But this wasn\u2019t always Chris\u2019 path.<\/p>\n
\u201cHonestly, it was a meeting,\u201d Chris said, referring to a 2017 soil health seminar led by Graeme Sait, where he had his epiphany. \u201cI sat there in awe for two and a half days as Graeme laid out the connection between soil degradation, rising chemical inputs, chronic disease, and personal health. That was my paradigm shift.\u201d <\/p>\n
Chris returned home changed. His wife, Lindsey, already on her own journey with healthy food and wellness, quickly related to what Chris shared with her. Together, they began rethinking not only their diet and farming practices, but their role in the food system and their ability to create something more valuable with what they were already growing.<\/p>\n<\/div>\n
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That revelation planted the seeds for Engrained Flour Co., a farm-to-table flour company that now mills and packages nutrient-dense, whole grain flour from regeneratively grown wheat and rye, all harvested from the Raupers\u2019 own fields.<\/p>\n
\u201cThe idea was if I\u2019m putting so much energy into growing a more nutrient-dense crop, why dump it into the commodity system where it just disappears?\u201d he said. \u201cWhy not mill it myself, offer a better product and get paid for that difference?\u201d<\/p>\n
Milling with Intention<\/strong><\/p>\n After a tour of a major grain-milling facility opened his eyes to the extent of processing and nutrient loss in conventional flour, Chris decided to take matters into his own hands. He purchased a stone mill and sifter and began experimenting with small batches, primarily for his family\u2019s consumption.<\/p>\n \u201cIt was eye-opening,\u201d Chris said, thinking back on that milling tour. \u201cSo much of the wheat\u2019s nutrition is stripped out, then synthetically added back in.\u201d<\/p>\n Engrained\u2019s flour is different. Stone-milled at low temperatures with minimal processing, it retains more of the wheat kernel (about 85% when sifted and 100% when whole grain) and keeps the fiber, minerals, and flavor intact. That difference is something customers immediately notice and are willing to pay for.<\/p>\n Nutrition Backed by Data<\/strong><\/p>\n \u201cWe\u2019ve had customers rave about the taste,\u201d he said. \u201cThe lab data backs it up too, showing increased flavonoid levels, which are compounds that literally light up dopamine receptors in your brain. It\u2019s like the difference between a tomato from your garden and one that\u2019s traveled 3,000 miles.\u201d<\/p>\n Independent testing of Engrained\u2019s flour has shown elevated levels of zinc, iron, magnesium, and manganese, alongside strong fiber and protein retention thanks to their whole-grain method. For customers who care about flavor and wellness, and for producers looking to capture more value, those numbers tell a compelling story.<\/p>\n<\/div>\n<\/div>\n A Practical Path to Profit<\/strong><\/p>\n While regenerative agriculture is often painted as a heavy lift, Chris emphasizes it\u2019s more about learning and applying what works. \u201cWe\u2019re far from the wheat-canola rotation we used to be,\u201d he said. \u201cThis year, we\u2019ve got wheat, canola, barley, oats, peas, black chickpeas, flax, alfalfa hay, and rye. And while I\u2019m not hitting all five principles on every acre every year, we\u2019re making steady gains.\u201d<\/p>\n At the heart of Chris\u2019s approach, and regenerative agriculture more broadly, are six foundational soil health principles: 1) minimize soil disturbance, 2) maximize plant diversity, 3) keep the soil covered, 4) maintain living roots year-round, 5) integrate livestock (when appropriate), <\/strong>and 6) understand and work in harmony with your context<\/strong>. Together, these principles guide land stewards in building soil biology, improving water retention, reducing inputs, and ultimately creating more resilient and profitable farming systems. For Chris, applying these principles isn\u2019t about perfection, it\u2019s about continuous improvement and long-term impact.<\/p>\n His approach is grounded in biology, observation, and resilience. \u201cI haven\u2019t used fungicides prophylactically since 2017, and I don\u2019t use glyphosate as a desiccant,\u201d he said. \u201cNow I\u2019m even running side-by-side nutrient tests comparing treated versus untreated wheat. I want to know the impact.\u201d<\/p>\n For farmers ready to shift gears, the model Chris is building offers more than just a philosophy. It offers a pathway to profitability. “This isn\u2019t about working harder. It\u2019s about working smarter, seeing opportunities others overlook, and creating something customers truly want.\u201d<\/p>\n Building Something Bigger<\/strong><\/p>\n Chris describes his foray into direct marketing as “just piecing the puzzle together,\u201d yet Engrained has found its way into bakeries and regional grocers\u2014from small family-owned stores to large chains\u2014without sacrificing values.<\/p>\n \u201cSome customers have told me, \u2018Please stay small,\u2019\u201d he said. \u201cThey\u2019re not wrong. But growth doesn\u2019t have to mean compromise. I\u2019m not chasing Walmart. I\u2019m building something real and sustainable.\u201d<\/p>\n Long-term, he hopes to help more farmers get paid for quality. \u201cIf we scale, we have to be able to continuously provide this quality. That\u2019s what will keep us resilient and profitable in uncertain times.\u201d<\/p>\n<\/div>\n Building a Movement<\/strong><\/p>\n Chris credits regenerative consultant Michael Thiele<\/a> of Understanding Ag, LLC<\/a>, for helping carry the message forward.<\/p>\n \u201cMichael\u2019s out there telling the story, the same one that first woke me up, showing the link between soil health, chemical inputs, and human health,\u201d he said. \u201cThat connection is powerful. And it\u2019s what this whole movement needs more of.\u201d<\/p>\n In a region still dominated by conventional practices, Chris sees these conversations, and the people sparking them, as vital to shifting mindsets and consumer perceptions.<\/p>\n Looking Ahead<\/strong><\/p>\n For Chris, the decision to farm regeneratively isn\u2019t just about soil or stewardship ethic. It\u2019s also a solid business framework.<\/p>\n \u201cI\u2019ll keep doing this because it works,\u201d he said. \u201cIt gives me purpose, it improves our food, and it opens up new opportunities to for me to grow both personally and financially.\u201d<\/p>\n It\u2019s an important aspiration with far-reaching health, environmental and farm profitability implications. But if the nutrient density and flavor of Engrained\u2019s flour are any indication, the future of regenerative farming\u2014like the baked goods it helps create\u2014is clearly on the rise.<\/p>\n The post Regeneration on the Rise<\/a> appeared first on Understanding Ag<\/a>.<\/p>\n\n","protected":false},"excerpt":{"rendered":" How a Manitoba farmer\u2019s regenerative practices \u2018superpower\u2019 his flour with flavor and nutrients. By Ron Nichols In the heart of western Manitoba, Chris Raupers walks the land he and his family farm with quiet conviction. It\u2019s the same land where wheat is grown, harvested, stone-milled, and packaged into bags of flour that bear the Engrained […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12026],"tags":[27107,6234],"dealstore":[],"offerexpiration":[],"class_list":["post-316730","post","type-post","status-publish","format-standard","hentry","category-agriculture","tag-regeneration","tag-rise"],"yoast_head":"\n![\"nutrition\"](\"https:\/\/understandingag.com\/wp-content\/uploads\/2025\/08\/nutrition.jpg\")
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