A History of Bayou Cora Farms Heirloom Corn
The story of Bayou Cora Farms heirloom corn began not long after the Civil War. James Phillip Lipscomb came to Baldwin County, Alabama in 1875 and brought with him a corn variety form Marengo County, Alabama. He settled in what is now the Vernant Park Community just outside of Magnolia Springs. There he established a farm and began to plant the corn. Over several years, he built up a seed stock and was soon able to plant several acres. Some of the corn was used for eating during the milk stage, as many people did with field or sweet corn, but the majority of each year’s crop was dried and used for cattle feed. This heirloom variety, commonly known as “Indian Corn”, only changes into its multitude of red, yellow, orange, purple, and blue colors, after it begins to dry.
James Lipscomb grew the corn until the year he died in 1933 at the age of 80. James’ grandson, Ira Lipscomb, saved some of the corn from his grandfather and continued to grow the corn along with his six sons Lawrence, Edward, Claude, Sheldon, Oswalt, and Albert. Like his grandfather, Ira grew the corn until his death in 1979. Over the next eight years, the Lipscomb brothers grew the corn. But sadly in 1987, when the agriculture industry slowed, and many farmers had do downsize or get out of farming completely, the last two brothers farming full time, Sheldon and Oswalt, decided to trim production and stopped planting their family corn.
One brother, Claude, decided to set aside a little of the corn, not much more than 1 pound, in an old barn freezer. There the corn stayed for 24 years until 2011 when Edward, Claude, and Sheldon pulled out that old heirloom corn which they called “Grandpa Jimmy’s” corn, and decided to revive it. Each brother planted only a handful, with Sheldon planting only 98 kernels. For the next three years they brought back the old family corn, with each year’s crop slightly bigger than the last. In spring of 2015, Sheldon planted 5 acres of the family corn, not quite knowing what he would do with the harvest. However, the brothers always had an idea that perhaps that old corn could be used for milling into cornmeal.
Sheldon’s grandsons, Josh and Jarred Higginbotham ground some of the corn into cornmeal, and Sheldon’s wife Betsy made several recipes including cornbread. They soon discovered that the meal had a very unique, natural and flavorful taste.
After a trip to the local farmers market in July of 2015, and a sell out on the first day, Josh and Jarred quickly realized that the cornmeal fit right in with the interest for local and heirloom products. This lead to Bayou Cora Farms Heirloom Corn Products, which now includes grits, corn flour, and fish fry, along with the cornmeal.
From 1875, and six generations later, this non-gmo heirloom corn variety is being brought back to abundance in Baldwin County Alabama and shared in a way for all to appreciate and enjoy.
"Fresh, locally grown blueberries and vegetables. We don't sell it unless we grow it. No harsh chemicals or pesticides used. Ever."
Locally grown blueberries out of Lucedale using organic practices.
We want to provide nutrient dense, locally sourced and whole foods based meals that are affordable. We currently make gluten free baked goods and our meals, like our baked goods, will always have options that are gluten free, paleo and/or vegan. We will continue to use as many local products as possible including pastured pigs and grass fed cows. When local products are not available, we will prioritize other small businesses as suppliers.
I began my gluten free journey about six years ago as an experiment. I read that wheat can cause inflammation in the body and since I knew inflammation was the underlying problem in all of the medical issues I was experiencing, I decided to try to cut out wheat and see if it helped. As I researched, I learned that gluten is what causes the inflammation and it's not limited to wheat so I removed all gluten for six weeks. To be honest, I didn't notice much of a difference so I was relieved to be able to eat "normal" again, but I got a migraine almost immediately upon the reintroduction of gluten. My aches and pains magically appeared. I didn't even notice they were gone. I was amazed at how awful I had felt and just thought it was normal.
During the next year I became more attentive to food fillers and additives. This led me to a more whole foods approach to my diet. Today I eat mostly paleo and completely gluten free. Although I feel better than I ever have, I miss being able to get the food I grew up enjoying. I hate that I can't go out for a bowl of gumbo or get a muffin with my coffee. I want to open a small cafe because I believe other people feel this way too. I want to focus mostly on nutrient dense, whole foods but also offer gluten free versions of local favorites and baked goods. Flourish is starting small, but the long term goal is a cafe and bakery.
