Heritage Grains

Ditch the All-Purpose: Midwest Chefs Are Baking With Grains Your Great-Grandparents Actually Knew

Across the Midwest, a quiet revolution is happening in restaurant kitchens and home ovens alike. Chefs are reaching past the familiar five-pound bag of all-purpose flour and pulling out something older, nuttier, and frankly more interesting. We talked to the cooks leading the charge — and got their best tips for bringing ancient grains into your own baking.

Oct 1, 2026

Forgotten Grains, Found Again: The American Farmers Rescuing Heirloom Rice From Obscurity

Across the American heartland and Gulf Coast rice country, a quiet revolution is taking root. Farmers are pulling dusty seed catalogs off shelves and planting varieties their grandparents grew — rice strains that modern agriculture nearly wiped off the map. Here's why these ancient grains are finding a passionate new audience at the dinner table.

Oct 1, 2026