Adding specialty grains to vegetable rotations can diversify organic cropping systems, improve soil health, reduce pests and diseases, and build climate resilience and economic stability. This project developed the agronomic and economic potential of organic value-added wheat, ancestral wheats (emmer, spelt, einkorn), naked barley, rye, and naked oats through breeding and variety selection, best production and processing practices, and local/regional marketing and distribution. Variety trials and cultivar development focused on winter survival, production of disease-free seed, free threshing, and grain quality. Artisanal bakers and trained taste testers evaluated cultivars for cooked grain flavor, breadmaking, and other culinary traits. Surveys were conducted in New York to better understand retailer and institutional demand for organic grains. Outreach events built networks of farmers, processors, breeders and other scientists, and buyers, and informed the public about organic artisanal grain products.