Local grains gain traction

For those of you following the movement toward more regional grain economies, here are two great new articles.
Edible Manhattan features a number of Skowhegan's Kneading Conference alumni, and has renowned chef, Dan Barber, starting to talk about local grains:
“It all comes down to grain,” says chef Dan Barber. “Yes, because it’s delicious—a whole world of flavor that’s been ignored for the past 50 years—but also because it’s a critical missing link in any community’s ability to feed itself.”

In September, I attended the first ever west coast Kneading Conference led by Dr. Stephen Jones. Here's a great piece in the Smithsonian that mentions our pioneering mill project in Skowhegan, and others around the country.