This decision stems from our desire to remove financial barriers and make our network truly accessible to everyone who shares our passion for local grains, whether you're an established business, a cottage food baker just starting out, an experimenting farmer, or simply someone who values Colorado grown grains.

A central theme throughout the evening was water, its scarcity, its importance, and how our producers are adapting.

The panel featured an impressive lineup of innovators from across the gluten-free grain ecosystem. Joni Kindwall-Moore of Snacktivist Foods, Emily Kamala and Roy Pfaltzgraff from Haxtun Heritage Mills, Megan and Bryce Hediger of Golden Prairie, and Karen Hertz of Holidaily Brewing each brought unique perspectives to the conversation. 

(Scroll Below for Recording & Where to Buy Gluten Free Grains)

What’s more, the composition of a starter culture—the specific combination of bacteria and yeast—is as unique as a fingerprint, shaped by its environment and ingredients.