Finding suppliers for our Savory Grains isn’t easy.
In today’s agricultural industry, there simply aren’t many sources for the KAMUT® khorasan wheat, bulgur wheat and quinoa that meet our standards. Fortunately, we’ve found a handful of farmers who grow these ancient grains, and share our environmental and social values. Much like our suppliers for mushrooms and vegetables, these are people committed to producing the highest quality, 100% certified-organic grains possible. We’re excited to work with them, and proud of the delicious Savory Grains we’re producing together.
KAMUT® Khorasan Wheat
According to legend, KAMUT® khorasan wheat was discovered in King Tut's tomb, and bred from 36 surviving seeds. KAMUT®, which means “wheat” in ancient Egyptian, is trademarked to ensure that it’s always grown with certified-organic practices and never genetically modified. KAMUT® khorasan wheat is prized today for its high nutritional value and nutty, buttery flavor. It is higher in protein, amino acids, vitamins and many minerals than most modern wheat.
Meet One of Our Growers, Bob Quinn
A scientist and organic farmer for 31 years, Bob Quinn has been growing khorasan wheat for decades. His love affair with the ancient grain first began at 16, when he first saw the giant kernels at the 1963 Chouteau County Fair. He was immediately inspired by the size and ancient origin of the grain and later by its flavor and texture. Over the years he researched it, trademarked the KAMUT® name, and built his company around its delicious taste and unique nutritional attributes. This dedication and expertise is why we tapped Bob to help supply the organic KAMUT® in our Savory Grains.
Bob continues his adventures in organic farming on his farm near Big Sandy, Montana, which is still a working farm today. The 4000 acre farm has been in the Quinn family for 3 generations since 1920. The newest on-farm enterprise is his organic high-oleic safflower oil which is pressed onsite from seeds grown on the farm. The farm also has a small experimental orchard and research plots for grain, dry land vegetables, berries, and root crops, and a beautiful home which he helped his father build with a stunning view of the Bears Paw Mountains.
Bulgur is a form of whole wheat that’s been cleaned, parboiled, dried, and ground into coarse particles. The bulgur process was invented in the Mediterranean nearly 4,000 years ago, and is still used today for it’s quick cooking time and distinctive flavor and texture. Bulgur wheat is high in fiber and rich in B Vitamins, iron, phosphorus, manganese and other essential nutrients. It has fewer calories, less fat and more than twice the fiber of brown rice.
Grown on plants related to beets, and not technically a grain, quinoa was first cultivated in Bolivia nearly 5,000 years ago, where it became a staple of Incan culture. After it was “rediscovered” by modern cooks and farmers in the 1970’s, quinoa was designated by the United Nations as a “super crop” for its high productivity, nutrition and fast cooking time.