A farmer in a field at golden hour holds a handful of grain stalks toward the camera, a combine behind him.

An anti-famine food system, grown from the field up

Many grains.
One standard.

We grow a range of high-quality grains on real acreage and are building the milling and supply to match, so bakeries and distilleries can source more of what they need from one grower they trust.

Buying grain? Work with us Follow the first harvest

Ten thousand years old. Built for what's next.

Famine isn't a museum piece. In 2020 the shelves went bare in a country that thought it was immune.

The system that feeds us got comfortable. It optimized for mass, grew fragile at the seams, and stopped fighting for the eater. We're building the other one: resilient, decentralized, and made to feed people instead of extracting from them.

The range

About our grain

Ancient grains, and the blends that make them bake. First in the ground: einkorn and emmer. More are on the way, and the bakers we grow for help decide which.

A farmer rubs grain from the head between his hands in a ripe field.

First crop harvested

Einkorn

Golden flour, a gentle gluten and a sweet, nutty flavor.

First crop harvested

Emmer

Earthy, rich and firm to the bite, with a long history in bread and beer.

What do you bake with?

Tell us the grains and flours your menu depends on. It shapes what we plant next.

Built to scale, on purpose.

Not a boutique crop. One chain from field to loaf, so quality and supply stay in the same hands.

01GrowFarm-scale acres of a growing range of grains.We are here
02Dehull & millDehulling and milling to a consistent spec, with a milled-on date on every bag.
03SupplyDirect, dependable supply to bakeries and distilleries.

Why we're building it this way

Who we grow for

Bakeries

Pro bakers are the hardest critics and our first customers. The range of grains your menu needs, from one grower, held to one standard you can taste in the loaf and trace to the field.

A pickup hauling a load of grain bags across open farmland.

Distilleries

Volume planned ahead of planting, lots held to a consistent spec, and a grain with a story worth putting on the label.

We're talking with a small group of bakeries and distilleries now, so the next plantings match what you actually need.

Start a conversation

A farmer stands in a ripe field in front of a green combine.

Two founders, out loud

Arcadian Prairie is led by Neil, who farms more than 2,000 acres, and Clayton, who runs Atlas Media and hosts the Ag Outliers podcast. They're building this in the open, field notes and test results included, and neither is interested in doing it small.

Read our story

Buying grain Bakeries & distilleries Tell us what you need and when. We'll plan around it. Work with us Following along Research & podcast Field notes, test results and conversations from across agriculture. Research & podcast

Many grains.One standard.