Moving grains from farms to tables is a group effort. We work on strengthening the Midwest grainshed through five member-led Working Groups, and facilitate information sharing, organize gatherings, and offer support and connection for the regional grain chain.
For farmers interested in producing food-grade grains, those intended for human consumption, there are a unique set of opportunities, challenges, and considerations. This guide, developed in partnership with UW-Madison and Michael Fields Agricultural Institute, is intended for farmers interested in adding food-grade grain crops to their farms. Sections include crop timing and rotation recommendations, variety selection, seed sourcing, production management, and post-harvest handling.
'Farm to institution' is the practice of purchasing locally grown foods for food service settings like schools, hospitals, colleges, and business campuses. In 2020, UW-Madison and AGC started the Grains to Trays initiative to grow staple crop value chains and farm to institution efforts in the region. The linked age acts as a clearinghouse for Grains to Trays research, farmer support resources, and practitioner tools, which currently includes a literature review and case study report.
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 the typical distilling choice, but other cultivars offer alternative market niches and farm diversification opportunities. This work will expand understanding of the flavors and alcohol conversion of distinct varieties.
Midwest GRIT (Grains Resource & Immersive Training) is a peer-learning program geared toward farmers beginning their journey in food-grade grain production, value-added processing, and marketing. In partnership with Michael Fields Agricultural Institute and UW-Madison OGRAIN, this year-long paid program brings together a cohort of 30 farmers from across the Upper Midwest for structured education, relationship development, and resource sharing. The second cohort begins in April 2023—follow @midwest__grit for updates.
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.
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.
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.
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.
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.
