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2 Pack Turkey Red Pancake + Waffle Mix: 12.7oz
Grown + Milled on farm at Meadowlark Organics
$ 24.99
Classic Flavor
"Turkey Red" wheat is an heirloom strain of wheat. This is the EXACT wheat strain that generation on generation thrived on - before grains got a little lost with modern industrialization. Welcome back to real wheat!
Natural Source of Protein
11g of protein per serving is no joke. Ounce for ounce, this product offers the same amount of protein as the leading "protein packed" pancakes you may see on shelves - only without the synthetic protein powder. Just classic heirloom grains.
Better Whole Grains
This heirloom whole grain was stone-milled, which preserves all of the grain's nutrients, flavor, and texture. (Conventionally milled whole grains go through a lot more nonsense, in the name of longer shelf life and at the expense of nutrients + flavor.)
Fresher Whole Grains
This Turkey Red Wheat was milled for Long Table about 200 yards from where it was grown - right on the farm. Can't get fresher than that!
Grown by Farmer Chefs
Halee + John Wepking were working as Chefs in Brooklyn kitchens when they decided to move to where John grew up in Wisconsin. They started out running a restaurant and wound up running a regenerative organic farm that - no joke - Halee found on craigslist. (Find their whole story below.)
Regeneratively Farmed
Real soil grows better food. Meadowlark's lovingly built soil:
- Traps carbon
- Filters water
- Promotes biodiversity
- Eliminates chemicals
FARM PROFILE
Better Farms, Better Places to Live
All of the farmers that Long Table works with follow a basic campsite rule: Leave the place a little better than you found it.
For Halee + John, this is about making their community a better place to live. Their farm + mill bring good jobs into their rural community. They practically glow with love for it.
Farm-to-Table, Small-Business supply chains are not just buzz words. They are the lifeblood of rural economies.
Grown by Farmer Chefs
Halee studied modern dance and went to culinary school. Now she runs a 1,000 acre organic farm.
She met a boy at her restaurant job named John. Over beers, he said he'd love to move back to Wisconsin and farm, but who would go with him? She raised her hand.
They started out by putting their backgrounds to work, running a restaurant. Halee describes being pregnant, working a griddle, and thinking: "This isn't really it." She started looking for jobs with the word Organic in them.
Handing Down the Farm
It was around then that Halee found a Craigslist ad that read:
"I am seeking a forward thinking individual or couple to join my 950-acre organic farming operation... I want to share my 40 years of farm experience with someone who is willing to work to improve my farm."
This is the story of food: we all sit at one long table, handing down the best food - and the best world - that we can.
Diversified Regenerative Farming
Halee + John's farm is different, and you can see it from the road. The acres change colors as they roll over the hills. It's crop rotation & cover cropping in action.
Rotating crops on a 7 year schedule creates biodiverse soil that supports healthy, pest-resistant plants without the use of chemicals.
Keeping green things in the ground (cover cropping) keeps soil microbiology in good health for more flavorul, nutrient-dense grains.