Inland Northwest Artisan Grains Podcast: Unpacking the Grain Shed
47 episodes - English - Latest episode: 5 months ago -The Inland Northwest Artisan Grains Podcast chronicles the emergence of landrace, heritage, and other unique grains in the local food landscape. Join us as we talk to farmers, millers, bakers, and brewers about their journey into the world of artisan grains. This podcast is hosted by Ali Schultheis, podcast coordinator with University of Idaho Extension, and Colette DePhelps, Area Extension Educator in University of Idaho Extension's Northern District.The views and opinions expressed in the Inland Northwest Artisan Grains podcast series are those of the podcast guests and do not necessarily reflect the position of University of Idaho Extension.
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Episodes
S3E11 - Moscow Chamber of Commerce & Visitor Center: Idaho's Fest City
December 13, 2023 17:00 - 34 minutes - 23.6 MBOn this final episode of the Grain to Glass season, we are joined by Sam Martinet, Executive Director of the Moscow Chamber of Commerce and Visitor Center. Join us as she describes how the structure of these organizations supports a culture of collaboration between small businesses and celebrates Moscow's agricultural products.
S3E10: Gooding Farms, Inc. - From Bine to Beer
November 01, 2023 13:00 - 50 minutes - 34.9 MBJoin us for the 10th episode of Grain to Glass featuring Diane Gooding from Gooding Farms in Parma, ID. Through our conversation with Diane, we explore the role of hops in the craft beverage industry and how hops get from the field into your glass.
S3E9: Idaho Farmhouse Ales - Reintroducing Traditional Ales
October 18, 2023 13:00 - 35 minutes - 24.5 MBEpisode 9 of Grain to Glass features Jeff "Wink" Winkelman and Ryan Mulberry from Idaho Farmhouse Ales in Shelley, Idaho. Join us as we learn about their vertically integrated brew operation – grains grown and malted on farm then crafted into traditional farmhouse-style ales sold at a variety of restaurants and taphouses in nearby Idaho Falls.
S3E8: Lisa Wagner - Baroness Barley Harvest Day Homebrew Competition Champion!
October 05, 2023 00:00 - 27 minutes - 19.2 MBOn this episode of the Inland Northwest Artisan Grains podcast, we are joined by Lisa Wagner, homebrewer and most recent winner of Joseph's Grainery's Baroness Barley Harvest Day homebrew competition. Listen along as she chronicles her journey from early homebrew days to solo homebrew competitor and learn where you can try her winning brew this spring.
S3E7: Moscow Brewing Company - Bringing the Spirit of Coopetition in Local Brewing
September 20, 2023 13:00 - 56 minutes - 39.1 MBIn episode 7 of Grain to Glass, we are joined by Aaron Hart and Ben Price from Moscow Brewing Company in Moscow, ID. Since purchasing Moscow Brewing Company is 2017, Aaron and Ben have been active members of the Moscow community, brewing special beers for local events and attending weekly gatherings, such as the Tuesday Farmers Market.
S3E6: Micropolis Brewing - Brewing Wholesale to Build Community
September 06, 2023 13:00 - 40 minutes - 27.8 MBJoin us for the 6th episode of Grain to Glass, where we speak with Eric Hake and Chris Jones from Micropolis Brewing in Moscow, ID. Functioning as a tenant brewer within Moscow Brewing Company's space, Eric and Chris have made a name for themselves brewing and selling delicious brews wholesale to other local businesses in Moscow.
S3E5: Lone Mountain Farms and Brewery - Farm Evolution from Veggies to Estate Beer
August 23, 2023 13:00 - 59 minutes - 40.9 MBOn this episode of Grain to Glass, we are joined by Luke and Emily Black from Lone Mountain Farms and Brewery. Together, they made their farming dream a reality by evolving their business until it could provide them a good quality of life. Now, their farm and brewery in Athol, ID is one of the only estate breweries in the United States, featuring brews made with old and unique grains.
S3E4: Palouse Heritage - Value-Add with Landrace and Heritage Grains
August 09, 2023 14:00 - 51 minutes - 35.7 MBOn this episode of Grain to Glass, we are joined by Don Scheuerman, co-founder of Palouse Heritage and Palouse Colony Farm, and Amber Hauvermale, seed physiologist at Washington State University. Together they are working to identify grain varieties that grow well in the Inland Northwest and lead to delicious baked goods and brews.
