So I'm so excited for today's guest.

And as soon as I read his book, I knew that I had to have him here on the podcast today.

So as you guys know, if you've listened to my show for any length of time, you know that some of my favorite sorts of people are the ones who can think outside of the box.

And Bob Quinn fits this description in every sense of the word.

He is a regenerative Montana farmer and scientist with a passion for bringing back ancient grains and building a healthier and more sustainable food system.

Odzar, you've probably heard his name if you are involved at all or interested at all in the

worlds of ancient or heritage grains. And in his book, Grain by Grain, which is an incredible

read, by the way, I highly recommend it. He shares his journey from going from conventional

wheat farming to becoming an advocate for organic agriculture and renewable energy.

So today we're going to dive into Kamut and why you might want to start using that in your kitchen and all of that good stuff.

But I also want to talk about how to shift paradigms and bring innovation back into our small rural communities because, you know, that's something I'm passionate about as well. So welcome, Bob. I'm so excited for this conversation. Thanks, Jill. It's great to be here.

Thanks for inviting me. Absolutely. So I'm just going to dive right in if that's all right.

I've got lots of questions for you today. So when I started reading your book at the very beginning

and this really caught my attention,

you start by talking about your decision to stop growing food in the cheapest ways possible.

I know that's a huge sticking point.

A lot of my audience, they're minded towards better food and better eating and they're looking

that way. But sometimes that cheap food economy and that cheap and they're looking that way.

But sometimes that cheap food economy and that cheap food paradigm can be really hard to step

away from.

So could you kind of walk us through your thought process and what brought you to this point

of deciding that, you know, the cheap food isn't necessarily the best food?

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