A Grain That Sparked a Purpose
It all began in 2009, when Jade Koyle—founder of Grand Teton Ancient Grains—first discovered einkorn, the most primitive wheat on Earth. Intrigued by its history, flavor, and digestibility, he started experimenting with growing it on his family’s land in eastern Idaho. What began as personal curiosity gradually became a mission to restore ancient grains for modern tables.
Recently, Jade joined Josh from Homesteading Family to share the founding days of Grand Teton Ancient Grains, why regenerative farming is so important, and how his family uses ancient grains to add nutrition and flavor to their meals.
Watch the podcast to learn all about it:
My grandfather didn’t use a combine for harvesting oats…just a cutter that bound the stalks in a sheaf. These were dropped out on the field and we stood them up to dry in shocks. The 4” stem/root was left in the soil over winter.
Could your engineering minds come up with a way to plant the cover crop along with the combine as you are harvesting?
I have been using your Einkorn flour for the past year but did not know you were involved with regenerative farming…this is the frosting on the cake for our planet! Thank you for all your efforts to keep your family farm operative and help your customers return to the land in our kitchens!
Theresa, Thank you for your sweet message! We are constantly looking for ways to improve our farming methods so that we can maintain soil quality/health AND crop quality. Thank you for taking the time to comment!
I just listened to the podcast that Jade did with Josh from Homestead farming. Truly inspiring! I loved it. I have a tried and true recipe for Sprouted Einkorn Waffles that I want to share because they are truly amazing, and with none of the heavy digestive issues that always accompanied eating waffles. Where would be the best place to share them? I’m not a real techie, and don’t have a lot of knowledge or experience with posting things anywhere. Your suggestion would help. I love your amazing products,
Please email them to us. Our email is [email protected]. We look forward to it. Thank you!
Good afternoon, we are trying to find. Source of oats that aren’t contaminated with Glyphosate. Recent study’s are showing some of leading organic’s are some of the most contaminated. We love your other products we have purchased but are hoping you have oats that aren’t contaminated. Thank you for your time
Yes, we will be offering glyphosate free oats soon!
I first bought some einkorn from you in 2021 and then some spelt and then emmer. Its so interesting to try the different grains. Thanks for the podcast that details your history. So Interesting. Keep up the great work!!
And we appreciate you April. Thank you for your support
I am looking forward to watching! Love the ancient grains.
Thank you for your support, Troy!
This was a very informative interview. I am beginning to understand why my body hit a wall and said “no more grains” after trying the ancient grains and consistently eating my sour dough bread daily for three years after being gluten free for years before that. I was buying my grains and fresh grinding them as needed, etc. and I was buying them from you so was confident that I was getting the best and using them the best way. I started with Einkorn, but branched out to also using Emmer and Khorasan. I tried Spelt and never did tolerate it, but I was seemingly getting away with eating the other three on a regular basis, especially making the sour dough bread. However, at about the three year mark of doing that, I was experiencing some skin issues and gut issues that took me awhile to realize it may be the grains. So I had a test done that showed my body could not tolerate any grains, not even Einkorn at that point. Listening to Jade explain it the way he did, I’m thinking I was eating the grains too often over the three year period of time. I was heart broken when I realized that I had to stop eating the ancient grains, but I’m thinking that as I let time pass, hopefully at some point I will be able to reintroduce Einkorn back into my diet sparingly. Then possibly over time Khorasan and Emmer. However, now that I know Khorasan and Emmer have more chromosomes than Einkorn, it may be well to stay with Einkorn if/when I’m able to try it again, and learn to eat it sparingly rather than daily. Thank you for the amazing information in the interview.
Wow what a journey you have been on, Jeannette! Using all of the food groups definitely helps. I appreciate you sharing and for your support!
What a great story and learning video … I have ordered from Ancient Grains in the past. Love Einkorn and Karashan (sp) and Spelt wheat berries. White flour is poison to our gut! This is a great tutorial, thank you for sharing. All the best and I will continue to order wheat berries from you all. Love milling and making my own breads. Many thanks for sharing. Good to give God the Glory!
Thank you Jean. I appreciate your comment and your support. Glory to God, indeed!
I began cooking with ancient grains when our children were young. I started with spelt, but later discovered einkorn. Our children are now grown and all are 50 and older. My husband and I are much older than them. None of us have ever had digestive disorders like chrones disease or intestinal track problem. We have had no problems caused by gluten. I feel sure that the frequent use of ancient grains has contributed to our good digestive track health.
Thank you for sharing, Sylvia! What a blessing that your digestive health is sustaining you.