G&M Goat Farm, a certified Mississippi goat farm, is a state inspected and approved distributor of goat meat in Mississippi. The farm has been in continuous operation for more than 100 years. Situated on over 50 acres in Wiggins, owners Gloria and Morris Richardson raise South African Boer and Nubian dairy goats as well as Lamb and herd-protecting Great Pyrenees dogs. G&M Goat Farm started in 1999 with a small herd of goats. In 2002, G&M became the first to obtain a license to sell goat meat and products in the state. Since then, G&M Goat Farm has grown to include more than 150 animals and ship quality goat and lamb products far and wide. Gloria and Morris are dedicated to promoting the health benefits of goat meat. They have been featured in several publications throughout the south, including the cover of Minority Landowner magazine.
Purveyors of quality Caprine products and live animals, G & M Goat Farm specializes in brood stock, a variety of custom processed meat cuts, along with several prepared and ready-to-eat menu items. Additionally, Gloria and Morris have expanded their herd to include USDA Inspected fresh Lamb Meat. The Richardsons also offer goat cheeses and skin care products in their retail shop on the farm. In 2012, G&M Goat Farms became a licensed goat dairy.
Educational tours are available to tourists and school groups. All age groups are welcome. Visiting groups enjoy sample goat products, witness the milking process, bottle feeding, learn how to prepare goat meat and take photos with the animals. Tours are available year round. Contact Gloria or Morris to schedule your trip and discover how G&M Goat Farm is transforming the goat meat industry right here in Mississip
The Small Farm Training Center is a six acre organic veggie operation surrounded by 1200 acres of rolling Southern Mississippi pasture and forest lands. Approximately 60 miles North of New Orleans in Northern Hancock Co., we teach the technical and social side of food independence. We do not use--nor have we used for the past 35 years--any synthetic, petroleum based fertilizers, herbicides or pesticides. Our nutrient cycling is accomplished with the judicious use of animal manures (chicken and cow), our own compost making efforts, compost tea and an occasional side dressing of cottonseed meal. farmeducation.org
Gold Tap Honey is more than just honey. It is impacting the community through education, family and making our environment more vibrant and wholesome. It starts in your backyard and spreads throughout the world. We take pride in our product so we never treat our hives with any medication, blend, filter or heat our honey or feed sugar water to our bees.
Founded from the soil, rooted in community.
Kombucha, Kvass, Kimchi, Kraut & More.
Handmade in Mentone, Alabama from 98% Locally Grown Produce.
We are really selective when it comes to fermented veggies. We're unique in our combination of produce from local farmers, chemical-free and organic ingredients, and culturally- and historically-relevant recipes. When you buy Harvest Roots ferments, nutrition and flavor are at their peak.
Inspired - savory - robust - unique - traditional as well as innovative flavors.
25,000 LBS in 2016 of chemical-free and organic produce via local & independent farmers.
Why fermented foods?
Fermented foods offer real nutritional benefits and a diverse flavors that are delicious and engage digestion.
This is supported both by modern science and millennia of human cultural traditions.
Haven’s Down Home Creamery is a local dairy farm located in Lucedale, MS. All cows are Jersy or Jersy Holstien cross and they spend their days on lush green pasutre and are milked twice daily by Preston and Kristen Havens. They never give their cows any hormones, steroids or antibiotics. Their products include cream line milk, reduced fat milk, cream, chocolate milk, and buttermilk and cheese. All of their products are slowly pasteurized at 145 degrees for 30 minutes, they believe this allows the good fat, which is rich in Omega 3s, and the original 9 essential vitamins and minerals to be preserved in the milk. The Havens are dedicated to bringing the healthiest dairy products to local tables.
A local cattle farm that pasture raises locally processed, hormone and antibiotic free grass-fed, grain-finished beef. Honestly cattle never go to a crowded, dirty feedlot. They are raised on the farms green pastures and processed at a local processor here in Mississippi.
How it began...
In February of 2011 our baby boy Elliott was born. He was healthy and perfect.
Around 3 months old a rash appeared on Elliott's face. His pediatrician said it was just eczema and would go away if we just changed our laundry detergent. After trying multiple detergents, sensitive soaps, and hypoallergenic lotions, the rash was still there and growing. It eventually spread to his elbows, knees, back, and ankles. Our baby was miserable and so were we. He itched so much that he couldn't sleep or play. It was effecting his growth and development. We tested for allergens and completely changed his diet. We tried doctor after doctor, prescription after prescription and the rash just worsened.
