The Community Agriculture Alliance (CAA) is working to make Yampa Valley–grown food available to residents year-round—an effort rooted in more than convenience. “The local food system is critical to keeping our community thriving,” says Cassie Crooke, CAA’s marketing and outreach manager.

To strengthen that system, CAA has turned to storytelling. With support from a 2025 Colorado Grain Chain Microgrant, the organization recently produced a short 5-minute film centered on its Yampa Valley Foods marketplace. The film spotlights local makers who use Colorado-grown grain and explores why that choice matters.

“When you use local grains, you’re folding the soil and the health of the people into the loaf,” says Chris Heuston, owner of Yampa Valley Made, in the film. “And feeding that back to the community. It’s a sign of the strength and the resilience of the people.”

Agriculture has shaped the Yampa Valley for more than 150 years. There’s a legacy of strawberry and lettuce exports, towns named after wheat varieties, and a landscape where cattle still outnumber humans. Now, there’s a renewed push to carry that legacy forward in a more sustainable way. “We’re coming back to making that way of life viable again, rather than relying on all our food being trucked in and all of our agricultural products being shipped out,” Crooke says.

At the center of the effort is CAA’s mission: to preserve and strengthen local agriculture by connecting producers, consumers, and the community. Through initiatives like Yampa Valley Foods, they’re creating a year-round market for fresh, local products, while helping producers retain a greater share of the value.

“I choose to source local products because of the person that I know”, explains Katie Stanhope, Yampa Valley Foods Program Director, in the film. “I think having locally grown organic grains on the shelf is important because it visually represents how robust our food system really is.”

While CAA supports all types of local food, this film zeroes in on Colorado-grown grains. Behind the scenes, that focus meant introducing local bakers to freshly milled varieties and inviting them to experiment and adapt their craft to the new types of grain.

Morgan Kuball, owner of Mo’s Doughs, was one of them. In preparation for filming, she began working with flour from Roaring Fork Mill, testing how heritage grains might fit into her recipes. “I picked Morgan because she was already committed to organic flour, and I love her bread,” Crooke says. “When I asked why she chooses organic, she told me she wants the best ingredients possible. She feeds it to her kids and sells it to her friends.”

In the film, Kuball is shown in her kitchen—adjusting ratios, learning how to maintain the texture and consistency her customers expect while incorporating heritage wheat. “I think it’s important that we know exactly where our food is coming from,” she says on camera.

For Chris Heuston of Yampa Valley Made, regional flour was already part of his process. In the film, he describes his role as a connector: “The farmer grows the wheat. The miller turns it into flour. I turn that into a loaf of bread the community can put on their table.”

By sharing these stories, Crooke hopes viewers gain a clearer understanding of CAA’s role. “We’re not a for-profit market,” she explains. “We’re more like a year-round farmers market: one that helps producers keep more money in their pockets.”

Ultimately, the message comes down to everyday choices. “It all comes down to voting with your dollar,” says Meredith Rose, founder of Rose West, in the film.

CAA hopes the film will inspire more residents to do just that, supporting a local, resilient food system where heritage grains once again have a place at the table.