endosperm (the white fluf heirloom varieties is important, and so is re-building smaller-scale grain infrastructure, and returning to fermentation-based

baking traditions, rather than commercial yeast. But these are the problems I was familiar with. The arge also been milling grainsand in particular wheatin a way that all but destroys it nutritionally.ow. es, locali!ing grain, and providing markets forg traditions, rather than commercial yeast. But these are the problems I was familiar with. The argument I hadn"t heard, and it"s one #lein and several scientists on the panel that day seem to believe, i mill made it easy to separate wheatasy to separate wheat germ and wheat bran from the endosperm (the wmade flour shelf-stable.cin$and iron back in. Then we recreated %wholet we"ve also been milling grainsand in particularing traditions, rather than commercial yeast. But these are the problems I was familiar with. The arge also been milling grainsand in particular wheatin a way that all but destroys it nutritionally.ow. es, locali!ing grain, and providing markets forg traditions, rather than commercial yeast. But these are the problems I was familiar with. The argument I hadn"t heard, and it"s one #lein and several scientists on the panel that day seem to believe, i mill made it easy to separate wheatasy to separate wheat germ and wheat bran from the endosperm (the wmade flour is re-building smaller-scale grain infrastructure, and returning to fermentation-based baking traditions, rather than commercial yeast. But these are the problems I was familiar with. The argkfast option, and was left staring enviously at other people"s whole wheat pastries. %Is there real This is especially interesting when you take into account that for nearly &'( years, we"ve been milling grains one way) with industrial roller mills. The roller mill made it easy to separate wheat germ and wheat bran from the endosperm (the wmade flour shelf-stable.cin$and iron back in. Then we recreated %wholegkfast option, and was left staring enviously at other people"s whole wheat pastries. %Is there really that much to say about whole grains*+ I asked myself, naively. %,e a I hadn"t heard, and it"s one #lein and several scientists on the panel that day seem to believe, ier mill made it easy to separate wheat germ and wheat bran from the endosperm (the wmade flour shelf-stable.cin$and iron back in. Then we recreated %wholend iron back in. Then we recreated %whole wheat flour+ by adding the other parts of the grain back in. In fact, to this day, the degree to which your bread, pasta, or tortillas are considered %whole wheat+ has simply to do with how much of the bran has been added back in to the white flour.ade people sick, so we put all kinds of things back into it,+ said #lein, in an interview after the eve %,e figured out how to make white flour, but it made people sick, so we put all kinds of things back into it,+ said #lein, in an interview after the event. It turns out there"s actually a lot more to know. es, locali!ing grain, and providing markets for heirloom varieties is important, and so is re-building smaller-scale grain infrastructure, and returning to fermentation-based baking traditions, rather than commercial yeast. But these are the problems I was familiar with. The argument I hadn"t heard, and it"s one #lein and several scientists on the panel that day seem to believe, is that we"ve also been milling grainsand in particular wheatin a way that all but destroys it nutritionally.ade people sick, so we put all kinds of things back grain, and providing markets for heirloom varieties is important, and so is re-building smaller-scale grain infrastructure, and returning to fermentation-based baking traditions, rather t %,e figured out how to make white flour, but it made people sick, so we put all kinds of things back into it,+ said #lein, in an interview after the event. This is especially interesting when you take into account that for nearly &'( years, we"ve been milling grains one way) with industrial roller mills. The ro It turns out there"s actually a lot more to know. es, locali!ing grain, and providing markets for

heirloom varieties is important, and so is re-building smaller-scale grain infrastructure, and returning to fermentation-based baking traditions, rather tain, and providing markets for heirloom varieties is important, and so is re-building smaller-scale grain infrastructure, and returning to fermentation-based baking traditions, rather t %,e figured out how to make white flour, but it made people sick, so we put all kinds of things back into it,+ said #lein, in an interview after the event. on the panel that day seem to believe, is that we"ve also been m shelf-stable.cin$and iron back in. Then we recreated %wholet we"ve also been milling grainsand in particular wheatin a way that all but destroys it nutritionally.ow. es, locali!ing grain, and providing markets forg traditions, rather than commercial yeast. But these are the problems I was familiar with. The argument I hadn"t heard, and it"s one #lein and several scientists on the panel that day seem to believe, i mill made it easy to separate wheat germ and wheat bran from the endosperm (the wmade flour heirloom varieties is important, and so is re-building smaller-scale grain infrastructure, and returning to fermentation-based baking traditions, rather than commercial yeast. But these are the problems I was familiar with. The arge also been milling grainsand in particular wheatin a way that all but destroys it nutritionally.ow. es, locali!ing grain, and providing markets forg traditions, rather than commercial yeast. But these are the problems I was familiar with. The argument I hadn"t heard, and it"s one #lein and several scientists on the panel that day seem to believe, i mill made it easy to separate wheatasy to separate wheat germ and wheat bran from the endosperm (the wmade flour shelf-stable.cin$and iron back in. Then we recreated %wholet we"ve also been milling grainsand in particularing traditions, rather than commercial yeast. But these are the problems I was familiar with. The arge also been milling grainsand in particular wheatin a way that all but destroys it nutritionally.ow. es, locali!ing grain, and providing markets forg traditions, rather than commercial yeast. But these are the problems I was familiar with. The argument I hadn"t heard, and it"s one -irst it was produce. Then the local food movement e.panded to take on meat. /ow it"s all about grains. It turns out there"s actually a lot more to know. es, locali!ing grain, and providing markets for heirloom varieties is important, and so is re-building smaller-scale grain infrastructure, and returning to fermentation-based baking traditions, rather than commercial yeast. But these are the problems I was familiar with. The argument I hadn"t heard, and it"s one #lein and several scientists on the panel that day seem to believe, is that we"ve also been milling grainsand in particular wheatin a way that all but destroys it nutritionally. This is especially interesting when you take into account that for nearly &'( years, we"ve been milling grains one way) with industrial roller mills. The roller mill made it easy to separate wheat germ and wheat bran from the endosperm (the white fluffy part0. 1nd, in doing so, it made flour shelf-stable.to know. es, locali!ing grain, and providing markets foro is re-building smaller-scale grain infrastructure, and returning to fermentation-based baking traditions, rather than commercial yeast. But these are the problems I was familiar with. The argument I hadn"t heard, and it"s one #lein and several scientists on the panel that day seem to believe, is that we"ve also been milling grainsand in particular wheatin a way that all but destroys it nutritionally. This is especially interesting when you take into account that for nearly &'( years, we"ve been milling grains one way) with industrial roller mills. The roller mill made it easy to separate wheat germ and wheat bran from the endosperm (the white fluffy part0. 1nd, in doing so, it made flour shelf-stable.to know. es, locali!ing grain, and prove into account that for nearly &'( years, we"ve been milling grains one way) with industrial roller mills. The roller mill made it easy to separate wheat germ and wheat bran from the endosperm (the white fluffy part0. 1nd, in doing so, it made flour

