>>> THE GROWING OF GRAIN IS HAVING A RENAISSANCE IN THIS
REGION.
MOTIVATED AT LEAST IN PART BY THE POPULARITY OF LOCAL ARTISTS
AND BAKERS.
PHIL KORMAN, OF COMMUNITIES INVOLVED IN AGRICULTURE, GO OUT
TO LEARN HOW THE VALUE OF LOCALLY GROWN GRAIN CULMINATES
IN MAKING A BETTER PRODUCT FOR THE CONSUMER.
>> GRAIN WAS A LATE-CUSTOMER TO THE LOCAL FOOD MOVEMENT HERE BUT
IT'S REALLY MAKING A DIFFERENCE.
>> WE HAVE FARMS GROWING GRAIN, BAKERIES USING IT, AND CONSUMERS
ENJOYING THE ENJOY TASTE, FRESHNESS AND UNIQUENESS OF THE
GRAINS THAT CAN BE GROWN HERE IN NEW ENGLAND.
OUR FIRST SPOT IS UPINNGIL FARM LOCATED UP IN GILL.
DESPITE OUR VISITING IN THE DEPTHS OF WINTER, THIS FARM
SPECIALIZES IN SO MANY PARTS OF OUR DIEVMENT FRESH RAW MILK,
FRUIT, VEGETABLES, EGGS, MEAT AND EVEN LOCAL GRAINS.
THEIR FARM STORE IN THE DEAD OF WINTER IS OPEN 8:00 A.M.
TO 7:00 P.M.
EVERY DAY OF THE WEEK AND SELLS WHAIFL MENTIONED INCLUDING
THEIR OWN BAKED GOODS.
>> I REALLY STARTED BAKING TO SHOWCASE THE FLOUR.
WE HAVE A VERY SMALL KITCHEN SO WE'RE NOT BAKING ON A LARGE
SCALE LIKE A DEDICATED BAKERY WOULD DO.
I TRY AND HAVE CHOCOLATE CHIP COOKIES IN THE JAR, THOSE ARE
VERY POPULAR AND BREAD AND MUFFINS USUALLY.
THE WHOLE GRAIN FLOUR IS AMAZING FLAVORWISE.
I LOVE TO GO TO BAKERIES, I WANT TO TRY THIS AND THIS.
AND THEN, HMMM, WHITE FLOUR COOKIES.
IT'S EMPTY COMPARED TO A REALLY DENSE DOUBLE CHOCOLATE BROWNIE
WITH WHOLE GRAIN FLOUR.
IT'S JUST MORE THERE.
WHEAT GROWS BEAUTIFULLY.
IT'S NO PROBLEM, IT DOESN'T -- WE GROW IT OWE BEGANCALLY,
PRIMARILY WINTER WHEAT SO WE DON'T HAVE TO SPRAY HERBICIDES.
SPRING WHEAT IS MORE CHALLENGING BECAUSE THEY ARE COMPETING WITH
THE WEEDS IN THE SPRING.
YOU GROW WINTER WHEAT IN THE FALL, IT STARTS OVER WINTER AND
IN THE SPRING IT'S A FIELD OF GREEN.
IT'S AMAZING TO SEE THINGS COME FULL CIRCLE LIKE THAT, TO SEE
THE GRAIN THAT YOU GREW BEING, YOU KNOW, MILLED AND GOING INTO
BREAD THAT THEN COMES BACK.
WE SEE THOSE CIRCLES ALL THE TIME ON THE FARM.
>> SOMETIMES I DREAM OF JUST BEING A BAKER.
BUT WOULD THIS BE AS SATISFYING IF I HADN'T ACTUALLY GROWN THE
WHEAT, IF I JUST BOUGHT IT ALL?
NO, IT WOULDN'T.
A LOT OF SATISFACTION TAKING SOMETHING FROM START TO FINISH.
>> OUR SECOND STOP IN EXPLORING LOCAL GRAIN AND LOCAL BREAD IS
AN ARTISAN BAKERY WITH STRONG ROOTS IN THE COMMUNITY.
HUNGRY GHOST IS IN NORTHAMPTON ACROSS FROM THE FOOD STORE AND
DELI.
IT OPENED IN 2004 WITH COMMUNITY SUPPORT.
SINCE THEN HUNGRY GHOST HAS WON NATIONAL ACCLAIM, NOT ONLY FOR
ITS AMAZING BREADS BUT ALSO ITS EFFORTS IN CONNECTING WITH
FARMERS TO USE LOCALLY GROWN GRAIN.
>> WHEN HUNGRY GHOST STARTED WE WANTED TO FEATURE ORGANIC FLOUR.
WE REALIZED THAT THE FLOUR WAS COMING FROM 2,000 MILES AWAY.
WITH THAT KIND OF CARBON FOOTPRINT, HOW ORGANIC IS THAT?
SO WE DECIDED IN 2006 AND 2007 THAT WE WOULD TALK TO THE
PHARMACIES.
WE THOUGHT IT WOULD BE A SIMPLE MATTER, WE WANT TO BUY IT, CAN
YOU GROW IT.
WE STARTED WITH ABOUT FIVE LOCAL FARMERS WHO WERE INTERESTED IN
GROWING AND THEY DID GROW SOME WHEAT AND WE USED IT.
WE STARTED OUT MAKING CRACKERS AND THEN WE HAD ONE LOAF.
NOW WE ARE UP TO I WOULD SAY ABOUT 75% OF OUR BREAD IS ALL
LOCAL.
EVERYTHING THAT WHOLE WHEAT, TRITICAL EARTHQUAKE, THE WHITE
FLOUR THAT GOES INTO SOME OF OUR WHITE BREAD IS ALL LOCAL.
IT'S THE HIGHER QUALITY TO BE ABLE TO USE LOCAL FLOUR.
AND YOU CAN REALLY TASTE THAT. ¶¶