710: Grain Culture.
A chat with an expert on seeds.
At least ten times a year we have a live Seed Saving Class with Bill McDorman, the former Executive Director of Rocky Mountain Seed Alliance, Ketchum, Idaho. He got his start in the bio-regional seed movement while in college in 1979 when he helped start Garden City Seeds. In 1984, Bill started Seeds Trust/High Altitude Gardens, a mail order seed company he ran successfully until it sold in 2013.
Come join us for the next live class, or catch up on our previous classes through our podcast episodes. Either way you will expand your seed knowledge and gain new perspectives on your food system.
Register anytime for the next event.
Register Here for the Monthly Seed Saving Class with Live Q&A
In This Seed Chat:
This is the November 2022 class discussing Grain Culture! Heritage and ancient grains are taking center stage in all kinds of gardening programs and on tables across the country. Find out why these grains are easier on bellies, easy to grow and a lot easier to process than you may think.
– Naked Barley – a favorite for malters, and Bill’s Favorite
– Rye, another multi-use grain
– A myth about the seeds for grains (and bean)
– A time tested chaffing method for grains
– When is the time to plant grains
– Why certain grains are easier on our bellies
– Three different categories: Modern, Emmers, and Einkorns
– How emmer is different and easier on our stomach
– Why the modern wheats are so problematic
– How glyphosate became a standard in wheat harvesting
– Podcast with Jefferey Smith about Glyphosate
– The power of names with seeds
– The Bread Lab summer gathering Breadlab.wsu.edu
– The number of grains is astounding
– Genetic tweaking and how that has changed modern grains
– The best way to save and store grains
– How grain storage advancements affect growth of society
– Small storage makes smaller problems
– A great idea of storing herbs with grains to keep bugs out
– Why horizontal stone grinding is better
– Why growing seasons can change based on where you live
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