Conventional tilling practices involve farmers making multiple passes over a field, first to till the soil and then to plant seeds. By contrast, no-till practices eliminate the first step, and farmers plant seeds in fields without tilling. As a result, the land is left with crop residue after harvest. No-till farming is considered the more environmentally friendly option, as it requires less fuel and soil disturbance. The research showed that untilled land has lower rates of soil erosion and less nutrient runoff when compared to conventionally tilled land.

With the understanding that the flag leaf is the last leaf on a stalk of wheat before the grain head, and a bakery is the last link on the grain chain before the consumer, it is important to remember that the flag leaf could not have gotten up there without the leaves before it gathering the energy for the plant to mature. In our case, we are being held up by the grain breeders, wheat farmers and flour millers that have allowed us to do the last bit of work to share the fruits of all our labors with you, our hopefully happy customer.

Their business started out selling heritage wheat at farmers markets and it gradually evolved into an enterprise with a 5,200-square-foot building, employees and several product lines available online.

If you find you have a passion for something, never let age stand in your way. Sunrise Flour Mill is so much more than anything we ever thought it would be, and we wouldn't want it any other way.

The exploration led Webster to approach FDF, which had been milling heirloom grains from the Nelson Family Farm. The American White Wheat Producers Association was renamed Farmer Direct Foods in 2003 after installing the flour mill, but by 2021 Webster said the group was “fatigued” and had been investing only limited resources toward promoting its own branded product. Ultimately, the group was attracted to a financial transaction that offered upside if FDF is successful going forward.

Twenty-five pound bags of all-purpose flour are being filled at Farmer Ground Flour in Trumansburg, New York. Each bag marks the halfway point of the journey for grain grown in New York State to the plate of consumers in the Northeastern United States. The circuit for this grain from field to table could be as short as 15 miles, which is exactly as the owners intended.

Now, with the opening of Süti + Co., Uzarowski looks forward to bringing her love of sweets and experience in Scandinavian cooking and culture to 2031 16th St. The café will sell Danish shortbreads and Scandinavian artisan-made home goods and will feature Scandinavian folk music.

You probably haven’t heard much about municipal canning lately. For a small group of rural counties and nonprofit leaders, this once commonplace art holds a lot of promise for their regions’ farmers and small business owners. Our resident graphic journalist Nhatt Nichols has more in the comic below.

His Pane Vivo bakeries produce natural sourdough breads from an ancient wheat variety and have found a growing fan base among Parisians looking for a healthier alternative to the dominant white baguette bread. Some of his breads include Corsican herbs, others are studded with dried figs or dark chocolate.