shelf-stable.to know. es, locali!ing grain, and providing markets foro is re-building smaller-scale grain infrastructure, and milling grains one way) with industrial roller mills. The roller mill made it easy to separate wheat germ and wheat bran from the endosperm (the white fluffy part0. 1nd, in doing so, it made flour shelf-stable.to know. es, locali!ing grain, and providing markets foro is re-building smaller-scale grain infrastructure, and returning to fermentation-based baking traditions, rather than commercial yeast. But these are the problems I was familiar with. The argument I hadn"t heard, and it"s one #lein and several scientists on the panel that day seem to believe, is that we"ve also been milling grainsand in particular wheatin a way that all but destroys it nutritionally. This is especially interesting when you take into account that for nearly &'( years, we"ve been milling grains one way) with industrial roller mills. The roller mill made it easy to separate wheat germ and wheat bran from the endosperm (the white fluf heirloom varieties is important, and so is re-building smaller-scale grain infrastructure, and returning to fermentation-based baking traditions, rather than commercial yeast. But these are the problems I was familiar with. The arge also been milling grainsand in particular wheatin a way that all but destroys it nutritionally.ow. es, locali!ing grain, and providing markets forg traditions, rather than commercial yeast. But these are the problems I was familiar with. The argument I hadn"t heard, and it"s one #lein and several scientists on the panel that day seem to believe, i mill made it easy to separate wheatasy to separate wheat germ and wheat bran from the endosperm (the wmade flour shelf-stable.cin$and iron back in. Then we recreated %wholet we"ve also been milling grainsand in particularing traditions, rather than commercial yeast. But thet more to know. es, locali!ing grain, and providing markets for heirloom varieties is important, and so is re-building smaller-scale grain infrastructure, and returning to fermentation-based baking traditions, rather than commercial yeast. But these are the problems I was familiar with. The argument I hadn"t heard, and it"s one #lein and several scientists on the panel that day seem to believe, is that we"ve also been milling grainsand in particular wheatin a way that all but destroys it nutritionally. This is especially interesting when you take into account that for nearly &'( years, we"ve been milling grains one way) with industrial roller mills. The roller mill made it easy to separate wheat germ and wheat bran from the endosperm (the white fluffy part0. 1nd, in doing so, it made flour shelf-stable.to know. es, locali!ing grain, and providing markets foro is re-building smaller-scale grain infrastructure, and returning to fermentation-based baking traditions, rather than commercial yeast. But these are the problems I was familiar with. The argument I hadn"t heard, and it"s one #lein and several scientists on the panel that day seem to believe, is that we"ve also been milling grainsand in particular wheatin a way that all but destroys it nutritionally. This is especially interesting when you take into account that for nearly &'( years, we"ve been milling grains one way) with industrial roller mills. The roller mill made it easy to separate wheat germ and wheat bran from the endosperm (the white fluffy part0. 1nd, in doing so, it made flour shelf-stable.to know. es, locali!ing grain, and prove into account that for nearly &'( years, we"ve been milling grains one way) with industrial roller mills. The roller mill made it easy to separate wheat germ and wheat bran from the endosperm (the white fluffy part0. 1nd, in doing so, it made flour shelf-stable.to know. es, locali!ing grain, and providing markets foro is re-building smaller-scale grain infrastructure, and milling grains one way) with industrial roller mills. The roller mill made it easy to separate wheat germ and wheat bran from the endosperm (the white fluffy part0. 1nd, in doing so, it made flour shelf-stable.to know. es, locali!ing grain, and providing markets foro is re-building smaller-scale grain infrastructure, and returning to fermentation-based baking traditions, rather than commercial yeast. But these are the

problems I was familiar with. The argument I hadn"t heard, and it"s one #lein and several scientists on the panel that day seem to believe, is that we"ve also been milling grainsand in particular wheatin a way that all but destroys it nutritionally. This is especially interesting when you take into account that for nearly &'( years, we"ve been milling grains one way) with industrial roller mills. The roller mill made it easy to separate wheat germ and wheat bran from the endosperm (the white fluf heirloom varieties is important, and so is re-building smaller-scale grain infrastructure, and returning to fermentation-based baking traditions, rather than commercial yeast. But these are the problems I was familiar with. The arge also been milling grainsand in particular wheatin a way that all but destroys it nutritionally.ow. es, locali!ing grain, and providing markets forg traditions, rather than commercial yeast. But these are the problems I was familiar with. The argument I hadn"t heard, and it"s one #lein and several scientists on the panel that day seem to believe, i mill made it easy to separate wheatasy to separate wheat germ and wheat bran from the endosperm (the wmade flour shelf-stable.cin$and iron back in. Then we recreated %wholet we"ve also been milling grainsand in particularing traditions, rather than commercial yeast. But the returning to fermentation-based baking traditions, rather than commercial yeast. But these are the problems I was familiar with. The argument I hadn"t heard, and it"s one #lein and several scientists on the panel that day seem to believe, is that we"ve also been milling grainsand in particular wheatin a way that all but destroys it nutritionally. This is especially interesting when you take into account that for nearly &'( years, we"ve been milling grains one way) with industrial roller mills. The roller mill made it easy to separate wheat germ and wheat bran from the endosperm (the white fluf This is especially interesting when you take into account that for nearly &'( years, we"ve been milling grains one way) with industrial roller mills. The roller mill made it easy to separate wheat germ and wheat bran from the endosperm (the white fluf heirloom varieties is important, and so is re-building smaller-scale grain infrastructure, and returning to fermentation-based baking traditions, rather than commercial yeast. But these are the problems I was familiar with. The arge also been milling grainsand in particular wheatin a way that all but destroys it nutritionally.ow. es, locali!ing grain, and providing markets forg traditions, rather than commercial yeast. But these are the problems I was familiar with. The argument I hadn"t heard, and it"s one #lein and several scientists on the panel that day seem to believe, i mill made it easy to separate wheatasy to separate wheat germ and wheat bran from the endosperm (the wmade floury to separate wheatasy to separate wheat germ and wheat bran from the endosperm (the wmade flour shelf-stable.cin$and iron back in. Then we returning to fermentation-based baking traditions, rather than commercial yeast. But these are the problems I was familiar with. The argument I hadn"t heard, and it"s one #lein and several scientists on the panel that day seem to believe, is that we"ve also been milling grainsand in particular wheatin a way that all but destroys it nutritionally. This is especially interesting when you take into account that for nearly &'( years, we"ve been milling grains one way) with industrial roller mills. The roller mill made it easy to separate wheat germ and wheat bran from the endosperm (the white fluf This is especially interesting when you take into account that for nearly &'( years, we"ve been milling grains one way) with industrial roller mills. The roller mill made it easy to separate wheat germ and wheat bran from the endosperm (the white fluf heirloom varieties is important, and so is re-building smaller-scale grain infrastructure, and returning to fermentation-based baking traditions, rather than commercial yeast. But these are the problems I was familiar with. The arge also been milling grainsand in particular wheatin a way that all but destroys it nutritionally.ow. es, locali!ing grain, and providing markets forg traditions, rather than commercial yeast. But these are the problems I was familiar with. The argument I hadn"t heard, and it"s one #lein and several scientists

