Moving grains from farms to tables is a group effort. We work on strengthening the Midwest grain economy through five member-led Working Groups, and facilitate information sharing, organize gatherings, and offer support and connection for regional grain chain farms, businesses, and allied organizations.
Midwest GRIT (Grains Resource & Immersive Training) is focused on strengthening opportunities and outcomes for diverse small- and mid-size Midwest food-grade grain farmers. A program of Michael Fields Agricultural Institute, in partnership with AGC, and The Organic Grain Resource and Information Network (OGRAIN), Midwest GRIT supports farmers through three key areas: education, peer-to-peer learning and relationship development, and resource sharing.
This resource can help grain value chain businesses identify which Food Safety Modernization Act Preventive Controls for Human Food Rule requirements apply to their particular operations and assist them in understanding what they need to do to comply. The guide includes: key terms, a flowchart to determine regulatory entity category, compliance information specific to farms, processing facilities, retail food establishments, and restaurants, and a discussion of how particular activities fit within and are subject to the rule.
AGC members Cow Creek Farm and Silver Tree Beer & Spirits are working with the University of Illinois Food Science Pilot Processing Plant through a NCR-SARE Farmer Rancher Grant to test distillation performance of five heritage, open-pollinated corn varieties. Yellow #2 dent corn is most commonly used for distilling, but other cultivars offer alternative market niches and farm diversification opportunities. This work will begin to develop an understanding of the flavor composition and alcohol conversion of these distinct varieties.
For the past several years, AGC has been working to connect the research community, farmers, millers, and bakers to test small grain varieties to find those optimized for baking end-uses. The newest iteration of this project is funded through a USDA OREI grant. In partnership with Dr. Julie Dawson and the Seed to Kitchen Collaborative housed at UW-Madison, the team at the University of Illinois Food Science Pilot Processing Plant, and farmers, millers, and bakers, we are working to help identify seeds that work well for both farmers and bakers.
Institutions like schools, hospitals, and business campuses represent a largely untapped market opportunity for local grain consumption. A USDA Farmers Market Promotion Program grant (2020-2023) awarded to AGC in partnership with UW-Madison’s Center for Integrated Agricultural Systems (CIAS) seeks to connect grain producers across the Upper Midwest with Wisconsin institutions. Resources created through this project will accelerate procurement of local grains and build staple crops into existing farm to institution efforts.
In April 2021, AGC member Midwest Organic and Sustainable Education Service (MOSES) published a three-part series on food-grade grains for their MOSES Organic Podcast. Education & Outreach Working Group coordinator Amy Halloran recorded conversations with the following AGC members: UW-Madison Seed to Kitchen Collaborative, Living Prairie Family Farm, Funks Grove Heritage Fruits & Grains, and Hazzard Free Farm. Episodes are linked below.
In March 2020, AGC launched an initiative to secure the local grain chain and support the regional emergency feeding system during the pandemic. Neighbor Loaves are made by bakers, bakeries, and other food businesses using at least 50% locally grown and milled flour. Consumers and other donors buy the bread at full retail cost, supporting regional farms, mills, and bakers. The loaves go to food pantries and community feeding organizations and make their way to those in need.
Jas McDaniel Photography - Madison Sourdough
These member-led vehicles for community building convene and support members to help illustrate, contextualize, and connect their work with others across the region. Working Groups meet virtually to tackle pressing issues relevant to the development of our grainshed. Want to join a Working Group?
Apply to become an AGC member here.
