The Staple Food Revolution: Bringing Beans and Grains to Local Markets

“Mills for feed and food used to be ubiquitous, that’s how we fed ourselves.” Now, “a lot of the poverty you see can be attributed to the extraction of that economic activity, especially in rural communities,” according to Jaeger.

Opinion | How An Innovative Grain CSA Encourages Sustainable Food Systems

An innovative model of Community Supported Agriculture tackles the challenges of small-scale organic farming and food loss in Manitoba, Canada.

The Growing Case for Returning to Cover Crops and Small Grains in the Midwest

While baby steps such as cover cropping are getting the Midwest closer to protecting their water and soil, more needs to be done to revive soil and water health.

“Time Has Been Taken Out as an Ingredient in Bread”

At The Bread Lab, breeders, PhD students, community members, bakers, chefs, millers, maltsters, and distillers come together to develop good grains and better bread.

Reality TV for a Cause – Bringing back Smart Food

The Smart Food TV Show was launched in Nairobi, Kenya, challenging contestants to make delicious and creative dishes from millets, sorghum, and grain legumes.

Millets and Sorghum: Forgotten Foods for the Future

The international crop research group, ICRISAT, is finding new and innovative ways to re-popularize millets and sorghum—traditional, nutritious, low-impact, and drought-friendly crops—in the semi-arid tropical regions of Africa and India.

Amber Lambke: Returning to our Roots Through Grains

Amber Lambke, President of Maine Grains, Inc., talks about returning to Maine’s grain producing history to strengthen local farmers and the economy.

New Endowment To Help Sustain Organic Grain Research

Clif Bar & Company and the King Arthur Flour Company just announced a US$1.5 million endowment to sustain organic grains research at Washington State University’s Bread Lab.