From the bread basket to the beer keg...
Cereals inlude wheat (Triticum aestivum and durum), oats (Avena sativa), rye (Secale cereale) and barley (Hordeum vulgare) . So much of what we eat contains cereals including breakfast cereal, crackers, pasta, thickeners for soups and stews. In fact unless you really go out of your way to intentionally avoid it, you probably consume it many times a day. Wheat in particular has been in the news lately with claims of modern dwarf wheat causing gluten intolerance and even obesity. There are also many anecdotal stories of landrace wheats reversing some of these, especially the gluten sensitivity issues.
We grow grain varieties that pre-date the so-called green revolution (1940's), and the practice of industrial fertilizeres, herbicides, insecticides and fungicides, and high yield dwarf varieties. These old varieties, referred to as heritage or landrace varieties, are best suited to organic, low input agriculture where no chemicals are used, and provide a nutritious and distinct harvest. Each year is a bit different based on soils, what was grown in the field the previous year, and most importantly .... the weather, which as we all experience is becoming more extreme and less predictable each year.