Ancient and heritage grains & how to use them in your kitchen … It’s an intriguing topic that most of us long to know so much more about. So in this podcast episode, we do a deep dive with not one but two experts, Caitlin Youngquist, an agricultural educator with the University of Wyoming Extension, and Sarah Wood, a fourth-generation farmer.
Podcast Episode Highlights
- Background on the guests and how they got interested in ancient grains
- Can you grow ancient grains in Wyoming and other harsh environments?
- Are ancient grains better for the soil?
- Comparing yields from growing different grains
- Benefits to cooking and baking with ancient grains
- Defining landrace grains
- Why is biodiversity so important (for grains and beyond)
- Farming practices to consider for the future
- Comparing different varieties of ancient grains
- Which ancient grains are closest to baking with to wheat
- Baking tips & encouragement for using ancient grains
- Why you should keep experimenting and trying with using whole grains
- Different grain mills
- Favorite resources and final advice…
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Podcast Episode Resources and Links Mentioned
Purchase their ancient grains here: https://www.wyomingheritagegrains.com/
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