Artisanal bakers and craft brewers have created a demand for local grains. Halee Wepking of Meadowlark Organics explains how to access these markets and manage risk by marketing through a regional food hub.

Halee Wepking and her husband, John, run Meadowlark Organics, working with Paul Bickford on his 800-acre farm, shifting the focus from organic feed crops to a diversity of food-grade small grains, buckwheat, edible dry beans, and open-pollinated corn. Halee is mom to two young kids, Henry and Lyda, and also manages a grass-fed beef herd.