In Defense of Whole-Milled Flour

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Daniel Duane makes the case for fresh, whole-milled grains in this article in Food & Wine.

[Chef] Marc Vetri puts it like this: “Twenty years ago, everybody suddenly wanted fresh vegetables, so that whole farmers’ market thing started. Then everybody wanted sustainable fish. Then it was only animals that run wild and eat acorns. Grain is what our civilization was built on, it’s what we all eat more than anything else, and yet everybody still just says, ‘Gimme a bag of flour,’ like it doesn’t matter where it comes from.”

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By | June 25th, 2016|Recent Press|

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