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About This Project
- North Carolina Organic Bread Flour Project
- Asheville, North Carolina, United States
- This project aims to link the farmer, the baker, and the miller in North Carolina with the goal of providing a viable market for organic hard and soft wheat and other small grains. Closing the distance between the farmer and baker is key. This need was made evident with the 2008 (perceived) wheat deficit that caused the price of wheat to soar. Consumers and bakers alike felt the pinch. Additionally, in NC where the vast majority of bread wheat is trucked in from other parts of the US, the price of wheat is compounded with the ever-increasing cost of fuel. Fostering the relationship between the grower, miller, and baker provides a tangible level of security and sustainability for all three. Under the auspices of the Carolina Farm Stewardship Association, this initiative has been supported with funding through the NC Tobacco Trust and Sante Fe Tobacco. Partnering in this project is North Carolina State University’s North Carolina Organic Grain Project, the USDA- Agricultural Research Service, and NCDA with funding from the Golden Leaf Foundation. Project Coordinator of NCOBFP and author of this blog, is Jennifer Lapidus, retired baker of a wood-fired brick oven desem bakery.
Followers
Links (we think) are worth checking out
- Carolina Farm Stewardship Assoc
- North Carolina Organic Grain Project
- NC Tobacco Trust Fund Commision
- Breeding for Org. Production Systems
- Riverbend Malthouse, Asheville, NC
- Farmer Ground, Trumansburg, NY
- Somerset Grist Mill, Skowhegan, ME
- Heritage Wheat Conservancy
- Whole Grain Connections
- our Kickstarter site
- Anson Mills
- Good Mills
- SPOOM
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