Today’s grocery store wheat comes from a variety of grains that were crossbred in the 1960’s to produce a higher yielding and lower cost crop. There is a growing interest in returning to what are known as ancient grains, grain that has been relatively unchanged by selective breeding. These grains are not only more natural, but higher in protein, vitamins, minerals and fiber. But, it’s not as easy finding and planting ancient seeds. There needs to be regional distribution systems in place to process the grains and distribute the products. In this episode of Grounded Hope we follow the path of ancient grains from a farm field in Wyandot County to a specialty mill in Athens and onto the shelves of the Village Bakery where neighbor loaves help to provide food security within the community. Along the way, we learn about challenges to rebuilding our local food systems.