Quinn Institute

Quinn Institute Scaling up the number of successful regenerative organic producers growing nutrient dense food to improve the health of our planet and people 🌾

04/24/2026

At the Quinn Institute, we try to grow what we eat and eat what we grow.

The other day, Bob and the team started seeds for the garden so we can eat delicious food as medicine straight from the farm.

Have you started your garden for this year yet?

04/23/2026

Built to last, and built with care.

In a world that moves fast, this plot seeder is a reminder that the best tools and the best research come from commitment to quality and attention to detail.

When we put seed in the ground, we are investing in healthier soils, stronger communities, and a future where good food and good science grow side by side.

Here’s to the hands that creatively build the future of regenerative organic agriculture, and to the legacies that keep research moving forward.

04/15/2026

From the color in the grain to the flavor in the loaf, we are always asking the same question: How do we grow food that truly nourishes people and place?

Here’s an update of our work studying hard white winter wheat varieties, looking for a golden hue that hints at increased nutritional value and better taste. Because when the land is healthy, the food is better, and our communities are stronger.

This is regenerative agriculture in practice: patient, place-based work with implications far beyond the field.

04/10/2026

A few weeks back, we seeded 48 varieties of hulless barley to further our work growing food as medicine.

Barley’s beta-glucans are one of the natural compounds scientists are studying for their role in supporting heart health.

At the Quinn Institute, we connect that kind of research to the bigger picture: regenerative agriculture that strengthens soil, food quality, and community wellbeing.

01/27/2026

What if the “weed” you’ve been fighting could feed you instead? 🌱

Canada thistle, a plant most know as invasive, has edible stems rich in inulin (a prebiotic fiber), potassium, and antioxidants.

Young stems can be peeled and eaten raw, added to salads, or cooked like asparagus.

The roots can be roasted, and the leaves (when young and tender) can be enjoyed in soups and stir-fries.

This experiment explores a regenerative approach: using straw mulch to manage Canada thistle while making the stems easier to harvest.

1 foot of straw creates clean, spine-free stems perfect for eating. 2-3 feet suppresses growth entirely, providing control without chemical inputs.

It’s a simple idea rooted in observation: What if we worked with the land? What if management and nourishment could coexist?

This is the kind of place-based problem-solving that transforms how we relate to the plants around us and reminds us that even the most persistent “weeds” have something to offer.

🌾 Have you ever eaten Canada thistle? What other “weeds” do you harvest from your land?

01/21/2026

This last season brought something new to our fields, black chickpeas!

While most chickpeas are tan, these darker varieties offer subtle differences: slightly earthier flavor, firmer texture, and higher anthocyanin content (the same antioxidant compounds that give blueberries their color).

The late-season rains brought moisture and weeds in equal measure. We swathed before combining to give everything time to dry down properly while protecting what we’d grown.

You can see the combine working through those swaths, the pick-up header gathering what the land gave us.

Every crop tells a story about soil, season, and the choices we make as stewards. This one’s about trying a new variety while staying rooted in place and nourishment.

There are 12 hours left to double your impact. ⏰Every matched gift to the Quinn Institute advances field research that d...
01/18/2026

There are 12 hours left to double your impact. ⏰

Every matched gift to the Quinn Institute advances field research that demonstrates how regenerative organic farming can be more profitable for farmers and produce more nutritious food for all of us.

This is the work. And we’re doing it together.

If you’ve been waiting for the right moment, this is it.

Link in bio. Thank you for your belief in and support for our research toward a more nourishing food system for the planet, farmers, and people.

01/17/2026

Red lentils interplanted with flax, a simple technique rooted in nature-based wisdom and traditional agricultural knowledge.

The flax helps short lentil plants stand tall, making harvest possible even after heavy rains brought unexpected weeds.

Swathing causes some loss, but the quality gained makes it worthwhile. These red lentils will end up in kitchens as golden, nourishing additions to cozy stews and slow-simmered soups.

What’s your favorite soup or dish to add red lentils to?

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🌾 In north-central Montana, on 700 acres of short grass prairie, we’re researching how farming can heal. Heal people, ou...
01/15/2026

🌾 In north-central Montana, on 700 acres of short grass prairie, we’re researching how farming can heal. Heal people, our land, and our communities.

Quinn Institute is advancing a nine-year regenerative organic crop rotation that strengthens farmer prosperity, human health, and ecosystem vitality.

It’s field-level research rooted in this place, with implications that reach far beyond.

For the next 3 days, every dollar you give is matched. That means twice the momentum toward a food system that grows food as medicine.

This work is grounded in soil and science, in tradition and innovation. And it needs all of us.

Will you join the mission? Find the donation link in our bio to support our work.

01/13/2026

🌾 This is what it looks like when Bob’s most-anticipated crop of the year, Kamut Khorasan Wheat, is ready to cut.

For nearly 40 years, Kamut Khorasan Wheat has nourished people who can’t tolerate modern wheat, and its reach continues to expand globally.

Last season, we also tested no-till versus tillage methods, comparing yields and identifying which regenerative practices work best on our Northern Great Plains soil.

Help us keep this work growing. Our matched fundraiser ends this Sunday. Every dollar you give will be doubled. Link in bio to donate today.

What if the grain that nourishes us also deepens the flavor in our bread?In partnership with Grist Bakery in Missoula, w...
01/09/2026

What if the grain that nourishes us also deepens the flavor in our bread?

In partnership with Grist Bakery in Missoula, we’re developing a Hard White Winter Wheat (HWWW) that is suited for our region, a climate-resilient grain that honors both the land and the loaf.

This collaboration combines our organic research on HWWW for northern Great Plains farmers with real-world baking trials to evaluate milling and baking quality, aroma, texture, and taste.

The Montana State Grain Lab plays a critical role by testing protein content, test weight and color.

HWWW offers the same nutritional value as traditional red wheat, but with a milder, sweeter taste and a lighter color, making it ideal for whole-grain baking.

This research is ongoing as work like this takes time, patience and community support.

Until January 18th, every donation to the Quinn Institute is being matched. Help us bring climate-resilient, nutrient-dense grains to Montana farmers and bakers. Link in bio to donate.

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