A brand new season of Artisan Grains from Idaho Foodworks and Univ of Idaho with the first espisode featuring Hillside Grain!
Welcome to the first episode of "Field to Flour" where we talk with Brett Stevenson, owner of Hillside Grain in Sun Valley, ID. Listen along as Brett shares her story of discovering and incorporating artisan grain varieties and milling into her family's grain operation. Listen here or wherever you get your podcasts.
There is a lot of interest in local, regional, and fresh, but what about high extraction, flavor, and nutritional value? All this in addition to our mid-scale production size and the fact that our grain is family grown right next to the mill are some of the defining characteristics that make Hillside Grain very unique. Check out the story here.
Idaho Grain Producer’s Association’s Kellie Kluksdal writes a great article about Hillside Grain. Read it here.
Capital Press first talked with us when we were nearing completion last spring. They wanted to hear how things went during the growing season and how the mill is coming along. Check it out:
Post Register’s three part series on Local Grain Economies covers Hillside Grain in Part II.
Get a tour of the mill with Eye on Sun Valley:
https://eyeonsunvalley.com/Story_Video/6515/Hillside-Grain-Not-Your-Run-of-the-Mill-Operation/
Check out this article featuring Hillside Grain in Eye on Sun Valley!
Check out this article highlighting Hillside Grain in the Capital Press!
Matt sits down with Brett Stevenson, owner, and founder of Hillside Grain, which is a new flour mill coming into the Wood River Valley. Hillside Grain will be sending Idaho made flour all over the country. Learn what motivated Brett, a Wood River barley farmer, to start up her own business and some of the challenges of starting a mid-scale food production.
You'll learn what goes into starting a mid-scale food production and also hear Brett talk about her family's history as barley farmers.
Also, learn the process of making flour and the difference between food and malt barely.
Rebuilding food and health one grain at a time.
