India is known for great things. It has a rich history and culture, thriving music and film industry, several world-famous landmarks and of course outstanding food. India is admired for its reputation as the “Land of Spices” after all, but the real secret to its beloved cuisine is in how these flavors are combined and used to create unforgettable dishes...
What distinguishes our beloved little network of food producers and farmers from large-scale agriculture and national supply chains? A lot, as it turns out! Keeping the local food system healthy and strong is a community effort woven from many threads. By supplying the same communities in which they also live, small farms are not only well-connected to their customers but also helping to boost the regional economy and increase access to fresh fare across store shelves. It is a continual work-in-progress and its responsibilities are shared by many, which is why we love when someone like Reed Farm comes along with a fresh, new idea built on values we can get behind!
What is it about Ojoche that makes it so uniquely fascinating? This nutrient-packed seed has been around for centuries, yet many of us are just learning about the mysterious superfood for the first time. Even people living throughout Central America where it is grown are largely unaware of it.
In 1892, a group of rural New England dairy farmers gathered together in hopes of solving what to do with their surplus supplies of raw milk. Because it was so difficult to store milk without refrigeration in those days, they needed to find a solution for turning their abundance of milk into a product that could be stored for a longer period of time.
Andrea and Christian Stanley harvested their first malt barley from a small field in Hadley in 2010. Little did they know it was only the beginning of their venture into the grain industry—a path that eventually inspired them to found their own flour mill, Ground Up Grain. After nearly a decade in business, their mission remains the same: to produce fresh and nutritious flour for a sustainable and resilient local food system.
