Grain School

Grain School explores the world of ancient and heritage grains. Learn techniques for growing, breeding, harvesting, and eating grains, as well as the history and culture of grain cultivation.

Locally grown and milled grains are the missing component in many regional food systems. To inspire a revival of localized grain systems across the Rocky Mountain West, RMSA has helped create through trial and error a powerful educational course that aims to change this paradigm. Grain School trains and empowers communities to once again grow, harvest, mill, and consume their own adapted heritage grains.

Past Grain Schools have been held online, in Tucson, AZ, Colorado Springs, CO, Norwood, CO, Albuquerque, NM, and Cottonwood, AZ. Send an email to ( if you are interested in creating a grain school in your community!

The innovative curriculum covers a range of topics including the history and biology of land-race grains, crop breeding, nutritional and health issues, baking and fermentation, and small-scale production techniques. Facilitated by Bill McDorman, the course has included many special guests and experts from around the country leading the local grain movement

Dr. Gary Nabhan – Agricultural Ecologist, Ethnobotanist, Author (Tucson, AZ)
Don Guerra – Barrio Bread (Tucson, AZ)
Demetria Stephens – Stephens Land and Cattle, Turkey Red Wheat, (KS)
Jade Koyle – Ancient Grains, Einkorn (Teton, ID)
Jeff Zimmerman – Hayden Flour Mills (Tempe, AZ)
Stephen Jones – The Bread Lab (Washington State University)
Diego Madueño – Hayden Flour Mills (Tempe, AZ)

Interest in Grain School is growing. To meet the demand and help further the local seed movement far and wide, we have taken the course on the road with a series of Grain School in a Day sessions. If you would like to bring Grain School to your community, send an email to bill (at)


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