Why Heirloom Grains Will Never Be a Commodity

heirloom grains photoThe Perennial Plate/Video screen capture

Most foodies are used to heirloom tomatoes and other fruits and veggies these days, yet grains (with the possible exception of heirloom corn) are often still thought of as a commodity product with one rice (or oat) tasting very much like another.

But as I posted before, South Carolina grain evangelists Anson Mills have long been on a mission to revive heirloom and commercially extinct varieties of grain in the pursuit of culinary and cultural diversity and resilience.

anson mills grain varieties photoThe Perennial Plate/Video screen capture

Here The Perennial Plate pays a visit to Glenn Roberts of Anson Mills and Sean Brock of Husk and gets a lesson in why agriculture, culture and cuisine are simply one and the same thing.

Carolina Gold: Episode 94 of The Perennial Plate from Daniel Klein on Vimeo.

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