How a Manitoba farmer’s regenerative practices ‘superpower’ 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’s the same land where wheat is grown, harvested, stone-milled, and packaged into bags of flour that bear the Engrained Flour Co. label. It’s a small but growing symbol of what’s possible when food is rooted in healthy soil and regeneration. It also represents a business model that rewards both
But this wasn’t always Chris’ path.
“Honestly, it was a meeting,” Chris said, referring to a 2017 soil health seminar led by Graeme Sait, where he had his epiphany. “I 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.”
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.
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’ own fields.
“The idea was if I’m putting so much energy into growing a more nutrient-dense crop, why dump it into the commodity system where it just disappears?” he said. “Why not mill it myself, offer a better product and get paid for that difference?”
Milling with Intention
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’s consumption.
“It was eye-opening,” Chris said, thinking back on that milling tour. “So much of the wheat’s nutrition is stripped out, then synthetically added back in.”
Engrained’s 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.
Nutrition Backed by Data
“We’ve had customers rave about the taste,” he said. “The lab data backs it up too, showing increased flavonoid levels, which are compounds that literally light up dopamine receptors in your brain. It’s like the difference between a tomato from your garden and one that’s traveled 3,000 miles.”
Independent testing of Engrained’s 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.
A Practical Path to Profit
While regenerative agriculture is often painted as a heavy lift, Chris emphasizes it’s more about learning and applying what works. “We’re far from the wheat-canola rotation we used to be,” he said. “This year, we’ve got wheat, canola, barley, oats, peas, black chickpeas, flax, alfalfa hay, and rye. And while I’m not hitting all five principles on every acre every year, we’re making steady gains.”
At the heart of Chris’s 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), and 6) understand and work in harmony with your context. 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’t about perfection, it’s about continuous improvement and long-term impact.
His approach is grounded in biology, observation, and resilience. “I haven’t used fungicides prophylactically since 2017, and I don’t use glyphosate as a desiccant,” he said. “Now I’m even running side-by-side nutrient tests comparing treated versus untreated wheat. I want to know the impact.”
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’t about working harder. It’s about working smarter, seeing opportunities others overlook, and creating something customers truly want.”
Building Something Bigger
Chris describes his foray into direct marketing as “just piecing the puzzle together,” yet Engrained has found its way into bakeries and regional grocers—from small family-owned stores to large chains—without sacrificing values.
“Some customers have told me, ‘Please stay small,’” he said. “They’re not wrong. But growth doesn’t have to mean compromise. I’m not chasing Walmart. I’m building something real and sustainable.”
Long-term, he hopes to help more farmers get paid for quality. “If we scale, we have to be able to continuously provide this quality. That’s what will keep us resilient and profitable in uncertain times.”
Building a Movement
Chris credits regenerative consultant Michael Thiele of Understanding Ag, LLC, for helping carry the message forward.
“Michael’s out there telling the story, the same one that first woke me up, showing the link between soil health, chemical inputs, and human health,” he said. “That connection is powerful. And it’s what this whole movement needs more of.”
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.
Looking Ahead
For Chris, the decision to farm regeneratively isn’t just about soil or stewardship ethic. It’s also a solid business framework.
“I’ll keep doing this because it works,” he said. “It gives me purpose, it improves our food, and it opens up new opportunities to for me to grow both personally and financially.”
It’s an important aspiration with far-reaching health, environmental and farm profitability implications. But if the nutrient density and flavor of Engrained’s flour are any indication, the future of regenerative farming—like the baked goods it helps create—is clearly on the rise.
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