We often take grains for granted. Pasta, bread, cereal … so many staples are built on a base of grains. But how are grains grown and harvested and what is out there beyond wheat? In this episode, host Cat Neville takes you from the field to the mill to explore Midwest grain production. First up, we visit Hodgson Mill, which has been milling grains since the 19th century, then she heads to southern Missouri to see how rice is grown at Martin Rice Co. After a sip of grain-to-glass bourbon at Stumpy’s Spirits in southern Illinois, Cat heads to the kitchen and shows you how to stuff collard greens with farro and Feta. 

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Feast TV is brought to you by the generous support of our sponsors: Missouri WinesKaldi's Coffee Roasting Co.Ole Tyme Produce and The Raphael Hotel. Produced in partnership with Tybee Studios and LP Creative Studio.

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