236. A Wheat Farmer Reveals What’s Really Happening in Your Flour

What if milling your own flour is only part of the story?

If you're going to the trouble of buying a grain mill and making fresh-milled flour for your family, have you ever stopped to wonder where those wheat berries came from and how they were grown?

In this episode, we’re going behind the scenes of a regenerative organic family farm with sixth-generation farmer Jade Koyle of Grand Teton Ancient Grains in Idaho.

Jade shares what actually happens in the fields where your wheat is grown—and I think you're going to look at your flour very differently after this conversation.

You'll come away from this episode with a better understanding of your wheat, your flour, regenerative farming, ancient grains, and why knowing your farmer might be one of the most important steps you can take when you're trying to improve the food you're feeding your family.

Your flour doesn't begin in your kitchen.

It begins in the soil.

And once you understand what happens there, you may never look at a wheat berry the same way again.

This episode's sponsors:

https://soulyrested.com/wholegrain/

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