Data and Information Base


Some WHOLE FOODS that are good for storage

We stock some of these in 2lb, 5lb, 10lb, 25lb bags, and 50lb bags.

We custom pack 5Gal Buckets in mylar for long term storage.


Amaranth – Organic Amaranth Grain dates back hundreds of years to the Aztecs in Mexico. It offers an unusually high quality protein and is high quality protein and is high in fiber. Amaranth Grain has a nutty flavor and can be combined with wheat flour in breads, pasta, pancakes and other recipes.


  • Flakes – Rolled Barley Flakes is one of the oldest known cereal foods and has a sweet nut-like flavor. When rolled, barley flakes make a pleasant substitute for rolled oats in homemade granola, cookies, breads, as a meat extender or cooked as a hot breakfast cereal.
  • Pearled – Pearl Barley has the bran partially removed before it is polished. Add pearl barley to soups and stews in place of rice for a tasty change. It’s also wonderful as pilaf or risotto.
  • Whole – Whole Hull-less Barley makes a wonderful addition to a healthy diet. This new hull- less variety has been developed to allow the whole grain to be used without pearling the bran layers away. It has a pleasant chewy texture, and increases dietary fiber and nutritional value.
  • Buckwheat:
    Groats – Buckwheat Groats are the hulled seeds of the buckwheat plant. These soft white seeds have a mild flavor, but when toasted or roasted, they have a delightfully intense flavor. Groats can be steam-cooked like rice for salads and side dishes or ground in your own mill into fresh flour.

    Bulgurwheat – Bulgur (ALA) from Hard Red Wheat, toasted cracked wheat, is a Middle East staple with a tender, chewy texture. Use to make delicious salads or pilafs, or mixed in meat and vegetable dishes.

    Chia Seeds – Chia seed originated in South America and was a staple in the diets of ancient Mayans and Aztecs. Today, chia is grown by passionate farmers dedicated to this miraculous seed, using sustainable farming methods to produce clean and nutritious chia of the highest quality. The tiny seeds of the chia plant can be eaten right out of the bag, sprinkled on hot cereal and used in baking, for a nutritional boost comparable only to flax seed in Omega 3 and dietary fiber content.

    Corn Grits – Corn Grits-Polenta makes a popular breakfast, especially in the Eastern and Southern states. Many gourmet Italian and Mediterranean restaurants feature our polenta. The recipes on our packages are simple and delicious. Also makes a delightful hot cereal served with milk and honey or brown sugar.

    Corn Meal:

  • Blue – Blue Cornmeal (medium grind) is a unique dark indigo color with an intense flavor of fresh corn. Use as you would yellow cornmeal. Makes outstanding tortilla chips.
  • White – White Cornmeal (medium grind) is used to make authentic Southern-style cornbread. The way a true Southerner knows someone else has been in the kitchen is when they add sugar to the recipe! Use wherever yellow cornmeal is used.
  • Couscous – Golden Couscous is par-cooked, coarsely ground Durum wheat. It is a traditional North African pasta that makes a popular side dish or is eaten as a mellow-tasting breakfast cereal.

    Kamut Berries – Organic Kamut® Berries, an ancient relative of modern durum wheat, are high in protein. These plump, golden-colored berries have an unmistakable buttery flavor. Use as a satisfying cereal, pilaf, or grind the berries in your home mill. Can be stored for up to 1 year or longer if stored properly.

    Millet – Millet is often referred to as birdseed, however, it is very nutritious for humans as well as birds. Like rice, millet is a staple food of the Far East. It is easily digested because it is alkaline whereas most other grains are acidic. Use millet to make a delicious cereal, prepare and serve just like you would steamed rice, or add a half cup to your favorite yeast bread recipe for a delicious crunchy texture.


  • Groats – Whole Oat Groats were cooked as hot breakfast cereal hundreds of years ago and are still enjoyed today. Groat is an old Scottish word that describes an oat kernel with the hull removed. Use your home mill to grind groats into fresh oat flour.
  • Quick – Quick Oats cook up in minutes for a healthy and great tasting breakfast cereal. Quick Cooking Rolled Oats are completely natural and not pre-cooked like instant oats. They are rolled thinner than regular oats, and are best for cookies and other baking.
  • Rolled – Regular Old Fashioned Rolled Oats make a deliciously wholesome, chewy, hot cereal that provides lasting energy all morning. This favorite breakfast cereal is a great way to start your day and add fiber to your diet.
  • Steel Cut – Steel-Cut Oats are freshly milled from high protein oats and cut into neat little pieces on a steel buhr mill. Steel Cut Oats are one of the healthiest foods you can eat and they make a delightful, full-bodied hot cereal with an appealing texture.
  • Orzo – is a pasta shaped likes grains of rice.  It’s a very versatile pasta and can be used in a wide variety of recipes, and is frequently used in soups.

