Better food is food that delivers the full richness of flavor and variety
that our ancestors worked so hard to build. 

Better health is having confidence that the food we put in our bodies and our children's bodies is lengthening & improving their lives.

Better hopes are realistic, achievable hopes of our grandchildren living on a planet that survived the crisis of industrialization, and learned to heal itself.



The long view is seeing the long table
that we all sit at when we eat: in one direction are the generations that came before us; in the other, the generations to follow us. We sit in the middle, handing down the best food we can from one end to the other.  



         & NO TRICKS


Taking the long view is eating breakfast like you want to have a good day, building a diet like you want to have a long life, and making choices like you want to have grateful great grandchildren.

Our future depends on food, in every sense. Your day is built by what you eat for breakfast. Your body is built by what you eat year-round. The world we leave behind will be built by the foods we grow.

Taking the long view means learning from the wisdom of the hundreds of generations who saved the seeds we eat. It means putting eating choices in a lifelong context. It means understanding how what we eat and grow will impact the generations after us.

Heirloom grains are grains that have been saved from seed for thousands of years; not cooked up in a lab.

Heirloom grains taste better than modern grains, they are better for you, and they are better for the earth.

By contrast, most modern grains have been engineered for yield & profitability - not for flavor, not for your health. They are eroding the precious biodiversity of our food system, depleting the health of the soil, and they are making our food taste worse while they’re at it.

By definition, heirloom grains are also Non-GMO, whether they are certified so or not. This subject is far more complex than the question: Are GMO foods safe to eat? GMO foods are bad for biodiversity, bad for social & economic justice, bad for the soil, bad for the resilience of our regional foodsheds, bad for long-term pest management, bad for local ecologies, and really bad for family farms. Read more at Farm Aid.

Stone grinding whole grains is the way people ate grains for most of our history as a species. What goes into the mill as grain comes out of the mill as flour. It delivers everything good that a grain has to offer.

By contrast, the modern ‘roller mill’ splits the grain before milling it. Most of what is good for you is removed. Some of it is replaced by chemically replicated imitations. This is what “enriched flour” means - even when it’s labeled “whole grain”.

It’s a trick.

It’s all so that the flour can sit on a shelf for a year or two before you buy it. They remove what makes it nutritious, in order to make it shelf stable.

All food used to be small batch.

Grain, like fruit, like vegetables, is seasonal. Each harvest has slightly different characteristics than the one before it. Blue Corn grown on one farm has a subtly different taste than that grown on another farm. We celebrate that.

By contrast, most modern grains are grown for uniformity, combined in large batches to eliminate any unique characteristic in the name of consistency.

We also don’t want farmers all growing the same eight crops, each one the genetically engineered intellectual property of an enormous corporate entity. That’s how you end up eating a product, not a food.

The world can be richer and tastier than that. And it’s small farmers who are leading the way. Read more about our small-farm sourcing.

No tricks means clean label products. Look at our ingredient labels. We’re proud of every single thing on them.

No tricks means no shortcuts. Look at our sourcing records. We are proud to work with the finest farmers of a new generation, bringing back biodiversity, healthful farming practices, and unparalleled flavor to the 21st century food system.

No tricks means doing the hard work.Long Table Pancakes is a proud member of the Artisan Grain Collaborative, working together with bakers, chefs, nonprofits, farmers, millers, distributors, agriculture researchers, and many others to create a regenerative food system. Learn more about the AGC.

It started as a loveletter to an acrobat, told in high protein tender cakes. It became a love story and then a business. Read more.