How can we, humans, look at our relationship to nature differently? In season three of Going Wild, on top of stories about animals, we invite you to journey through the entire ecological web — from the tiniest of life forms to apex predators — alongside the scientists, activists and adventurers who study it. Wildlife biologist and host Dr. Rae Wynn-Grant has been studying wild animals in their natural habitats all over the world for years. Our award-winning podcast takes you inside the hidde ...
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Wyoming Heritage Grains: Improving the Land, Community, and Health
Manage episode 360478509 series 2908358
Content provided by Western SARE. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Western SARE or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
In today’s episode, we talk with Sara Wood of Wyoming Heritage Grains and Wyoming High Desert Malt, near Ralston Wyoming. Sara is a fifth-generation regenerative farmer and the operator of the state’s only commercial flour mill.
Located in the dry high mountain desert east of Yellowstone, Sara’s and her family’s operation has the distinction of being in one of the first large water projects in the country, started by Buffalo Bill Cody.
Sara’s family began homesteading in the area around 1908. The land had previously been part of Buffalo Bill Cody’s country club. Now, her 250-acre farm produces beef cattle, alfalfa, a variety of heritage grains, and native corns. Acquiring a large stone mill manufactured in Austria, her operation now mills a variety of flours for baking, using heritage and heirloom grains.
Sara sees her farm as part of a larger mission to bring regenerative, holistic, and ecosystem-based farming approaches to produce sustainable, nutrient-dense food while enhancing biodiversity on the land.
“Producing a good high-quality crop will pay you leaps and bounds over pushing the boundaries on yields,’ says Sara. “So important to look at these more native varieties… instead of providing for a commodity market, provide for your community.”
In this talk, Sara discusses how her heritage flours can be eaten by gluten-sensitive people and describes the farming practices that are making a difference in her operation and allowing her to remain profitable. And she also addresses the financial and personal stresses today’s farmers are experiencing.
Photo credit: Vo von Sehlen
View Western SARE’s photo essay of Wyoming Heritage Grains
Resources mentioned in podcast: Ray Archuleta Soil Health Academy, Gabe Brown, Dale Strickler
____________
Thanks for listening to Fresh Growth! To learn more about Western SARE and sustainable agriculture, visit our website or find us:
Contact us at wsare@montana.edu
31 episodes
Share
Manage episode 360478509 series 2908358
Content provided by Western SARE. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Western SARE or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
In today’s episode, we talk with Sara Wood of Wyoming Heritage Grains and Wyoming High Desert Malt, near Ralston Wyoming. Sara is a fifth-generation regenerative farmer and the operator of the state’s only commercial flour mill.
Located in the dry high mountain desert east of Yellowstone, Sara’s and her family’s operation has the distinction of being in one of the first large water projects in the country, started by Buffalo Bill Cody.
Sara’s family began homesteading in the area around 1908. The land had previously been part of Buffalo Bill Cody’s country club. Now, her 250-acre farm produces beef cattle, alfalfa, a variety of heritage grains, and native corns. Acquiring a large stone mill manufactured in Austria, her operation now mills a variety of flours for baking, using heritage and heirloom grains.
Sara sees her farm as part of a larger mission to bring regenerative, holistic, and ecosystem-based farming approaches to produce sustainable, nutrient-dense food while enhancing biodiversity on the land.
“Producing a good high-quality crop will pay you leaps and bounds over pushing the boundaries on yields,’ says Sara. “So important to look at these more native varieties… instead of providing for a commodity market, provide for your community.”
In this talk, Sara discusses how her heritage flours can be eaten by gluten-sensitive people and describes the farming practices that are making a difference in her operation and allowing her to remain profitable. And she also addresses the financial and personal stresses today’s farmers are experiencing.
Photo credit: Vo von Sehlen
View Western SARE’s photo essay of Wyoming Heritage Grains
Resources mentioned in podcast: Ray Archuleta Soil Health Academy, Gabe Brown, Dale Strickler
____________
Thanks for listening to Fresh Growth! To learn more about Western SARE and sustainable agriculture, visit our website or find us:
Contact us at wsare@montana.edu
31 episodes
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Similar to Fresh Growth
How can we, humans, look at our relationship to nature differently? In season three of Going Wild, on top of stories about animals, we invite you to journey through the entire ecological web — from the tiniest of life forms to apex predators — alongside the scientists, activists and adventurers who study it. Wildlife biologist and host Dr. Rae Wynn-Grant has been studying wild animals in their natural habitats all over the world for years. Our award-winning podcast takes you inside the hidde ...
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continue reading
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continue reading
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…
continue reading
Flash Forward is a show about possible (and not so possible) future scenarios. What would the warranty on a sex robot look like? How would diplomacy work if we couldn’t lie? Could there ever be a fecal transplant black market? (Complicated, it wouldn’t, and yes, respectively, in case you’re curious.) Hosted and produced by award winning science journalist Rose Eveleth, each episode combines audio drama and journalism to go deep on potential tomorrows, and uncovers what those futures might re ...
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