I have some incredibly meaningful news to share with you — the kind that feels like a full-circle moment after years of slow, intentional work.

Through the generosity and connections of a few dear friends — Roe at Kings Roost, Nate from Fat Uncle Farms, and Katie from Mimsys_munchies Bakery — I now have in my hands a small but mighty harvest of heritage grain grown by someone extraordinary: Mai Nguyen, also known as Farmer Mai.

Who is Farmer Mai?

Mai Nguyen is a force. A farmer, seed keeper, policy advocate, and community organizer, she works at the intersection of ecological farming and social justice. Her mission? To farm in a way that undoes climate change and repairs systems of harm in agriculture.

Last year, she was awarded the prestigious James Beard Leadership Award for her work in celebrating sustainability, equity, and justice in food systems. Her impact stretches far beyond the field — she collaborates with communities and coalitions to create food policy that uplifts marginalized farmers and promotes land sovereignty.

In short: she’s a changemaker and a total badass.

Why This Grain Matters

The grain I received is Rouge de Bordeaux, a French heritage wheat known for its deep, layered flavor profile — think biscuit, roasted nuts, tannic apple skin, and a whisper of cinnamon. It’s beautiful, complex, and the kind of grain you feel in your bones when you bake with it.

This isn’t your everyday wheat. It’s part of a much larger story — one that begins with heirloom seed and ends at your table.

A Full Circle Process:

Here’s what the life of this grain looks like:

• Heirloom seeds are planted using low tillage methods that preserve the soil.
• Fields are cared for with natural pest management, intercropping, and crop rotation.
• It’s dry farmed, naturally dried, and carbon-sequestering.
• Once harvested, it’s delivered directly to micro-bakers like me.
• It’s freshly milled the same day the dough is made.
• Then it’s baked and offered to you, in the most honest form possible.

This is what regenerative agriculture looks like — a cycle of care, intention, and respect for people, land, and the future.

The Bigger Picture

It’s taken me over four years to build relationships with farmers, millers, and advocates who share these values. And it’s not just about access to better ingredients — it’s about participating in a food system that’s accountable, transparent, and nourishing in every sense of the word.

This bakery exists to do more than bake. It’s here to be part of a movement — one that prioritizes organic practices, equity, and community-first sourcing. I feel deeply honored to now be part of this grain’s journey and to share it with Monrovia and surrounding communities.

Thank You, Farmer Mai

To Farmer Mai: thank you for doing the hard, necessary work — for farming in ways that restore the land and uplift those without agency in our current food system. Thank you for your radical care and your unwavering commitment to change.

To those reading: I can’t wait for you to taste the difference in what we bake together.

This grain — this moment — is something truly special.

For more information about Farmer Mai visit her website at farmermai.com