In the News Archives - Conservation Grains

Intentional Farming with Conservation Grains

Driving north from Bozeman to Choteau, the easternmost stretches of Montana’s Rockies casually release from their bouldered inclines and winding passes into a gentler landscape. From Helena onward for 100 miles, vast blankets of cropland and pastures softly billow and ease into the coulees and creeks leisurely shaping the north country. The journey is a surrender to subtler views, a submission to not getting anywhere anytime soon. Choteau itself is bound in all directions by this same expanse. But just miles east of town, amid swathes of predominantly conventionally farmed land, sits a small acreage revered and maintained a bit differently by its owners.

Conservation Grains receives MT Growth Thru Agriculture grant

https://m.facebook.com/photo.php?fbid=326015699572471&id=100064921290802&set=a.298537102320331&source=48

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/

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…

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/

Three recipes for baked goods you’ll want to make again and again

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

Ellie & Orion H.

January 17, 2025.

I just wanted to tell you how much I love baking with Snowgoose, it's my favorite so far. Wow does it create the most beautiful color, and I've started blending it with a coarse-ground semolina and it makes the best match.

May 19, 2025.

I so appreciate being able to buy such wonderful, thoughtfully produced grains from you, and use them almost daily in some form, whether it be pancakes, bread, pasta, muffins, etc.

Meg E.

May 12, 2025.

Just a quick note to say how much I and my bread nerd buddies have enjoyed the pumpernickel flour. Even using it in combination with standard bread flour and a bit of other whole wheat flours, the distinctive rye flavor comes through strongly. The texture is very nice and chewy and it’s a joy to bake with. Many thanks once again to Conservation Grains, especially in these ‘interesting times’!

Tami T.

May 17, 2025.

Thank you so much for your recommendations...I have been baking sourdough bread with your Old and Ancient. This flour has been a game changer for me. I am so grateful to Jen with Rustic Sourdough who recommended You and your flour. Also am excited to know I can try baking sandies with this flour, yay! Thank you for your recipe. This delights me!