Let's Talk Organic Grains, Healthy Carbohydrates, And Regenerative Farming

Leading nutritionist/health specialist, award-winning author, and radio show host, Nancy Addison talks with Jacob Trumbull, the founder of Roaring Fork Mill, Colorado’s first and only Regenerative Organic Certified® stone mill. They discuss his transforming and rebuilding the local grain supply and setting new standards for the baking industry. Jacob shares his vision of the regenerative agriculture and how that is going to affect farmers, retailers, and conscious consumers. roaringforkmill.com

Organic Healthy Lifestyle is broadcast live Tuesdays at 3PM ET Music on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com Organic Healthy Lifestyle is viewed on Talk 4 TV (www.talk4tv.com).

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Episode Transcript

Speaker 1 (00:00):
Any health related information on the following show provides general
information only. Content presented on any show by any host
or guests should not be substituted for a doctor's advice.
Always consult your physician before beginning any new diet, exercise,
or treatment program.

Speaker 2 (00:36):
Welcome beautiful people to organic healthy Lifestyle and I'm Nancy Addison,
your host, and as many of y'all know, I love
to start off my show with a prayer and I
feel like it just frames the show in such a
beautiful energy, So I ask you to join me in
whichever way you would like. Dear Divine Creator, please allow

(00:57):
your love for us to extinguish any fear that we
may have. Enable us to become quiet and focused on
your spirit of divine love. May we feel the waves
of peace washing over us in the earth and clearing
away any anxiety or negative situations We claim and to
clear your grace, love and promises, and gratefully accept your

(01:21):
gifts of strength, compassion, fortitude, flexibility, wisdom, insight, and perfect health.
Bring peace to our souls that passes all worldly understanding,
and make us a light for others to see your strength.
And I ask this in the highest good of all
concern for everyone listening now and for everyone listening in

(01:42):
the future. And I just want to give a quick
thank you to Dean Piper and W four CY Radio
and TV for just believing in me all these years.
I just got noticed today that Voyage Dallas did a
big spread on me on their website, which was really sweet,
and that in the founder of Million Podcasts, contacted me

(02:07):
recently and said I was listed as number one in
organic food in the Million Podcasts. And after twelve years
of sharing what I feel like is my truth with y'all,
I am so grateful that y'all are sharing your valuable
time with me. And today y'all are in for a

(02:27):
really special treat. We have Jacob Trumbull with us and
he is the founder of Roaring Fork Mill, the first
and only regenerative, organic certified stone mill in Colorado. Jacob's
a leader in the regenerative food movement. He's building a
scalable model for regional grain supply chains rooted in soil health,

(02:51):
transparency and craftsmanship. And through his work, he's redefining what
premium flour can mean for Baker's retail in the planet alike,
proving that true innovation starts with the ground beneath our feet.
Welcome to this show today, Jacob.

Speaker 3 (03:11):
Thank you so much, and is the honor to be here.
I appreciate it.

Speaker 2 (03:14):
Well, I am just thrilled to have you. And what's
interesting is you're in Carbondale, Colorado, and I did health
retreats up in Redstone, Colorado for Oh did you?

Speaker 3 (03:26):
Redstone's a special place. It's a small little town. It
has long cold winters, and it's only, you know, twenty
minutes down the road from us in Carbondale, but we
have so many micro climates in this valley towards one
that you know, even twenty minutes down the road is
totally different, but really fun time. It's neat that you've
been there.

Speaker 2 (03:43):
Yes, And I've even sat in the Penny Hot springs
in there.

Speaker 3 (03:46):
Yeah, I was there just last week. What a special spot.

Speaker 2 (03:52):
Oh my gosh, it's the coolest thing sitting in a
river flowing by you in a natural hot springs, watching
Elk grays in the middle area before you. Well, I
was just so thrilled to find out about what you
were doing. And I come from a family of bakers
and one of my ancestors is John Chisholm of the

(04:15):
Chisholm Trail in Texas.

Speaker 3 (04:18):
Wow.

Speaker 2 (04:18):
And one of his relatives, that is my great great
great aunt, Catherine Chisholm. She actually taught me how to
make bread in her kitchen in her house in Paris, Texas,
in a big, huge wooden bowl. And I have been

(04:39):
a lover of breads and flour and baking my whole life.
And I would love to hear your story on how
you came to be doing what you're doing. Was such
a beautiful, healthy organic mill.

Speaker 3 (04:53):
Absolutely absolutely, And you know, it's one of the fun
things we hear so often is that not only cooking
and baking, but Brett's specifically spans generations among families. You know,
there is often recipes that are passed down and one
of the things we want to do is bring back
this staple ingredient that's really been lost to time. A
lot of the flour that we see in stores now
is not what our grandparents were using or their grandparents

(05:15):
were using. And we'll dive into the difference now in
stone Miller later in stone Mill flour versus conventional flour.
But I came to be starting rowing Fork Mill in
a very roundabout way. I've been around sustainable food systems
for a long time. I used to work up at
Sterling College, which was based up in northern Vermont, and
the college was based purely on sustainable agriculture. Everybody on

(05:36):
campus studied it and it taught a lot of old
farming techniques that have been lost to time, like draft
horse and management, the growing of heritage grains. And there's
two stone mill makers in the US who actually make
the equipment where you can stone mill flour right because
most flours roller milk, which again I will dive into later,
but there's two stone mill makers there. And we used

