Matt and Gus sit with Greg from Marsh Hen Mill to discuss the history of heirloom grains from the Lowcountry, navigating the grain farming and milling business and collaborating with and growing specifically for Chef's needs.

Topics Discussed: The backstory of Marsh Hen Mill's company name transition over the years. The story behind the name, Marsh Hen Mill. The myriad of connections between Marsh Hen Mill's heirloom grains and local chef's tastes and desires for specific dishes. The history of farming and specific crops in the Charleston area and surrounding islands. Differences in types of corn and the history of and the story behind the resurgence of Jimmy Red Corn. Jimmy Red Corn's popularity in culinary and distilling projects. Details in the grain growing business and the inspection and approval process for grain to be cleared for consumption. The lessons learned through generational farming and passing experience down to upcoming generations. Experimenting with different types of corn and other grains to grow specific types for specific flavor profiles and colors. Some discussion on the economy of grain and measurement of production by bushels per acre. The small community and camaraderie shared amongst the farming families and local communities.

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