New Sustainable Food Report: It All Comes Down to Grain

Posted by: Chefs Collaborative

4 Responses to “New Sustainable Food Report: It All Comes Down to Grain”

  1. Sally Says:

    Do you all know about this woman? http://growseed.org/

  2. Erik Oberholtzer Says:

    Yes, at Tender Greens we are using a lot of “ancient” or “forgotten” grains. We have our foragers looking for lost varietals beyond quinoa and faro wheat. The newest grain we are working with is Freekeh. I have also noticed a lot of bars poring only domestic distilled spirits. We intend to continue to add new grains to our menu as they reappear.

  3. Jacqueline Church Says:

    I love it. I’d add Koda Farms to the list of resources. While they may not be in the CC network, they raise excellent heirloom varietal rice, other grains and do so in ways that are so clean, they have a bird sanctuary on the property. Beautiful rice and grains.

  4. paul bebich Says:

    Would like to learn how to grow quinioa, rice and other grains on our farm to become more self sustainable,,,

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