Heritage Grains in Contemporary Agriculture

Scandinavians have been using small grains like rye and barley since the Viking age, but how did these grains end up as part of the Norwegian immigrant story? Join us for a look back at Scandinavian bread culture and how a resurgence in “artisan” grains is fueling a whole new generation of bakers, brewers, and craft millers, from the Midwest to Scandinavia.

Benji will teach Sourdough Baking with Heritage Grains at Vesterheim in November 2024. Class registration will be available on August 20 here.

Learn more about Benji Nichols!


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