The Oldest American Wheat is Coming Back | PARAGRAPHIC
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- Опубліковано 29 вер 2023
- Hayden Flour Mills is reviving forgotten native grains from the ground up in the desert.
Learn more at: haydenflourmills.com/
Heritage Grains are grains that were grown before the introduction of intensive, scientific plant breeding in the mid 1900s, while Ancient Grains date back to almost 10,000 years ago. Both are rich in flavor and dense in nutrients unlike the modern over-processed wheats we’ve become accustomed to.
White Sonora is the oldest wheat variety in North America. Spanish missionaries, who needed wheat for their communion bread, brought White Sonora to North America around 1640. This disease-resistant, drought-tolerant wheat variety was first planted as a rotation crop to corn in the Sonoran Desert, near the present-day United States-Mexico border. It’s sweet flavor and nutty texture lent itself to a traditional southwestern diet, and eventually gave birth to the first white flour tortilla.
Stone milling is an old world process where the whole grain is crushed into flour by rotating stones. Unlike modern roller mills that tend to shave off and discard the flavor and nutrients found in whole grains, the process of stone milling in small batches preserves the natural oils and nutrients of the grain, creating a more flavorful, nutrient-dense product.
These hand-cultivated flours are never bleached or enriched, and always freshly milled.
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ABOUT PARAGRAPHIC:
Handcrafted documentaries featuring artisans of all trades. We are filmmakers who tell the stories of creators, makers, entrepreneurs, and artists. The ones who have committed everything to their craft. From garage bakeries and mushroom farms to backyard aquaponics and innovative fabricators, these stories will take you behind the brand and show an inside look at the people who make it happen.
-Of the earth, from the plough
#wheat #flour #agriculture - Наука та технологія
trying to save the world from chaos that's on its way
great approach
keep it up team paragraphic
AWESOME video on a much tabooed grain in certain health guru circles! Many 'thank yous ' to the Zimmerman family, Hayden Flour Mills and PARAGRAPHIC for doing this video! Cheers...
I’m curious about the water usage situation for Hayden. Many farmers in Utah and Arizona are in a fairly untenable situation because so many folks are forced to grow crops that aren’t meant to be grown in desert environments just to provide for their families. Alfalfa is the common culprit here, and consumes something like 80% of the water in our states, and I’d be interested to hear if ancient grains are a better alternative or if they carry the same downsides.
I would assume the Sryian/ Iraqi variety is better for our climate in AZ. Alfalfa is definitely a water hog though
Sonoran White Wheat is an ancient grain that grew wild in the desert southwest. So naturally drought and heat tolerant.
I believe it was one of the first flours used to make tortillas.
We're planting Sonoran White Wheat, Turkey Red wheat, Egyptian Kamut and Sangaste Rye here in NM
@@indica_dogo868 would be huge if desert friendly crops were lucrative enough to be a viable replacement for farmers in Arizona and Utah. That would make a transition plan a lot more possible.
Not to rock the boat, and I'm not a fan of alfalfa crops (I don't eat much alfalfa)...but are you stating a fact or an opinion with regard to the 80% claim? If alfalfa crops were to immediately stop, do you believe we see an 80% increase in the region's water supply?
@@JLeggi alfalfa isn’t a crop for humans. It’s a crop for cows. If you eat cows, you’re indirectly eating alfalfa. That’s the reason it’s such a lucrative crop, because of our appetite for beef.
Obviously replacing alfalfa with another crop wouldn’t decrease water usage by 80%. All crops need water. However, some crops are vastly more desert tolerant than others. Alfalfa is water hungry and is choking Utah and Arizona dry.
I absolutely love this! looking forward to picking some up for our baking operation and getting involved somehow!! keep up the strong work!!
As always, fantastic episode!❤
Another great video team. Welcome to the family!!
I love this video, what an interesting thing.
Thank you! Really glad you enjoyed it! Check out our other videos for more interesting stories and share them with others.
Good job.
I’ve grown the Sonora white wheat in northern mn, as a spring wheat, it needs a dry climate, due to several types of stem and leaf rust. Again context a principle of regenerative agriculture production
It doesn't really delve deep into the downside and upside. Like yields, water usage, crop rotation needed, nutrient profile, pesticide usage, flavour, how it's different in baking, seed costs, seed collection by hand or machine, if it's better or worse for pollinators and so on, could have been more explored with figures and just more information...
Köszönjük!
Thank you!!!
the modern wheat variety has to much gluten, and it is heavily sprayed with round up, even just before harvest. This will kill our gut biome and cause health problems that way also. We need this ancient and heritage grains back, i would love to eat bread again once in a while.
The wheat they grew in Kansas was Turkey Red and the modern wheat we grow in Kansas that is descended from it does not have any more gluten in it than its older counterpart. Canada is the only place I know that sprays their wheat. So don’t buy Canadian wheat if you are worried about that.
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I would like to watch this but I can't deal with your so-called music that is in the background.
Check out our 2nd channel @paragraphicorigins for extended edits and no music 😁
@@PARAGRAPHIC thanks!
sorry but potatoes and tomatoes originated in the americas