Issue link: https://www.e-digitaleditions.com/i/1073325
MUT®, at Wonderful Ancient Khorasan Wheat Quinn is known for being instrumental in developing Khorasan wheat into a product that bakeries and home cooks like to use routinely. To protect its unique and healthy qualities, Quinn used a trademark to market Khorasan wheat under the name MUT™ (for the complete story go to hps://www.kamut.com/en/discover/the-story). is guarantees that the original grain will remain unmodified and always grown organically. Kamut wheat is prized for its nutrition, anti-oxidant and anti-inflammatory properties, ease of digestibility, and sweet nuy- buery taste. At the age of sixteen years, Quinn had seen this giant-kernel wheat for the first time at the county fair. e grain was a novelty for a while and then disappeared into jars siing on farmers' shelves. In 1986 Quinn and his father decided to show the grain at Natural Products Expo West in Anaheim, California. e interest persuaded them to seed their entire supply of sixty pounds. As they expanded the acreage in khorasan wheat, interest from the food market also grew. Today MUT® wheat is made into breads, pasta, pizza crusts, cereals, cookies, beer, etc., in many parts of the world. Encouraged by the interest in natural products, the Quinns started moving their conventional grain farm to organic that year. Kracklin' Kamut snack pours into the retail sack which is then sealed and made ready for shipping. The Kamut® Wheat used in Kracklin' Kamut comes in these bags from Montana Flour and Grains company in Fort Benton, Montana. This company buys Kamut Wheat that is raised in North Central Montana and Southern Alberta. Kracklin' Kamut ree years ago, Quinn opened Big Sky Organics as a business in Big Sandy, Montana, to make Kracklin' Kamut, a snack made only of MUT® grain fried in safflower oil and seasoned with sea salt. With the product now perfected to their satisfaction, the company is working on branding and marketing. ey have discovered that customers like the idea that Kracklin Kamut is natural and originates in Montana. Oil Barn Over the years, Quinn set out to produce his own fuel for his equipment. He started by raising camelina as the fuel source and then switched to safflower because it can be used for fuel in a diesel engine directly without any modifications. He was determined to do more than raise safflower or find a home-grown fuel, he was going to add value to the crop by selling it as a food. Quinn's research indicated that safflower was as good as olive oil in composition, leading to good health. Quinn brought his son-in-law into this project, and they renovated a cow barn into the Oil Barn and registered the safflower product as Oil Barn®. It took some time to get the right equipment in place to clean the safflower seeds, press the oil, and pack it into the several sized containers. Quinn is now in the product development phase of marketing the oil. Quinn didn't lose sight of producing fuel for his equipment. When oil is delivered to area restaurants, the spent oil is picked up. Aer dewatering and filtering it, they use the oil to power farm equipment. SiG MT 28