Uploaded September 2026 | Updated September 2026, 2 weeks ago
What if milling your own flour is only part of the story?
If you're going to the trouble of buying a grain mill and making fresh-milled flour for your family, have you ever stopped to wonder where those wheat berries came from and how they were grown?
Order the best ancient grains, grown on Jade's farm (or fresh flour!), here: ancientgrains.com/?a_aid=soulyrested
See Michelle's personal favorites here: soulyrested.com/wholegrain
In this episode, we’re going behind the scenes of a regenerative organic family farm with sixth-generation farmer Jade Koyle of Grand Teton Ancient Grains in Idaho.
Jade shares what actually happens in the fields where your wheat is grown—and I think you're going to look at your flour very differently after this conversation.
You'll come away from this episode with a better understanding of your wheat, your flour, regenerative farming, ancient grains, and why knowing your farmer might be one of the most important steps you can take when you're trying to improve the food you're feeding your family.
Your flour doesn't begin in your kitchen.
It begins in the soil.
And once you understand what happens there, you may never look at a wheat berry the same way again.
This episode's sponsors:
soulyrested.com/wholegrain
soulyrested.com/coffee
soulyrested.com/trueleaf
Grab my Pantry Checklist (loaded with discounts on my favorite ingredients) for free right here: soulyrested.com/pantry
Go here to get special offers for podcast listeners in your inbox: soulyrested.com/podcast
FREE resources:
Learn how to use fresh milled flour: graceful-base-213.myflodesk.com/k36hnsvbh7
Learn about kombucha (and grab some of my favorite recipes): graceful-base-213.myflodesk.com/b91bdd18-3581-414f-b145-8acd2e508a52
Learn about dehydrating food: graceful-base-213.myflodesk.com/fl36xcgpvq
Learn about baking with maple syrup: view.flodesk.com/pages/62116313e0eda1a0d870b747
Learn about making your own maple syrup: graceful-base-213.myflodesk.com/q5ecjrundz
Looking for more free resources? Choose from even more FREE e-courses here: soulyrested.com/howto
All my favorite ingredients: soulyrested.com/the-best-ingredients-in-my-kitchen
About Michelle Visser
Hi, so nice to meet you! I’m Michelle, a former processed food junkie turned real-food enthusiast.
My husband and I live on a small New England farm and sugarbush with a lot of gardens. But I’m passionate about helping folks have more real food in their lives, no matter where they live. No farm or garden required.
👋Find me in all the places:
My book: amzn.to/45Pt8Pu
My website: soulyrested.com
Instagram: instagram.com/souly.rested
Facebook: facebook.com/soulyrested
Pinterest: pinterest.com/soulyrested
CONTACT: michelle@soulyrested(dot)com
If you listen to any of the following shows, we're sure you'll love ours too! Ancestral Kitchen, Pioneering Today with Melissa K Norris, Simple Farmhouse Life with Lisa Bass, Pantry Chat with Homesteading Family, Sue's Healthy Minutes with Sue Becker, Old Fashioned on Purpose with Jill Winger, The Wildly Capable Show with Liz and Joey Haselmayer, ZOE Science & Nutrition, Maintenance Phase
What if milling your own flour is only part of the story?
If you're going to the trouble of buying a grain mill and making fresh-milled flour for your family, have you ever stopped to wonder where those wheat berries came from and how they were grown?
Order the best ancient grains, grown on Jade's farm (or fresh flour!), here: ancientgrains.com/?a_aid=soulyrested
See Michelle's personal favorites here: soulyrested.com/wholegrain
In this episode, we’re going behind the scenes of a regenerative organic family farm with sixth-generation farmer Jade Koyle of Grand Teton Ancient Grains in Idaho.
Jade shares what actually happens in the fields where your wheat is grown—and I think you're going to look at your flour very differently after this conversation.
You'll come away from this episode with a better understanding of your wheat, your flour, regenerative farming, ancient grains, and why knowing your farmer might be one of the most important steps you can take when you're trying to improve the food you're feeding your family.
Your flour doesn't begin in your kitchen.
It begins in the soil.
And once you understand what happens there, you may never look at a wheat berry the same way again.
This episode's sponsors:
soulyrested.com/wholegrain
soulyrested.com/coffee
soulyrested.com/trueleaf
Grab my Pantry Checklist (loaded with discounts on my favorite ingredients) for free right here: soulyrested.com/pantry
Go here to get special offers for podcast listeners in your inbox: soulyrested.com/podcast
FREE resources:
Learn how to use fresh milled flour: graceful-base-213.myflodesk.com/k36hnsvbh7
Learn about kombucha (and grab some of my favorite recipes): graceful-base-213.myflodesk.com/b91bdd18-3581-414f-b145-8acd2e508a52
Learn about dehydrating food: graceful-base-213.myflodesk.com/fl36xcgpvq
Learn about baking with maple syrup: view.flodesk.com/pages/62116313e0eda1a0d870b747
Learn about making your own maple syrup: graceful-base-213.myflodesk.com/q5ecjrundz
Looking for more free resources? Choose from even more FREE e-courses here: soulyrested.com/howto
All my favorite ingredients: soulyrested.com/the-best-ingredients-in-my-kitchen
About Michelle Visser
Hi, so nice to meet you! I’m Michelle, a former processed food junkie turned real-food enthusiast.
My husband and I live on a small New England farm and sugarbush with a lot of gardens. But I’m passionate about helping folks have more real food in their lives, no matter where they live. No farm or garden required.
👋Find me in all the places:
My book: amzn.to/45Pt8Pu
My website: soulyrested.com
Instagram: instagram.com/souly.rested
Facebook: facebook.com/soulyrested
Pinterest: pinterest.com/soulyrested
CONTACT: michelle@soulyrested(dot)com
If you listen to any of the following shows, we're sure you'll love ours too! Ancestral Kitchen, Pioneering Today with Melissa K Norris, Simple Farmhouse Life with Lisa Bass, Pantry Chat with Homesteading Family, Sue's Healthy Minutes with Sue Becker, Old Fashioned on Purpose with Jill Winger, The Wildly Capable Show with Liz and Joey Haselmayer, ZOE Science & Nutrition, Maintenance Phase
