Linking the Farmer, the Baker and the Miller in NC

When I think of organic foods, bread grain certainly isn't the first thing that comes to mind, but according to an article by April McGreger in Grist, a locally-produced organic bread movement is afoot in North Carolina. In the spirit of OrganicNation, McGreger took a trip to North Carolina and visited farmers markets to seek out breads made with “Heirloom Grit” and “Kamut.”

According to the article, the spike in global wheat prices in 2007 and 2008 got bakers in North Carolina to start rethinking where they got their grains from, prompting a group of bread bakers to form the North Carolina Organic Bread Flour Project. In addition to the rising market prices of grains, most of the bread wheat used in North Carolina is shipped from the Midwest, which is another cost to shoulder, so local bakers are sourcing grains locally and grinding it themselves.

According to the NCOBFP blog, the group's goal is to provide "a viable market for organic hard and soft wheat and other small grains. Cosing the distance between the farmer and baker is key."

-Mark

Photo courtesy of Flickr user alasam