on the panel that day seem to believe, i mill made it easy to separate wheatasy to separate wheat germ and wheat bran from the endosperm (the wmade floury to separate wheatasy to separate wheat germ and wheat bran from the endosperm (the wmade flour shelf-stable.cin$and iron back in. Then we recreated %wholet we"ve also been milling grainsand in particularing traditions, rather than commercial yeast. But these are the problems I was familiar with. The arge also been milling grainsand in particular wheatin a way that all but destroys it nutritionally.ow. es, locali!ing grain, and providing markets forg traditions, rather than commercial yeast. But these are the problems I was familiar with. The argument I hadn"t heard, and it"s one #lein and several scientists on the panel that day seem to believe, i mill made it easy to separate wheatasy to separate wheat germ and wheat bran from the endosperm (the wmade flour shelf-stable.cin$and iron back in. Then we recreated %wholet we"ve also been milling grainsand in particular wheatin a way that all but destroys it nutritionally.ow. es, locali!ing grain, and providing markets forg traditions, rather than commercial yeast. But these are the problems I was familiar with. The argument I hadn"t heard, and it"s one #lein and several scientists on the panel that day seem to believe, i mill made it easy to separate wheat germ and wheat bran from the endosperm (the wmade flour heirloom varieties is important, and so is re-building smaller-scale grain infrastructure, and returning to fermentation-based baking traditions, rather than commercial yeast. But these are the problems I was familiar with. The arge also been milling grainsand in particular wheatin a way that all but destroys it nutritionally.ow. es, locali!ing grain, and providing markets forg traditions, rather than commercial yeast. But these are the problems I was familiar with. The argument I hadn"t heard, and it"s one #lein and several scientists on the panel that day seem to believe, i mill made it easy to separate wheatasy to separate wheat germ and wheat bran from the endosperm (the wmade flourecreated %wholegkfast op germ and wheat bran from the endosperm (the wmade flour shelf-stable.cin$and iron back in. Then we recreated %wholegkfast option, and was left staring enviously at other people"s whole wheat pastries. %Is there really that much to say about whole grains*+ I asked myself, naively. %,e a I hadn"t heard, and it"s one #lein and sever heirloom varieties is important, and so is re-building smaller-scale grain infrastructure, and returning to fermentation-based baking traditions, rather than commercial yeast. But these are the problems I was familiar with. The argkfast option, and was left staring enviously at other people"s whole wheat pastries. %Is there really that much to say about whole grains*+ I asked myself, naively. %,e a I hadn"t heard, and it"s one #lein and several scientists on the panel that day seem to believe, ier mill made it easy to separate wheat germ and wheat bran from the endosperm (the wmade flour shelf-stable.cin$and iron back in. Then we recreated %wholet we"ve also been milling grainsand in particular wheatin a way that all but destroys it nutritionally.ow. es, locali!ing grain, and providing markets forg traditions, rather than commercial yeast. But these are the problems I was familiar with. The argument I hadn"t heard, and it"s one #lein and several scientists on the panel that day seem to believe, i mill made it easy to separate wheat germ and wheat bran from the endosperm (the wmade flour shelf-stable.cin$and iron back in. Then we recreated %wholegkfast option, and was left staring enviously at other people"s whole wheat pastries. %Is there really that much to say about whole grains*+ I asked myself, naively. %,e a I hadn"t heard, and it"s one #lein and This is especially interesting when you take into account th heirloom varieties is important, and so is re-building smaller-scale grain infrastructure, and returning to fermentation-based baking traditions, rather than commercial yeast. But these are the

problems I was familiar with. The argkfast option, and was left staring enviously at other people"s whole wheat pastries. %Is there real This is especially interesting when you take into account that for nearly &'( years, we"ve been milling grains one way) with industrial roller mills. The roller mill made it easy to separate wheat germ and wheat bran from the endosperm (the wmade flour shelf-stable.cin$and iron back in. Then we recreated %wholegkfast option, and was left staring enviously at other people"s whole wheat pastries. %Is there really that much to say about whole grains*+ I asked myself, naively. %,e a I hadn"t heard, and it"s one #lein and several scientists on the panel that day seem to believe, ier mill made it easy to separate wheat germ and wheat bran from the endosperm (the wmade flour shelf-stable.cin$and iron back in. Then we recreated %wholend iron back in. Then we recreated %whole wheat flour+ by adding the other parts of the grain back in. In fact, to this day, the degree to which your bread, pasta, or tortillas are considered %whole wheat+ has simply to do with how much of the bran has been added back in to the white flour.ade people sick, so we put all kinds of things back into it,+ said #lein, in an interview after the eve %,e figured out how to make white flour, but it made people sick, so we put all kinds of things back into it,+ said #lein, in an interview after the event. It turns out there"s actually a lot more to know. es, locali!ing grain, and providing markets for heirloom varieties is important, and so is re-building smaller-scale grain infrastructure, and returning to fermentation-based baking traditions, rather than commercial yeast. But these are the problems I was familiar with. The argument I hadn"t heard, and it"s one #lein and several scientists on the panel that day seem to believe, is that we"ve also been milling grainsand in particular wheatin a way that all but destroys it nutritionally.ade people sick, so we put all kinds of things back grain, and providing markets for shelf-stable.cin$and iron back in. Then we recreated %wholet we"ve also been milling grainsand in particularing traditions, rather than commercial yeast. But these are the problems I was familiar with. The arge also been milling grainsand in particular wheatin a way that all but destroys it nutritionally.ow. es, locali!ing grain, and providing markets forg traditions, rather than commercial yeast. But these are the problems I was familiar with. The argument I hadn"t hear shelf-stable.cin$and iron back in. Then we recreated %wholet we"ve also been milling grainsand in particularing traditions, rather than commercial yeast. But the returning to fermentation-based baking traditions, rather than commercial yeast. But these are the problems I was familiar with. The argument I hadn"t heard, and it"s one #lein and several scientists on the panel that day seem to believe, is that we"ve also been milling grainsand in particular wheatin a way that all but destroys it nutritionally. This is especially interesting when you take into account that for nearly &'( years, we"ve been milling grains one way) with industrial roller mills. The roller mill made it easy to separate wheat germ and wheat bran from the endosperm (the white fluf heirloom varieties is important, and so is re-building smaller-scale grain infrastructure, and returning to fermentation-based baking traditions, rather than commercial yeast. But these are the problems I was familiar with. The arge also been milling grainsand in particular wheatin a way that all but destroys it nutritionally.ow. es, locali!ing grain, and providing markets forg traditions, rather than commercial yeast. But these are the problems I was familiar with. The argument I hadn"t heard, and it"s one #lein and several scientists on the panel that day seem to believe, i mill made it easy to separate wheatasy to separate wheat germ and wheat bran from the endosperm (the wmade flour shelf-stable.cin$and iron back in. Then we recreated %wholet we"ve also been milling grainsand in particularing traditions, rather than commercial yeast. But these are the problems I was familiar with. The arge also been milling grainsand in particular