(05:56):
to send students over from Sterling College to New American
Stone Mills, which was the company making these stone mills.
So I learned of stone milling. I learned of the
health benefits of it. And then I went to school
and I met my wife, my now wife, in school
and the very first day we met, we're actually in
a class called sustainable food systems, which is funny now
looking at what I do. And ever, from that first

(06:18):
day we met, we always talked about what we could
do to help build a healthier food system. And we
are interesting not only in you know, creating a product
that people could buy off shelves, but growing it ourselves. Right,
We came from it more from the farming side, and
what does it mean to regeneratively farm, what does it
mean to build soil and how does that healthy soil
lead to a healthy product. Fast forward a couple of
years and we moved to the Roaring Fork Valley. That's

(06:39):
the namesake of Rooring Fork Mill. It's from Aspen, Colorado
to Glenwood Springs, Colorado, in the towns in between. And
when we moved here, we both had different jobs. Both
of it were in clean energy and stainable agriculture. But
we got to really know the farming community since those
were our people, right. And we learned that some of
the staple crops here that were originally grown were potatoes

(07:00):
in wheat and potatoes are making a comeback here in
the valley, but a lot of the agricultural land had
moved to horse ranches in alfalfa and hay growth. However,
in Colorado we have very little water, right, so we
wanted to start thinking of, Okay, what can we do
to grow crops on this land, this really valuable land
up here in the High rocky mountains, that uses less
water because we're having less and less access to it
these days, and something that can be beneficial for a

(07:22):
community and lead to a healthier staple ingredient. And again
we learned about the history of wheat production. Honestly, every
day I'm learning about different wheats that were grown here
that I'd never heard of, one of them being defiant sweet,
which was grown here in the nineteen hundreds and was
lost in nineteen twelve and was just refound a year
or two ago, that we're going to be planting soon.

(07:43):
So we started talking to local restaurants and bakeries and farmers,
and we had a great farming partner that grew us
our first couple of acres of heritage grains. We were
Rouge de Bordeaux. We got a little little tabletop mill,
milled it in our garage and started bringing this product
over to rerectstaurants and bakeries and saying, hey, is anybody
interested in this? You know, if we can grow these
heritage grain varieties that will add a lot of flavor,

(08:06):
a lot of health to what you're making in your bakeries,
would you be interested? And very quickly we realized the
demand was a lot higher than we can meet. Virtually
everyone we talked to said yes. So we started, you know,
making more connections with farmers, finding more farming partners, and
I started building out a bigger millhouse and we got
a larger new American stone mill in which was fun

(08:26):
because that was how I learned about milling in the
first place. And that's where we've gone from. And now
we have five or six different partners throughout the state
of Colorado that grow grain for us, and we also
grow grain. We just want a bid to grow in
thirty more acres and snow masks and it'll be our
trial site for seed cultivation up here in the High
Rockies to see what heritage grain varieties are successful in

(08:48):
our soil composition, successful with the water access we have
and our climate. So we'll use that as a central
hub to bring restauranteers and bakers to to teach them
about milling, teach them about heritage grains, and then being
able to save seed and distribute out to other farms.

Speaker 2 (09:03):
Wow, I love that so much. And one of the
things I've learned over the years is that our grains
have been have been modified, hybridized, genetically modified and in fact,
back in nineteen sixty Archer Daniels purposely developed a variety

(09:24):
of wheat with a protein called clead and to have
more addictive characteristics than cocaine or heroin. And you can
find this glead in protein and wheat ryan barley that
is not organic, and you may also find it in oats.
And even though oats are gluten free, they developed unnatural

(09:46):
molecules in them to trick the thyroid into thinking it
was T one, T two, T three, and T four
and it's not. So it creates these chemical imbalances in
the body and it can just literally shut down your thyroid,
which is our master grant clean that you know, really
controls all of our bodily functions. And so this type

(10:09):
of thing that you're doing today is so valuable in
my opinion. You know, that's why my show is called Organic.
I am you know, I'm married to an environmental tra
lawyer for twenty three years did incredible research on genetic
modification and GMO and all this. The only reason we

(10:29):
know that about Archer Daniels is four of the scientists
working on that project couldn't live with themselves and they
went on the Christian Broadcasting Network and actually told everybody
what was going on. And that's the only reason I
have that information.

Speaker 3 (10:49):
Yes, it's a fascinating bit of information. Thanks for sharing it.

Speaker 2 (10:51):
But I will tell you when when I heard about
what you were doing, I was absolutely just so happy
to hear that, and just I want to support you
in every way I can. And I'm you know, one
at order your brains.

Speaker 3 (11:09):
I appreciate. I appreciate it, you know. It's it's such
an important thing right now because we hear more and
more people who are gluten sensitive right who can't have glutens.
That makes them feel really bad, makes them feel bloated,
so on and so forth. But then if they go
to Europe, they can have a loaf for bread or
they can have pass and they feel fine. And it's really,
it's really because we've screwed up what we're doing with
our wheat. And it's not that gluten itself is indigestible.

(11:30):
It's how we're processing our wheat and how we're growing
our wheat and all the modernized varieties of wheat like
you just mentioned. So if we go back to these
older heritage and heirloom and ancient grains that you know,
our ancestors have been eating for generations and generations, and
we take those and we process it correctly. People are
amazed that they can have a bag of flower again,
they can have a low for bread again. It's really

(11:51):
fun to bring that happiness back to people with our product.

