Inside Madison’s Local Grain Movement
When Wisconsin first became a state, it was one of the largest wheat producers in the country. Now, closer to two centuries later, southern Wisconsin is seeing a revival of interest in small grains. Not just wheat, but buckwheat, rye, spelt, oats and other grains are increasingly being grown locally for their taste and nutrition rather than large-scale production. From tortillas to bread to spirits, there’s a growing interest in tasty grains from the Madison area.
Molly Stentz caught up with Cap Times Food Editor Lindsay Christians to learn more about the local grain movement.
Read Lindsay’s story:
Check out Lindsay’s favorite cookbook for learning to bake with grains:
Mother Grains: Recipes for the Grain Revolution
Join us every Thursday as we explore Madison's food culture, from the brewers and bakers to the chefs and cheesemakers.
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