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Listen to Season 2 of the Inland Northwest Artisan Grains™ podcast where we explore the world of farm-fresh flour and how this value-added product is transforming farms, bakeries, and marketplaces in the region.

A golden field of wheat with a hill in the background.  Photo Credit: Hillside Grain
A metal container filled with flour.  Photo Credit: Bluebird Grain Farm
Various bread loves sitting on a wooden table. Photo Credit: Bread Riot Bakehouse
Podcast Episodes

Listen to Field to Flour

Listen to "Field to Flour” on Apple Podcasts, Soundcloud, iHeartRadio, Spotify, and Pandora.

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Packages of different types of flour lined up on a shelf.  Photo Credit: Mazama Store
  About the Podcast  
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Welcome to the Inland Northwest Artisan Grains™ second podcast series
"Field to Flour"

This series follows the story of artisan grains as they journey from Inland Northwest farms, through local mills, and into the hands of craft bakers across the region.  Our guests include both farmers who are producing fresh milled flour and the bakers and retailers using their flours to create whole grain artisan breads and baked goods for their local communities.

Each artisan grain story starts with the unique operations of grain growers in the greater Inland Northwest that are working with their local ecosystems and communities to grow different varieties of grain, using sustainable practices, to produce an excellent flour.  Next we visit with craft bakers and chefs using these local flours to create delicious whole grain breads and baked goods.  

Follow along as hosts Ali Schultheis and Colette DePhelps explore the artisan grains movement and why its worth the extra effort to make the journey from field to flour.  

The "Field to Flour" podcast series is produced and released by
University of Idaho Extension.

Meet the Hosts

A person in a "Barn Owl Bakery" shirt holding a loaf of bread that has been cut in half.  Photo Credit: Barn Owl Bakery
  Podcast Guest Profiles  
Loaves of challah bread lined up.  Photo Credit: The Grain Shed
  Show Notes:
People, Literature,  
  and Language of  
  Artisan Grains  
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