Grains We Luv

Web 3.0 farmer direct-to-consumer marketing & e-grocery platform for New York's local grains revival. An Acre of America blockchain (ad)venture. MAKE BETTER $BREAD

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We are the brain child of Kianga Daverington, Founder of Acre of America, an investment firm focused on the application of distributed ledger technologies to solve problems for rural communities.

Acre of America is based in New York’s Hudson Valley and seeds agtech ventures (like Grains We <3!) that improve the economic resilience of vulnerable populations through food system innovations.

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Travis from Grain R&D shows us the fields of White Sonora right before harvest. Sonora is one of the oldest surviving wheat varieties anywhere in North America. Predating Red Fife and Turkey Red wheat. Records document Father Kino bringing this wheat to Sonora, Mexico in the early 1700s. Soft and buttery, this variety is great for baking and pastries, as well as used as an inclusion in craft beer to provide sweetness and a soft mouthfeel. Check out Grain R&D: http://grainrandd.com/ 

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How to Be a Bread Maker: This Hudson Valley Baker Crafts the Region’s Iconic Artisan Loaves

Bread Alone founder and cookbook author Daniel Leader revolutionizes local breadmaking with clean ingredients and a community mindset.

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(The Coop-Cast)

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How to Grow & Harvest Wheat on a Small Scale. |

How to grow & harvest wheat on a small scale in your own backyard. It's true. I grow enough wheat to turn into flour for bread making in just 30sq feet.

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Agnes Denes' Prophetic Wheatfield Remains As Relevant As Ever

In an act of protest against climate change and economic inequality, Denes planted a massive wheatfield in a landfill in downtown Manhattan. Nearly 40 years later her message reverberates with a poignant urgency

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#FarmsWeLuv Ever-Growing Family Farm community harvest in Esopus, New York

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Detailed Timelines of the History of American Agriculture

The history of American agriculture (1776-1990) covers the period from the first English settlers to the present day.

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A couple who met as students at the Culinary Institute of America in Hyde Park are opening a new eatery which will boast bread baked with freshly milled flour on-site, along with coffee, an extensive array of pastries, sandwiches, s...

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Glynwood’s mission is to ensure the Hudson Valley is a region defined by food, where farming thrives.

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How to Make Whole Grains Taste Great

Whole grains guide: how to store and cook quinoa, barley, buckwheat, millet, and more.

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What Modernism Learned from the World’s First Grain Elevator

In Buffalo, the artist Marlene McCarty has planted a toxic garden that draws on the area’s intertwined histories of capitalism, expropriation and utopian dreaming

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New York: The Original Breadbasket of America

Bagels and pizza are quintessential NYC foods that wouldn't exist without wheat! Explore the history of wheat as an important staple of the New York City diet through images from the collections.

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Flour Is Having a Moment. Will Local Wheat Farmers and Mills Benefit? - The Allegheny Front

As supermarket shelves are sold out of flour, local grains and wheat are seeing a surge in interest from consumers.