What started three years ago as a conversation about how to urge Greenmarket bakers to incorporate local flour into their baked goods has bloomed into a full-blown initiative to revitalize and sustainably scale up the production of grains in the Northeast. Since those initial talks, much has happened: new local grain growers have been identified, mills have been built, and steadily, a broader range of grains—from freekeh and spelt to emmer and wheat berries—are increasingly more available to Greenmarket bakers and Greenmarket shoppers alike.