A recent article published in The Cap Times, “Waves of grain: How Wisconsin’s sustainable grain movement is growing“, discusses the burgeoning sustainable grain movement in Wisconsin, particularly focusing on efforts to incorporate locally grown grains into baked goods.
Lauren Asprooth, a CIAS research scientist, highlights the decline of small grains in the region due to the dominance of corn and soy, resulting in missed opportunities for soil health and erosion prevention. However, efforts to promote sustainable grains have gained momentum, inspired by movements elsewhere.
Historically, Wisconsin was known for wheat production before transitioning to corn and soy in the 20th century. However, a small but growing number of farmers, millers, and bakers are advocating for the revival of sustainable grain production. Operators like Meadowlark Organics, Heartland Craft Grains, and Anarchy Acres are supplying local grains to bakeries, breweries, and restaurants.
Alyssa Hartman, the first full-time employee of the Artisan Grain Collaborative, was also featured in the article to highlight the growing interest and efforts to reintegrate locally grown grains into Wisconsin’s agricultural landscape.