Read, learn, and connect with fellow Montanans through conversations about agriculture, rural communities, and the future of life in agriculture.
Join Montana Farmers Union's Book Club as we explore Grain by Grain, the story of Montana farmer Bob Quinn's journey with organic agriculture, ancient grains, and building stronger rural communities.
December 1 at 7:00 PM Mountain Time
All 25 complimentary copies of the book have been claimed! Thank you for the wonderful response from our MFU members. Registration is still open, and we encourage everyone to join us for the discussion. Participants will need to obtain their own copy of the book.
This book is eligible for 6 OPI credits. Contact Jodi Koterba for OPI credit information at jkoterba@montanafarmersunion.com .
You're still welcome to participate in the MFU Book Club! Non-members simply need to provide their own copy of the book.
Listen to Grace Murnion, Montana Farmers Union Eastern Region Ambassador, interview Bob Quinn and Liz Carlisle, authors of Grain by Grain: A Quest to Revive Ancient Wheat, Rural Jobs, and Healthy Food.
Reserve your spot for the upcoming MFU Book Club discussion.
Register Here!Join the conversation — even if you prefer listening to reading!
Interested in participating in the Montana Farmers Union Book Club? You may be able to find an audiobook version of our featured book through Libby, a free app that lets you borrow audiobooks and eBooks from participating libraries.
Visit MontanaLibrary2Go through Libby to explore participating Montana libraries and search for our current Book Club selection.
🎧 Explore Audiobooks on LibbyAudiobook availability may vary. A library card from a participating Montana library may be required.
When Bob Quinn was a kid, a stranger at a county fair gave him a few kernels of an unusual grain. He had no idea at the time that those kernels would eventually help shape his life's work.
After earning a Ph.D. in plant biochemistry and returning to his family's Montana farm, Quinn began experimenting with organic wheat and agricultural practices such as crop rotation and cover cropping. His work expanded into regenerative organic farming, local food production, and renewable energy.
The unusual grain he remembered from the county fair turned out to be an ancient wheat. That discovery ultimately became part of a much larger story about agriculture, rural economies, soil, food, and health.
In Grain by Grain, Quinn and co-author Liz Carlisle explore how lessons from one Montana farm can contribute to a broader conversation about the future of American agriculture.
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