The Cereal Grain Café

Today's episode is serving up something special as we sit down with Renee Marton, author of Rice, to uncover the remarkable story behind one of the world's most important—and most overlooked—grains. Drawing on her experience as a professional chef, Renee brings a cook's curiosity and a storyteller's perspective to food writing, offering insights that are as practical as they ar...

In this fascinating conversation, I sit down with Paul Gepts of University of California, Davis to explore the powerful intersection of plants, genes, and biotechnology. From decoding the genetic stories hidden within crops to advancing tools that are reshaping modern agriculture, Dr. Gepts shares insights from a career at the forefront of plant science. We dive into how genetics is unlocking new...

This is Part 1 of a two-part series.  In this engaging conversation, I sit down with Jessica Rutkoski from the University of Illinois Urbana-Champaign to dig into the science and strategy behind modern wheat breeding. From harnessing genetics to accelerate selection, to developing resilient varieties that can withstand disease and shifting climates, Dr. Rutkoski shares how cutting-edge breeding ap...

This is Part 2 of a two-part series.  In this insightful conversation, I meet with Juan Arbelaez from the University of Illinois Urbana-Champaign to explore the evolving science of oat breeding. From unlocking the genetic potential of oats to improving yield, nutrition, and resilience, Dr. Arbelaez shares how modern breeding tools are helping elevate this often-overlooked crop. We dive into the ch...

From sunlit fields to global markets, wheat sits at the heart of the grain economy.  Few understand its journey better than Claudia Carter of the California Wheat Commission. In this insightful conversation, we dive into the unique dynamics of wheat production, quality, and trade, exploring how California’s distinct growing conditions shape both functionality and value. Dr. Carter shares her persp...

Few people have shaped modern grain handling and quality management as profoundly as Charlie Hurburgh. In this engaging conversation, we explore his decades of work at Iowa State University, where science meets the real-world challenges of storing, measuring, and preserving grain. From the evolution of grain grading and moisture measurement to the future of data-driven decision-making in the indus...

Red or green?  Do you have allegiance to a specific tractor? Few authors can move as effortlessly between industrial intrigue and the rumble of vintage iron as Lee Klancher. In this engaging conversation, we dive into his fascinating book Snoopy and the Spy (check it out!  It has a reversible cover!), where espionage history takes an unexpected turn, before shifting gears into his celebrated work...

Today we step back in time.  Into the richly layered world of French bread, where wheat, flour, and culture intertwine with politics and myth.  From the humble baguette to the indulgent brioche, de Belleville unpacks how these staples became symbols of class, power, and daily life in pre-revolutionary France.  At the center of our discussion is the enduring legend of Marie Antoinette—and the famou...

Do you work in the grain industry? If so, you should consider joining the GEAPS organization.  This is the Grain Elevator and Processing Society .  It consists of more than 4000 members who work in all aspects of grain – from farm to consumer, especially storage, handling, preservation, and processing. Every year I am excited to attend their annual conference, known as Exchange . I get to reconnec...

Red or green?  Which farm machinery does your family use? The history of grain is filled with the history of innovations.  This encompasses not only biological advances, but also agronomic and machinery evolutions.  Join us for a conversation with Neil Dahlstrom.  He is an historian who is the corporate archivist for John Deere, one of the world's oldest and largest farm machinery companies. ...

How did we get to the end of Season 3 already? Have you ever wondered what students think about the things that they are learning?  It is always informative to hear their thoughts.  Join me as we discuss what we have been learning in a graduate course devoted to Agroecosystems Analysis, the current state of farming and grain production, and the future of agriculture.  I think you will find our dis...

You may recall (see episode 11 of this season), that Claire Beitz joined me as a cohost for several episodes.  The goal of these episodes was to help those outside agriculture better understand the people, practices, and innovations that keep our world fed.  And to provide deeper communication within the field of agriculture as well.  Together we talked with several guests from a wide range of bac...

Michael Crinion is a dairy farmer from Lake Benton, Minnesota. He has 18 years of international dairy experience and is a member of the South Dakota Ag and Rural Leadership Class IV, South Dakota Development Board, and Vice President of Edge Dairy Farmer Cooperative board. He is the US Farmers and Ranchers in Action (USFRA) Board Chair. Originally from Ireland, Crinion is a partner with Ash Grove...