S3E3 - LINC Malt: Great Flavor Grown Here
July 26, 2023 15:00 - 40 minutes - 27.5 MBThis episode of Grain to Glass features Brian Estes from LINC Malt in Spokane, WA. LINC Malt is part of LINC Foods, a worker and farmer owned food hub, malting grain grown by Inland NW farmers, bringing new flavors to beer and spirits. Join us as we explore the world of craft malt with Brian!
S3E2: Salmon Safe - Promoting Watershed Health and Climate Resiliency through Collaboration
July 12, 2023 04:00 - 46 minutes - 32 MBOn the second episode of Grain to Glass, we are joined by Brian Muegge, certification specialist for Salmon Safe. Listen along to learn about the deep connection between our regional watershed, grain growing practices, and delicious brews.
S3E1 - Pour Company: Integrating Artisan Grains into Block Parties
June 28, 2023 07:00 - 33 minutes - 22.7 MBOn this first episode of Grain to Glass, we talk with Stefan Yauchzee, owner of Pour Company in Moscow, ID. Pour Company is passionate about bringing interesting and local beers onto the Moscow beer scene. Stefan also organizes the Artisan Grains Beer Fest, which features beers from local and regional breweries that are made with local ingredients.
Introducing Season 3: Grain to Glass
June 14, 2023 07:00 - 2 minutes - 1.78 MBOn this season of the Inland Northwest Artisan Grains podcast, we are following artisan grains and hops from the field, through the malthouse and into breweries across the region. Along the way, we are excited to be talking with growers, maltsters and brewers who are breaking new ground from grain to glass.
S2E15 - Hillside Bread: The Art and Science of Growing, Milling, and Baking
August 03, 2022 19:00 - 56 minutes - 38.5 MBWelcome to the series finale of Field to Flour! For this episode, we are following up with Brett Stevenson from Hillside Grain in Bellevue, ID and talking about her business growth since we last talked to her in January 2022. We are joined by Tanner Van Slyke, head baker for Hillside Bread, as we talk about on-farm vertical integration and demystifying baking with fresh-milled, high-extraction flour.
S2E14 - Crow Bench Farm: Teamwork in Transition
July 13, 2022 04:00 - 40 minutes - 27.8 MBThis episode of Field to Flour features Patrick Slater from Crow Bench Farm in Orofino, ID. Patrick and his wife Jan raised grass-fed beef for 7 years before transitioning over to baking sourdough loaves for local farmers markets. In order to sell his bread at the Moscow Farmers Market, Patrick began searching for identity-preserved flours when he discovered the high quality flour products of Shepherd's Grain, based out of Spokane, WA, and Harvest Ridge Organics, in Lewiston, ID.
S2E13 - Shepherd's Grain: Growing the Best Wheat in the Best Way Possible
June 29, 2022 04:00 - 1 hour - 42.1 MBOn this episode of "Field to Flour," we are joined by Jeremy Bunch, CEO of Shepherd's Grain in Spokane Washington, and Eric Odberg who grows for Shepherd's Grain at Odberg Farms Inc. in Genesee, Idaho. Listen along as we discuss the values that unite Shepherd's Grain's founders and growers and the advantages of growing for a local and regional flour company.
S2E12 - Bluebird Bakery: Collaboration and Community
June 08, 2022 16:00 - 32 minutes - 22.6 MBOn this episode of Field to Flour, we sit down with Jill Severson, owner and baker at Bluebird Bakery in Sandpoint, ID. We talk about the resiliency of small businesses, challenges in distribution, and how to keep staff happy.
S2E11 - Sea Wolf Bakers: The Crafting and Carpentry of Bread
May 25, 2022 03:00 - 43 minutes - 30.2 MBOn this episode of Field to Flour, we chat with Kit Schumann from Sea Wolf Bakers in Seattle, WA about his journey into bakery ownership, why consistent flour is important, and how others can start experimenting with local flour.
