Hey friends, welcome back to the old-fashioned on-purpose podcast.

So one topic that's gaining a lot of ground in homestead and whole food circles right

now is the topic of ancient or heritage grains.

Now you've heard me talk about them here and there over the years.

You know, I use iron corn at times, but I was recently very, very pleasantly to surprise

to receive a box of ancient grains that were grown in, believe it or not, Wyoming.

And I was intrigued.

I've been playing with not only the iron corn, but also these other grains.

Some of them I never heard of before.

And so honestly selfishly, I wanted to have the two women behind these Wyoming grains

on with me today.

And I'm going to get the scoop on everything you need to know about using these grains

and wheat in your kitchen.

So welcome today.

I have Caitlin Youngquins and Sarah Wood here on the podcast.

Thank you.

Thanks for having us.

Yeah.

I'm excited.

So I think this is the first time I've had two guests at the same time.

So this is the ground breaking today in more than one way.

But can you give the listeners a little bit of background on what you both do and how

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