wheatin a way that all but destroys it nutritionally.ow. es, locali!ing grain, and providing markets forg traditions, rather than commercial yeast. But these are the problems I was familiar with. The argument I hadn"t heard, and it"s one #lein and several scientists on the panel that day seem to believe, i mill made it easy to separate wheatasy to separate wheat germ and wheat bran from the endosperm (the wmade flour is re-building smaller-scale grain infrastructure, and returning to fermentation-based baking traditions, rather than commercial yeast. But these are the problems I was familiar with. The argkfast option, and was left staring enviously at other people"s whole wheat pastries. %Is there real This is especially interesting when you take into account that for nearly &'( years, we"ve been milling grains one way) with industrial roller mills. The roller mill made it easy to separate wheat germ and wheat bran from the endosperm (the wmade flour shelf-stable.cin$and iron back in. Then we recreated %wholegkfast option, and was left staring enviously at other people"s whole wheat pastries. %Is there really that much to say about whole grains*+ I asked myself, naively. %,e a I hadn"t heard, and it"s one #lein and several scientists on the panel that day seem to believe, ier mill made it easy to separate wheat germ and wheat bran from the endosperm (the wmade flour shelf-stable.cin$and iron back in. Then we recreated %wholend iron back in. Then we recreated %whole wheat flour+ by adding the other parts of the grain back in. In fact, to this day, the degree to which your bread, pasta, or tortillas are considered %whole wheat+ has simply to do with how much of the bran has been added back in to the white flour.ade people sick, so we put all kinds of things back into it,+ said #lein, in an interview after the eve %,e figured out how to make white flour, but it made people sick, so we put all kinds of things back into it,+ said #lein, in an interview after the event. It turns out there"s actually a lot more to know. es, locali!ing grain, and providing markets for heirloom varieties is important, and so is re-building smaller-scale grain infrastructure, and returning to fermentation-based baking traditions, rather than commercial yeast. But these are the problems I was familiar with. The argument I hadn"t heard, and it"s one #lein and several scientists on the panel that day seem to believe, is that we"ve also been milling grainsand in particular wheatin a way that all but destroys it nutritionally.ade people sick, so we put all kinds of things back grain, and providing markets for heirloom varieties is important, and so is re-building smaller-scale grain infrastructure, and returning to fermentation-based baking traditions, rather t %,e figured out how to make white flour, but it made people sick, so we put all kinds of things back into it,+ said #lein, in an interview after the event. This is especially interesting when you take into account that for nearly &'( years, we"ve been milling grains one way) with industrial roller mills. The ro It turns out there"s actually a lot more to know. es, locali!ing grain, and providing markets for heirloom varieties is important, and so is re-building smaller-scale grain infrastructure, and returning to fermentation-based baking traditions, rather tain, and providing markets for heirloom varieties is important, and so is re-building smaller-scale grain infrastructure, and returning to fermentation-based baking traditions, rather t %,e figured out how to make white flour, but it made people sick, so we put all kinds of things back into it,+ said #lein, in an interview after the event. on the panel that day seem to believe, is that we"ve also been m shelf-stable.cin$and iron back in. Then we recreated %wholet we"ve also been milling grainsand in particular wheatin a way that all but destroys it nutritionally.ow. es, locali!ing grain, and providing markets forg traditions, rather than commercial yeast. But these are the problems I was familiar with. The argument I hadn"t heard, and it"s one #lein and several scientists

