Exchange Exemplar: New Times For Old Grains
Our food system can certainly crank out the calories cheaply, but it is often criticized for just that: are we getting decent nutrition along with our cheap food?
Longtime farmer Bob Quinn found himself answering no. So he worked to grow an ancient kind of grain instead of modern wheat, and grew it organically, a big heresy in mid-1980s Montana.
He tells the story with co-author Liz Carlisle in Grain by Grain: A Quest to Revive Ancient Wheat, Rural Jobs, and Healthy Food. Bob was our guest in 2019, and we revisit the interview here.