The Northern Crops Institute (NCI) recently hosted its 3rd annual Ancient Grains Conference on June 25th, 2024 at the Northern Crops Institute in Fargo, ND. The purpose of the event was to explore and educate the 40+ attendees of the conference on the benefits of consuming Ancient Grains foods while also showing them the numerous potential uses for these types of grains. With four presentation speakers, three panel participants, and hands-on demonstrations for attendees, this conference offered a true crash-course to Ancient Grains and ways to incorporate them into your life. This conference was the last event to be held at the Northern Crops Institute’s original building and utilized the auditorium, bake lab, and stone milling room.

A welcome reception was hosted the evening before on June 24th at Drekker Brewing, a local brewery in Fargo, ND. Participants, speakers, and NCI staff were able to enjoy appetizers, drinks, and networking with each other.

The next day, the conference began with a welcome from NCI’s Interim Directors, Casey Peterson and David Boehm. The first presenter of the day was Eric Wenberg, Executive Director of Specialty Soya and Grains Alliance. During his presentation, Wenberg shared his knowledge of identity preserved and growing crops with premiums in the market.

Attendees creating the sorghum salad and stir fry during the baking demonstration

Attendees then split into groups for the morning demonstrations. One group went to NCI’s bake lab for the flavor profile and new uses baking demonstration, led by Dr. Laurie Scanlin from Ardent Mills, and Rachel Carlson and Mary Niehaus from NCI. This year’s demo focused on the use of sorghum. After learning more about the grain, attendees were able to create 2 different dishes made with toasted or untoasted sorghum, a mediterranean sorghum salad and a mushroom sorghum stir fry. Attendees were able to taste each dish afterwards, noting the differences between toasted and untoasted sorghum.

Dr. Amrita Ray presenting during the stone milling demonstration

The other group went to NCI’s stone milling room for a milling demonstration led by Dr. Amrita Ray from NCI. Dr. Ray shared about her role at NCI as a milling specialist, a brief explanation of how a stone mill works, and then showed demonstrations of milling various grains such as corn, quinoa, sorghum, and wheat. This demonstration was interactive by allowing attendees to choose what grains they wanted to see milled, and they were even able to take home the milled flour at the end.

Sue Marshall, Lindsay Malone, and Len Marquart during the Sustainable Opportunities Panel

A short break was held after the demonstrations before the sustainable opportunities panel began. This panel consisted of Len Marquart from the University of Minnesota, Lindsay Malone from North Dakota State University, and Sue Marshall from NETZRO. Each panelist introduced themselves and then allowed the rest of time to answer questions from attendees which included topics around cover crops, creating sustainable products for schools, and sustainability impacts. The panel wrapped up and led into an industry highlight presentation by Ellen King, Owner of Hewn Bread, who shared her story of opening Hewn and her goal of using the best local ingredients.

After enjoying lunch, Charles Steenwyk, Director of Emerging Nutrition at Ardent Mills presented on U.S consumers and the opportunity for ancient grains. His presentations focused on consumer behavior and whether or not they consume ancient grains or participate in different dietary behaviors such as gluten-free, plant-based, or whole grain for example.

Sorghum samples attendees were able to take home

Attendees then broke up into the two groups from the morning and switched demonstrations so they were able to experience both stone milling and baking. After taking a short break, the last presentation of the day began. Earl Roemer, Founder & President of Nu Life Market, discussed new uses in ancient grains, specifically the benefits of processing different grains, and the various available at Nu Life Market.

The conference wrapped up after the final presentation. Attendees were able to take samples of sorghum home to recreate the recipes they made during the baking demonstrations, as well as flour from the stone milling demonstration, and a copy of NCI’s Ancient Grains of the Great Plains handbook.

We’d like to thank the sponsors of this year’s Ancient Grains Conference. View the list here.

NCI Hosts 3rd Annual Ancient Grains Conference

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