoul #wildernesstherapy #optoutdoors #eatlocalgrown #eatlocallygrown #bigforkmt #visitmontana #montanamoments #lesswaste #wasteless #buyfreshbuylocal #bigfork #freshfoods #specialtyshop #gnp #montanalove #wellnessforall #liveclean #maxsmarketmt #optoutdoors #montanalife #flatheadvalley #bigforkmontana…

Mrs. W’s Old & Ancient with Einkorn

The einkorn is from Italy and that did it for Mary Frances! . . . Flour from the Front is now in Polson at Mrs. Wonderful’s Marmalade Cafe View this post on Instagram Mornings at Mrs. Wonderful's. Dough proofing before baking. #nofilter #bakery #madewithlove #polson #cafe #organic #montana #bread #mrswonderful #wonderful #flatheadlake #comfortfood #goodfood #earlymorning…

Old & Ancient at 2Js

View this post on Instagram Milled this morning and @2jsfreshmarket this afternoon. Now that's fresh! … Our delivery includes "Old & Ancient," the new blend of organic spelt and Kamut. I'll be making another all O&A pie crust this weekend to see if that old pie-magic can happen twice.🤞 A post shared by Conservation Grains…

Roundup Going South

“How GMO Seeds and Monsanto/Bayer’s Roundup are Driving US Policy in Venezuela,” by Whitney Webb, Mint Press News

Montana wheat farmers wouldn’t have to worry about trade deals if we all stepped up — and ate 400 loaves of bread a day

400 Loaves, by Kristen Inbody for the Great Falls Tribune https://www.greatfallstribune.com/story/news/2019/04/15/trump-trade-war-hit-montana-top-industry-agriculture-japan-china/3289497002/

Flour in Livingston MT!

View this post on Instagram Sometimes a gift card can seem impersonal . . . but the gift of healthy food is as personal as it gets. Maybe this card could give someone a little diet boost they've been looking for. Produce galore, local meat, nicely cultured dairy or heck, maybe even deodorant that doesn't…

Don’t Call it Dirt!

View this post on Instagram There are so many ways to celebrate the Easter basket tradition with your children without resorting to the peeps🙄😊 This educational coloring book by one of their school mates Maloi Lannan @barneycreeklivestock would be a treat for any age. I could try to tell her story . . . But…

Flour in Great Falls

2Js Market in Great Falls in now carrying Flour from the Front! Go to 2Js Market, Great Falls

Conserving Soil

View this post on Instagram This morning, I hooked up our flatbed trailer to go pick up some rye. Walking back to the truck I noticed the difference between our neighbor's field, pictured on the left, and our field. His was a lot easier to walk through. His field with low stubble was showing dirt…

April = Shelterbelts

View this post on Instagram April 2010: Planting shelterbelts. Today these saplings are over our heads and used year-round by wildlife, large and microscopic. Thanks Sarah and Becky! A post shared by Conservation Grains (@conservationgrains) on Apr 18, 2019 at 7:46pm PDT

Gulch Distillery wins with gin!

Gulch Guardian Gin Wins Silver – Helena Independent Record, 4/14/2019 And guess where they buy their wheat! As a big fan of a Guardian Gin dirty martini, I love it that the grain comes from our farm in Choteau. Cheers to Steffen and Tyrrell! Go to Gulch Distillers, Helena MT

From NPR News

‘Cultured’: A Look At How Foods Can Help The Microbes Inside Us Thrive https://n.pr/2XgWMLB

Recipe: Wheatsome Sablés

Warning sign: Truly too good Wheatsome Sablé Cookies This recipe originated with Chad Robertson’s 50/50 Sablé Cookies in Tartine Book Nº 3. I love almonds and chocolate, plus I had some Plum Good Currant Jam from the farm, so these are my two variations on the Tartine recipe. I’ve cut his recipe in half. Made on…

The Brix score: Sugar and Minerals

“Plants with higher brix readings are more resilient to disease and insect attack.” –from The Conscious Farmer website Go to their website to read more about: Brix scores are indicative of plant health and healthy food.

Recipe: CG’s Ginger Snaps

Flour with a bit of buckwheat
Cookies with a crack of pepper

About Those Bags

The Truth About Compostable Coffee Bags Our CG bags are constructed with the Earth First film and can either be recycled or (as it turns out) partially composted after the tin tie is removed. We’re not sure about the labels, however, and will report here when we know more.

The Right Kind of Flour

The Right Kind of Flour Filmed at the 2016 Aspen Ideas Festival Dr. Stephen S. Jones, Director Stephen Jones is a wheat breeder and the Director of the The Bread Lab. Stephen has a PhD in Genetics from the University of California at Davis and teaches graduate courses in advanced classical genetics and in the…

Recipe: Overnight Country Bread

“Flour, Water, Salt, Yeast” by Ken Forkish guided the development of our Flour from the Front blends. Starting with the Overnight Country Brown recipe on page 173, using no commercial yeast, we inversed the amount of white flour and whole grain flour in the final dough to make beautiful loaves. Our original sourdough starter (levain)…

Book by David Montgomery

Growing a Revolution: Bringing Our Soil Back to Life https://g.co/kgs/ddkVqZ

Water infiltration demo

June 2018, NRCS Field Day at Spring Coulee Farm … The rainfall simulator sprays 5 trays of soil from different cultivation practices. The jars in front hold runoff water; the back row of jars show the water that has been able to move through the soil. Our SCF soil tray is on the far right…

Gulch Distillery

View this post on Instagram Made by Gulch Distillery for Gay Pride Week using currants from Spring Coulee Farm. Gulch is now also using our Conservation Grains winter wheat to make wonderful gin and vodka. We're proud! A post shared by Conservation Grains (@conservationgrains) on Dec 26, 2018 at 6:03pm PST

Sam’s cooking again

“Got your lovely flour. So many thanks! Promptly put it to work. And…that’s a braided venison tenderloin ala Seven Fires, coated in crushed olives and anchovies. Jolly Holly!”

First Flax

This is Spring Coulee Farm’s first flax crop. It was beautiful, and a good rotation crop following spring wheat. We harvested it with a stripper header, leaving those tenacious, gnarly flax stalks standing in the field this winter to catch snow and provide cover and food for the pheasants.

Gabe Brown: The Carbon Cowboy

Could Our Farms Become the World’s Great Untapped Carbon Sink? | NRDC