In this final episode of the “Unpacking the Grain Shed” series, we speak with Dan Barber, chef and co-owner of Blue Hill, Blue Hill at Stone Barns in New York, and author of The Third Plate, Kevin Murphy, director of the Sustainable Seed Systems Lab at Washington State University in Pullman, WA, Amy Halloran, author and activist from Troy, NY, and Don Scheuerman, co-founder of Palouse Heritage and The Grain Shed. In this episode we explore the concept of an ecological food culture, interest in artisan grains, the importance of culinary breeding networks and chef-breeder partnerships. We finish by looking at how The Grain Shed model can be applied in other communities and the effect it can have on the future of the artisan grain movement.
