Farm Journal
At Castor River Farms, we’ve learned that the way rice cooks is shaped long before it ever meets a pot of water. The difference isn’t just in the variety, it’s in the soil, the grain structure, and the way the...
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Brown rice has worn the crown of “health food” for years. Walk down any grocery aisle and you’ll see it framed as the smarter choice, the clean alternative, the grain for people who care. But when you look closer: at...
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Most people think “long grain” and “brown rice” are two sides of the same coin. They’re not. One is about the shape of the grain. The other is about what happens after harvest. Mix them up, and you miss what...
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When people talk about rice quality, they often focus on variety, milling, or cooking technique. But the truth is, the qualities we taste and the nutrients we gain are written into the grain long before harvest. The hidden factor? Microbial...
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Most rice sold in America today is treated as a uniform commodity. It’s bred for yield, grown in vast monocultures, and milled with the goal of shelf stability. The result? A grain that fills your plate but rarely excites it....
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