New Sustainable Food Report: It All Comes Down to Grain Poster Person 2012-05-15T13:26:10+00:00 May 15th, 2012|CC Publications|4 Comments Share This Story, Choose Your Platform! FacebookTwitterLinkedinRedditGoogle+TumblrPinterestVkEmail About the Author: Poster Person Related Posts Aw shucks: oyster culture from water to raw bar. Aw shucks: oyster culture from water to raw bar. The straight answer when sourcing salmon? It’s complicated. The straight answer when sourcing salmon? It’s complicated. All About Heritage Turkeys All About Heritage Turkeys Endangered Foods of the Gulf South Endangered Foods of the Gulf South Chefs Collaborative Newsletter Spring 2010 Chefs Collaborative Newsletter Spring 2010 4 Comments Sally June 5, 2012 at 11:05 am Do you all know about this woman? http://growseed.org/ Erik Oberholtzer June 5, 2012 at 11:17 am 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. Jacqueline Church June 5, 2012 at 1:35 pm 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. paul bebich July 18, 2012 at 9:05 pm Would like to learn how to grow quinioa, rice and other grains on our farm to become more self sustainable,,, Leave A Comment Cancel reply Comment Save my name, email, and website in this browser for the next time I comment.