I spent my days and nights in intense research, looking for others with similar cases. There seemed to be a common element with every eczema case out there - additives in soap aggravate and exacerbate the disease; fragrances, lathering agents, colorants, parabens, and many other unnatural factors. We found that even so-called sensitive soap has irritants. So then began the search for a soap for Elliott. The skin absorbs a surprising amount of the elements that come in contact with it. As we learned about commercial soaps and the harsh chemicals they contained, we realized that no one should be bathing in these toxins. We found several "all-natural" soaps, even some local ones, but even those contained some chemical or additive that was irritating our baby. Even the natural bars seemed to use an unnecessary sudsing agent, a nut oil or food he was allergic to, or GMO soybean oil that you would never want to rub on sensitive skin.
The answer to our problem was clear, we needed to make our own. And the results were wonderful.
We are excited to provide wholesome, organically grown greens and more. We are an urban farm in the Springhill area of Mobile, AL., lovingly tended to by George and Liz Ann Roussos and their three children.George Roussos is a native Mobilian who has a passion for delicious, organic local food. He grew up in his family restaurant, Roussos, which served Greek influenced cuisine for over 50 years. He has helped form Farms across the country as part of the WWOOFers program. Panagia Farms is Greek for “most holy”, a name lovingly used by Orthodox Christians to describe the Mother of God. Our small urban farm is generously blessed with great support from our local farm to table chefs and friends and neighbors who support heirloom and organic seeds and practices. Our motto is: ”Panagia Farms, where food and faith go hand in hand”
Pat and Jeff Scrimsher own and operate PJ Farm in Saucier, MS. We have been growing USDA certified organic vegetables, herbs and garden transplants since 2010. Our mission is to cultivate delicious, nourishing, and healthy products through the use of environmentally responsible techniques and practices.
We are a family owned farm nestled in a small town near the gulf in South Mississippi called Lucedale.
We started on this journey about five years ago when we decided that we wanted to provide ourselves with fresh, healthy, and whole foods. With my wife and I both working in the healthcare field, we saw first hand how bad the healthcare crisis in America has truly become. We began to wonder if there was a better way. Through rigorous research we began to discover that ultimately the old saying is true. You literally are what you eat. The right foods used as “preventative” medicine can allow your body to function at peak performance, while the wrong foods can cause the very illnesses we try to prevent. If you provide your body with the proper nutrition it can do wonders for health problems and more importantly prevent them in the first place. The right foods and a healthy diet could drastically change the landscape of healthcare in our country.
In search of an alternative we began to find that shopping for fresh organic produce was expensive at the supermarket and after that you still truly didn’t know where your food originally came from. So taking this into consideration, we decided to start shopping at the farmers market. We wanted to shop more local and work hard to really get to know the people who grew our food. With that in mind we spent the next few years while we traveled the country (for our healthcare careers) shopping at the local farmers markets and introducing ourselves to the local farmers. This was an excellent opportunity to see how a variety of foods can be offered all over the country (in all types of environments) without the heavy use of petroleum fertilizers or fuel.
So as time passed and our journey brought us closer to home we finally decided that the ultimate way to know everything about the foods we were eating was to “cut out the middle man” and grow/produce it ourselves. We were both blessed with a little bit of knowledge about farming between the two of us, because we had both grown up on a farm. However, we decided that if we wanted to do this, we would have to take it as seriously as possible. So in the beginning of 2014 we took a leap of faith! We quit our medical jobs and went to a sustainable farm in north Mississippi to work a season. We worked an intense internship which taught us the ways of pasturing animals and how to improve the soil that the pasture is on. We learned the best way to protect and grow a healthy product without the use of antibiotics, vaccines, hormones, and steroids. These became the standards for which we would hold ourselves accountable. We finished our internship and moved back to Lucedale in the early fall of 2014 to begin our adventure and make a start.
In the beginning we started with pastured laying hens and eggs. Eggs are a wonderful marketing tool as well as a steady source of revenue, and hens work as the "cleanup" crew for Sweet Grass eating the parasites and spreading the manure. We purchased 125 Aurcana laying hens (hens known for their rich nutritious eggs) and we were amazed! Its amazing how much fresh air, sunshine, and fresh pasture can change the quality of an egg. The yolks were wonderfully rich and they had this bold orange coloring! Like no egg we had ever seen or tasted before.
