The bread revolution that could change how you think about carbs

Photo by Joyce Oudkerk Pool for USA Today

In “The Bread Revolution,” Emily Saladino writes for the USA Today about the growing interest in whole grain flours.

Unlike heritage meat or limited-engagement harvests (here’s looking at you, ramps), the most noteworthy aspect of freshly milled flour is not provenance or rarity: it’s the dramatically elevated nutritional value.

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By |2016-11-28T17:19:59-07:00June 15th, 2016|Recent Press|

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