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.
Scroll down for more about AGC Working Groups
Printer-friendly zines with background about eight grains frequently produced in the Midwest: history, how they’re grown, culinary uses and more, written by Amy Halloran, aka the Flour Ambassador. We hope these will be helpful for everyone from institutional chefs to farm stand customers, increasing understanding of regional grains as a core aspect of sustainable local food systems. View and download from the button below.
AGC’s first-ever video series, Grain Chain Connections, highlights some of the many collaborations among AGC members across grain chain roles, from farmer to processor to end user. A core team of AGC members helped to visualize and plan the project, which features four stories of collaboration with a unifying theme: Trusting relationships form the foundation of a thriving regional grainshed!
In 2023, AGC interviewed a total of 20 end-users and processors to learn how they source, evaluate, purchase and produce with regional grain products. Cultivating a better understanding of processor and end-user preferences can help farmers and others in the grain value chain better meet these needs, while exploring opportunities for greater value chain resilience.
Food-grade grain producers pay close attention to food safety regulations and liability to protect their operations and communities. Here are some concise, easy-to-read resources that make it easier to put the right pieces in place. Learn how federal food safety regulations apply to regional grains, the ways states enforce their rules around how and to whom grain sales can occur through licensing, and how to leverage insurance to protect the grain chain from farmer to eater.
'Farm to institution' is the practice of purchasing locally grown foods for food service settings like schools, hospitals, 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 page acts as a clearinghouse for research, farmer support resources, and practitioner tools including a literature review, case study report, mobile processing report, and a liability guide.
The Grain Views & Habits survey was conducted to better understand consumer knowledge, attitudes, and behavior regarding artisan grain and general food purchasing habits across our region. This report documents the origin, objectives, process, and findings of the survey over its three years, 2021-23, to provide consumer insights and better educate eaters about regional grains.
Thoughtful post-harvest handling is an essential component of bringing food-grade small grains to market. Many food-grade grain growers say that only half the work and investment is growing the crop, whereas the other half is proper post-harvest handling and storage. This project offers videos and equipment descriptions, developed to help farmers get started or improve on their small grain post-harvest handling.
Small grains bring many benefits to agricultural systems, yet most farmers in the Midwest no longer plant them in rotations. AGC worked with the Center for Integrated Agricultural Systems at UW-Madison, Michael Fields Agricultural Institute, University of California, Davis, and Purdue University to study why farmers don’t grow more small grains, and how to support their production. Click the button below for the publications resulting from this collaborative project.
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 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.
AGC works to connect the research community, farmers, millers, and bakers to test 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.
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.
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 then make their way to those in need at community feeding organizations.
Printer-friendly zines with background about eight grains frequently produced in the Midwest: history, how they’re grown, culinary uses and more, written by Amy Halloran, aka the Flour Ambassador. We hope these will be helpful for everyone from institutional chefs to farm stand customers, increasing understanding of regional grains as a core aspect of sustainable local food systems. View and download from the button below.
AGC’s first-ever video series, Grain Chain Connections, highlights some of the many collaborations among AGC members across grain chain roles, from farmer to processor to end user. A core team of AGC members helped to visualize and plan the project, which features four stories of collaboration with a unifying theme: Trusting relationships form the foundation of a thriving regional grainshed!
In 2023, AGC interviewed a total of 20 end-users and processors to learn how they source, evaluate, purchase and produce with regional grain products. Cultivating a better understanding of processor and end-user preferences can help farmers and others in the grain value chain better meet these needs, while exploring opportunities for greater value chain resilience.
Food-grade grain producers pay close attention to food safety regulations and liability to protect their operations and communities. Here are some concise, easy-to-read resources that make it easier to put the right pieces in place. Learn how federal food safety regulations apply to regional grains, the ways states enforce their rules around how and to whom grain sales can occur through licensing, and how to leverage insurance to protect the grain chain from farmer to eater.
'Farm to institution' is the practice of purchasing locally grown foods for food service settings like schools, hospitals, 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 page acts as a clearinghouse for research, farmer support resources, and practitioner tools including a literature review, case study report, mobile processing report, and a liability guide.
The Grain Views & Habits survey was conducted to better understand consumer knowledge, attitudes, and behavior regarding artisan grain and general food purchasing habits across our region. This report documents the origin, objectives, process, and findings of the survey over its three years, 2021-23, to provide consumer insights and better educate eaters about regional grains.
Thoughtful post-harvest handling is an essential component of bringing food-grade small grains to market. Many food-grade grain growers say that only half the work and investment is growing the crop, whereas the other half is proper post-harvest handling and storage. This project offers videos and equipment descriptions, developed to help farmers get started or improve on their small grain post-harvest handling.
Small grains bring many benefits to agricultural systems, yet most farmers in the Midwest no longer plant them in rotations. AGC worked with the Center for Integrated Agricultural Systems at UW-Madison, Michael Fields Agricultural Institute, University of California, Davis, and Purdue University to study why farmers don’t grow more small grains, and how to support their production. Click the button below for the publications resulting from this collaborative project.
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 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.
AGC works to connect the research community, farmers, millers, and bakers to test 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.
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.
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 then make their way to those in need at community feeding organizations.
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.
