The Grain Revival Guide is an evolving, holistic, and comprehensive collection of resources on the Front Range grain revival movement. This guide will provide anyone from farmers, to buyers, to consumers, with the stories and science behind ancient and heritage grains, as well as offer resources on how to support the movement and participate in our growing, vibrant local grain economy.

But maybe there’s a silver lining. We’re seeing changes on the menus of our favorite restaurants as chefs adapt to available ingredients and set prices that can still ensure a profit. But these changes aren’t necessarily bad. In fact, it could mean more restaurants will turn to local, more sustainable ingredients.

Speaking in support of today’s announcement, NFU President Rob Larew said, “America’s family farmers, along with the economy in general, have faced sky-high prices for inputs due to global unrest and a lack of competition in agricultural markets. Lack of competition in the fertilizer market, for example, has resulted in a fragile supply chain prone to interruptions and price gouging. The Biden Administration’s promise to double down on USDA efforts to diversify domestic fertilizer markets is promising and we look forward to providing input on how to do this most effectively.”

Farmers and consumers deserve a fair shake. NSAC believes that taxpayer dollars, if they are to be spent, should be used to uplift resilient production systems and nutritious landscapes. This must include investments in conservation programs and additional incentives for farmers to adopt practices consistent with sustainable, regenerative, agroecological farming. 

Heightened soil health will lead to lower input costs and greater natural yields, which will in turn restore farmer agency. These initiatives would also provide clear returns on investment to the average consumer, as opposed to our current system which produces heavily processed foods that contribute to worsening diet-related illness and rising health care costs. 

Dear Bread readers,

I had a long conversation with fellow writers Andrew Janjigian & Alicia Kennedy about flour options and limits, and I know that brought a lot of you here. Welcome! For my bread pen pals who haven’t seen the talk we had, the transcript is here.

Our talk made me think to share a primer for Fresh Flour.

It’s the middle of May and it's impossible to start off without mention of this wacky weather. As I'm writing, it’s hot and humid and we’re wishing the wild blackcaps were ripe. Instead, the canes are barely leafing out. For small grains farmers like us, this has been an incredibly difficult wet and cold spring. In these challenging moments I am always reminded of the importance of a strong community. This is why I believe AGC is a critical organization for supporting the success of all of us along our regional grain value chain—it fosters a community, built on mutual understanding, knowledge sharing, and authentic relationships.

We really enjoy sharing our products with our customers and demonstrating that not all veggie burgers have to be overly complex and processed. We use whole organic ingredients.

Being a part of the plant-based food revolution helps to illustrate how we can all make more of a positive impact on our changing climate.

> Ghost Box Pizza emerged from a creative pivot by the team behind Stem Cider and Acreage: 'After the second shutdown in November of 2020...we started selling Detroit style pizza out of Acreage as a ghost kitchen,' explains director of operations Sarah Ingraham. The concept proved so successful that 'pizza stole the show and we knew we had something great,' prompting the team to open a dedicated restaurant at 103 South Public Road in Old Town Lafayette. Open Monday-Thursday 4-9pm, Friday-Saturday 11am-10pm, and Sunday 11am-9pm, Ghost Box specializes in two distinct pizza styles: Detroit-style rectangular pizzas with thick, hearty crusts (available in small 8x10 inch or large 10x14 inch sizes) and wood-fired thin-crust Neapolitan pizzas, including vegan options. Beyond custom-built pizzas and specialty pies like the 'ghost pig' (bacon, charred pineapple, and ghost pepper sauce), the restaurant showcases Colorado craft beverages including locally-sourced beers from Great Divide and Odell, Stem Ciders offerings, and an eclectic wine selection. With special promotions like kids eat free Mondays and Trivia Tuesdays, plus a front patio with fire pit and downstairs lounge for games, Ghost Box has become a farm-to-table pizza destination rooted in community and Colorado craft culture.

Grain R&D encompasses the entire process of grain from Seed Selection, Cultivation, and Harvest, to Precision Cleaning, Storage and End-use Collaboration with brewers, distillers, bakers & chefs.

If you live in Colorado and are interested in supporting our local food systems, you should consider joining the Colorado Grain Chain. This is a growing network of dynamic individuals in different areas of our food system, from farmers to makers to consumers. This video was produced by Andrew Calabrese.