At PACHA, buckwheat isn’t just on our list of ingredients—it’s at the heart of everything we do. We source 100% of our buckwheat from one place: a regenerative farm cooperative in the Midwest led by John Strofus of Field Theory.
While most buckwheat on the market is imported or grown conventionally, our partnership with John ensures every seed comes from U.S. soil and is grown using regenerative practices that build healthier ecosystems and more resilient food systems. In this post, we talk with John about why he grows buckwheat, what makes it so valuable to the land, and how this unique partnership is helping to bring better bread to your table.
1. Can you give us a quick intro to Field Theory and what you do?
At Field Theory, we grow and source regeneratively farmed specialty crops—including buckwheat, oats, sorghum, and hemp—through a network of U.S. farms. Our goal is to help build resilient regional supply chains that support healthy soil, sustainable agriculture, and forward-thinking brands like PACHA.
2. Why do you grow buckwheat—and what makes it valuable from a regenerative farming perspective?
Buckwheat is a perfect crop for regenerative systems. It has a short growing season, suppresses weeds naturally, requires no chemical inputs, and thrives on marginal land. It’s a fantastic rotation crop that helps build soil health, attract pollinators, and reduce pressure on the land between other harvests.
3. What regenerative or soil-building practices are used on your farms or in the cooperative?
Our growers implement a variety of regenerative practices, including:
-
Cover cropping
-
Reduced or no tillage
-
Organic or regenerative-certified inputs
-
No synthetic pesticides or herbicides
-
Multi-year rotation planning to restore nutrients and reduce erosion
Several farms are also certified or verified under third-party regenerative programs like the Soil & Climate Initiative.
4. How many acres are currently in buckwheat for PACHA—and what kind of growth have you seen since we started working together?
In 2023, we started grawing a few hundred acres of buckwheat for PACHA. That’s now grown to over 1,500 acres dedicated to buckwheat—an incredible jump in a short time. We expect to continue expanding to meet PACHA’s growing demand, while scaling regenerative acreage in the process.
5. Why is it significant that all PACHA’s buckwheat is grown in the U.S.—specifically in the Midwest?
Most buckwheat on store shelves is imported from China or Eastern Europe. PACHA’s commitment to 100% U.S.-grown buckwheat means shorter supply chains, better transparency, and support for American farmers using regenerative practices. Sourcing from the Midwest keeps the supply regional and traceable, which is rare in this category.
6. Anything you’d like consumers to know about the impact they’re supporting when they buy PACHA?
When you buy PACHA, you’re not just getting clean ingredients—you’re helping build a new kind of food system. Your purchase directly supports U.S. farmers who are working to regenerate soil, grow food without chemicals, and bring nutritious, traceable crops back to the land.
Here at PACHA we believe that transparency matters—not just in what’s on the label, but in how our food is grown and who’s growing it. Our relationship with John and the Field Theory cooperative is a powerful example of what’s possible when farmers and food brands work together toward a shared goal: healing our soil, supporting rural economies, and feeding people real, nourishing food.
Every time you enjoy a PACHA loaf or tortilla, you’re tasting the result of that collaboration—100% U.S.-grown, regeneratively farmed buckwheat that supports people and planet alike.