Bridging crop diversity and market development in the Northeast grain renaissance, by Henry R. Blair, GrowNYC, and Carolyn Dimitri, New York University, Journal of Agriculture, Food Systems and Community Development, Volume 7, Issue 4, Pages 51-60, Published: Fall 2017
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Evaluation of wheat and emmer varieties for artisanal baking, pasta making, and sensory quality, by Lisa Kissing Kucek, Elizabeth Dyck, June Russell, Liz Clark, Jeffrey Hamelman, Sharon Burns-Leader, Stefan Senders, Jenny Jones, David Benscher, Michael Davis, Greg Roth, Steve Zwinger, Mark E. Sorrells, J.C. Dawson Journal of Cereal Science, Volume 74, Pages 19-27, Published: March 2017
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Capturing a Value-Added Niche Market: Articulation of Local Organic Grain, by Brian P. Baker and June A. Russell, American Journal of Agricultural Economics, Volume 99, Issue 2, March 1 2017, Pages 532–545, Published: 16 March 2017
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Summer has arrived, and grains are here to stay! Download this packet for product information, low-cook meals, and seasonal recipes.
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This artisan bakery near Ithaca, NY, is breaking ground not only by baking flawless bread with local grains, but also by spearheading business strategies like its partnership with a leading grain farmer - Thor Oechsner - and miller - Farmer Ground Flour - just a few miles down the road. The Greenmarket Regional Grains Project is proud to feature Wide Awake in our series of case studies, produced with the Organic Growers Research and Information-Sharing Network, to address the need for information on how to start businesses in small-scale grain-processing and baking. Through this initiative, funded by the USDA's Rural Microenterprise Assistance Program, GRGP is working to spur the development and growth of the regional grains system.
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Consumer demand for locally grown grains has created new market opportunities for farmers and grain processors in the Northeast. The Greenmarket Regional Grains Project and the Organic Growers Research and Information-Sharing Network teamed up to produce this tool, which identifies which grains grow best in the region, the markets available for them, and the quality standards required to sell into those markets, as well as key sales strategies. Through this initiative, funded by the USDA's Rural Microenterprise Assistance Program, GRGP is working to spur the development and growth of the regional grains system.
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In an effort to address the need for information on how to start businesses in small-scale grain-processing and baking, the Greenmarket Regional Grains Project and the Organic Growers Research and Information-Sharing Network teamed up to produce a series of case studies on successful entrepreneurs working with regional grains. Read about Small Valley Milling, the multi-generational family who built a thriving grains-processing enterprise over decades. Through this initiative, funded by the USDA's Rural Microenterprise Assistance Program, GRGP is working to spur the development and growth of the regional grains system.
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In an effort to address the need for information on how to start businesses in small-scale grain-processing and baking, the Greenmarket Regional Grains Project and the Organic Growers Research and Information-Sharing Network teamed up to produce a series of case studies on successful entrepreneurs working with regional grains. Read about Valley Malt, the pioneering maltsters behind one of the few micro-malting facilities in the northeast. Through this initiative, funded by the USDA's Rural Microenterprise Assistance Program, GRGP is working to spur the development and growth of the regional grains system.
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In our first grant-funded initiative, we launched a wholesale distribution pilot - matching regional flour mills with commercial and home bakers in NYC - and produced the Farm to Bakery report. Funded by the USDA Federal State Marketing Improvement Program, the project was a partnership with the NY Industrial Retention Network, the NY State Dept. of Agriculture & Markets, and NOFA-NY.
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The definitive reference guide to grains grown in the Northeast, from their basic anatomy to what to look for when you're buying fresh flour.
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We started with three, but the list just kept growing!
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