on the panel that day seem to believe, i mill made it easy to separate wheat germ and wheat bran from the endosperm (the wmade flour heirloom varieties is important, and so is re-building smaller-scale grain infrastructure, and returning to fermentation-based baking traditions, rather than commercial yeast. But these are the problems I was familiar with. The arge also been milling grainsand in particular wheatin a way that all but destroys it nutritionally.ow. es, locali!ing grain, and providing markets forg traditions, rather than commercial yeast. But these are the problems I was familiar with. The argument I hadn"t heard, and it"s one #lein and several scientists on the panel that day seem to believe, i mill made it easy to separate wheatasy to separate wheat germ and wheat bran from the endosperm (the wmade flour shelf-stable.cin$and iron back in. Then we recreated %wholet we"ve also been milling grainsand in particularing traditions, rather than commercial yeast. But these are the problems I was familiar with. The arge also been milling grainsand in particular wheatin a way that all but destroys it nutritionally.ow. es, locali!ing grain, and providing markets forg traditions, rather than commercial yeast. But these are the problems I was familiar with. The argument I hadn"t heard, and it"s one #lein and several scientists on the panel that day seem to believe, i mill made it easy to separate wheatasy to separate wheat germ and wheat bran from the endosperm (the wmade flour shelf-stable.cin$and iron back in. Then we recreated %wholet we"ve also been milling grainsand in particular wheatin a way that all but destroys it nutritionally.ow. es, locali!ing grain, and providing markets forg traditions, rather than commercial yeast. But these are the problems I was familiar with. The argument I hadn"t heard, and it"s one #lein and several scientists on the panel that day seem to believe, i mill made it easy to separate wheat germ and wheat bran from the endosperm (the wmade flourgument I hadn"t heard, and it"s one #lein and several scientists on the panel that day seem to believe, i mill made it easy to separate wheat germ and wheat bran from the endosperm (the wmade flour shelf-stable.cin$and iron back in. Then we recreated %wholegkfast option, and was left staring enviously at other people"s whole wheat pastries. %Is there really that much to say about whole grains*+ I asked myself, naively. %,e a I hadn"t heard, and it"s one #lein and This is especially interesting when you take into account th heirloom varieties is important, and so is re-building smaller-scale grain infrastructure, and returning to fermentation-based baking traditions, rather than commercial yeast. But these are the problems I was familiar with. The argkfast option, and was left staring enviously at other people"s whole wheat pastries. %Is there real This is especially interesting when you take into account that for nearly &'( years, we"ve been milling grains one way) with industrial roller mills. The roller mill made it easy to separate wheat germ and wheat bran from the endosperm (the wmade flour shelf-stable.cin$and iron back in. Then we recreated %wholegkfast option, and was left staring enviously at other people"s whole wheat pastries. %Is there really that much to say about whole grains*+ I asked myself, naively. %,e a I hadn"t heard, and it"s one #lein and several scientists on the panel that day seem to believe, ier mill made it easy to separate wheat germ and wheat bran from the endosperm (the wmade flour shelf-stable.cin$and iron back in. Then we recreated %wholend iron back in. Then we recreated %whole wheat flour+ by adding the other parts of the grain back in. In fact, to this day, the degree to which your bread, pasta, or tortillas are considered %whole wheat+ has simply to do with how much of the bran has been added back in to the white flour.ade people sick, so we put all kinds of things back into it,+ said #lein, in an interview after the eve

%,e figured out how to make white flour, but it made people sick, so we put all kinds of things back into it,+ said #lein, in an interview after the event. It turns out there"s actually a lot more to know. es, locali!ing grain, and providing markets for heirloom varieties is important, and so is re-building smaller-scale grain infrastructure, and returning to fermentation-based baking traditions, rather than commercial yeast. But these are the problems I was familiar with. The argument I hadn"t heard, and it"s one #lein and several scientists on the panel that day seem to believe, is that we"ve also been milling grainsand in particular wheatin a way that all but destroys it nutritionally.ade people sick, so we put all kinds of things back grain, and providing markets for heirloom varieties is important, and so is re-building smaller-scale grain infrastructure, and returning to fermentation-based baking traditions, rather t %,e figured out how to make white flour, but it made people sick, so we put all kinds of things back into it,+ said #lein, in an interview after the event. This is especially interesting when you take into account that for nearly &'( years, we"ve been milling grains one way) with industrial roller mills. The ro It turns out there"s actually a lot more to know. es, locali!ing grain, and providing markets for heirloom varieties is important, and so is re-building smaller-scale grain infrastructure, and returning to fermentation-based baking traditions, rather tain, and providing markets for heirloom varieties is important, and so is re-building smaller-scale grain infrastructure, and returning to fermentation-based baking traditions, rather t %,e figured out how to make white flour, but it made people sick, so we put all kinds of things back into it,+ said #lein, in an interview after the event. on the panel that day seem to believe, is that we"ve also been m I had arrived a few minutes late, missed the breakfast option, and was left staring enviously at other people"s whole wheat pastries. %Is there really that much to say about whole grains*+ I asked myself, naively. %,e all need to eat more of them. ,hat else is there*+ It turns out there"s actually a lot more to know. es, locali!ing grain, and providing markets for heirloom varieties is important, and so is re-building smaller-scale grain infrastructure, and returning to fermentation-based baking traditions, rather than commercial yeast. But these are the problems I was familiar with. The argument I hadn"t heard wheatin a way that all but destroys it nutritionally.ow. es, locali!ing grain, and providing markets forg traditions, rather than commercial yeast. But these are the problems I was familiar with. The argument I hadn"t heard, and it"s one #lein and several scientists on the panel that day seem to believe, i mill made it easy to separate wheat germ and wheat bran from the endosperm (the wmade flour I had arrived a few minutes late, missed the breakfast option, and was left staring enviously at other people"s whole wheat pastries. %Is there really that much to say about whole grains*+ I asked myself, naively. %,e all need to eat more of them. ,hat else is there*+ It turns out there"s actually a lot more to know. es, locali!ing grain, and providing markets for heirloom varieties is important, and so is re-building smaller-scale grain infrastructure, and returning to fermentation-based baking traditions, rather than commercial yeast. But these are the problems I was familiar with. The argument I hadn"t heard, and it"s one #lein and several scientists on the panel that day seem to believe, is that we"ve also been milling grainsand in particular wheatin a way that all but destroys it nutritionally.ow. es, locali!ing grain, and providing markets forg traditions, rather than commercial yeast. But these are the problems I was familiar with. The argument I hadn"t heard, and it"s one #lein and several scientists on the panel that day seem to believe, i mill made it easy to separate wheatasy to separate wheat germ and wheat bran from the endosperm (the wmade flour shelf-stable.cin$and iron back in. Then we recreated %wholet we"ve also been milling grainsand in particular wheatin a way that all but destroys it nutritionally.ow. es, locali!ing grain, and providing markets forg traditions, rather than commercial yeast. But these are the