Speaker 2 (11:54):
Oh, I so totally agree with you. And so the
Archer Daniels things that they created, they actually have about
eighty percent more gluten in them than they did before.
You know, gluten is like blue and if you're eating
white refined gluten, and it's especially grains containing you know,

(12:16):
like sixty to eighty percent more than it did when
we when our great grandparents were around. You know, you're
basically ingesting glue into your gut and no wonder people
are having troubles digesting it. And what makes your green
so much more valuable. And I think in many ways

(12:36):
people have turned away from eating carbohydrates because they think it's,
you know, really not good for you, but it's actually
the bodies preferred form of fuel. And so like refined
carbohydrates like white refined flour and things, they have no fiber,
so they're also nutrient empty pretty much and the ones

(12:57):
today that are not organically grown, they are saturated with
round dep ready, so it'll kill the crop quicker so
that it can be harvested faster and then turn over
that crop and you cannot wash that poison life is
say chemical off of those grains. And so you know,
you have to really realize that people are not just

(13:18):
allergic to these genetically modified grains, they're they're allergic to
our having problems with the poisons that they're dumping on
them as well.

Speaker 3 (13:28):
Yeah, no, I tell you that all the time. You know,
one is the variety of gluten in the flower that
you're having, right, these modernized varieties of wheat, But it's
also the gwaspain that's spread on You're one hundred percent right,
And it's all the all the different things that our
bodies aren't supposed to dies. It's a chemical. You know,
if you go back to these organically and or generally
organic heritage grains, your body's so much happier with you.

(13:50):
It's able to digest, the digest the glutens that's the
lower levels of gluten. There's also nothing spread on it
to upset your body.

Speaker 2 (13:57):
Well, I just got back from France where my daughter
married to a Frenchman. And you are so right, because
Europe has outlawed so many of these genetically modified grains.
They've outlawed all these a lot of these horrible herbicides
and toxic things like round up Ready that has these
the most horrible chemical life estate in it. And I

(14:22):
think what people don't realize is it's not carbohydrates necessarily
that are bad for you. It's the type of carbohydrate
that's bad for you. Right, These whole grain organic carbohydrates
are actually your body's preferred form of fuel, and so
getting it in a way like your mill is making
it is awesome.

Speaker 3 (14:42):
Yeah, it's really it's really wonderful to be able to
bring people a product that their body is happy with
and also is hugely beneficial for the soil and the
land in which it's grown, which is a huge part
of what we're doing right is focusing on regenerative agriculture.
So it's not only important what we're ingesting, but it's
important with our soil is ingesting. Oh.

Speaker 2 (15:00):
Absolutely, We've got to take care of Mother Earth well.
So so, Jacob, we have a question here from Kevin
and our listening audience and he would like to know
does the soil anywhere hold enough to be viable to
grow in?

Speaker 3 (15:15):
Absolutely? Actually no, we have. We have a fantastic growing
environment up here in the High Rocky Mountains and the
Roaring Fork Valley actually specifically for we like cold nights
and hot days, just exactly what we have. There is
definitely certain areas where it would be hard to grow ran.
It's very rocky. That's the name Rocky Mountains, which when
I moved out here is like, oh okay, yeah, this
is this is why it's called the Rocky Mountains. We

(15:38):
spent a lot of time on new piece of land,
moving rocks out of the way first. But no, it's
actually it's actually our our our soil is very viable
up here. This new thirty acres that we just want
to bid to start managing for our county. One of
the things that we are gonna have to do first
is plant some cover crops to rebuild the soil. Right,
it's an area that was overgrazed braid. The first year

(16:01):
is going to be rebuilding that soil. But you know, really,
no matter where you are in the world, if you
have healthy farming practices, you can build healthy soil, and
out here heritage grains are especially important because they don't
need very much water, so it's one of those crops
that does grow really well up here. It's a great question.

Speaker 2 (16:17):
Oh my goodness, that is so wonderful, and I'm just
so grateful for what y'all are doing. And I tell
people they go put the organic food's more expensive, and
I'm like, well, you're not eating poison. And number two,
you're supporting farmers that are doing the right thing and
they're not destroying the world.

Speaker 3 (16:37):
And on top of that, you know, if you take
into account all the negative externalities that come with the
spraying of our soil and the negative health benefits it
has on you as as an individual, you know, if
you take into account that it could actually be more
cost efficient to pay an upfront premium price for organic
or reginally organic grown things, it means your health longer term,

(16:58):
the health of our planet longer term is is better.

Speaker 2 (17:01):
Oh absolutely. And I've been eating as much organic as
I could for the last forty years when I started
learning about all this, and I really think that has
enabled me to stay as healthy as I have. I mean, here,
I'm like this turn seventy one and I never get sick.
But I really, I you know, I go to the

(17:22):
store and I look, and if it does not say
organically grown on it, I flat won't buy it.

Speaker 3 (17:30):
M H.

Speaker 2 (17:30):
And I'm just aways shocked that people do. I have
to admit. I'm like, really, you're just going to buy
that even though you know it's got you know, pesticides, herbicides,
and heaven only knows what's built into the seeds. But
we have a question here from Joe and he would
like to know how long it takes to rebuild soil, for.