This led to the next step in our food adventure, the introduction of the broilers and pigs. We were fed up with what was offered at the local supermarket and couldn't bring ourselves to buy their product any longer. So out of necessity, our farm was born. We made the decision to start raising meat chickens as well. We chose the Cornish Cross or "Broiler". These are the exact chickens you can find on the supermarket shelves. They can easily be raised outdoors and ready to buy in only two months with minimal maintenance. When we saw how easy to raise the chickens were, we wondered why we had ever shopped at the supermarket in the first place.
We started small and raised a batch just for ourselves and we enjoyed it so much. The taste of the supermarket chicken could not even be compared to our pastured poultry (not to mention the added health benefits of abundant nutrients from fresh air and sunshine). Next, our family began asking if they could have some of our poultry and then some of their friends began to ask if they could have some of our poultry and from there the dream began. We starting producing enough broilers to sell and provide to others. We have gotten such great feed back from our friends and family we decided to begin raising some hogs as well. In the next year we hope to increase production of all of these and start raising grass fed beef.
So a small dream has slowly become a small reality, and with a little hard work and hope my family believes we can truly provide Mississippi with a healthy affordable alternative.
About To Your Health Sprouted Flour Co.
About 12 years ago I decided it was time to take better care of myself and my husband. I developed a passion for hacking through the jungle of “nutrition” information trying to discover the truth about the proper relationship to food and proper preparation of foods for the maximum benefit to our bodies. The more complicated the research, the more simple and clear the answer became - "Eat a variety of all foods God made available to us in as pure form as possible". This led to more research into the preparation of foods before industrialization; during times when cancer and heart disease were rarities at best.
Armed with this wonderful information, I began counseling friends and groups wanting to make positive lifestyle changes as well. When I talked about the fabulous benefits of sprouted grains, the time-honored tradition of how our ancestors would harvest grains that had naturally sprouted in the fields and a modern way to sprout at home, the response was always “Can’t you just do it for me?” And so I did. And that’s how To Your Health Sprouted Grain Breads came to be.
Starting in my kitchen in 2005 baking for a few friends, word quickly spread and opportunities arose to bake for customers of several local and regional CSAs and co-ops. I wanted to make sprouted baked goods available to several additional markets and some retail outlets, so my husband Jeff built a commercial kitchen for my little venture in his new barn in September of 2006. The business then obtained state licensing as a food processor, hired two part-time employees and was “on the grow”.
In February 2008 the business transitioned to offer only sprouted organic grains and flours. In July of 2008 the business incorporated and became To Your Health Sprouted Bread and Flour Co., Inc., dba To Your Health Sprouted Flour Co. (hereafter To Your Health or TYH). TYH currently employs 30 people in two facilities.
Jeff came aboard as COO in October of 2009 and has been instrumental in helping grow the business to our current 14,400 square-foot facilities, and landing accounts that have steadily increased production and profits for the company. Jeff now serves as CEO. When TYH transitioned to flour production average weekly sales were about 200 pounds. Current weekly sales average more than 50,000 pounds. Our current weekly production capacity is 70,000 pounds.
Eighty-five % of TYH’s annual sales are from large commercial companies and bake houses including Whole Foods Market (the world’s fifth largest retailer), Arrowhead Mills, the Hain-Celestial Group, Anita’s Organic Milling (Canada), LaBree’s Bakery, and Kellogg. About 15% of annual sales are internet purchases: the company’s parent site as well as two additional commodity sites including Amazon.com. The remaining sources of sales are small retail stores, buying clubs, and co-ops across the country.
To Your Health has automated its sprouting process with machinery specially designed for our application. We have engineered our own proprietary method of drying the sprouted grains to retain all the vitamins, minerals, and enzymes produced during sprouting. Even with all the new developments we haven’t lost sight of our individual customers.
To Your Health is a woman-owned business that has been built from the ground up by hands-on experience and research to create a quality product with very high standards of production. Although TYH may be a little out of the way for most people to find, America is beating a pathway to our door.
