In this episode of the Amber Waves Farmcast, founders Katie and Amanda share their journey from a failed first wheat crop in 2009 to creating a thriving grain farm on Long Island. Despite launching during the gluten-free craze and economic recession, they persevered to build a vertically integrated operation that grows, mills, and bakes with local grains. Highlights include their pizza farm dreams, support from mentors, milling demonstrations, and the story behind their name. The episode offers insights into wheat varieties, sustainable farming practices, and the joy of creating community connections through food. 03:00 Why Wheat?06:00 Learning Through Failure & Switching to Winter Wheat08:00 Harvesting, Processing & Cleaning Wheat09:30 Influence on the Local Farming Community11:00 Trying to Grow Wheat During the Gluten-Free Craze13:00 Flavor, Terroir & Sourdough Culture16:30 Funding the Farm Through the Baker Foundation19:30 Gratitude to Early Supporters21:30 The Name "Amber Waves"24:00 Funny Montauk Market Stories26:30 Milling & Flour Types30:00 Whole Wheat Flour Explained33:00 Vertical Integration at Amber Waves35:30 Pizza Farm & Food Memory39:00 Rye Flour, Texture, and Baking Preferences42:30 Growing Perennial Wheat (Kernza)44:30 Straw vs. Hay & Clover Crop Strategy47:30 Wrapping the Wheat Harvest49:00 Teaching Grains to New Farmers

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“What did the council decide on item 42?” — answered with the speaker and the moment.

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