New Year on the farm

Another year is upon us. As I get older, the time just slips by faster and faster.

I lovingly remember, not all that long ago, Christmases as a kid on my Parent's and Grandparent's farms. A touch of sadness with fond remembrance of times past and people missed. Christmas Eve was almost always spent at Nana and Papa's with Aunt and Uncle and Cousins up from Calgary. Then we'd drive the two miles home before Santa was due. I remember watching the sky with anticipation, but perhaps more than that it was just simply beautiful. Winter skies in the country, away from the light-pollution of a million road lamps, are amazing. To this day, my favorite holiday activity is a quiet, lonely walk at night.

Mom and Dad made sure that Christmas Day was always the highlight of the year in our house. We were lucky, I realize now.

Mounds of gifts surrounded the tree in the morning and the pain of having to wait until everyone else in the house awoke was excruciating. Often, I would be up in the middle of the night and sneak down the stairs to the living room where I would turn on the tree lights and catch my breath at the sight of brightly coloured parcels and bulging stockings that weren't there when I went to bed. With my blanket on the couch I'd fall asleep again. Eventually, the house would creep to life with brother and sister first, then Mom and Dad. Punishable with death was the act of opening a present before adults were awake and coffee'd up...again an excruciating wait.

After the presents were unwrapped, Mom would almost always make waffles and bacon. For whatever reason, this was the only time she made waffles. Or at least that's what it seems in my memory. That must have been the world's oldest, most pristine waffle maker. Wondering now, if it is still in use? I'll have to check. 

Nowadays however, this time of year is a time of planning and hope.We are creating wonderful memories for our kids here on our farm. Our Son, like clockwork almost every winter night, puts on his coat and boots and heads outside. No doubt, one day in his forties, he will write an article very similar to this one.

The farm will undergo more changes in 2013. We are planning more landscaping and building improvements. More garden. More animals. More fencing and work for sure. Like a piece of artwork, our farm is slowly taking shape and is becoming what we want of it...a self-sustainable oasis of environmental stewardship, love and happiness. We're getting there.

Right now, my thoughts are with our customers and their families too. I hope that all of you know how much we appreciate your support. Without your help in spreading the word about our farm and products we would be elsewhere in our lives for sure. I smile when I think about our regulars at Strathcona Market and I am really looking forward to being there again in a couple days. Cindy and I were talking this morning of different ways that we can share our farm with more people in the near future. But in the meantime, here's hoping that all of you enjoy a wonderful 2013! 

John Schneider

what is "Kamut"?

I hear about Kamut all the time. I am asked almost weekly if I grow Kamut. The answer to that question is always "no" and that is because I am not allowed to grow Kamut. Kamut is a registered name of an ancient variety of wheat called Khorasan Wheat. I can grow Khorasan...not Kamut. That is unless I purchase the Kamut seed from Kamut International (if they allowed me). Anyways, I thought I would write a piece as there is a bit of misinformation about this grain. The nutritional qualities and the historical context of Kamut (Khorasan Wheat) is correct and what you read about it is all true. It is a wonderfully nutritious heritage variety of grain...it is truly ancient and there are many legends about it's modern origin including one that tells of how this wheat was found viable in the tombs of Egyptian Pharoahs. 


The problem with this particular wheat variety lies in its name. You see the term "Kamut" is a registered name that was patented by Bob Quinn who is the founder of Kamut International. The term Kamut has been used for this variety of wheat for decades, but it is only a common name for the wheat that should properly be known by its varietal name Khorasan or Triticum turanicum (also known as T. turgidum subsp.turanicum). 

On the Wikipedia page it states "Kamut International uses the KAMUT trademark to protect and preserve the ancient grain variety khorasan. The grain differs from modern day varieties because it has not been modified through modern breeding practices or genetic modification. Any khorasan that is sold using “KAMUT” (i.e. as KAMUT brand wheat) must meet specific qualifications to ensure purity, variety preservation and quality.^[6]"

^{This appears to be a direct quote from the company's website.}

Well woosh! Am I ever glad that Bob came along to preserve and protect this variety of ancient wheat. Of course, their extensive efforts in registering the common name had nothing to do whatsoever with licencing fees from farmers who wish to grow and sell Kamut. Well, perhaps their efforts to control Kamut production are benevolent. I can't pretend to know what their intentions are but there are other organizations that protect and promote the production of other heritage varieties of grains and livestock without patenting the name and deriving money from their propagation and marketing. I suspect that is because none of those other varieties are as popular as Kamut. On the other hand, it is just as likely that Khorasan wheat would not have become as popular without the marketing efforts of Kamut International. I like what this company is doing, I just don't necessarily agree with attempts to register and control the propagation of seed...if that is what is being attempted.

The reasons given for the trademark of the name Kamut on the company website are legitimate and it is unmistakable that the registration of the name was granted because of the company's apparent dedication to specific grain quality and purity.

Wheats were at one time commonly cross bred through design and accident; and subsequent varieties were selected by farmers right out of the field for various qualities. I still do this on a regular basis. If I happen to see a few particular heads of grain out in a field that grow heavier, or shorter, or quicker or redder or whatever, I will pick them and save them for future propagation. One day, these heads may very well grow into a new variety that works best on my farm and climate conditions or for specific baking qualities. Every modern variety of grain has been cross bred from ancient varieties at some point in their development.

"Only by the use of a trademark can customers be guaranteed that products produced with KAMUT Khorasan contain the pure ancient variety...". (quote from Kamut International)

It may be correct for the company to assure consumers that it is a pure strain from when it was obtained by Bob from a farmer in Fort Benton MT. That farmer supposedly received the seed from his airman son in 1949 when the son was stationed in Egypt. It was grown from 1949 until Bob "remembered" it in 1977. From 1949 till the mid 60's it was grown locally and was apparently sold in a 1964 county fair as "King Tut's Wheat". At that point it was supposedly forgotten. 

Unless the Ft. Benton farmer was completely meticulous about his harvesting, propagation, storage records and procedures and that Bob actually obtained this seed directly from the original farmer (which Kamut's website doesn't say) I doubt that it is pure. I am sure that it is true that it does contain the ancient variety's genes, but by 1977 there is some degree of probability that several other, more modern, varieties had been introduced also. 

So, it is an interesting grain variety...probably the most interesting! From it's ancient origins to it's modern conundrum of large corporations and copyright laws. If you choose to purchase Kamut from Kamut International or Khorasan from your local, organic farmer the choice is yours and it is a good one either way.