Grains News & Events



Farmer Ground Flour's dazzling display at the latest Home Bakers Meet-up.

From the latest newsletter.... 

February, 2019 - Excerpt of an interview with Peter Endriss, Co-owner and Head Baker at Runner & Stone.

Q: What was your introduction to regional grains?

A: When I first started thinking about having a bakery, I went to a Slow Food talk in Brooklyn about grains. I had been living abroad, and it was the first event I went to after coming back to New York in 2010. That’s where I met June Russell who told me all about what she was doing with grains.

Then, later, I worked at Hot Bread Kitchen. They had been using local corn and local flour. It was a great introduction.

Now, Runner & Stone is predicated on using as much local flour as possible.

Q: What has surprised you most about working with regional grains?

A: One of the most rewarding aspects of using regional grains is having direct contact with the producers, grain growers, and millers.

If we ever have an issue (which has only happened once or twice), like if a product seems different, I can talk to the miller and they can figure out what went wrong or what accounts for the difference.

This is especially nice from a holistic point of view, and it gives me a lot of confidence in the product because I can put a face with it.

In February, Greenmarket bakers – those who participate in our program and sell at our markets – met to learn about new resources for baking local, as well as to discuss increasing the percentage of local flour we require bakers to use from 15% to 25%. Greenmarket bakers average 38% local flour and use over 65,000 pounds of local grains and flour each month. We are proud of the progress they have made, and we’re excited that it gives us still more proof that supply and demand are steadily rising.

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Newsletter Archive



Home Baker's Meet-up 2019 in review:

This year's HBMU was bursting with beautiful crusts, delicious crumbs, and a whole lot of creativity. From emmer shortbreads to magog baguettes, we saw many local grains, and many baking styles represented.

Special thanks to all of our amazing sponsors:

Maine Grains

Bread Alone Bakery

Lost Bread Co.


Farmer Ground Flour


The Grainstand 

Our retail booth for local grains, flours, beans and seed oils

Union Square Greenmarket, Wednesdays and Saturdays 8 a.m. to 4 p.m.  
Check here for the Rotating Pop-up.


Articles that both inform and shed light on our work

March 2019
Edible Manhattan: The Standard East Village is Making Some of the Very Best Bread in New York

December 2018
Edible Manhattan: The Regional Grains Taking New York's Best Bread to the Next Level

April 2018
The New Food Economy: Rural Kansas is Dying, I Drove 1,800 Miles to Find Out Why

 December 2017
Bloomberg Pursuits: Bread is the Dish of the Year

December 2017
Civil Eats: Grain Mills Can Be Cornerstones of Local Food Economies

November 2017
Grace Links: Local Grains and the Locavore's Changing Landscape

November 2017
Edible BrooklynWhat to Make With New York's Regional Grains

Press Archive



The Story Behind Breuckelen Distilling's NY-Grown Single Malt Whiskey

Learn how one farmer's "bad crop" became a distiller's dream ingredient, thanks to masterminds Brad Estabrooke of Breuckelen Distilling, grain farmer Thor Oechsner, and maltsters Andrea and Christian Stanley of Valley Malt.

Please join GrowNYC for the Whole Foods 5% Day Community Giving Program on Thursday, April 18.

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