Speaker 3 (17:52):
Sure, A fantastic question. It's very, very dependent on where
you are. For us, it's going to be about one
full ear, one full cycle to get the nutrients we
need back into the soil to regrow primarily the top
the top soil of where we are. But no, it's
really dependent. It could be a short couple of months,

(18:12):
you know, once you do have your land farmable and usable.
Oftentimes people will let their land sit for one growing
cycle or a couple of months. For us, it'll be
it'll be a year. This new thirty acres of land
we're going to be planting just because it was so
overgrazed and so bad that we're going to need it
to give it a full year cycle of penting cover

(18:32):
crops to rebuild it. But it's a really good question,
and it's very dependent on where you are and how much,
how much, how much rain you get. There's so many
other factors. You could think it's going to be six months,
you could think it's gonna be a year, and then
it doesn't rain all summer and you have to reevaluate.
So it's that's one of the challenging things to farming
is you have to be adaptable.

Speaker 2 (18:50):
Dolly, and and you know, I just think you're doing
God's work quite literally, and I just really applaud you
so much much. When I go to a farmer's market
and I get to know my farmers, many of them
are not certified because they just flat can't pay the
high cost of being certified. And so sometimes being the

(19:13):
person that I am, I'll say, can I come visit
your farm? When I go out there and I have
done this, I actually do this. I look for worm
castings on the ground, I look for life in the soil.
I look for chickens roaming around without being in a cage,
without getting genetically modified feed. And you know, some of

(19:37):
these things really show you that that is the living soil.
It hasn't been destroyed by you know, the round up
ready which was originally patented as antibiotic, which means it
destroys all life and so and it's a mineral keylator,
which means it also destroys all the minerals in the soil.

(19:58):
So you know what kind of food is grown in
that dead soil.

Speaker 3 (20:05):
Yeah, it's really such a shame that that they're so
pervasively used, because soil is life. You know, if you
don't have healthy soil, and what you said about worms
is honestly such a good indicator of your soil's health.
There's a great book by Great Gabe Brown called Dirt
to Soil and talking about how he took his his
his parents' land that was conventionally farmed for for decades

(20:27):
and turned it into about an aimic or generally grown farm.
And he realized when he when he was starting to
make an impact, when he saw his first worm on
the land. That's when he realized he was doing something right.
When life actually came back to land or birds started
landing on the land, you know, so you really, you
really can see the difference in healthy land because other
animals want to be there, whether it's a worm, whether
it's a bird, whether it's a fox. You know, once

(20:48):
life comes back to the land, you know it's healthy again.

Speaker 2 (20:52):
Wow. I just you know, I wish all the farmers
were growing like you do. Quite literally, when I was
in France, my my new son in law was saying,
you know, when you look out in the fields, the
ones that have like green underneath, like the you know,
the grape vines and things, he goes, those are organic.

(21:15):
It's dead and you don't see anything growing there. You
know that they're use zoom poison on their crops.

Speaker 3 (21:22):
Yeah, yep, exactly.

Speaker 2 (21:24):
So Pat is asking if antibiotics destroy all life, what
about natural antibiotics.

Speaker 3 (21:30):
Psychic, Yeah, for sure. We have a lot of mastershum
planted around our products that keeps tears away. So there
is some of these great natural products, natural antbiotics if
you want to call them, that, that are symbiotic with
with land and soil, that are a wonderful idea of
plant because it is hard to keep you know, pests away.

(21:52):
It is a lot challenging, but there are natural things
that do that for you, like certain plants that bears
don't want to eat, like mistersham, and certain things that
will keep other pests away. So if you can integrate
that into what you're planting yet, it's a wonderful idea.
And that's why about dynamic farming is so impactful.

Speaker 2 (22:09):
Yeah, I love that. And you know, I and these
types of antibiotics like garlic and onion, things like that,
I think of them as prebiotics of you know, things
that are the beneficial biotics, not the toxic, you know,
herbicide type ones. But you know, I've studied permaculture and
companion planting, which I think has been historically done by

(22:32):
farmers around the world. It was only when they took
over these these they bought out all these small farmers,
destroyed all of their varieties of heirloom seeds and heirloom
varieties of plants, like thousands and thousands of varieties of
broccolis and carrots and apples used to exist before these

(22:53):
World War two, and these big corporations just started systematically
buying up huge tracts of land and planting just one
type of genetically modified seed or plant, and we lost
hundreds of thousands of these types of seeds over the
last sixty years, seventy years because because of this, because

(23:17):
these corporations they have no soul, there is no heart.
They are not looking for your health and they are
not there for your benefit. They are there for their
pocket book. And that is it. And I really believe
that eating healthy, the foods you eat and and jest,
they become your cells, your tissue and your blood. How

(23:38):
could it not directly impact your health. And so doctor Artist,
my friend in Dallas, he and his Healing for the
Ages doctor group just did a whole thing on you know,
how did the America become the most unhealthy country in
the entire world. Well, I will say this is one
of the ways they did it is by destroying all

(24:00):
our organic farms and food. And so, you know, I
encourage everyone out there really get to know some of
your local farmers, support the ones that are doing the
right thing, growing eirloom organic seeds and supporting nature in
the environment. I will tell you, Jacob, one of the

(24:20):
things that really surprised me when I moved to the
country a few about four and a half years ago
here in Texas is there were very few birds, very
few birds, very cute, different varieties that animals, and I
really believe it's the overuse of pesticide sets now in
our rain water, and so the more we offset that,

(24:44):
the more they can make a comeback. And I learned
just last year that something like forty to fifty percent
of the bird population in the US has declined. And
I know it is directly impacted by the use of
all these since people just dump on their properties without
even thinking about it.

