The Lentil Underground
Last night I finally had the opportunity to meet two people that have been very influential in my pursuit of finding organic grain farmers in Montana. The first one is Liz Carlisle, the author of the book “The Lentil Underground”. It is a must read for anyone interested in the organic farming movement in Montana and for anyone looking for affirmation that there are other ways to farm than large scale industrial commodity farming. This book came out shortly before we decided to move to Montana and I feel very lucky that Liz has told this amazing story of a group of renegade farmers that decided not to follow the slogan “go big or get out”. Her beautiful story telling makes these farmers come alive. On my first farm visit I felt like Liz was there in the car with me since her voice was in my head as I was driving down lonely dirt roads to what felt like the middle of beautiful nowhere, but already familiar thanks to Liz’s descriptions.
The second incredible person that was at the book signing at the Elk River Books and Wheatgrass Saloon in Livingston last night was David Oien, the main character of the book and CEO and manager of Timeless Seeds. His tireless effort to find alternative farming methods and encouraging others to do so is contagious and makes you want to join. Thanks to him and Liz I have had a much easier time tracking down Montana’s alternative farmers! If you have any interest at all in our food system and have not read this book, I can only encourage you to head over to the Country Bookshelf right now and get a copy for yourself. And while you are reading it and are craving the lentils, farro and other crops they speak of you can pick out delicious recipes on Claudia Mesa’s website.
This week’s Share
Ingredients: Montana org. wheat flour, water, sourdough culture, sea salt,
KAMUT wheat Sandwich Loaf
Ingredients: MT org. wheat flour, cracked KAMUT wheat, freshly milled KAMUT wheat flour, water, sourdough culture, sea salt.
Baker’s Choice: One of the above
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I love bread! I will post my weekly bread choices here and anything else bread, grains and fermentation related that I think you might find interesting.