Organic grains from just outside the city – a bit of a dream come true for me. I could buy organic bananas and skads of other items grown overseas, shipped, then trucked to me. I could buy large sacks of organic flour from Anita’s Organic in Chilliwack, BC. But I couldn’t seem to find a good supplier of larger quantities of organic grains from the vast fields of cereal crops surrounding our city. It didn’t make sense.
Problem solved. These folks are my new source. This episode was shot between Edmonton and Spruce Grove – other than Sundog Organic Farm actually IN the city limits, these folks are about as local as you can ask given the ridiculously high prices for land around the city. And this past spring, they bought a mill and started selling their products retail. Thank God for that.
As you’ll see, John’s very well spoken and informed, and is fighting the good fight supplying locally farmed organic grain retail rather than solely selling it into the international commodity market. He has an informative blog, which is going to allow me to defer to that for more information, and simply leave you to enjoy listening to John talk about who he is and what he does, addressing some of the issues surrounding grain farming – notably the disconnect between local organic feed and local organic livestock producers that came up in the comments of the Nature’s Green Acres episode.
What a powerful message. So, he mills his own wheat and sells the flour. I am IN. Does he sell only one kind? I will look at his blog. I usually mill my own with my Thermomix, and I have a stone grinder, too… but, I do need a high protein flour for bread and I so wish we had numbered flours here like they do in France so I could get what I need…
However, what a gold mine. I have had a wheat storage and been using whole wheat berries since I was 18… just off the cusp of the Hippie generation – about 5 years too young, but the belief system is still there.
Valerie…the numbering system in France? Do they number the quality of flour for different cooking requirements? I guess I can Google it but I am interested.
We will be adding different types of whole grain flour as we grow. We will soon be grinding Rye Flour for instance and future flours could include Pea Flour, Mustard Powder, Red Fife Flour and many other types. Just keep checking our blog for updates. Thanks for your support too!
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…i grind my own flour for naturally leavened sourdough bread for my family and very much appreciate the Organic Grain! We are on the coast so out of range for your product…but i wanted you to know that i very much appreciate your wisdom, efforts and commitment towards growing organic food. Really, anything but organic should not actually be called food; poisoning our land, water and crops to feed ourselves is insane. It is fantastic that you are doing what is best in all respects; a very powerful action with far reaching benefits. Please keep up the great work, you are making others like me feel happiness and gratitude!