Rye Revival in FoodPrint Blog

“Syburg is a member of Rye Revival, a nascent group seeking to expand enjoyment of and education about the grain. Growing rye also saves on larger external costs, he says, citing as an example the environmental damage to groundwater and rivers like the Mississippi when conventional fertilizer runs off corn and soybean farms. Rye can help reduce and eliminate the dead zones created by the pesticides, a personal goal of Syburg’s.”

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“To further increase rye’s value to farmers, Darby partnered with June Russell, director of food programs at Glynwood Center for Regional Food & Farming and also a member of Rye Revival, on a four-year USDA grant to learn how to grow high-quality rye for food and beverage markets and develop a better understanding of varieties and their properties.”

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“Many eaters are familiar with rye as an ingredient in bread. Still, consumers are sometimes confused as to what rye bread actually is — the popular association with caraway can get in the way of the grain’s actual flavor.”

For the full article click here: A Rye Renaissance is Coming