S2E10 - Cairnspring Mills: Flavor & Flour in the Magic Skagit
May 16, 2022 16:00 - 58 minutes - 39.9 MBOn this episode of Field to Flour, we talk with Kevin Morse, CEO and co-founder of Cairnspring Mills in Skagit Valley, WA. Join us as we discuss the intricacies involved with building a regional mill and the power of community.
S2E9 - Snacktivist Foods: Regenerative by Design
April 27, 2022 03:00 - 53 minutes - 37 MBOn this episode of "Field to Flour" we are joined by Joni Kindwall-Moore from Snacktivist Foods in Coeur d'Alene, Idaho. This conversation is centered around Snacktivist's mission to increase the biodiversity of our agricultural lands, diversify people's diets, and the challenges and opportunities associated with building artisan grain supply chains for alternative grain crops.
S2E8 - Ethos Bakery and Café: The Value of Local Grains
April 12, 2022 19:00 - 1 hour - 47.3 MBOn this episode of Field to Flour we talk with Angela Kora, owner and bakery manager at Ethos Bakery and Café in Tri-Cities, WA. Join us as Angela chronicles the evolution of Ethos as it is today and how change makers are paving the way for the development of local and regional grain economies.
S2E7 - Moon Family Farm: Watching Your Grains Graduate
March 30, 2022 20:00 - 31 minutes - 21.5 MBJoin us for Episode 7 of Field to flour, where we talk to Garrett and Jessica Moon of Moon Family Farm in Horse Heaven, WA. Follow along as we discuss implementing regenerative practices on their third-generation dryland grain farm and their transition from commodity to local and regional markets.
S2E6 - Barn Owl Bakery, Grayling Farm, & Island Grist: Building a Local Grain Economy
March 16, 2022 05:00 - 57 minutes - 39.6 MBJoin us as we continue our conversation with Sage Dilts and Nathan Hodges from Barn Owl Bakery and Steve Lillestol from Island Grist on Lopez Island about choosing and baking with locally adapted artisan grains.
S2E5 - Barn Owl Bakery, Grayling Farm, & Island Grist: Growing Flour through Partnership
March 02, 2022 05:00 - 58 minutes - 40.5 MBJoin us for Episode 5 of Field to Flour, where we talk with Steve Lillestol of Island Grist, and Nathan Hodges and Sage Dilts of Barn Owl Bakery and Grayling Farm on Lopez Island, WA. Steve, Nathan, and Sage work together to source, grow, and process grain into fresh-milled flour that is used by Nathan and Sage to make delicious breads and pastries at Barn Owl Bakery.
S2E4 - The Mazama Store: A Little Bit of Everything Good
February 16, 2022 04:00 - 40 minutes - 28.1 MBOn this episode of Field to Flour, we talk with Missy LeDuc, co-owner of The Mazama Store in north central Washington. The store sells locally sourced retail products and houses an artisan bakery that uses mill-to-order flour from Bluebird Grain Farms, in Winthrop, Washington.
S2E3 - Bluebird Grain Farms: Good Food Grows Here
February 01, 2022 22:00 - 52 minutes - 36.1 MBOn episode 3 of "Field to Flour" we talk with Brooke Lucy from Bluebird Grain Farms. Brooke and her husband Sam started Bluebird Grain Farms in 2004 after Sam's land reclamation work and realizing that there were few options for Washingtonians to buy locally produced, organic flour. Through their farm and mill, they offer whole grain berries, freshly milled flour, and mills to their community and regional markets.
S2E3: Bluebird Grain Farms - Good Food Grows Here
February 01, 2022 22:00 - 52 minutes - 36.1 MBOn episode 3 of "Field to Flour" we talk with Brooke Lucy from Bluebird Grain Farms. Brooke and her husband Sam started Bluebird Grain Farms in 2004 after Sam's land reclamation work and realizing that there were few options for Washingtonians to buy locally produced, organic flour. Through their farm and mill, they offer whole grain berries, freshly milled flour, and mills to their community and regional markets.
S2E2 - Bread Riot Bakehouse: Hijacking Biology for Deliciousness
January 19, 2022 17:00 - 43 minutes - 29.9 MBIn episode 2 of "Field to Flour," we talk with Phillip Massey, baker and owner of Bread Riot Bakehouse in Salt Lake City, UT. Phillip has used flour from Hillside Grain from it's genesis and is an advocate for using fresh-milled flour. Join us as Phillip describes his journey into baking full time with local grains.
