Giving Compass' Take:

• Max De Faria, writing for Food Tank, interviews Amber Lambke, President and CEO of Maine Grains, Inc, about how she is building a better food system by supplying flour, oats and grains to stores.

• Lambke believes that her organization is reviving the rich heritage of growing grains organically for farms to utilize. How can she bring more awareness to the importance of this process for our health?

• Read about how big companies are helping sustain organic grain research.

Amber Lambke, President and CEO of Maine Grains, Inc which supplies flour, oats, and other grains to specialty food stores, bakeries, and restaurants throughout the Northeast. In addition to her role as President and CEO, Lambke also serves as the founding Director of the Maine Grain Alliance, which the public’s education of heritage grains and founded the Kneading Conference, spawning similar events across the country.

Food Tank spoke with Amber to discuss her inspirations, goals, and her recommendations for those who want to get involved in local food systems.

FT: How are you helping to build a better food system?

AL: Maine Grains has rebuilt the critical infrastructure for cleaning and processing grain grown by local farmers so that we can market stone ground flour and rolled oats to bakers, brewers, and chefs throughout the region. In so doing, we are reviving a rich heritage of growing grains on farms for feed, food, and balanced soils.

FT:  What’s the most pressing issue in food and agriculture that you’d like to see solved?

AL: We must come to see whole foods that are grown organically, and supported locally, as the key to improving the health of our bodies, economies, and communities.

Read the full article about supporting local food by Max De Faria at Food Tank.