AGC’s first-ever video series,Grain Chain Connectionshighlights some of the many collaborations among AGC members across grain chain roles, from farmer, to processor, to end user.Watch Here
We facilitate a network to create and strengthen relationships along the grain supply chain throughout our region. We connect farmers, processors, makers, and advocates, develop resources, and build awareness of regional grains.Learn More
We believe a resilient Midwest grainshed can grow food while stewarding land and nurturing communities. When local farmers, food businesses, support organizations, and eaters work together, they can create food security, healthy water and soil, and strong connections between rural and urban places.
In contrast, the dominant system of corn and soy agriculture in the Midwest limits these possibilities, constricting markets for farmers, reducing biodiversity, and exporting agricultural products away from where they are grown.
Diverse grains provide new market opportunities for farmers and food businesses. In turn, this creates greater food and beverage choices for consumers and a wider range of crops on our landscapes.
Researchers, scientist, and farmers work in concert to breed flavorful, nutritious, and hardy crop varieties.
Researchers, farmers, and grain chain partners work in concert to breed flavorful, nutritious, and hardy crop varieties.
Regional farmers grow, tend, and harvest while
building fertile soils
and healthier ecosystems.
Skilled people clean, dry, dehull, mill, flake, malt grain and upcycle spent grain.
Food makers, bakers, cooks, brewers and distillers craft nourishing foods
and beverages with
Educators and advocates support the grain chain and share information about the social, environmental, and economic benefits of diverse agriculture.
You are part of the Grain Chain when you eat, drink, and share foods, beverages, and stories featuring regional grains. Cheers!
identify and develop staple crop varieties that work well for farms, food, and drink.
collaborate to offer a variety of grains and flavors in baked goods reflecting the bounty of the Midwest.
meet at farms, mills, malthouses, and bakeries for field days to learn and strengthen relationships.
are connected and important to the people who grow and make their food. Their support helps cultivate food systems change.