Sproule Farms – Turning Wheat Into Pasta and Battling For Shelf Space

Sproule Farms, a partnership of family members actively engaged in farming, began operation in 1993 in Grand Forks, ND and Bath, IL that currently grows sugar beets, soybeans, edible beans, corn, hard red spring wheat, durum wheat, rye, oats, and potatoes. At the end of the day, they never limit themselves to conventional crops as they are constantly aware of new, innovative opportunities and pursue them when the potential for success exists. Additionally, the farm also runs an annual event called Cans 4 Corn. Last year they were able to raise $10,514 and 5,108 canned food items to be donated to our local Salvation Army food bank.

The Sproule sisters — Annie Gorder, Mollie Ficocello and Grace Lunski — recently launched Three Farm Daughters, which takes a proprietary wheat variety grown on the farm and transforms it into products like pasta. The company’s tagline, “No fillers, no dyes, no lies,” explains how they want their products to be seen. At the time of this podcast, their product is currently available in Whole Foods, Meijer, Hugo’s, Central Market, and Kowalski’s.