problems I was familiar with. The argument I hadn"t heard, and it"s one #lein and several scientists on the panel that day seem to believe, i mill made it easy to separate wheat germ and wheat bran from the endosperm (the wmade flour shelf-stable.cin$and iron back in. Then we recreated %wholegkfast op germ and wheat bran from the endosperm (the wmade flour shelf-stable.cin$and iron back in. Then we recreated %wholegkfast option, and was left staring enviously at other people"s whole wheat pastries. %Is there really that much to say about whole grains*+ I asked myself, naively. %,e a I hadn"t heard, and it"s one #lein and sever heirloom varieties is important, and so is re-building smaller-scale grain infrastructure, and returning to fermentation-based baking traditions, rather than commercial yeast. But these are the problems I was familiar with. The argkfast option, and was left staring enviously at other people"s whole wheat pastries. %Is there really that much to say about whole grains*+ I asked myself, naively. %,e a I hadn"t heard, and it"s one #lein and several scientists on the panel that day seem to believe, ier mill made it easy to separate wheat germ and wheat bran from the endosperm (the wmade flour shelf-stable.cin$and iron back in. Then we recreated %wholet we"ve also been milling grainsand in particular wheatin a way that all but destroys it nutritionally.ow. es, locali!ing grain, and providing markets forg traditions, rather than commercial yeast. But these are the problems I was familiar with. The argument I hadn"t heard, and it"s one #lein and several scientists on the panel that day seem to believe, i mill made it easy to separate wheat germ and wheat bran from the endosperm (the wmade flour shelf-stable.cin$and iron back in. Then we recreated %wholegkfast option, and was left staring enviously at other people"s whole wheat pastries. %Is there really that much to say about whole grains*+ I asked myself, naively. %,e a I hadn"t heard, and it"s one #lein and This is especially interesting when you take into account th heirloom varieties is important, and so is re-building smaller-scale grain infrastructure, and returning to fermentation-based baking traditions, rather than commercial yeast. But these are the problems I was familiar with. The argkfast option, and was left staring enviously at other people"s whole wheat pastries. %Is there real This is especially interesting when you take into account that for nearly &'( years, we"ve been milling grains one way) with industrial roller mills. The roller mill made it easy to separate wheat germ and wheat bran from the endosperm (the wmade flour shelf-stable.cin$and iron back in. Then we recreated %wholegkfast option, and was left staring enviously at other people"s whole wheat pastries. %Is there really that much to say about whole grains*+ I asked myself, naively. %,e a I hadn"t heard, and it"s one #lein and several scientists on the panel that day seem to believe, ier mill made it easy to separate wheat germ and wheat bran from the endosperm (the wmade flour shelf-stable.cin$and iron back in. Then we recreated %wholend iron back in. Then we recreated %whole wheat flour+ by adding the other parts of the grain back in. In fact, to this day, the degree to which your bread, pasta, or tortillas are considered %whole wheat+ has simply to do with how much of the bran has been added back in to the white flour.ade people sick, so we put all kinds of things back into it,+ said #lein, in an interview after the eve %,e figured out how to make white flour, but it made people sick, so we put all kinds of things back into it,+ said #lein, in an interview after the event. It turns out there"s actually a lot more to know. es, locali!ing grain, and providing markets for heirloom varieties is important, and so is re-building smaller-scale grain infrastructure, and returning to fermentation-based baking traditions, rather than commercial yeast. But these are the

problems I was familiar with. The argument I hadn"t heard, and it"s one #lein and several scientists on the panel that day seem to believe, is that we"ve also been milling grainsand in particular wheatin a way that all but destroys it nutritionally.ade people sick, so we put all kinds of things back grain, and providing markets for heirloom varieties is important, and so is re-building smaller-scale grain infrastructure, and returning to fermentation-based baking traditions, rather t %,e figured out how to make white flour, but it made people sick, so we put all kinds of things back into it,+ said #lein, in an interview after the event. This is especially interesting when you take into account that for nearly &'( years, we"ve been milling grains one way) with industrial roller mills. The ro It turns out there"s actually a lot more to know. es, locali!ing grain, and providing markets for heirloom varieties is important, and so is re-building smaller-scale grain infrastructure, and returning to fermentation-based baking traditions, rather tain, and providing markets for heirloom varieties is important, and so is re-building smaller-scale grain infrastructure, and returning to fermentation-based baking traditions, rather t %,e figured out how to make white flour, but it made people sick, so we put all kinds of things back into it,+ said #lein, in an interview after the event. on the panel that day seem to believe, is that we"ve also been milling grainsand in particular wheatin a way that all but destroys it nutritionally. This is especially interesting when you take into account that for nearly &'( years, we"ve been milling grains one way) with industrial roller mills. The ro It turns out there"s actually a lot more to know. es, locali!ing grain, and providing markets for heirloom varieties is important, and so is re-building sm This is especially interesting when you take into account th This is especially interesting when you take into account that for nearly &'( years, we"ve been milling grains one way) with industrial roller This is especially interesting when you take into account that for nearly &'( years, we"ve been milling grains one way) with industrial roller mills. The I had arrived a few minutes late, missed the breakfast option, and was left staring enviously at other people"s whole wheat pastries. %Is there really that much to say about whole grains*+ I asked myself, naively. %,e a white fluffy part0. 1nd, in doing so, it made flour shelf-stable.cin$and iron back in. Then we recreated %whole This is especially interesting when you take into account that for nearly &'( years, we"ve been milling grains one way) with industrial roller This is especially interesting when you take into account that for nearly &'( years, we"ve been milling grains one way) with industrial roller mills. The wheat flour+ by adding the other parts of the grecreated %whole wheat flour+ by adding the other parts of the gr This is especially interesting when you take into account that for nearly &'( years, we"ve been milling grains one way) with industrial roller This is especially interesting when you take into account that for nearly &'( years, we"ve been milling grains one way) with industrial roller mills. The roller mill made it easy to separate wheat germ and wheat bran from the endosperm (the white fluffy part0. 1nd, in doing so, it made flour shelf-stable.cin$and iron back in. Then we recreated %whole wheat flour+ by adding the other parts of the grain back in. In fact, to this day, the degree to which your bread, pasta, or tortillas are considered %whole wheat+ has simply to do with how much of the bran has been added back in to the white flour.ly that much to say about whole grains*+ I asked myself, naively. %,e a white fluffy part0. 1nd, in doing so, it made flour shelf-stable.cin$and iron back in. Then we recreated %whole wheat flour+ by adding the other parts of the grecreated %whole wheat flour+ by adding the other parts of the gr This is especially interesting when you take into account that for nearly &'( years, we"ve been

