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Megan Wang

@megginwang

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🌾 HV Lead @climatefarmschool
🥖 Baker / Owner @bootsbread
👩🏻‍🌾 Farm Apprentice @gentletimefarming

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For three days, we gathered at Wally Farms to ask a bigger question: what becomes possible when funding for food systems begins with listening to the people doing the work?

Our Funders on Farms program brought participants into an immersive, farmer-led experience rooted in the land, the businesses, and the relationships that make a thriving regional food system possible.

At Wally, we met some of the incredible farm businesses growing within its ecosystem: FarOut Container Farm, producing hydroponic greens and even perennial peppers; Overstory, growing shiitake mushrooms in the woods for medicinal broth; Apis Apotheca, cultivating medicinal herbs and flowers for skincare; and El Alimento, growing plants with seed saving and future resilience in mind.

We also spent time at Gentle Time Farm and Stone House Grain, learning directly from farmers, food producers, chefs, and others working across the many layers of the regional food economy.

More than anything, these three days were about listening deeply. To what farmers need. To where infrastructure is missing. To the opportunities that exist between the farm gate and the eater. And to the people already building the systems we will need for the decades ahead.

We left feeling hopeful about what can happen when capital moves closer to the land, when relationships come before transactions, and when food systems funding begins with the knowledge and experience of the people already doing the work.

A huge thank you to every farmer, speaker, chef, participant, and host, especially Nena Johnson, who made this gathering so special. This is how investment can begin to ripple outward: from the farm, through the middle of the supply chain, and into stronger regional food systems, thanks to intentional, land-based convenings like this. 💕

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Something is afoot! 🥾

Graindead has been a home for me to experiment with whole grain baking over the last year, and it’s become a special community in Bed-Stuy that has so kindly supported these endeavors (especially @willoughbygeneral) and my dear friends that have met me in parks & coffee shops across the city to pick up a loaf.

While the project has been small, my aspirations for playing a meaningful role in re-regionalizing our local grains economy are big. Much inspired by everything I’ve learned & continue to learn through working @climatefarmschool, and made possible by folks like Patrick @brooklyngranaryandmill and June @jrussell441 @glynwoodorg to name a few.

So, it’s time for the next chapter of my baking journey. I’m so beyond excited and absolutely wonderfully terrified to keep following the curiosities, one bake at a time. Although this time around, I won’t be alone. ☺️

Watch @bootsbread in the coming days… 👀

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We talk a lot about knowing where our food comes from.

We know the farm that grew our vegetables. We ask how our meat was raised. We look for single-origin coffee and chocolate.

But what about the grain in our bread?

Rice, wheat, and maize provide half of the world’s calories, yet grains remain one of the least traceable parts of our food system.

In our newest piece, Know Your Grains, Megan Wang follows grain from farm to mill to grocery store shelf and asks what it would actually take to rebuild regional grain economies.

The story is bigger than better flour or better bread. It’s about the infrastructure that connects farmers, millers, bakers, and eaters. It’s about rebuilding regional processing and storage, supporting regenerative farming practices, preserving grain identity, and creating food systems where we can know not only where our food was grown, but how.

And perhaps most importantly, it’s a reminder that transforming our food system doesn’t mean returning to the past. It means building something more regional, resilient, transparent, and connected.

Read Know Your Grains on the Climate Farm School blog.

Photo credit: @eileenmroche

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Bars!! Still sitting with @megginwang 's perspectives on collective and individual abundance, and the role of “enoughn-ess” in climate change solutions... What if our lives could just be dedicated to making lives and places better, not surviving this economic system at the expense of those lives and places? Listen to this episode for the financial, mental, and relational strategies Megan discovered to make that desire her reality. Full episode on substack @quarterlifeclimatecrisis !

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Latest episode ft. @megginwang is out!! Listen in for Megan's reflections and advice on
🌾 making a career transition into climate justice work
🌠 how relationships are an investment and safety net you can lean into too
☕ how an abundance mindset really is a climate solution (read: how to not have the same mindsets as the billionaires who got us into this mess 🤧)

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Rebuilding a Local Grain Economy, and the room felt it!

This wasn’t just a talk. It turned into an evening of curiosity, connection, and people who didn’t want to leave.
We planned for Q&A. It went 30+ minutes and could have kept going. Conversations spilled out long after, with people gathering, asking, sharing, connecting.
A few moments that stayed with us:
• Stuart Farr of Hudson Valley Hops & Grains speaking to nutrient density and how caring for the soil directly shapes flavor and nutrition
• Patrick Shaw-Kitch of Brooklyn Granary & Mill bringing it to life through his breads and spring focaccias, naming the exact flours, farms, and blends behind each one
• An honest conversation about what it really takes to rebuild a grain economy, from combines in the field to stone mills in the bakery
This is what it looks like when a regional food system starts to come back into relationship.
Farmer <-> miller <-> baker <-> community
Thank you to everyone who showed up with so much curiosity and care.

📸 @omer.kaplan.studio for @thelibiproject
@brooklyngranaryandmill
Hudson Valley Hops & Grains

Who wants more of this?

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Anyone attending Crafting Community: A Textile Arts Fair is going to be super lucky to taste the regionally sourced, organic goodness of @graindeadbread. Baked by Brooklyn-based baker @megginwang, Graindead is the type of bread that is meant to be broken together, in community with one another. Megan is an ardent advocate for regenerative grain farming. She started Graindead bread as a way to pay respect to the local grain economy and share the connection between the grains, the place they were grown, and the people who farmed them.

Make sure you stop by early to grab bread or biscuits, and if you just can’t wait, head over to Megan’s page to sign up for the weekly @graindeadbread preorder!

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On National Cheese Lover’s Day, I wanted to help celebrate one of our most passionate cheese lovers of all, Anne Saxelby. She was a crusader for rural farmers of America and believed they produced cheeses as fine or more so than our European counterparts. Please see the link in bio, to my Cleavers & Curls Substack for the full article. #cheese #food #farmers #dairy

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Had to pull out the digi camera for Y2Kat-raoke at @witchinghourbk! 📸 Thank you / 谢谢everyone for your IRL and URL birthday blessings 💕 Back pain aside, I’m feeling more self-actualized, more formidable, and more 🔥 slay 🔥 each year (but probably not “more wizened”). Feeling v. grateful for the abundance of love, support and community in my life 🙏🏼 Here’s to getting my kicks at 3️⃣6️⃣!

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At ASLF, we view impact as more than cost savings or GHG emissions reductions. Our apprentices work on sustainable farms from coast to coast, learning the hours, care and stewardship behind those more traditional metrics. When you support ASLF this giving season, you’re funding fully paid, hands-on training that changes how our food system works from the ground up. Donate today to fuel the next apprenticeship and the leaders it creates. Link in bio😉

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Our wedding weekend started off with a bang(quet)! 💥❤️ Shout out to @sleeperphoto / @jeffreyschu for capturing all these delicious and delightful moments. 很感谢关妈妈爸爸给我们准备这个很有意义的花好月宴会 🙏🏼 (Apologies to everyone I couldn’t tag, I’m feeling personally victimized by Instagram’s tag limits!)

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Looking forward to baking organic & locally grown grains into nourishing sourdough loaves - here’s where Graindead Bread will be over the next few weeks. Come say hi! 👋🏼

🙏🏼 Grateful to @willoughbygeneral @ceibaarbor @fadmarket for an opportunity to share this bread!✨

Join the email list for bread drop details / pre-orders.

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