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.
At The Bread Lab, breeders, PhD students, community members, bakers, chefs, millers, maltsters, and distillers come together to develop good grains and better bread.
The Smart Food TV Show was launched in Nairobi, Kenya, challenging contestants to make delicious and creative dishes from millets, sorghum, and grain legumes.
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, President of Maine Grains, Inc., talks about returning to Maine’s grain producing history to strengthen local farmers and the economy.
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.