To Your Health began to attract global attention when we began selling to Whole Foods Market and other large commercial entities. We are exporting our products to several countries including Canada, Mexico, Australia, and the United Kingdom.
It’s always great to hear from our customers as they share their baking experiences and improved health from using our products. No matter how hectic it gets around the office I’m always brought back around to why I love doing what I do when customers share their positive experiences: from being able to enjoy bread again after years of digestive issues, to improvements in an autistic child’s behavior that wouldn’t have been realized with un-sprouted grains.
Looking forward to future success.
Founder and President
To Your Health’s passion is making organic sprouted grain flours for the traditional art of baking healthy, delicious, nutrient-rich foods. We believe good health requires nutritious food that both tastes good and is good for you. We believe in the traditional practice and artistry of preparing whole foods as God gave them to us to eat. We also believe that the traditional diet our great-great-grandmothers (and our ancient ancestors) served up is the same diet our bodies need today in order to enjoy abundant health.
To Your Health is a woman-owned and operated small business in a rural setting in Alabama. We offer freshly milled flours from organic sprouted grains. The sprouting, drying, and milling processes are all done in-house.
We are committed to the provision of healthy, nutritious, easily digestible, sprouted grains, legumes, and flours. Our products are organic, sustainable, non-GMO, regulated, and rated superior by AIB, tested and proven to contain all the benefits of the time-honored tradition of properly prepared grains for consumption by sprouting. We will never compromise the quality of our products. We will strive to continue to educate our customers on how sprouted grains play an important role as part of a balanced, nutrient-rich, traditional diet.
The Benefits of Sprouted Grains
The beauty of sprouted whole grain flour is that it makes available more vital nutrients than un-sprouted flour. The major benefit is that those nutrients are in a state that can more readily be absorbed and digested by the body.
Grains are seeds. Un-sprouted seeds hold the nutrients, vitamins and minerals in a dormant state. The germ portion of the seed contains all the genetic information to turn that seed into a full-grown plant, as well as the enzymes necessary for sprouting. When the grain cell germinates, or sprouts, that genetic information ignites, and the resulting amylase activity, or enzymatic action, ultimately results in plant growth. During the sprouting process, the starch molecules, or complex carbohydrates, are broken down into smaller parts, referred to as simple sugars. Simple sugars are the building blocks that make up complex carbohydrates but in a form that the body absorbs more easily. The body recognizes and readily digests simple sugars for quick energy, as opposed to starches that can be stored as fat. The grain sprouts, transforming itself into a plant, and we know that plants consist primarily of simple sugars that easily digest in the body in the form of vegetables.
Un-sprouted whole grains are storage cells. The whole kernel of grain stores vital nutrients that are not in a form that the body can absorb as well as when the grain is sprouted. Milling un-sprouted whole grains merely grinds the storage cell. No matter how fine or coarse the grind, it remains in the completely un-sprouted dried seed state. Grinding or milling a whole grain does not change its properties. However, sprouting does!
Sprouting naturally manufactures vitamin C, increases vitamin B content and carotene levels and aids the body’s absorption of calcium, magnesium, iron, copper and zinc. The nutritional components of sprouting are succinctly explained by Sally Fallon, author of Nourishing Traditions (New Trends Publishing, 1999) and the president of the Weston A. Price Foundation. Phytic acid, an organic acid in which phosphorus is bound, is present in the outer, or bran, layer of whole grain. Phytic acid, an enzyme inhibitor, can combine with calcium, magnesium, copper, iron and especially zinc in the intestinal tract and block their absorption. Sprouted grains contain enzymes, lactobacilli and other helpful organisms that break down and neutralize phytic acid, allowing the body to better absorb the nutrients. The enzyme activity and lactobacilli growth that occurs when grains sprout therefore aid in digestion.
Whole wheat baked goods have a reputation for tasting bitter, even though most contain only a small percentage of whole grains. The sprouting process results in amazingly tasty flour that is mild and full of flavor, with no bitterness.
(This copy is an excerpt from Essential Eating: Sprouted Baking, by Janie Quinn, published by Azure Moon Publishing)
More Published Sprouted Benefits
When grains are sprouted they are converted into a raw, living food with more vital nutrients which are more readily absorbed by the body. Sprouted flours are digested by the body as a vegetable not as a starch.