Speaker 3 (25:05):
Yeah, and I think people forget the whole symbiotic relationship
of nature. You know, even if you're dumping something on
your land, people will think, oh, that doesn't impact the birds,
but it might tell what the birds are eating. You know,
if the birds don't have anything to forward, they're not
going to come to your land anymore. So everything is interconnection.
You're absolutely right, and it's what I mentioned earlier, right.
You can tell if a piece of land is healthy

(25:25):
based on the amount of animals that are there, whether
it's worms or birds or fox coming to eat the
mice in the grass. You know, it's a very symbiotic relationship,
and if you kill a part of that by dumping
unhealthy things on the land, it has a big impact.

Speaker 2 (25:39):
Oh, I just absolutely completely agree, and you know, it's amazing,
but I think, you know, people have just been conditioned
to thinking that those are safe simply because they're for sale.
And you know, being married to an environmental trial lawyer
for twenty three years, I learned how you know, the

(25:59):
FDA and the USDA they take bribes or even some
of these companies even like I know Monsanto use some
fake science when they were trying to get the glyphysate
and round up ready approved, and you know, it's just
it's just unconscionable in my opinion, and it's certain things

(26:21):
that I really think it's important for people to know.

Speaker 3 (26:26):
Yeah, it is. It is because it impacts all of
us in very tangible ways. It's our health, you know,
and it's it's important to understand what's at the root
of that that comes from the crops and the things
that you're eating and why they are unhealthy. And you're
absolutely right, Monsanto's created a huge damage in this country
and the chemical industry is to blame for that. You know,

(26:46):
wherever there is a lot of money, damage can be done.
You know that they were incentivized to keep these chemicals going,
keep these chemicals moving, they needed farmers to use them,
and it's created a lot of issues in our food system.

Speaker 2 (26:59):
Yeah, so so be mindful of where you're investing your
money and and you know, invest with a heart, invest
with the goodness of supporting our world. And so let's
just shift our focus here because we've got Thanksgiving coming up,
and people love to eat wonderful food together and it's

(27:19):
one of the things we we really bring says together
and creates love and family and gatherings and you know,
what are some of your favorite recipes. I have to
admit I love rye and I also love sourdough.

Speaker 3 (27:37):
Yeah. It's hard, yeah, it is. It is hard not to.
And we so we have a rye flower. It actually
just won a national Award for sustainability. It is it
was the first Regina Organic certified flower in the state
of Colorado. And we get this rye actually from the
Rye Resurgence Project that is in Alamosa and Hooper, Colorado.

(27:59):
That's the Great Sand Dune National Park is in Colorado
and they've been potato farmers down there for one hundred
plus years. And there's this awesome farm called Jones Farm
Organics that was realizing how bad their soil was. Right,
it was a dustbal style climate down there. Whenever the
wind blew all their tops so it would blow in.
This was not only their farm farm, but all of

(28:19):
their neighbors farms. They started planting Rise a cover crop,
and they realized how healthy their soil was becoming. So
they started the Rye Resurgence Project as a method to
get all of their neighbors involved in this to create
a healthy, healthier ecosystem of their whole farming community. So
we actually go and buy the rye from them, even
though we grow a good amount where we are as well,
but we buy the rye from them to support their project.

(28:42):
And yeah, rye is it. I feel like rise a
very underappreciated flower to bake with as well. And we
sell a lot of ours to sourdough bakers because it
does so well on the sourdough starter. Like, if your
sourdough starter is ever not looking great, put a little
bit of Rye flower in it. It really brings it
alive and also adds that sour flavor. So yeah, I
love Rye flower. We sell a lot of Rouge de

(29:03):
Bordeaux as well to sourdoa bakers it's really nice heritage grain,
which we actually just harvested. I think I took it
off my website. We were out of it. We just
got our newest harvest in, so as soon as I
start milling that, I'll get back up on our website.
And then we also have a bread flour that's that's fantastic.
It's it's made with hard red spring wheat. And then

(29:24):
we have one coming out. It's gonna be a really
high protein bread flower fifteen percent protein content. Yes, sour,
it's so hard to go wrong with sour dough. It's delicious,
so tasty.

Speaker 2 (29:33):
I will agree so allheartedly. And on your website you
list all your different flowers, but you also have recipes
for people to try.

Speaker 3 (29:42):
We did, and we just put that recipe page up
a couple of weeks ago because I had so many
people ask me for recipes. So I'm starting to accumulate
recipes from all the restaurants and bakeries that we sell
flower to asking them some of their favorite recipes that
they use with our flour. And then we're also asking
people who just bake it home to send us recipes
in because a really fun way to share knowledge around

(30:06):
how to use these heritage grains because stone milled flour
does bake a little differently, right, There's a very different
moisture content to it than what you buy the store,
because flour you buy the store has it's had all
the all the natural oil oils extracted and all the
germ and the brand extracted so that it has infinite
shelf life. So bag of flour can sit on the

(30:26):
shelf in the store for one to two years. That's
roller milled because roller million meals at a higher temperature,
so it burns off those healthy oils. Those healthy oils
is where a lot of the nutritional benefit is and
it's where a lot of the flavor is. So stone
milled flour our shelf life of our flowers is five
to six months. I mean we mill every single week
to keep things fresh, and everything we deliver to restaurants

(30:47):
and bakeries is milled that week to keep it nice
and fresh. So it does, you know, it does bake
a little bit differently, a little denser, with a different
moisture content, but a lot more flavor. So it's fun
to share information around it because it is it is
a little bit of a different baking process, especially depending
on if your elevation or not, like we are.

