The Latest Crop in the Local Food Movement? Wheat



photo courtesy Tom Hunton

In Modern Farmer, Kristan Lawson discusses why we label our wheat by its origin and explains the discovery of terroir in wheat. Thanks Kristan and Modern Farmer for spreading the word!

“People notice big differences in wheat flavor based on where it’s grown—especially when it’s fresh-milled 100-percent whole wheat. That’s where the flavors are.” — Dr. Stephen Jones of The Bread Lab.

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

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