Locally grown and milled grains are the missing component in many regional food systems. To inspire a revival of localized grain systems across the Rocky Mountain West, RMSA has helped create through trial and error a powerful educational course that aims to change this paradigm. Grain School trains and empowers communities to once again grow, harvest, mill, and consume their own adapted heritage grains.
The innovative curriculum covers a range of topics including the history and biology of land-race grains, crop breeding, nutritional and health issues, baking and fermentation, and small-scale production techniques. Facilitated by RMSA’s Bill McDorman and Lee-Ann Hill, the course has included many special guests and experts from around the country leading the local grain movement.
- Dr. Gary Nabhan – University of Arizona, (Tucson, AZ)
- Don Guerra Barrio Bread (Tucson, AZ)
- Demetria Stephens – Stephens Land and Cattle, Turkey Red Wheat, (KS)
- Jade Koyle – Ancient Grains, Einkorn (Teton, ID)
- Jeff Zimmerman – Hayden Flour Mills (Tempe, AZ)
- Stephen Jones – The Bread Lab (Washington State University)
- Diego Madueño – Hayden Flour Mills (Tempe, AZ)
Email firstname.lastname@example.org with any inquiries.
Past Grain Schools have been held in Tucson, AZ, Colorado Springs, CO, Norwood, CO, Albuquerque, NM, and Cottonwood, AZ. Send an email to Lee-Ann at (email@example.com) if you want a grain school in your community.
Our Grain Schools aim to inspire a revival of localized grain systems across the Rocky Mountain West. Many thanks to Oakley Anderson-Moore of Little Sure Shot Films for this look inside.
Please subscribe to our YouTube channel to view more instructional videos including our Seed Social.
Einkorn, Emmer, Khorasan, Durum, White Sonoran…have you heard of these grains before? These are just a small sample of ancient grains you will learn about at Grain School.
If you would like to bring Grain School to your community, send an email to Jackee at (firstname.lastname@example.org).