S2E1 - Hillside Grain: Producing Flour with Flavor
January 06, 2022 02:00 - 58 minutes - 40.1 MBWelcome to the first episode of "Field to Flour" where we talk with Brett Stevenson, owner of Hillside Grain in Sun Valley, ID. Listen along as Brett shares her story of discovering and incorporating artisan grain varieties and milling into her family's grain operation.
S2 Field to Flour Trailer
December 29, 2021 22:00 - 3 minutes - 2.22 MBWelcome to season 2, Field to Flour! This season, we explore the world of farm-fresh flour and how this value-added product is transforming farms, bakeries, and marketplaces in the region.
S1E8 The Future of The Grain Shed Model
October 07, 2020 21:00 - 51 minutes - 35.6 MBIn this final episode of the “Unpacking the Grain Shed” series, we speak with Dan Barber, chef and co-owner of Blue Hill, Blue Hill at Stone Barns in New York, and author of The Third Plate, Kevin Murphy, director of the Sustainable Seed Systems Lab at Washington State University in Pullman, WA, Amy Halloran, author and activist from Troy, NY, and Don Scheuerman, co-founder of Palouse Heritage and The Grain Shed. In this episode we explore the concept of an ecological food culture, interest...
Episode 8: The Future of The Grain Shed Model
October 07, 2020 21:00 - 51 minutes - 35.6 MBIn this final episode of the “Unpacking the Grain Shed” series, we speak with Dan Barber, chef and co-owner of Blue Hill, Blue Hill at Stone Barns in New York, and author of The Third Plate, Kevin Murphy, director of the Sustainable Seed Systems Lab at Washington State University in Pullman, WA, Amy Halloran, author and activist from Troy, NY, and Don Scheuerman, co-founder of Palouse Heritage and The Grain Shed. In this episode we explore the concept of an ecological food culture, interest...
S1E7 Adopting a Neighborhood
September 23, 2020 03:00 - 42 minutes - 29.1 MBWhat is it like to have a neighborhood bakery and brewery? On this episode, we will hear from Beth Robinette, Andrew Luzmore, Ame Evey, and Toby Carroll all devoted patrons, employees, and partners with The Grain Shed.
Episode 7: Adopting a Neighborhood
September 23, 2020 03:00 - 42 minutes - 29.1 MBWhat is it like to have a neighborhood bakery and brewery? On this episode, we will hear from Beth Robinette, Andrew Luzmore, Ame Evey, and Toby Carroll all devoted patrons, employees, and partners with The Grain Shed.
Episode 6: Brewing for Big Flavor
September 09, 2020 06:00 - 43 minutes - 30 MBThis week we are joined by three malters and brewers; Joel Williamson from LINC Malt and the Grain Shed, Teddy Benson from The Grain Shed, and Thomas Croskrey from Emrys Fermentation. Listen in as the three discuss their background in brewing and the unique processes required for brewing with landrace grains.
S1E6 Brewing for Big Flavor
September 09, 2020 06:00 - 43 minutes - 30 MBThis week we are joined by three malters and brewers; Joel Williamson from LINC Malt and the Grain Shed, Teddy Benson from The Grain Shed, and Thomas Croskrey from Emrys Fermentation. Listen in as the three discuss their background in brewing and the unique processes required for brewing with landrace grains.
S1E5 The Art of Baking with Landrace Grains
August 26, 2020 18:00 - 46 minutes - 31.7 MBJoin us for a conversation with baker and farmer Bram Yoffie from Amity, OR and Shaun Duffy from The Grain Shed in Spokane, WA. Both are distinguished bakers and are excited to share the intricacies, joys and challenges of bread baking with landrace grains.
Episode 5: The Art of Baking with Landrace Grains
August 26, 2020 18:00 - 46 minutes - 31.7 MBJoin us for a conversation with baker and farmer Bram Yoffie from Amity, OR and Shaun Duffy from The Grain Shed in Spokane, WA. Both are distinguished bakers and are excited to share the intricacies, joys and challenges of bread baking with landrace grains.
