When we talk about Wheat, it’s easy to get as far as Gluten and stop the conversation. With all the talk about the one factor, we forget it’s not just a matter of gluten. As we’ll discuss today with our guest Bob Quinn from Big Sandy Organics in Big Sandy Montana, there’s more than gluten to the issue.
Together, we’ll discuss how Bob became a pioneer in Organics, what Kamut ancient grain is, value subtracted food, reviving rural jobs, and much more.
Show Notes

After Bob finished his PhD in Bio-Chemistry, he decided to move back to the family farm.
Bob’s been an Organic farmer since before the National Organic Standards were written, originally following the California Organic Standards since that was the state he had been selling to at the time.
With his background in science, Bob hasn’t taken reports at face value and has turned his farm into his laboratory experimenting with various methods in the Organic System.
The Kamut (Kam-oot) is a trademark brand of an ancient grain which Bob has developed a market. Because this grain has had less modification and hybridization over the centuries, raised Organically it may be easier to consume for people with wheat sensitivities.
Because of the way Wheat is conventionally ground and baked, we find less nutrition, higher gluten, and a product which is over-all less healthy for the consumer.
It’s suggested that sourdough fermentation can significantly reduce the gluten content of a bread.
Further Show Notes can be found at: https://intellectualagrarian.com/quinn

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