In many countries modern agriculture produces a variety of foods, feeds, fuels, and other industrial products.  And does so very efficiently.  Indeed, the bioeconomy has been seen as the future of farming.  But there are always challenges and problems associated with industrialization.  This week’s guest is Connie Mutel.  She has recently edited a volume entitled “Tending Iowa’s Land”, in which sh...

This week we had the opportunity to speak with Curtis Jensen, who is an Iowa cattle farmer and owner of Curtis Cattle Co., where he focuses on raising high-quality beef and caring for the land his operation depends on. With years of hands-on experience in the cattle industry, Curtis was able to provide us with insights on the genetics he introduces into his herd, and how the markets are affecting...

Beyond the bushel  This week, we welcomed Reece Cannady to the podcast. Reece Cannady serves as the regional director for South Asia for the U.S. Grains & Bioproducts Council, a non-profit organization that promotes the use of U.S. barley, corn, sorghum, and related products. Our conversation explored how trade connects U.S. farmers to international markets, what cultural dynamics shape grain...

If you wonder about where your food comes from, you should also ask who are the people who produce this food?  Intertwined throughout the history of food and agriculture are the stories of people, but they are most often behind the scenes.  Jim Patrico is a photojournalist who has spent his career documenting these stories.  Join us for a conversation about his journeys through rural America, and...

In this week's episode, we sit down with Dr. C. Lee Burras, an Agronomy professor at Iowa State University, to talk about the fascinating role that soils and agriculture play in shaping our world. Dr. Burras shares stories from his experiences studying agriculture across the globe and explains how they connect to people, communities, and food systems. We also discuss the Center for Sustainabl...

Why should you care about where your food comes from? - Our theme for the year. - Soils are a big part of the answer.  They play a critical role in food production.  Today we welcome back Dr. Amber Anderson from Iowa State University to discuss soils.  She is a faculty member in the Department of Agronomy, is part of the Sustainable Agriculture Program, and Global Resource Systems. More about Dr....

This week, we are trying something new! I'm excited to introduce our guest host, Claire Beitz. Claire will be joining us for the next few episodes as we dive into some fascinating agricultural topics you may not hear about every day. The goal of these episodes is to bridge the gap and help those outside agriculture better understand the people, practices, and innovations that keep our world f...

Can we sustainably produce fuel, feed, and food from our cereal grains?  Absolutely! Grains can be efficiently processed into a variety of products.  Our guest for this episode is Professor Kent Rausch from the University of Illinois at Urbana-Champaign.  He has worked extensively in grain processing, with particular focus on corn wet milling and dry grind ethanol processing.  He also coordinates...

Can we feed a growing planet?  Absolutely! Can we do this while improving soil and water quality?  Absolutely! Regenerative agriculture is one way to accomplish this. Our guest for this episode is Professor Stephanie Anderson.  She is a teacher and writer at Florida Atlantic University, where she teaches creative nonfiction and writes extensively about food and agriculture systems, especially rege...

 “When tillage begins, other arts follow. The farmers, therefore, are the founders of human civilization.”  This quote has been attributed to Daniel Webster, who was a lawyer and served as U.S. Secretary of State in the 1800s.  This quote shows a keen understanding of history, and the important role that farmers have played in societies.  Our guest for this episode is Dr. Robert Dees, who is an hi...

 Why is yeast the most popular microorganism?  Because it’s a fun guy!   In this episode we talk with Dr. Graeme Walker from Abertay University in Scotland.  He is a professor of zymology – in other words, he studies yeasts and fermentation.  His focus over the years has been fermentation for alcoholic beverages, distilled spirits, and biofuels – many of which (but not all) use cereal grain as a s...

Drowning in Dirt! Do you know about the Dust Bowl in the USA?  It occurred during the 1930s through much of the central US, and devastated the lives of many rural people and communities.  Why did this happen?  Wind erosion, coupled with agricultural practices.    This phenomenon was predicted by Joseph Hutton, who was the first soil scientist in South Dakota.  He was an fierce advocate for changin...