Speaker 2 (31:06):
Oh awesome, people come see your mill. Do you have
like a little store at your mill or anything.

Speaker 3 (31:13):
Don't. We don't have a store front at our mill,
but people are welcome to come see it. And if they,
you know, if they come to the mill, they're welcome
to pick up a bag or two as they whenever
they're they're there.

Speaker 2 (31:23):
Yeah, I know.

Speaker 3 (31:23):
We love to give tours of the mill we have.
We have chefs come in all the time that are
interested in seeing the process. We're actually doing some educational
components with the local Waldorf school and a couple other
schools in our area. Actually in some homeschool and groups
that we're just we're showing a full life cycle assessment
of a loaf of bread. Do we take these students
out and we're planting green. We take them out and
we harvest the green. We drive that grain to our millhouse.

(31:46):
We turn on the mill and show them what it's
like to mill the flour. Then we take that flour,
we take it to their school, and then we bake
a loaf of bread with it so they can see
how much effort and resources and time go into one
loaf of bread that they see on their table. I
feel like a lot of us are disassociated with the
full life cycle of ingredients and how things come to
be on your plate. So there have been a really

(32:06):
fun thing we've been doing with the local school systems
here to bring students out and talk to them about
grain and show them how it's farmed and harvested and
milled and a lot of fun. So, yeah, folks are
welcome to come out if they're ever in the area. Wow.

Speaker 2 (32:17):
I love that so much because I am a teacher.
I used to fantastic art and homemaking teacher, And you know,
I think people are starting to cook and bake again
at home. I think people went through a phase where
they were just you know, doing fast food and microwave junk,
and it was just everybody's health got so terrible. And

(32:40):
now I really think people have come around to realizing that,
you know, that did not benefit them at all, and
that this is the way to go. And I have
to admit I think about cooking almost as therapy. I
get a candle and I play some music, and I
get in the kitchen with my kids or my grandkids

(33:02):
and we just start baking. And what there is nothing
better in the whole world than walking into a home
filled with the smell of freshly baked bread.

Speaker 3 (33:12):
I couldn't agree more. I have so many memories of
childhood of watching my mom cook and her first ever job,
when she was fourteen years old, was a baker, and
she would tell me stories of taking off her apron
being covered in flour walking into high school, you know,
because she had the early morning shift of the bakery.
So food's always been in my life because I spent

(33:33):
so much time watching my mom baking book and my
great grandparents, actually my namesake. The very first thing that
they did and they came over to the US for
the first time was open up a deli in New
York City. So food's always been in my family. It's
really special now to be back in that space from
a very different angle, right, creating something for bakeries and

(33:55):
four chefs and restaurants to bring into their space. But yeah,
I know you're You're absolutely right. There's something very community
centric as well about baking. It really brings it brings
people together, and.

Speaker 2 (34:07):
The ingredients, the ingredients, it's all about the quality. It
is all about the quality. And I have to admit
when my kids were growing up, I was I was
such a hands on mom. I would literally time baking
my bread so that it was absolutely out of the
oven right when got home from school.

Speaker 3 (34:30):
That is a that is a pro mom over it there.
That is wonderful, you know, It's it's fun. Now I
actually have my first kid. He's he's eight and a
half months old, and it's really fun to be on
the other side of it, you know, and it's a
very different space. I'm giving him his very first taste
of food. But food is such an integral part of
the human experience.

Speaker 2 (34:51):
Gosh, it's just so exciting for you. I'm just thrilled
beyond belief. And we've got some more questions here, Jacob.
And so you know where you live, where you are
is probably one of my most favorite places in the world.
It is absolutely glorious where you are in Carbondale. And
Jenny is asking, is there like a tour or anything

(35:15):
that people can go on when they come to the mill.

Speaker 3 (35:18):
Absolutely, yeah, it's you know, it's a small facility. And
what I do is I since I am the head
miller and the founder of the business. If people want
to come on a tour, all they need to do
is email me and tell me when they're going to
be around. As long as I'm in the area, I
will get bill. So again, we're based in Carbondale, Colorado,
high up in the Rocky Mountains of Colorado outside of Aspen,
and if you are ever in the area, you're more

(35:39):
than welcome to reach out. My email is on our
website Roaringforkmill dot com. It's also Jacob at roaringforkmil dot com.
So yeah, if you're ever in the area, I'd love
to show you what we have going on here.

Speaker 2 (35:50):
That would be often and us and Brian was asking
where you're located, and Brian, I would fly into Aspen
from Texas when I go there, or I would fly
into Veil And then what is he about a thirty
minute drive from the airport to where you are?

Speaker 3 (36:07):
It's about yeah, it's about a thirty minute drive from
from Aspen twenty minutes if there's no traffic. And one
of the things we're gonna be doing now as well,
if you come at the right time, we're also gonna
be giving tours of the land that we're fun because
that is a huge component of what we're doing. Right,
So we'll take you out. We'll show you the heritage
grains because it looks a lot different than modern week varieties.
It's a lot taller. Heritage grain can be six feet tall,

(36:28):
I'm And we'll show you the difference of what soil
looks like that that we're growing that's regenerator organic. And
we'll take you over to a little plot of land
that we haven't adapted. We're going to keep it how
it was before we start farming on it and show
you the different in the root systems, the color of
the soil. And if you come out and we're harvesting,
you're welcome to join us during harvest time and cleaning
the grain. Yeah, if you're if you're out, just let

(36:50):
us know and we'll we'll show you as much of
the experience as we can.