When grains are sprouted, enzymes are created that aid digestion. Complex sugars are also broken down and as a result, painful intestinal gases and potent carcinogens and enzyme inhibitors are neutralized. This is especially beneficial for those people with intolerances to wheat as they often discover that they can digest sprouted grains without any problem. Grains are normally digested as starches using pancreatic enzymes but when grains are sprouted the starch molecules are changed into vegetable sugars which the body then digests as a vegetable.
According to research done by the University of Minnesota, sprouting increases the total nutrient density.
Vitamin B1 (thiamin) increase of 28%
Vitamin B2 (riboflavin) increase of 315%
Vitamin B3 (niacin) increase of 66%
Vitamin B5 (pantothenic) increase of 65%
Biotin increase of 111%
Folic Acid increase of 278%
Vitamin C increase of 300%
These studies also demonstrated a significant increase in various enzymes including amylase, lipase and Protease.
Sprouting grains also helps with the absorption of calcium, magnesium, iron, copper and zinc as reported by the Price-Pottenger Nutrition Foundation.
You can use sprouted flour the same as you would use un-sprouted flour, cup for cup.
Sprouted spelt, which is a wheat variety, contains less gluten than all other wheat varieties. Spelt grain has a hard outer hull which allows it to develop into a delicate water-soluble kernel so the nutrients from this grain are more easily absorbed in the body during digestion, making spelt consumable by most people with wheat sensitivities. Spelt does not rise as high as other wheat varieties due to the low gluten content.
Sprouted flours should be stored in a cool, dark, dry place in an airtight container and is best consumed within 12 months. The freshness can be extended by at least 6 months in the refrigerator and another 6 months in the freezer.
Hand Crafted ⎮ Small Batch ⎮ Local ⎮ Raw⎮ Vegan
Wild Magnolia Kombucha began in the spring of 2016 with the intention of sharing our love and passion for kombucha to those within our community. Amanda Webb, owner and brewma’am, started having kombucha tasting gatherings out of her Fairhope kitchen to test out flavors, and educate folks about the benefits of kombucha. In the fall of 2016, Wild Magnolia expanded production to a commercial kitchen space and began selling to the coastal community.
Wild Magnolia prides ourselves in offering small batched and hand-crafted kombucha. We brew with organic black and green teas, organic cane sugar and add locally sourced or organic ingredients.
A Coastal Alabama Company At Wild Magnolia, we believe in accepting one’s uniqueness and that laughter is the ultimate medicine. We strive to make delicious tasting brews which dazzle our customers’ palates, and deliver a probiotic punch of good bacteria to their gut. Each of our hand-crafted batches are unique and are always infused with a whole mess of grit and soul,and a dash of southern sarcasm.
Our Bottles Wild Magnolia Kombucha bottles are traditional 12 fl oz (355mL) Amber stubby bottles. Amber glass is used to protect the 2.2 billion live and active cultures from light as well as to help keep this raw brew as fresh as possible. All bottles are personally capped with oxygen absorbing caps, individually labeled and hand packaged.
Wild Magnolia Kombucha also offers all brews in 16 fl oz. (473 mL) amber Boston round bottles with resealable tops.
Gateway to Gut Health
“What in the world is Kombucha??”(pronounced as Kom-boo-cha) This is a common
question posed to Amanda Webb, brewma’am and owner of Wild Magnolia Kombucha.
Kombucha is quite simply a fermented tea. It is a probiotic drink that essentially puts
good or beneficial bacteria back into your gut, also known as the powerhouse of our
immune system. Dating back to as early as 220 BC in China, it has been called “The
Tea of Immortality” or “The Divine Tea”.
Kombucha is comprised of organic teas,organic cane sugar, and a SCOBY or symbiotic
colony of bacteria and yeast. The SCOBY (sometimes known as a kombucha culture)
consumes the sugar (fermentation process at work) in the brew, and in turn produces a
tart,effervescent beverage rich in B-vitamins, enzymes, probiotics, and acids (such as
acetic, gluconic, and lactic). All aiding in a healthier digestion and detoxification of free
radicals in the body.
Wild Magnolia Kombucha strives to produce the most delicious tasting kombucha from
their handcrafted,small batch brews. All flavors are derived from a love affair with good
food that nourishes your body and soul, and that are unique in their pairing.