Southern Grain History - Through out history, most cultures have
grown grains (grasses for seed) as a part of their diet. The south is no different. We have grown wheat,
oats, millet, rye, barley, buckwheat, corn and many other types of grains. Varieties that do well in "our"
region have different characteristics. Southern cooking always followed the grains we had available.
Southern
Breads - The south is biscuit, cornbread and flat bread country. Historically, we have never been a fluffy,
high rising bread region. There are reasons for that. The types of grains that grow well here are more suited
for quick breads. Learn more.
More Than Grits? - Did you know that, throughout the world, the majority of
grains are never turned into breads. The term whole grain refers to eating the "whole" grain or
something very close to it. In other food cultures, rice is an example of this. A quick
look through our library of anitque cookbooks unveils many examples of southern grains cooked the same way
as rice. Learn more.
Heirloom Grains - When we changed our diet in the south to eat northern grains, we abandoned many
of the nutrient dense foods we grew here. Studies have proved that native, heirloom varieties of grains were
more nutrient dense than what we eat today. Did you know that many of these seed varieties are at risk of extinction?!
Learn more.