Speaker 2 (36:53):
Well, and y'all, I really highly recommend doing this. One
of the things I do, and I traveled Jacob if
you're gonna laugh, but you know, I'm such an obsessive
person over quality of food and the land and animals
and a healthy environment and a healthy planet. And I
love connecting with people who are also into this, So

(37:14):
like when I go to South Africa, I go and
I meet with organic, organic farmers. And I met with
a group in Cape Town that was teaching the local
poverty areas how to grow their own organic food. And
one of the things that they were doing, which I
thought was just so wonderful, is you know, not only

(37:37):
are they having people volunteer and learn how to do
it hands on, but they're also being able to harvest
it and take some of that food home with them.
And they're using things like chickens or ducks to wander
around freely in the organic areas that actually do the
past control.

Speaker 3 (37:56):
I love that. I love that, you know, you know,
it's so important to to create these experiences for people
because you don't know what you don't know. You know,
it's it's hard to realize the unhealthy aspects of certain
ingredients if you just don't don't know that they are.
So a big part of what we're doing is trying
to educate people. We actually got a great grant from
the State of Colorado to create an educational campaign around

(38:18):
heritage grains being grown in Colorado, the health benefits of them,
health benefits of stone milling. So it is great that
there is those resources out there to help us get
the information out because you know, it's really challenging to
educate people on this when you know, just finding the
right avenue to speak with people be tough. But once

(38:38):
people do learn about it, there's a lot of interest
and that interest sticks, so's it's been really great to
create these educational campaigns around it.

Speaker 2 (38:46):
You know, it's interesting is in Europe, and then I
think maybe in other parts of the world. Some of
these organic farms will let people literally pay them to
come stay there farm and I will I'll tell you
that's exactly how my daughter met her new husband.

Speaker 3 (39:04):
No way, that's fantastic. It's called, isn't it.

Speaker 2 (39:08):
What's theology for my daughter is mean, you know times
a thousand and so she's like totally organic and loves
all this and that's her kind of vacation. She was volunteering,
I love it in a sessionable farm in France him.
But you know, it's just then you meet people that

(39:30):
are like minded, that have the same enthusiasm for different
things that you have enthusiasm for. And this is what
I encourage people to do, especially if you're single or
you've moved somewhere where you don't know anybody, or maybe
you're lonely, go do something that interests you, and you
are going to meet people who have the same kind

(39:50):
of interest and they will be you know, make new
friends that way. And I think, you know, we need
to be doing that more and more because I think
our plan is it has tried to isolate us from
each other, you know that the crazy six foot between
each other and those totally insane dots they would put everywhere.

(40:11):
I would purposely not post stand on them.

Speaker 3 (40:17):
It was a challenging time, it really was. I mean,
we we as humans are social creatures, right, we need
human interaction now, Yeah, that was that was That was
a strange time.

Speaker 2 (40:27):
Yeah, so melodies asking how can people find where to
get a grant to do this type of work?

Speaker 3 (40:35):
For sure? Yeah, and there is a lot of grant
funding out there right now for us you are interested,
it's a great time to be looking. There's a lot
of state specific things, so I would get in touch
with through local state Department of Agriculture, right We got
a grant through the Colorado Department of Agriculture since we're
based in Colorado. There's also a lot of USDA funding.
We also received a us DA grant. It was a

(40:55):
national grant for value added products stepming from regenera of Agriculture.
There's also a lot of first time farmer whether they're
grants or loans, but depends on where you are in
your experience, right if you've been doing this for a
long time and want to transition your land, there's a
lot of support for that. There's also support for first
time farmers to either acquire land or you know, just

(41:16):
help them with the capital costs that go in with
the farm. But yeah, USDA is a great resource. There's
a lot of different grant programs that come in different
cycles right A lot of them are ending at the
end of this year, and USDA funding is a little
bit up in the air, but it's important to keep
people looking at those because there is funding right now
around regeneral of agriculture, especially and in the state of Colorado.

(41:40):
We've done a lot of support because we grow climate
resilient grains and a lot of the funding right now
and Colorado is around crops or grains or staple ingredients
that take less water or inputs. Since we are having
less and less access to water, so we've been successful
in the fact that we are growing climate resilient grains

(42:00):
that take a lot less inputs than modern weat varieties.

Speaker 2 (42:03):
I just I just love so much what you're doing.
And it made me think. When my son was in
law school, his roommate started making his own beer because
he wanted to follow the quality of that beer, and
he wanted to use like organic grains, and he wanted
to use you know, organic filtered well not organic, but

(42:26):
filtered water that didn't have chemicals and pharmaceutical drugs and
parasites and all the crazy stuff that's in municipal water
in the United States, which in my opinion is probably
one of the most toxic things anybody in just in
a day. But you know, I think you've also got
a group of people out there because beer and wine

(42:49):
were created as the very first probiotics because they're fermented
natural foods, and back before there was really sanitation, it
was unhealthy to drink the water because they dumped all
their waist in it and it would kill you if
you drank the water. So they would create these beautiful
fermented liquids that people could ingest. And this is how

(43:14):
literally how wine and beer started. And that's also somebody
taught me. I was taking this class in the Amsterdam
and they have the coolest display in the Amsterdam Museum.
But this is how they got the kind of the
idea of the witch because the woman usually was the

