In this episode of Conservation Stories, host Tillary Timmons-Sims engages with Dr. Ethan Triplett, a scientist and passionate advocate for whole grains, to explore the fascinating world of fresh-milled flour and the unique properties of sorghum. Dr. Triplett shares his journey to agricultural science, his deep connection with sorghum, and his mission to bring this versatile grain to the forefront of nutrition and culinary culture.

The conversation delves into the differences between stone-milled and industrially processed flour, the health benefits of retaining whole grain components, and how grains, like wine, reflect the characteristics of their growing environment. Dr. Triplett also highlights the unique flavor and nutritional profile of sorghum, its cultural significance, and how it serves as a sustainable, nutrient-dense alternative in various recipes.

Listeners will gain insights into the art and science of milling, the cultural implications of our food systems, and how reconnecting with traditional practices can enhance both health and culinary enjoyment. Discover how Revival Mill, Dr. Triplett’s stone mill operation in Lubbock, Texas, is leading the charge in reviving whole grain milling and transforming local grains into delicious, nutrient-rich flours.

Tune in to explore how fresh-milled grains and sorghum can bring flavor, nutrition, and tradition back to the table.

More Information about Our Guest:

Ethan Triplett, Ph.D. Owners of Revival Mill

Instagram

Website

Other Notable Links:

In Defense of Food by Michael Pollan

Michal Grappe - Recipes with Fresh Milled Flour