Inland Northwest Artisan Grains Podcast: Unpacking the Grain Shed

In 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.

Welcome 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.

Welcome 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.

In 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...

What 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.

This 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.

Join 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.

This 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.

On 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.

In 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.

In 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.

Welcome 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.