(43:34):
one in the kitchen with her big pot of you
know that where she was making beer or making wine
or whatever it was that she was creating, because the
mothers have historically been the ones that created the food
and served the food and fed the children and the
families while the men were out, you know, doing the

(43:54):
harder labor, and so she'd be stirring her her big
pot and people would be just you know, they couldn't
wait to you know, have the new batch and whatever.
But those quite literally weren't you know, pasteurized, so they
actually had the good probiotics in them. And I literally
know a chef in my area that unse a brewery

(44:18):
where he makes handmade, unpasteurized beer which is a natural probiotic.
So you know, I think that's definitely another market for
you if you're you know, have enough of that, or
if anybody who is making beer is interested in making
actually healthy beer that is not created just for you know,

(44:41):
marketing purposes. But I just I think, and I particularly
I'm not much of a beer drinker. I don't really
not much for carbontion, but I did have a Rye
beer a while back that was one of the best
bears I've ever had.

Speaker 3 (44:59):
That sounds slicious. We have a network here in Colorado
called the Colorado Green Chain, the nonprofit, and they put
all of us growers and middle supply chain actors as
millers and distillers and brewers in the same network so
we can all work together. And I'm going to have
to reach out to some of my brewer friends because
I want to ask them about that. The probiotics side

(45:20):
of your I haven't I haven't heard of that before,
but I'd love to learn more about it.

Speaker 2 (45:23):
Sure and boiling it. And so Bonnie is asking, does
boiling water help clean out the impurities a certain amount, Bonnie,
But it does not remove any harmful chemicals. It can't
remove the pharmaceutical drugs or a lot of them. And
I'm going to have to do a show on water
and water quality. But I do have extensive chapters of

(45:46):
that in my books, and I have written six healthy
nutrition cookbooks, many of them have bread recipes and some
of them my great Grade eight Catherine's recipe the Hattler.
Could you but Jacob, we are towards the end of
the show. It's gone so fast, and I just want
to tell you, I am so honored to have you

(46:08):
join me today and share all this fantastic news and
information with me, and the honor.

Speaker 3 (46:14):
Is all mine. It was really a wonderful conversation. I
appreciate it.

Speaker 2 (46:18):
I have the most amazing, brilliant listeners and so you know,
I'm sure they will be contacting you, and I'm really
grateful for all their support all these years. And Jacob,
tell us share with people what here website is and
do you have anything new coming up?

Speaker 3 (46:37):
We actually have quite a few new things coming up.
Our website is rorinforkmil dot com and it's going to
be important to keep checking in because we have quite
a few new product drops. Actually, we have seven new
skews of flowers, seven new types of varieties of flower
that we're going to be launching mid December. They're all
going to be Regenera Organic certified. Again, we're the only
meal in the country that has a full line of

(46:57):
Regenera Organic certified flowers. We also have two different cookies
that are coming in and they're gonna be first to market,
Regenerative Organic certified Short Reread Cookies. We're also gonna have
Regenerati Organic certified and upcycle to certified gram Crackers. And
upcycled certified means that we use a food waste stream
that was going to go to waste, we're bringing it
back into the human food system. Since we work with

(47:18):
so many brewers and distillers, we actually take spent beer
grains after the brewing process because some of the times
there are grains right that we gave to these breweries
after the brewing process. There's these fats of hundreds of
thousands of pounds of spent grains that are still digestible,
still really healthy. Actually, we take them, we dehydrate them,
we mail them back into flour. Then we're going to
add these to our gram crackers. So keep an eye

(47:39):
on our website. We're gonna be launching all of those.
All the flowers gonna be mid December, and then the
cookies are going to be launching around beginning of January.
And you can sign up for our newsletter and we'll
send out you know, discount codes when we launch these
new products and you can just stay up to date
with what we're doing. And again it's roaringforkmil dot com.

Speaker 2 (47:56):
That is fantastic And just for all the listeners who
I not already know, this is when you heat or
process certain foods, grains, things like that over one hundred
and eight hundred and eighteen degrees, you destroy the live enzime,
so you're destroying the real beneficial probiotics of that food.
So you know, this is why you want to look

(48:18):
for unpasteurized dairies. You want to look for unpasteurized yogurts
and unpasteurized beers and wine, which I know there are
different places out there, or you might want to even
make your own. Well, we just have a minute left, Jacob,
and you have been such a joy and a just
a wealth of knowledge for us to absorb. And do

(48:41):
you have a little parting thought for our listeners before
we have to sign off?

Speaker 3 (48:46):
Yeah, you know, your purchasing power is really important. The
market responds to what people are buying. So if you
believe in organic products, organic agriculture, it's really important to
support those farms and support those businesses that are producing
that because the market responds to what people are buying,
so you want to make a difference as a consumer,

(49:07):
go out there and buy the products that are healthy
and good for you.

Speaker 2 (49:09):
Wow. That's beautiful and perfect way to end the show,
and I hope you'll come join me again sometime, Jacob.

Speaker 3 (49:18):
I would love to, yes, stay in touch and everyone
wants to reach out to me directly, It's Jacob at
rorinforkmail dot com. I'd love to answer any questions. If
you're out in this area, I'd love to meet you
and show you the mill Awesome.

Speaker 2 (49:27):
That would be fabulous. And for all our listeners out there,
we wish you great health and great food in your
life and I look forward to talking to you all
again next week.

Speaker 1 (50:00):
It's not a temple.