Your Guide to Food Grade Barley
This article by David McKenzie walks through the history of food barley, sharing valuable insight on how the grain has been used, and how we can use it today. The writing shows the health and ecological benefits of barely. Click … Continue reading “How heritage barley could be a valuable and vital food in the fight against climate change” →
By Maddie PattersonCommunications & Marketing InternNorthern Crops Institute Other articles on this blog have looked at how barley is malted, processed, and made into food products. But those blogs still haven’t answered the first question. How and where is food barley … Continue reading “Growing Food Barley” →
As a food grain, barley is often used in bread, beverages, and as a base or additive to other dishes. It has a long history as a filling, nutritious food. And it turns out that that history comes with some … Continue reading “How healthy is barley?” →
By Maddie PattersonCommunications & Marketing InternNorthern Crops Institute Barley is an important crop for both animal and human food production, but this week we will dive into another common use of the grain. Barley is also used to create barley malt, … Continue reading “The Malting Process” →
By Maddie PattersonCommunications & Marketing InternNorthern Crops Institute Barley is a grain that is sometimes shied away from in the kitchen. Often times this is due to lack of familiarity or not knowing how to prep it. And although barley has … Continue reading “Overcoming Unfamiliarity with Barley” →