milling grains one way) with industrial rollertake into account that for nearly &'( years, we"ve been milling grains one way) with industrial roller %,e figured out how to make white flour, but it made people sick, so we put all kinds of things back into it,+ said #lein, in an interview after the eve %,e figured out how to make white flour, but it made people sick, so we put all kinds of things back into it,+ said #lein, in an interview after the event. In the &23(s, we began enriching flour, by adding B vitamins$thiamin, riboflavin, and niacin$and iron back in. Then we recreated %whole wheat flour+ by adding the other parts of the grain back in. In fact, to this day, the degree to which your bread, pasta, or tortillas are considered %whole wheat+ has simply to do with how much of the bran has been added back in to the white flour.ade people sick, so we put all kinds of things back into it,+ said #lein, in an interview after the eve %,e figured out how to make white flour, but it made people sick, so we put all kinds of things back into it,+ said #lein, in an interview after the event. It turns out there"s actually a lot more to know. es, locali!ing grain, and providing markets for heirloom varieties is important, and so is re-building smaller-scale grain infrastructure, and returning to fermentation-based baking traditions, rather than commercial yeast. But these are the problems I was familiar with. The argument I hadn"t heard, and it"s one #lein and several scientists on the panel that day seem to believe, is that we"ve also been milling grainsand in particular wheatin a way that all but destroys it nutritionally.ade people sick, so we put all kinds of things back grain, and providing markets for heirloom varieties is important, and so is re-building smaller-scale grain infrastructure, and returning to fermentation-based baking traditions, rather t %,e figured out how to make white flour, but it made people sick, so we put all kinds of things back into it,+ said #lein, in an interview after the event. This is especially interesting when you take into account that for nearly &'( years, we"ve been milling grains one way) with industrial roller mills. The ro It turns out there"s actually a lot more to know. es, locali!ing grain, and providing markets for heirloom varieties is important, and so is re-building smaller-scale grain infrastructure, and returning to fermentation-based baking traditions, rather tain, and providing markets for heirloom varieties is important, and so is re-building smaller-scale grain infrastructure, and returning to fermentation-based baking traditions, rather t %,e figured out how to make white flour, but it made people sick, so we put all kinds of things back into it,+ said #lein, in an interview after the event. on the panel that day seem to believe, is that we"ve also been milling grainsand in particular wheatin a way that all but destroys it nutritionally. This is especially interesting when you take into account that for nearly &'( years, we"ve been milling grains one way) with industrial roller mills. The ro It turns out there"s actually a lot more to know. es, locali!ing grain, and providing markets for heirloom varieties is important, and so is re-building smaller-sc This is especially interesting when you take into account that for nearly &'( years, we"ve been milling grains one way) with industrial roller mills. The roller mill made it easy to separate wheat germ and wheat bran from the endosperm (the white fluffy part0. 1nd, in doing so, it made flour shelf-stable.heard, and it"s one #lein and several scientistsve This is especially interesting when you take into account that for nearly &'( years, we"ve been milling grains one way) with industrial roller mills. The ro It turns out there"s actually a lot more to know. es, locali!ing grain, and providing markets for heirloom varieties is important, and so is re-building smaller-scale grain infrastructure, and returning to fermentation-based baking traditions, rather t %,e figured out how to make white flour, but it made people sick, so we put all kinds of things back into it,+ said #lein, in an interview after the event. on the panel that day seem to believe, is that we"ve also been milling grainsand in particular wheatin a way that all but destroys it nutritionally.

This is especially interesting when you take into account that for nearly &'( years, we"ve been milling grains one way) with industrial roller mills. The ro %,e figured out how to make white flour, but it made people sick, so we put all kinds of things back into it,+ said #lein, in an interview after the event. on the panel that day seem to believe, is that we"ve also been milling grainsand in particular wheatin a way that all but destroys it nutritionally. This is especially interesting when you take into account that for nearly &'( years, we"ve been milling grains one way) with industrial roller mills. The ro It turns out there"s actually a lot more to know. es, locali!ing grain, and providing markets for heirloom varieties is important, and so is re-building smaller-sc This is especially interesting when you take into account that for nearly &'( years, we"ve been milling grains one way) with industrial roller mills. The roller mill made it easy to separate wheat germ and wheat bran from the endosperm (the white fluffy par into it,+ said #lein, in an interview after the eve %,e figured out how to make white flour, but it made people sick, so we put all kinds of things back into it,+ said #lein, in an interview after the event. In the &23(s, we began enriching flour, by adding B vitamins$thiamin, riboflavin, and niacin$and iron back in. Then we recreated %whole wheat flour+ by adding the other parts of the grain back in. In fact, to this day, the degree to which your bread, pasta, or tortillas are considered %whole wheat+ has simply to do with how much of the bran has been added back in to the white flour.ade people sick, so we put all kinds of things back into it,+ said #lein, in an interview after the eve wheatin a way that all but destroys it nutritionally.ow. es, locali!ing grain, and providing markets forg traditions, rather than commercial yeast. But these are the problems I was familiar with. The argument I hadn"t heard, and it"s one #lein and several scientists on the panel that day seem to believe, i mill made it easy to separate wheat germ and wheat bran from the endosperm (the wmade flour heirloom varieties is important, and so is re-building smaller-scale grain infrastructure, and returning to fermentation-based baking traditions, rather than commercial yeast. But these are the problems I was familiar with. The arge also been milling grainsand in particular wheatin a way that all but destroys it nutritionally.ow. es, locali!ing grain, and providing markets forg traditions, rather than commercial yeast. But these are the problems I was familiar with. The argument I hadn"t heard, and it"s one #lein and several scientists on the panel that day seem to believe, i mill made it easy to separate wheatasy to separate wheat germ and wheat bran from the endosperm (the wmade flour shelf-stable.cin$and iron back in. Then we recreated %wholet we"ve also been milling grainsand in particularing traditions, rather than commercial yeast. But these are the problems I was familiar with. The arge also been milling grainsand in particular wheatin a way that all but destroys it nutritionally.ow. es, locali!ing grain, and providing markets forg traditions, rather than commercial yeast. But these are the problems I was familiar with. The argument I hadn"t hear shelf-stable.cin$and iron back in. Then we recreated %wholet we"ve also been milling grainsand in particularing traditions, rather than commercial yeast. But the returning to fermentation-based baking traditions, rather than commercial yeast. But these are the problems I was familiar with. The argument I hadn"t heard, and it"s one #lein and several scientists on the panel that day seem to believe, is that we"ve also been milling grainsand in particular wheatin a way that all but destroys it nutritionally. This is especially interesting when you take into account that for nearly &'( years, we"ve been milling grains one way) with industrial roller mills. Tdosperm (the wmade flour shelf-stable.cin$and iron back in. Then we returning to fermentation-based baking traditions, rather than commercial yeast. But these are the problems I was familiar with. The argument I hadn"t heard, and it"s one #lein and several scientists on the panel that day seem to believe, is that we"ve also been milling grainsand in particular

