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OUTDOOR LIVING HOUR
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Outdoor Living Topic: #AncientGrains | Discover the groundbreaking work our grain farmers in Arizona are doing with Julie Murphree of the AZ Farm Bureau and special guest Steve and Caroline Sossaman, a multi-generational Arizona farming family READ MORE IN THIS ARTICLE>> and scroll below for a breakout of talking points by each segment in this podcast along with links to additional resources.
Sossaman Farms is known for producing heritage grains used in baking bread, brewing beer, and by distillers. Steve and Caroline Sossaman join Arizona Farm Bureau’s Julie Murphree to talk about the incredible history of the farm in its 103rd year plus the many types of ancient grains grown and sold thru Hayden Flour Mills. Steve also explains why they’re not just making a living but making a life!
- Ancient Grains originated in the Fertile Crescent. These ancient grains from the Fertile Crescent now grow and are processed by Arizona farm families. Why? Because Arizona’s climate mimics the Fertile Crescent’s climate.
- A fourth-generation farmer and owner of Sossaman Farms in Queen Creek, Arizona, Steve Sossaman explains that central Arizona is host to prime farming conditions for these special grains; our warm climate and soil provide the perfect terroir. Plus, the deep roots of ancient grains allow farmers to pull nutrients and long-forgotten flavors from Arizona’s unique soil! Now, around a dozen varieties grow throughout Arizona for specialty markets including, specialty foods and local brews.
- One example of an ancient grain grown in Arizona is Farro, or Jesus Wheat, is thought to be a 2,000-year-old grain!
- The Sossaman family has a passion for farming and is excited about the new wave of interest in ancient grains. The Sossamans have a special formula for knowing what the next innovation or wave in farming will be. tune-in below!
