While living in a teepee on Hillside Ranch, my parents began farming and ranching this land in the early 1970s before I was born. Over time, my dad became an award-winning grain grower and a major contributor to the brewing industry. Now it is our turn to create the next chapter by building on our parents’ hard work and the long-term sustainability of our family farm.
My brother, Justin, is working to improve our water management and soil health, while I have been focusing on processing our grain to create more direct connection between farmers and our greater communities.
Grain may seem as exciting as cardboard and at industry scale it may be. But there are ancient, purple, and even black varieties. There are some that go dormant under a blanket of snow in the winter, perennial wheats that have roots up to 15 feet long, and even some with immune boosting beta glucan! Grain and the milling process greatly influence the quality and characteristics of flour and the end products. The flavor that fresh flour offers is distinctly appealing.
We are continually exploring different varieties looking for what is best for the land and the environment, specifically: low water needs; higher carbon sequestering; and of course, great flavor profiles and nutritional value.
Hillside Ranch is integral part of who we are and our family. It is the land on which we were raised, and, in a sense, it is the land that raised us. Fresh, nutritious food is of great importance to us and we are honored to provide locally grown wholesome grains and freshly milled flours.
Who we are
Brett Stevenson
Founder and miller fueled by passion for regenerative agriculture, community, a healthy environment, great food, and making things. She has a BA & MS in Environmental Studies and serves on boards including: The Nature Conservancy of Idaho, Blaine County Food Council, Wood River Trails Coalition, Secretary and Treasurer for the Triangle Irrigation District, and previously South Valley Ground Water District. She has worked as County Planner, in non-profit, conservation, and advocacy prior to building Hillside Grain.
John Fell Stevenson
Founding Farmer. Our father established a high bar and keeps us striving for perfection and balance.
Justin Stevenson
Provocateur. Because that’s what big brothers are for.
Briggs & Lucy Stevenson
Munchkins. Weed pullers, bread connoisseurs, and a reason for leaving things better than how we found them.
Advisors
Dr. Stephen Jones
The Bread Lab Director
Infinite wisdom of small grain genetics, mechanics of milling, chemistry of baking, distilling and ornithology. http://thebreadlab.wsu.edu
Kate Geagan MS, RD
Dietitian, Nutrition Pioneer, and Author
Clean eating expert, our authority on health and nutrition, and delightfully inspiring. https://www.kategeagan.com
