Bob Quinn is an organic farmer who holds a PhD in plant biochemistry. His new book is called Grain by Grain: A Quest to Revive Ancient Wheat, Rural Jobs, and Healthy Food, and it is available now for pre-order.

What you'll learn from this episode:

  • How our produce has become nutritionally depleted over time and what you can do about it.

  • How high-oleic safflower oil that can be grown in colder climates compares, from a health standpoint, to extra virgin olive oil.

  • Why organic matters not just nutritionally, but from a taste standpoint.

  • The meaning of regenerative agriculture and why we should all be rushing to support it.

  • Why nearly all grain in the modern diet is processed grain and why ancient grain may be a better alternative.

  • And much more!

This podcast is sponsored by my friends at Four Sigmatic (check out my interview with founder Tero Isokauppila in episode 12), who make a wide range of coffees, elixirs, and teas using mushrooms like chaga, reishi, lion's mane, and more. Go to to save 15 percent off of everything!

Resources from this episode:

Grain by Grain: A Quest to Revive Ancient Wheat, Rural Jobs, and Healthy Food by Bob Quinn and Liz Carlisle

Bob's website

Bob at Facebook

Bob at Instagram

Kamut International

Big Sandy, Montana

Organic Valley

The Real Difference Between Pasture-Raised, Free-Range, and Cage-Free Eggs by Julie R. Thomson, HuffPost

Bob's Five-Year Rotation, SARE

The Oil Barn: Farm to Table to Fuel by Bob Quinn (About High-Oleic Safflower Oil)

FDA Approves Qualified Health Claim for High Oleic Oils and Reduced Risk of Coronary Heart Disease by Elaine Watson, FoodNavigator-USA

Prebiotic Effect of Soluble Fibres from Modern and Old Durum-type Wheat Varieties on Lactobacillus and Bifidobacterium Strains by Ilaria Marotti et al., Journal of the Science of Food and Agriculture

Effects of Flour Storage and Heat Generated During Milling on Starch, Dietary Fibre and Polyphenols in Stoneground Flours from Two Durum-type Wheats by Raffaella Di Silvestro et al., International Journal of Food Science & Technology

Nutritional and Nutraceutical Aspects of Kamut Khorasan Wheat Grown During the Last Two Decades by Alessandro Di Loreto et al., The Journal of Agricultural Science

Ancient Grains: A Culture Not a Fad by Bob Quinn (About Gluten Intolerance to Modern Wheat versus Ancient Wheat)

Study Suggests Nutrient Decline in Garden Crops Over Past 50 Years by Lee Clippard, UT News

8 Surprising Benefits of Spelt by John Staughton, Organic Facts

Great Grains: How Ancient Einkorn Became the New "It" Wheat by Dave Snyder, JSTOR Daily

Emmer, Wikipedia

Khorasan Wheat: The Story of an Ancient Grain by Caroline Sluyter, Oldways Whole Grains Council

The Appeal of Ancient Wheat: Why Spelt, Emmer, Einkorn, and Kamut Return to Our Table by Maria Speck, The Cook's Cook

Active Ingredient in Roundup Found in 95% of Studied Beers and Wines by Robby Berman, Big Think

Cracks in the Wall: The Fall of Glyphosate by Bob Quinn

Stop Roundup Rain by Bob Quinn

The DDT Story, Pesticide Action Network

Seasonal Food Guide: Find What's in Season Near You

Find a Garden, American Community Gardening Association

A School Garden Might Encourage Your Kids to Eat Vegetables. Here's How to Start One. by Cara Rosenbloom, The Washington Post

7 Fruits and Vegetables That Are Easy for Kids to Grow in Their Garden, Inhabitots

Beets for Beginners by Ann Marie Hendry, GrowVeg

National Farmers Market Directory, USDA

Reversing Climate Change Achievable by Farming Organically by Bob Quinn

2018 Dirty Dozen and Clean Fifteen Lists Rank Produce Items by Pesticide Level, Food Safety Magazine

Cloud Atlas: A Novel by David Mitchell

Genius Foods: Become Smarter, Happier, and More Productive While Protecting Your Brain for Life by Max Lugavere and Paul Grewal M.D.

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