What happens when chefs, farmers, and local food advocates come together to revive centuries-old grains? From the fields of Powell to the kitchens of Jackson, see how Wyoming farmers, millers, and chefs are reconnecting with the land through heritage grains. In this episode, we meet chefs and farmers who're working together to restore flavor, sustainability, and community connection through food. Discover how Slow Food in the Tetons links local producers and restaurants, how heritage wheat varieties like White Sonora and Red Fife are transforming baking, and why soil health is the foundation of flavor. From pastas crafted in the kitchen to ancient grains, flour milling, and regenerative fields—this story celebrates simplicity, tradition, and the deep roots of local food.

Producer: Melissa Hemken

Videographer: Kyle Duba

Selected Works

Impact Story: Queens of GoodnessInteractive StoryMap

Impact Story: Shumway FarmsInteractive StoryMap

RootednessInteractive StoryMap

Wyoming, Let's GrowInteractive StoryMap

Thunder Feathers: Greater Sage Grouse Strut the PlainsArts & Sciences Educational Programs and Exhibition

Book: Cover PhotoCover Photo

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