This year, you can log onto our Grain Place Foundation Field Day from anywhere with internet access. Register ahead of time, and participate in conversation during our annual Farm Tour, and following the keynote presentation by Brise Tencer of the Organic Farming Research Foundation. As the sign at our driveway says, “How your food is produced does matter,” and there’s never been a better time to learn more.
We are eager to share what we’ve been learning from our decades of practice at organic farming, including through this year’s experiments in permaculture and in pasturing some of our pigs.
Join us on Saturday, July 18 from 10am-noon (Central). Register to participate in the webinar. As usual, the Grain Place Field Day Tour and Seminar are open to anyone, and free. (We’re sorry we can’t offer you the option of an organic lunch on the farm this year–you’ll have to find good food wherever you are!)
Find more details and the link to register on the Field Day page.
In cooperation with InternNE, Grain Place Foundation is offering a six week paid student internship at The Grain Place farm this summer. Below is a brief description. The scheduling is flexible between June 1 and August 15. On farm housing provided. If you know of someone who might benefit from this have them register on the InternNE website or contact Glenda Vetter at email@example.com or 308 383-1716.
The intern will learn the history of The Grain Place, Inc. and what has been done the last 40 years in regenerative and organic farming. This includes a 9-year crop rotation and use of livestock in building soil health and carbon sequestration and how it affects the day to day decisions in farming. Knowing the history of the farm will help them understand current and future research. The intern will make suggests for the current data collection and documentation. The intern will help us to document ecological diversity. They will be looking at natives in terms of plant, animal, and insect species and their density.
The Aurora News-Register featured this year’s Grain Place Foundation’s Field Day events and the “Dreaming of a Vetter World” film screening and Q&A with a set of articles over two week’s issues. We’re so grateful for the local spotlight on our work and on our part in a much bigger conversation about our food system and our common future. You can read summaries of the July 17 and July 24 articles online. Or click the links below for a pdf of the whole article!
The past three years have seen us struggle to find the right person(s) to carry on the farming at the Grain Place. Thanks to the efforts of volunteers we have managed to keep the farm going through several changes of personnel. We think we finally have the right folks in place stabilize farming operations and enable us to enhance our legacy as a pioneering organic farm.
We have a new resident farm family living in the farm house! Raymond and Kathryn Hain moved in on October 28, and Raymond began as Farm Manager on November 1. They are both native Nebraskans, with a wealth of experience and education. Raymond farmed his parent’s family farm in east central Nebraska for several years before he and Kathryn served in Jerusalem as missionaries. Kathryn recently completed a PhD in History at the University of Utah.
We are also pleased to welcome Travis Stumpf to the Grain Place farm team! Travis attended the Farm Tour Day in July and then began coming over from his home in Doniphan, NE to help out. He became a full-time employee this fall. We are grateful to have his passion for regenerative agriculture, his desire to learn and youthful energy.
We are pleased to announce that our 2019 Farm Tour will be Saturday, July 13, at the Grain Place Farm in Marquette, Nebraska. Our afternoon keynote speaker will be Bob Quinn, organic farmer, businessman and author of the upcoming book Grain by Grain: A Quest to Revive Ancient Wheat, Rural Jobs, and Healthy Food.
In Grain by Grain, Quinn and Liz Carlisle, author of Lentil Underground, show how his story can become the future of American agriculture. Quinn not only created successful, sustainable farming businesses, he demonstrated that healthy food depends on healthy soil – and healthy seeds. With more and more people complaining of gluten sensitivity, scientists have found that while cheap modern wheat increases inflammation in the human body, ancient varieties like the one Quinn produces actually lower it.
When Quinn stopped growing food on the cheap, he discovered a whole new kind of value. By combining age-old practices like cover cropping and crop rotation with modern science, he was able to return health to his land, customers, and even to his hometown through local jobs. Quinn shows us that we don’t have to accept stagnating rural communities, degraded soil, or poor health. By following his example, we can grow a healthy future, grain by grain.
Our annual Grain Place Farm Tour & Field Day gives guests an opportunity to tour the farm and grain processing plant in the morning, join us for an afternoon program with keynote speaker Bob Quinn and Liz Carlisle, plus a lunch of organic food on the farm. The tour and keynote are free, and lunch tickets will be available for sale ahead of time. Come for all or part of the day!
Just in time for holiday baking, we’re glad to share two of Glenda’s cookie recipes! If you were at Farm Tour 2018, these are the homemade treats she shared with us there (using organic grain from Grain Place Foods, of course!)
We hope you can enjoy making and sharing some of these cookies, too. Download a printable version here.
- 2/3 cup oil
- 2/3 cup sugar
- 1 egg
- 4 tablespoons molasses
- 2 cups flour
- 2 teaspoons soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ginger
Mix oil and sugar thoroughly. Add egg, beat well. Stir in molasses. Mix dry ingredients and add. Mix well. Drop by teaspoon full in sugar and form into balls coated with sugar. Place on ungreased baking sheet three inches apart. Bake 12 to 15 minutes at 350. Remove to wire rack. Cookies will flatten and crinkle.
ROLLED OAT RAISIN COOKIES
- 3 eggs well beaten
- 1 cup raisins
- 1 teaspoon vanilla
- 1 cup shortening (or lard rendered from Grain Place hogs)
- 1 1/2 cups sugar
- 1 tablespoon + 1 teaspoon molasses
- 2 1/2 cups flour
- 2 teaspoons soda
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 2 cups rolled oats
Combine eggs, raisins and vanilla and let stand 1 hour. Stir occasionally.
Cream sugar and shortening. Mix in molasses, then add dry ingredients and mix well. Stir in raisin mixture plus rolled oats. Place by teaspoon-full on ungreased cookie sheet. Bake a 350 for 10-12 minutes.