S1E4 Vertical Integration in Action
August 12, 2020 22:00 - 53 minutes - 37 MBThis week on “Unpacking the Grain Shed,” we will break down what it means to be vertically integrated. Don Scheuerman, co-owner of The Grain Shed and Palouse Heritage in Endicott, WA, and, Luke Black, founder of Lone Mountain Farms in Athol, ID explain how vertical integration impacts the bottom line and makes cultivating landrace grains and brewing craft beer viable enterprises.
Episode 4: Vertical Integration in Action
August 12, 2020 22:00 - 53 minutes - 37 MBThis week on “Unpacking the Grain Shed,” we will break down what it means to be vertically integrated. Don Scheuerman, co-owner of The Grain Shed and Palouse Heritage in Endicott, WA, and, Luke Black, founder of Lone Mountain Farms in Athol, ID explain how vertical integration impacts the bottom line and makes cultivating landrace grains and brewing craft beer viable enterprises.
S1E3 The Practice of Building Up and Growing Out Landraces
July 29, 2020 03:00 - 43 minutes - 30.1 MBOn this episode of "Unpacking the Grain Shed" we sit down with Don Scheuerman, co-owner of Palouse Heritage, as well as three farmers he contracts out with to grow landrace grains. Joe Delong of Delong farms, Neil Appel of Appel Prairie Farms, and Jon Heglar of Heritage Farms share their experience cultivating landrace grains while building up their soil.
Episode 3: The Practice of Building Up and Growing Out Landraces
July 29, 2020 03:00 - 43 minutes - 30.1 MBOn this episode of "Unpacking the Grain Shed" we sit down with Don Scheuerman, co-owner of Palouse Heritage, as well as three farmers he contracts out with to grow landrace grains. Joe Delong of Delong farms, Neil Appel of Appel Prairie Farms, and Jon Heglar of Heritage Farms share their experience cultivating landrace grains while building up their soil.
Episode 2.5: The Reunion of Food, Family, and Culinary Heritage
July 22, 2020 00:00 - 31 minutes - 21.5 MBIn this bonus episode, Glenn Roberts, Don Scheuerman, and Richard Scheuerman discuss the implications of the COVID-19 virus on the local food movement and on people's relationships with food and family.
S1E2.5 The Reunion of Food, Family, and Culinary Heritage
July 22, 2020 00:00 - 31 minutes - 21.5 MBIn this bonus episode, Glenn Roberts, Don Scheuerman, and Richard Scheuerman discuss the implications of the COVID-19 virus on the local food movement and on people's relationships with food and family.
S1E2 The Rediscovery of Landrace Grains
July 16, 2020 01:00 - 49 minutes - 34 MBIn this second episode of the "Unpacking the Grain Shed" series, we are joined by Don and Richard Scheuerman of Palouse Heritage in Endicott, WA and Glenn Roberts of Charlotte, SC. Listen to these experts discuss the history of grain farming in the United States, the origins and rise of landrace grains, and what makes landraces special.
Episode 2: The Rediscovery of Landrace Grains
July 16, 2020 01:00 - 49 minutes - 34 MBIn this second episode of the "Unpacking the Grain Shed" series, we are joined by Don and Richard Scheuerman of Palouse Heritage in Endicott, WA and Glenn Roberts of Charlotte, SC. Listen to these experts discuss the history of grain farming in the United States, the origins and rise of landrace grains, and what makes landraces special.
S1E1 The Genesis of a New Grain Shed
July 01, 2020 23:00 - 39 minutes - 27.2 MBWelcome to the first episode of the "Unpacking the Grain Shed" podcast series! In this episode, we talk with The Grain Shed co-founders Joel Williamson, Don Scheuerman, Shaun Duffy, and Ted Benson about the genesis of The Grain Shed, a cooperatively-owned bakery and brewery that is making its mark by elevating the flavors of locally-grown, landrace artisan grains.
Episode 1: The Genesis of a New Grain Shed
July 01, 2020 23:00 - 39 minutes - 27.2 MBWelcome to the first episode of the "Unpacking the Grain Shed" podcast series! In this episode, we talk with The Grain Shed co-founders Joel Williamson, Don Scheuerman, Shaun Duffy, and Ted Benson about the genesis of The Grain Shed, a cooperatively-owned bakery and brewery that is making its mark by elevating the flavors of locally-grown, landrace artisan grains.