The Grain That Could Help Save Agriculture in the West

That is the name of an article in a recent issue of The Progressive and it is about my favorite grain, rye.

In Southern Colorado’s San Luis Valley, where farmers track rainfall and snowpack like stock prices, alfalfa and potatoes bring in the highest profits. But those crops strain the alpine desert valley’s limited water supply. Rye, by contrast, requires far less water—and it’s hardy, resilient, flavorful, and versatile, for good measure. 

But there’s one major problem: Almost no one is buying it.

“People think rye tastes like molasses and caraway because that’s how they’ve had it in rye bread,” Jason says. “But that’s not the grain. Rye on its own is sweet, a little nutty, super complex.” Still, its unsung merits have yet to translate into a profit for those who grow it in the valley. 

I did not know that rye used less water than many other crops. No wonder it is able to absorb so much. Well, dear farmers, please know that your crop is most welcome here. Please send it to me at ##### ****** Strasse, Madison, WI, 537##. I will personally distribute it to the brewers and bakers of Madison.