S2, Ep 8: A modern take on ancient grains, how geography-agriculture-history inform cuisine, and the flavor of biosecurity.

Written By Celia Ffrench

Glenn Roberts

Founder and Lead Sensory Researcher, Anson Mills

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Glenn Roberts founded Anson Mills in 1998 in Charleston, South Carolina, to rematriate lost foods of the 18th and 19th century Southern Pantry. Today, Anson Mills grows and produces artisan organic landrace grain, legume, and oil seed ingredients for chefs and home cooks worldwide and provides culinary research support for pastry chefs, bakers, brewers, and distillers through Anson Mills Research Lab.

Anson Mills provides pro bono seed biosecurity for the growing community of Southern organic place based identity preserved landrace crop farmers.

Glenn is a recipient of the USA Artisan of the Year and National Pathfinder Awards and a founding member of the Carolina Gold Rice Foundation.

On this episode, Glenn joins host Mitchell Davis and offers a modern take on ancient grains, describes how geography-agriculture-history inform cuisine, and highlights the flavor of biosecurity.

Follow Glenn on Twitter and Instagram: @ansonmills and on TikTok: @anson_mills

For more on Glenn and Anson Mills, visit: ansonmills.com.

Plus, for more on his work and the field, click here.

Celia Ffrench
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S2, Ep 9: Preserving culinary traditions of Native American communities, advocating for Indigenous food systems globally, and navigating cultural appropriation in the 21st century.
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S2, Ep 7: The journey of a female restaurateur in the Emirates, the UAE’s expanding food scene, and the kaleidoscope of flavors found in Afghan cuisine.