Alessandra Haines's bread, a mix of kamut and white or black barley, whole wheat, and white.
Alessandra Haines’s bread, a mix of kamut and white or black barley, whole wheat, and white. 

It’s a growing movement. There are local grain hubs forming around the U.S.  We in northern New Mexico are learning from folks in Maine and California and Chicago and Colorado. More and more growers and millers are coming on-line, providing a reliable supply chain to support a growing number of farmers, commercial wholegrain sourdough bakers and brewers, and establishing a loyal customer base for their flavorful, healthy products.

Home bakers, too, are driving demand for local flours, wheat berries, personal mills, and an explosion of how-to books and videos and workshops to hone their skills and connect with this community.

It’s starting to be called a “grain chain” — a network that starts with seeds in the soil, engages multiple touchpoint along the way, creating opportunity to make a living and create value and improve the health security of the people of New Mexico.

We are constantly updating our lists of local and beyond local growers, bakers, millers, teachers, books, videos, events, and organizations. If you’d like to be added to the network, please get in touch.

Photo courtesy Alessandra Haines.