    Quinoa – Quinoa Grain (pronounced keen-wa) is a high-protein grain, which is actually a seed.  It is low in sugar and starch and high in fiber and unsaturated fats.  It contains many essential vitamins and minerals.  But, the most exciting fact is the amount of protein it contains – 50% more than wheat, rice and barley, and the protein is of superior quality.  Quinoa can be substituted for rice in most recipes.


  • Arborio – Arborio Rice is the rice of choice when making a good, creamy Italian Risotto. This short-grain rice is high in starch which binds and absorbs the liquids in which the rice is cooked, giving a smooth creamy texture with a slightly crunchy texture.
  • Basmati Brown – Basmati Rice literally translates as “queen of fragrance.” This long grain brown rice has a fine texture and nut-like aroma and flavor.
  • Basmati White – Basmati Rice literally translates as “queen of fragrance.” This long grain white rice has a fine texture and nut-like aroma and flavor. The husk, germ and bran have been removed.
  • Brown Long Grain – Grown in Missouri this NON GMO Long Grain Brown Rice has slender kernels that are four times longer than they are wide. It contains a high percentage of starch, which produces light, dry grains that separate easily. Our long grain brown rice is extremely rich in flavor.
  • Brown Med Grain – Grown in Missouri, nice texture and slightly nutty flavor NON GMIO, this is a wonderful addition to any meal.  Cooks up beautifully and offers a heartier texture than short grain rice.
  • Brown Short Grain – Short grain brown rice is one of the most full-flavored rices and is an excellent source of whole grain. After cooking, the grains are soft and cling together. Because of these properties, Short Grain Brown rice is especially suitable in recipes where a creamy texture is desired, such as puddings, rice balls, croquettes, paella, and risotto.
  • Sweet

  • Wehani – Spectacular! Honey-red grains separate for a truly handsome presentation. The distinctive aroma will fill your kitchen with the promise of an irresistible nutty flavor. Beginning with an Indian Basmati-type seed, Lundberg® worked 10 years to perfect this incredible rice.
  • Wehani – Grown in Missouri Non GMO Long grain makes great par boiled, our bastion of bulk foods, and great for medium & long term storage.
  • Wild – Pretty and delicious. This sumptuous organic whole grain rice cooks up beautifully with a savory, nutty flavor and wonderful texture. Naturally nutritious and full of flavor.
  • Rye Berries – Rye Berries can be cooked as a hearty breakfast cereal or ground in your own mill for the freshest rye flour available. Rye can also be sprouted to use in salads and on sandwiches.

    Spelt Berries – Spelt Berries have a wonderfully complex flavor. Use spelt as you would regular wheat. Milled flour can be used in baked goods, while cooked spelt makes a great addition to salads, soups, and more!

    Spelt Berries – Spelt is similar to wheat in appearance. However, spelt has a tougher husk than wheat, which may help protect the nutrients in spelt. Spelt flour has a somewhat nuttier and slightly sweeter flavor than whole wheat flour. Spelt contains more protein than wheat, and the protein in spelt is easier to digest. This means that some people who are allergic to wheat may be able to tolerate spelt. Spelt has gluten, just like wheat, so spelt is not suitable for a gluten-free diet.

    Teff – Whole Grain Teff,  an ancient North African cereal grass, is a nutritional powerhouse. It is the smallest grain in the world (about 100 grains are the size of a kernel of wheat!). The germ and bran, where the nutrients are concentrated, account for a larger volume of the seed compared to more familiar grains. Cooked whole grain teff makes a unique hot breakfast cereal similar in consistency and texture to wheat farina.

    Triticale Berries – Triticale Berries are used for grinding in your home mill or for sprouting. This nutritious, tasty grain is outstanding when cooked until tender, cooled, and added to your favorite yeast bread to add a full- bodied texture and light rye flavor.

    Wheat Berries (soft white) – Soft White Wheat Berries are used mainly by those with their own home mills to grind whole wheat pastry flour.

    Wheat Berries (hard white) – Hard White Wheat Berries produce a light, delightful cream-colored whole wheat flour. Baked goods have a pleasing golden color when using this whole wheat flour, plus you have more nutrition and whole grain texture than you would had you used white flour. White bread lovers can become enthusiastic lovers of whole wheat when you use white wheat berries for the flour.

    Wheat Berries (hard red spring) – Organic Hard Red Wheat Berries are U.S. #1 dark, northern spring kernels of wheat with a protein content of 15% or better. These berries can be cooked as a cereal, sprouted for salads or milled into flour by folks with home grinders. We feel it is the highest quality wheat in America.

    Wheat Flakes:

  • Wheat Germ – Wheat germ is a part of the wheat kernel. The germ is only a very small part of the kernel, approximately 2 ½ percent in total. The word germ does not have anything to do with bacteria; it simply refers to germination. The germ is the reproductive part that germinates and forms the wheat grass.
  • Whole Wheat Farina Cereal –  Organic Whole Wheat Farina Cereal is stone ground from high protein organic hard red wheat. It’s similar to cracked wheat, only milled finer for a delightful hearty cereal.