River Valley Community Grains uses a collaborative approach to grain production with the aim of encouraging farmers to use regenerative agricultural methods and to help meet the growing demand for nutrient dense grains, local flour, “real bread,” and healthy cereals in our region. Our hope is that the farmer, miller, and baker will engage in conversation on how to create healthful, delicious flours and food, while holding a shared vision of restoring the soils, waters, and health of our communities.

...We are currently operating out of a commercial kitchen in Long Valley, the Red Barn Kitchen Incubator. Here we roll oats, stone-mill wheat into flour, prepare orders for the website and farmers markets, while continuing to carry out our mission of collaboration and regeneration.