Inland Northwest Artisan Grains Podcast: Unpacking the Grain Shed
The Inland Northwest Artisan Grains Podcast chronicles the emergence of landrace, heritage, and other unique grains in the local food landscape. Join us as we talk to farmers, millers, bakers, and brewers about their journey into the world of artisan grains. This podcast is hosted by Ali Schultheis, podcast coordinator with University of Idaho Extension, and Colette DePhelps, Area Extension Educator in University of Idaho Extension's Northern District.The views and opinions expressed in the Inland Northwest Artisan Grains podcast series are those of the podcast guests and do not necessarily reflect the position of University of Idaho Extension.
Episodes
Welcome to the series finale of Field to Flour! For this episode, we are following up with Brett Stevenson from Hillside Grain in Bellevue, ID and talking about her business growth since we last talked to her in January 2022. We are joined by Tanner Van Slyke, head baker for Hillside Bread, as we talk about on-farm vertical integration and demystifying baking with fresh-milled, high-extraction flour.
This episode of Field to Flour features Patrick Slater from Crow Bench Farm in Orofino, ID. Patrick and his wife Jan raised grass-fed beef for 7 years before transitioning over to baking sourdough loaves for local farmers markets. In order to sell his bread at the Moscow Farmers Market, Patrick began searching for identity-preserved flours when he discovered the high quality flour products of Shepherd's Grain, base...
On this episode of "Field to Flour," we are joined by Jeremy Bunch, CEO of Shepherd's Grain in Spokane Washington, and Eric Odberg who grows for Shepherd's Grain at Odberg Farms Inc. in Genesee, Idaho. Listen along as we discuss the values that unite Shepherd's Grain's founders and growers and the advantages of growing for a local and regional flour company.
On this episode of Field to Flour, we sit down with Jill Severson, owner and baker at Bluebird Bakery in Sandpoint, ID. We talk about the resiliency of small businesses, challenges in distribution, and how to keep staff happy.
On this episode of Field to Flour, we chat with Kit Schumann from Sea Wolf Bakers in Seattle, WA about his journey into bakery ownership, why consistent flour is important, and how others can start experimenting with local flour.
On this episode of Field to Flour, we talk with Kevin Morse, CEO and co-founder of Cairnspring Mills in Skagit Valley, WA. Join us as we discuss the intricacies involved with building a regional mill and the power of community.
On this episode of "Field to Flour" we are joined by Joni Kindwall-Moore from Snacktivist Foods in Coeur d'Alene, Idaho. This conversation is centered around Snacktivist's mission to increase the biodiversity of our agricultural lands, diversify people's diets, and the challenges and opportunities associated with building artisan grain supply chains for alternative grain crops.
On this episode of Field to Flour we talk with Angela Kora, owner and bakery manager at Ethos Bakery and Café in Tri-Cities, WA. Join us as Angela chronicles the evolution of Ethos as it is today and how change makers are paving the way for the development of local and regional grain economies.
Join us for Episode 7 of Field to flour, where we talk to Garrett and Jessica Moon of Moon Family Farm in Horse Heaven, WA. Follow along as we discuss implementing regenerative practices on their third-generation dryland grain farm and their transition from commodity to local and regional markets.
Join us as we continue our conversation with Sage Dilts and Nathan Hodges from Barn Owl Bakery and Steve Lillestol from Island Grist on Lopez Island about choosing and baking with locally adapted artisan grains.
Join us for Episode 5 of Field to Flour, where we talk with Steve Lillestol of Island Grist, and Nathan Hodges and Sage Dilts of Barn Owl Bakery and Grayling Farm on Lopez Island, WA. Steve, Nathan, and Sage work together to source, grow, and process grain into fresh-milled flour that is used by Nathan and Sage to make delicious breads and pastries at Barn Owl Bakery.
On this episode of Field to Flour, we talk with Missy LeDuc, co-owner of The Mazama Store in north central Washington. The store sells locally sourced retail products and houses an artisan bakery that uses mill-to-order flour from Bluebird Grain Farms, in Winthrop, Washington.
On episode 3 of "Field to Flour" we talk with Brooke Lucy from Bluebird Grain Farms. Brooke and her husband Sam started Bluebird Grain Farms in 2004 after Sam's land reclamation work and realizing that there were few options for Washingtonians to buy locally produced, organic flour. Through their farm and mill, they offer whole grain berries, freshly milled flour, and mills to their community and regional markets.
In episode 2 of "Field to Flour," we talk with Phillip Massey, baker and owner of Bread Riot Bakehouse in Salt Lake City, UT. Phillip has used flour from Hillside Grain from it's genesis and is an advocate for using fresh-milled flour. Join us as Phillip describes his journey into baking full time with local grains.
Welcome to the first episode of "Field to Flour" where we talk with Brett Stevenson, owner of Hillside Grain in Sun Valley, ID. Listen along as Brett shares her story of discovering and incorporating artisan grain varieties and milling into her family's grain operation.
Welcome to season 2, Field to Flour! This season, we explore the world of farm-fresh flour and how this value-added product is transforming farms, bakeries, and marketplaces in the region.
In this final episode of the “Unpacking the Grain Shed” series, we speak with Dan Barber, chef and co-owner of Blue Hill, Blue Hill at Stone Barns in New York, and author of The Third Plate, Kevin Murphy, director of the Sustainable Seed Systems Lab at Washington State University in Pullman, WA, Amy Halloran, author and activist from Troy, NY, and Don Scheuerman, co-founder of Palouse Heritage and The Grain Shed. In this episode w...
What is it like to have a neighborhood bakery and brewery? On this episode, we will hear from Beth Robinette, Andrew Luzmore, Ame Evey, and Toby Carroll all devoted patrons, employees, and partners with The Grain Shed.
This week we are joined by three malters and brewers; Joel Williamson from LINC Malt and the Grain Shed, Teddy Benson from The Grain Shed, and Thomas Croskrey from Emrys Fermentation. Listen in as the three discuss their background in brewing and the unique processes required for brewing with landrace grains.
Join us for a conversation with baker and farmer Bram Yoffie from Amity, OR and Shaun Duffy from The Grain Shed in Spokane, WA. Both are distinguished bakers and are excited to share the intricacies, joys and challenges of bread baking with landrace grains.
Popular Podcasts
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations.
If you can never get enough true crime... Congratulations, you’ve found your people.
In order to tell the story of a crime, you have to turn back time. Every season, Investigative journalist Delia D'Ambra digs deep into a mind-bending mystery with the hopes of reigniting interest in a decades old homicide case.
It’s a lighthearted nightmare in here, weirdos! Morbid is a true crime, creepy history and all things spooky podcast hosted by an autopsy technician and a hairstylist. Join us for a heavy dose of research with a dash of comedy thrown in for flavor.
Unforgettable true crime mysteries, exclusive newsmaker interviews, hard-hitting investigative reports and in-depth coverage of high profile stories.