To put it simply: The farmer is the one that feeds you. We want you to know where and how your food is being grown. It just tastes better that way, doesn't it?

Certifications set a minimum standard for good farming practices and food production, including land stewardship and conservation, chemical use, ecological diversity, labor practices, and food safety. We aim to go above and beyond these standards.

Labor is a complex issue, and we've found that Organic Certification doesn't address it very well. Grain farming is done primarily by a few skilled workers operating machines, requiring far less labor than other crops.

Class (hard red, etc.) is primarily applicable to wheat. Designated by color, hardness and growing season (e.g., Hard Red Spring Wheat), there are a range of quality characteristics within classes, giving customers some indication of how to use a given flour. We like to challenge common assumptions about how to use each grain!

Seed source and supply is a complicated, and somewhat political, issue. We are actively engaged in developing a steady source of publicly available seed in farmer quantities. The source of a seed can signal the intent of breeding, as some modern breeds were developed for high yield and to withstand modern chemical fertilizers.

Yield is important before and after planting - from selecting seed for a particular field to the ultimate price of the grain. The yield of a particular variety does have to work for the farmer economically, wherein low yielding grains - primarily heirlooms - can signal a higher priced product.

As a dry good, grains maintain freshness for several years in their whole kernel form. We harvest yearly, and store in a chemical-free environment. If the grains were held for several years in a fumigated environment, you'd really want to know about it.

Land quality, categorized by the USDA, is the jumping off point - it helps farmers determine what can be grown and how best to manage the soil. Characteristics, like depth, slope, uniformity, and organic matter, impact the soil's ability to retain nutrients and water. Most of our grains are grown on Class 1 or 2 soils.

Organic matter, soil carbon accumulation and active microbial communities are primary indicators of soil quality. Regenerative soil management practices, such as conservation tillage, cover cropping, crop rotations, etc., can enhance the soil while simultaneously restoring the environment, generating resilience, and improving human health.

We're drawing attention to this particular soil management practice as an area ripe for experimentation. Here we learn how farmers may use no till or conservation tillage in combination with soil-enhancing rotations to increase biological activity and diversity.

Organic Certification underscores a number of ways to increase biodiversity (or wildlife) on farms. Here we look at how farms are going beyond that standard to include avian, insect and pollinator ecology.

A major goal of regenerative soil management is to help soil hold onto water longer, thereby needing less. The decision to irrigate depends on a number of factors, including land quality, rain, and wheat variety. Tall, lanky heirloom wheats, for example, do not hold up well when irrigated.

Storage is an overlooked aspect of grain farming, where the kernels may be held for years. Methods to keep bugs and mold at bay can involve fumigation. Organic grains are stores without the use of chemicals.

There is so much unseen in a flour mill. Who they are and what they stand for is immensely important.

The milling method is the key determinant of flour's functionality, flavor, and nutrient density. The invention of the steel roller mill was a major turning point in history, enabling the mass production of refined white flour. High-speed mills can generate enough heat to destroy vital nutrients (like protein and vitamin E) and create rancidity. Air-classifier mills have more control over their drying and grinding elements.

Milling date can impact flavor and shelf-life. Our flour is, with rare exception, shelf-stable for over a year in cool, dry storage - and best refrigerated. That said, we can't deny that freshly milled flour has a wonderful, enhanced fragrance.

Extraction describes the amount of wheat that is retained after milling. Whole Wheat Flour, for example, is described as having 100% extraction, while white flours typically have extraction rates of between 67% and 78% (predominantly the bran and germ are sifted out). The FDA doesn't require food manufacturers to disclose the exact quantity of whole grain. When we say 100% Whole Grain, we mean the whole thing.

The protein content of wheat can vary from as low as 6% to as high as 20%. Protein in bread dough traps gases formed in the dough, allowing it to lighten and rise. The protein's elasticity, stability, tenacity, and plasticity are also extremely important in determining the flour’s baking characteristics.

This figure indicates the percentage of natural moisture, by weight, in relation to the overall weight of a given sample. Beyond a certain point—sometimes pegged at around 15%— content of the flour can compromise its storability.

Ash is the mineral content in the wheat (primarily from the bran), so high ash content produces darker hued flour that may ferments more quickly. Small kernels have a higher proportion of bran and therefore more crude fiber than large, plump kernels.

Industry analyses are the standard tests that help determine the best and/or baking qualities of flour. Principal tests include protein, ash, moisture, farinograph, falling number, and alveogram.