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“Something that we’re really proud about since the beginning of Moxie is our focus on heirloom grains and milling it ourselves,” said Mill Manager Rick Hickerson. “We try to source our grains as local as possible, a lot of our grains come from Colorado.”

When we talk about resilience, food is often overlooked. But it shouldn’t be. Food touches every part of our lives — our health, our economy, our environment and our communities. In times of political uncertainty and climate disruption, how we grow, source and prepare our food matters more than ever.

At Harvest Hosts, we proudly partner with 5,787+ farms, breweries, distilleries, and other small businesses to help drive additional revenue. By partnering with Harvest Hosts, you can welcome new customers and share your story with an engaged audience, all at no cost!

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Colorado’s farmers, bakers, brewers, millers and distillers came together March 8 at Salida SteamPlant for the Colorado Grain Summit, a place for those in the grain industry to connect, network and learn, hosted by the Colorado Grain Chain. 

The event included several presentations and speakers as well as resource vendors.

Martha Sullins, one of the organizers, said she most liked being able to bring all the supply chain partners together. “It’s all about building relationships to get these high quality grains to the best markets,” she said.

There’s been a budding movement over the last decade to reintroduce locally-grown grains into our over commoditized food system. Just a few years ago, consumers likely never considered nor cared where the flour in their bread was milled. But now a growing number of businesses from bakeries to restaurants to distilleries have started advertising the local grains used in products.

But what’s really the difference between store-bought and heritage grains? And why does Colorado grow some of the best? To answer these questions we dug deep into the state’s terroir and history behind the plants and the people who use these grains.