October 26, 2022
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November 20, 2022
Baker-turned-miller Will Berndt knows flour, and is a fresh flour asset for Kansas City.
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October 16, 2022
Minnesota distillery highlights regionality
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October 2, 2022
Providing opportunities for farmer-to-farmer connection is one of MiAA’s main program areas.
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September 11, 2022
Artisan wholesale bakery and cafe bringing sustainably sourced breads and more to West Town Chicago and beyond.
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August 30, 2022
The third generation family & employee-owned seed company began in Albert Lea, Minnesota in 1923, and is still focused on customer service and a commitment to serve all types of farms.
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August 7, 2022
Zingerman's Bakehouse has been working to build partnerships to advance regional grains. Shown above is their 8-grain 3-seed loaf, made with Michigan grains.
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July 10, 2022
Dobra had worked in a variety of Chicago bakeries, and didn’t care for the ingredients she had to use. Growing up in Poland, she knew a different approach.
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June 26, 2022
Ohio Till Farmstead is a farm that very much wanted to happen, and through many tendrils of research and spider-webbing, Tim and Michelle have brought their vision to its beginning.
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June 5, 2022
Middle Brow began as a philanthropic brewery, donating most-to-all of what they earned to social justice groups. In 2017, they landed in Chicago's Logan Square, then opened Bungalow in 2019 with the addition of a bakery and pizza oven.
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May 15, 2022
Jeff’s initial idea was to build a small oven behind the barn at Cress Spring Farm and occasionally bake bread for friends. It took a few years for his plans to ferment, and over that period the vision turned into a full fledged bakery.
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May 1, 2022
The name Long Table comes from Samuel’s vision of food that goes back generations, and forward, too.
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April 10, 2022
Iowa Food Hub (IFH) is a navigator and match-maker that provides locally-grown food to schools, colleges, restaurants, and grocery stores in and around Decorah, Iowa.
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April 8, 2022
Developing AGC's first strategic plan was a nine-month process guided by input from 90+ AGC members across the Midwest grain value chain.
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March 27, 2022
Janie's Farm and Mill in Danforth and Ashkum, IL produces organic, stone-milled heritage and whole grain flours for wholesale and retail markets throughout the Midwest and beyond.
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March 6, 2022
Seven Sundays is an exemplary business not just for its growth, but in how it has grown. From the start, Hannah prioritized working directly with farmers whenever possible, finding new and thoughtful routes to ingredients, and authentically telling the brand’s unique story.
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February 20, 2022
The fifth-generation caretaker of his family farm, Jon Branstrator is currently growing heritage varieties of grains and squash on 175 acres in Southwest Ohio.
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February 6, 2022
Michele now mills grains from nearby AGC members A-Frame, Ben Penner, and Askegaard Farms into flour on-site, and bakes sourdough loaves she sells locally and ships all over the country.
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January 23, 2022
As places like State Line use grains grown nearby, they're modeling what it takes to link spirits directly to the land "grain to glass", demonstrating the worth of this pursuit, and carving a path for others to follow.
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January 21, 2022
A report on the practice of supporting regional grain economies through farmers' market policy
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November 21, 2021
One of the many management decisions involved with raising small grains is whether to purchase federal crop insurance. A new guide from the Center for Rural Affairs sheds light on the options available for crops such as wheat, oats, barley, and rye.
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October 3, 2021
AGC seeks a Network Engagement Manager to create and execute a cohesive strategy for AGC member engagement and network building. Position is full-time or 0.75 FTE, with an anticipated start date of December 1, 2021.
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September 10, 2021
A panel discussion held July 28, 2021 during the Maine Grain Alliance's Kneading Equity Conference
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August 30, 2021
“Understanding FSMA's Preventive Controls Rule: A Guide for Grain Businesses” empowers grain farmers, processors, and food manufacturers to understand and comply with federal food safety laws.
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May 10, 2020
Member profile of Big Green’s school garden curriculum and new home learning resources
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April 24, 2020
An interview with Luke Peterson of A-Frame Farm
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April 12, 2020
Discussion of craft malt and craft beer
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March 24, 2020
Links to physical and online grain resources for the pandemic
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Thoughts from the January 2020 Cascadia Grains conference
Read MoreSeptember 23, 2019
Resources and a celebration of sourdough prompted by the Real Bread Campaign
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An Interview with Bob Quinn, author of Grain by Grain: A Quest to Revive Ancient Wheat, Rural Jobs, and Healthy Food
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James Beard Award-winning author Beth Dooley on AGC’s Minnesota Grains Gathering and the region’s artisan grains surge
Read MoreNovember 15, 2017
Introduction to thinking about our roles in a sustainable food system; hands-on learning from AGC members
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Announcement of funding to support the introduction of small-batch artisan grains into the Chicago region
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