#120 - Using Ancient Grains & Ethical Growing with Jade from Grand Teton Ancient Grains

Khorasan rye, spelt, emmer, millet, quinoa - what do all of these delicious foods have in common? They are considered ancient grains, grasses harking back to a time before industrial development and heavy hybridisation.

You are what you eat eats, and that goes for grains as well as anything else. The nutrients your grains are pulling up out of the soil are the ones you will find in your finished product. Grains are an incredible source of minerals and micronutrients when grown in a regenerative manner.

This is why today I am so excited to introduce you to Grand Teton Ancient Grains! You can find this incredible family business online at www.ancientgrains.com and in this episode I got to sit down with Jade Koyl, the owner of this incredible family farm, and learn more about the way they feed the soil, their crop rotations, grain storage, and how their family uses grains in their everyday diet; as well as why they started growing them in the first place.

Supporters can stick around for a couple minutes in the Aftershow on the private podcast, Kitchen Table Chats, where Jade shared some of the titles he's reading right now and a little more about his family life.

Everybody can check the show notes for both the link to his company's store as well as a link with an amazing wealth of recipes for utilizing ancient grains at https://www.ancientgrains.com/grain-recipes. Now, let's get to the show!

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For US listeners, we recommend Grand Teton Ancient Grains. They sell regenerative, organic flours and berries that can satisfy all your baking needs. Stock up and get free shipping at AncientGrains.com

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What we talked about:

1. What did you last eat?
2. Farm origin
3. Why ancient grains
4. Regenerative growing vs conventional
5. Cover crops and rotating crops
6. How they replenish their soil
7. How to increase diversity of grains in the diet
8. Working with sourdough
9. How different grains behave
10. Fresh-milled vs pre-milled
11. Storing grains
12. How they mill their flours
13. What does never hybridised mean

The personal views and opinions of our guests do not necessarily reflect our own personal views or opinions. We recognize that our guests are whole persons and this may include views we or our audience actively disagree with; our guests are invited to the show because we feel they have something valuable to share with us all, and we do not ask them to censor their personal views on air. Our sharing of their work is not necessarily an endorsement of their personal views.

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Resources:

1. www.ancientgrains.com
2. https://www.ancientgrains.com/grain-recipes
3. Spelt Sourdough Everyday Cookbook by Alison Kay
4. Episode 104 - Baking with Ancient Grains
5. Episode 72 - All About Spelt Sourdough
6. Episode 81 - Millet: How to use this sustainable, gluten and lectin-free grain
7. Episode 41 - Wholegrain Sourdough Rye: Mastering the Basics
8. The Ancestral Kitchen Podcast Guide to Milling Your Own Flour (and the Mockmill!)

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