What are staple crops and what role do they plan in sustainable, regional food systems?
We’re talking with Michelle Ajamian, founder of Shagbark Mill, about localized food systems, growing and processing staple crops like corn and beans and we’re going to explore how growers, producers and consumers come together to decide what kind of food system we want for ourselves and our communities.
Michelle Ajamian launched the Appalachian Staple Foods Collaborative in 2009 and she is the cofounder of Shagbark Seed & Mill, an organic processing facility dedicated to the development of a regional model for the production and processing of staple grain, bean, oilseed, and nut crops.
Today, Michelle is joining us on the show to talk about her work at Shagbark Mill, staple foods and the role that they play in a sustainable local food system.
You can learn more about Shagbark Seed & Mill and order their products at:
Learn about the Appalachian Staple Food Collaborative at
https://ruralaction.org/our-work/sustainable-agriculture/asfc/
Check out the Craft Millers Guild at https://www.craftmillersguild.com/
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