Inland Northwest Artisan Grains Podcast: Unpacking the Grain Shed Idaho Food Works

Welcome to the series finale of Field to Flour!  For this episode, we are following up with Brett Stevenson from Hillside Grain in Bellevue, ID and talking about her business growth since we last talked to her in January 2022.  We are joined by Tanner Van Slyke, head baker for Hillside Bread, as we talk about on-farm vertical integration and demystifying baking with fresh-milled, high-extraction flour.

This episode of Field to Flour features Patrick Slater from Crow Bench Farm in Orofino, ID. Patrick and his wife Jan raised grass-fed beef for 7 years before transitioning over to baking sourdough loaves for local farmers markets. In order to sell his bread at the Moscow Farmers Market, Patrick began searching for identity-preserved flours when he discovered the high quality flour products of Shepherd's Grain, based out of Spokane, WA, and Harvest Ridge Organics, in Lewiston, ID.

On this episode of "Field to Flour," we are joined by Jeremy Bunch, CEO of Shepherd's Grain in Spokane Washington, and Eric Odberg who grows for Shepherd's Grain at Odberg Farms Inc. in Genesee, Idaho. Listen along as we discuss the values that unite Shepherd's Grain's founders and growers and the advantages of growing for a local and regional flour company.

On this episode of Field to Flour, we sit down with Jill Severson, owner and baker at Bluebird Bakery in Sandpoint, ID. We talk about the resiliency of small businesses, challenges in distribution, and how to keep staff happy.

On this episode of Field to Flour, we chat with Kit Schumann from Sea Wolf Bakers in Seattle, WA about his journey into bakery ownership, why consistent flour is important, and how others can start experimenting with local flour.

On this episode of Field to Flour, we talk with Kevin Morse, CEO and co-founder of Cairnspring Mills in Skagit Valley, WA. Join us as we discuss the intricacies involved with building a regional mill and the power of community.