Adventures in Wholegrain Baking
News & Events
“We did a study in 2010 that looked at the six upper Midwest states, and we found that enough produce could be grown to supply the population of these six states on the land of one Iowa county,” said Lehman during a presentation at The Chicago Farmers Farmland Forum.
“So, if we really want to reach a lot of people and diversify agriculture, we’re looking at a very small piece of agriculture,” Lehman said.
“But we are sitting in the middle of row crop agriculture, so we started to ask about the local market for grains that could be grown in corn and soybean rotations,” she said. “We set out to create a value chain going from university researchers creating new varieties to millers, distributors and bakers.”
Article by Stephen S. Wade
One of the clearest indicators that regional grain-sheds are starting to thrive is the rise of local bakeries. From Skowhegan, Maine to Spokane, Washington, cities large and small have seen a renaissance of whole-grain bakers using freshly milled flour. And though local grains and can be more expensive than commodity counterparts—it’s not uncommon to find a loaf of bread priced at $10 or more—their customers are apparently willing to pay for it. At least some Americans seem to accept that bread that costs more to produce, and is baked by skilled bakers who make sustainable livings, will also cost more to buy.
Food production dominates land, water and fertilizer use and is a greenhouse gas source. In the United States, beef production is the main agricultural resource user overall, as well as per kcal or g of protein. Here, we offer a possible, non-unique, definition of ‘sustainable’ beef as that subsisting exclusively on grass and by-products, and quantify its expected US production as a function of pastureland use.