Interviewed by Emily Kaiser Thelin for The Wall Street Journal
Michael Pollan in his home kitchen.
ILLUSTRATION: DREW KELLY FOR THE WALL STREET JOURNAL
November 19, 2011 – “There’s a really good local flour, Community Grains, that I use. Conventional milling technology splits off the bran and germ right at the beginning. If they are selling the whole grain, they just add those parts back in later, which apparently is not as good as keeping them in the whole time. That’s the Community Grains premise. Whole grain is one of the important things missing from the Western diet.”[continue reading]