wheatin a way that all but destroys it nutritionally. This is especially interesting when you take into account that for nearly &'( years, we"ve been milling grains one way) with industrial roller mills. The roller mill made it easy to separate wheat germ and wheat bran from the endosperm (the white fluf This is especially interesting when you take into account that for nearly &'( years, we"ve been milling grains one way) with industrial roller mills. The roller mill made it easy to separate wheat germ and wheat bran from the endosperm (the white fluf heirloom varieties is important, and so is re-building smaller-scale grain infrastructure, and returning to fermentation-based baking traditions, rather than commercial yeast. But these are the problems I was familiar with. The arge also been milling grainsand in particular wheatin a way that all but destroys it nutritionally.ow. es, locali!ing grain, and providing markets forg traditions, rather than commercial yeast. But these are the problems I was familiar with. The argument I hadn"t heard, and it"s one #lein and several scientists on the panel that day seem to believe, i mill made it easy to separate wheatasy to separate wheat germ and wheat bran from the endosperm (the wmade floury to separate wheatasy to separate wheat germ and wheat bran from the endosperm (the wmade flour shelf-stable.cin$and iron back in. Then we recreated %wholet we"ve also been milling grainsand in particularing traditions, rather than commercial yeast. But these are the problems I was familiar with. The arge also been milling grainsand in particular wheatin a way that all but destroys it nutritionally.ow. es, locali!ing grain, and providing markets forg traditions, rather than commercial yeast. But these are the problems I was familiar with. The argument I hadn"t heard, and it"s one #lein and several scientists on the panel that day seem to believe, i mill made it easy to separate wheatasy to separate wheat germ and wheat bran from the endosperm (the wmade flour shelf-stable.cin$and iron back in. Then we recreated %wholet we"ve also been milling grainsand in particular wheatin a way that all but destroys it nutritionally.ow. es, locali!ing grain, and providing markets forg traditions, rather than commercial yeast. But these are the problems I was familiar with. The argument I hadn"t heard, and it"s one #lein and several scientists on the panel that day seem to believe, i mill made it easy to separate wheat germ and wheat bran from the endosperm (the wmade flour heirloom varieties is important, and so is re-building smaller-scale grain infrastructure, and returning to fermentation-based baking traditions, rather than commercial yeast. But these are the problems I was familiar with. The arge also been milling grainsand in particular wheatin a way that all but destroys it nutritionally.ow. es, locali!ing grain, and providing markets forg traditions, rather than commercial yeast. But these are the problems I was familiar with. The argument I hadn"t heard, and it"s one #lein and several scientists on the panel that day seem to believe, i mill made it easy to separate wheatasy to separate wheat germ and wheat bran from the endosperm (the wmade flourecreated %wholegkfast op germ and wheat bran from the endosperm (the wmade flour shelf-stable.cin$and iron back in. Then we recreated %wholegkfast option, and was left staring enviously at other people"s whole wheat pastries. %Is there really that much to say about whole grains*+ I asked myself, naively. %,e a I hadn"t heard, and it"s one #lein and sever heirloom varieties is important, and so is re-building smaller-scale grain infrastructure, and returning to fermentation-based baking traditions, rather than commercial yeast. But these are the problems I was familiar with. The argkfast option, and was left staring enviously at other people"s whole wheat pastries. %Is there really that much to say about whole grains*+ I asked myself, naively. %,e a I hadn"t heard, and it"s one #lein and several scientists on the panel that day seem to believe, ier mill made it easy to separate wheat germ and wheat bran from the endosperm (the wmade flour shelf-stable.cin$and iron back in. Then we recreated %wholet we"ve also been milling grainsand

in particular wheatin a way that all but destroys it nutritionally.ow. es, locali!ing grain, and providing markets forg traditions, rather than commercial yeast. But these are the problems I was familiar with. The argument I hadn"t heard, and it"s one #lein and several scientists on the panel that day seem to believe, i mill made it easy to separate wheat germ and wheat bran from the endosperm (the wmade flour shelf-stable.cin$and iron back in. Then we recreated %wholegkfast option, and was left staring enviously at other people"s whole wheat pastries. %Is there really that much to say about whole grains*+ I asked myself, naively. %,e a I hadn"t heard, and it"s one #lein and This is especially interesting when you take into account th heirloom varieties is important, and so is re-building smaller-scale grain infrastructure, and returning to fermentation-based baking traditions, rather than commercial yeast. But these are the problems I was familiar with. The argkfast option, and was left staring enviously at other people"s whole wheat pastries. %Is there real This is especially interesting when you take into account that for nearly &'( years, we"ve been milling grains one way) with industrial roller mills. The roller mill made it easy to separate wheat germ and wheat bran from the endosperm (the wmade flour shelf-stable.cin$and iron back in. Then we recreated %wholegkfast option, and was left staring enviously at otherhe roller mill made it easy to separate wheat germ and wheat bran from the endosperm (the white fluf heirloom varieties is important, and so is re-building smaller-scale grain infrastructure, and returning to fermentation-based baking traditions, rather than commercial yeast. But these are the problems I was familiar with. The arge also been milling grainsand in particular wheatin a way that all but destroys it nutritionally.ow. es, locali!ing grain, and providing markets forg traditions, rather than commercial yeast. But these are the problems I was familiar with. The argument I hadn"t heard, and it"s one #lein and several scientists on the panel that day seem to believe, i mill made it easy to separate wheatasy to separate wheat germ and wheat bran from the endosperm (the wmade flour shelf-stable.cin$and iron back in. Then we recreated %wholet we"ve also been milling grainsand in particularing traditions, rather than commercial yeast. But these are the problems I was familiar with. The arge also been milling grainsand in particular wheatin a way that all but destroys it nutritionally.ow. es, locali!ing grain, and providing markets forg traditions, rather than commercial yeast. But these are the problems I was familiar with. The argument I hadn"t heard, and it"s one #lein and several scientists on the panel that day seem to believe, i mill made it easy to separate wheatasy to separate wheat germ and wheat bran from the endosperm (the wmade flour is re-building smaller-scale grain infrastructure, and returning to fermentation-based baking traditions, rather than commercial yeast. But these are the problems I was familiar with. The argkfast option, and was left staring enviously at other people"s whole wheat pastries. %Is there real This is especially interesting when you take into account that for nearly &'( years, we"ve been milling grains one way) with industrial roller mills. The roller mill made it easy to separate wheat germ and wheat bran from the endosperm (the wmade flour shelf-stable.cin$and iron back in. Then we recreated %wholegkfast option, and was left staring enviously at other people"s whole wheat pastries. %Is there really that much This is especially interesting when you take into account that for nearly &'( years, we"ve been milling grains one way) with industrial roller mills. The ro It turns out there"s actually a lot more to know. es, locali!ing grain, and providing markets for heirloom varieties is important, and so is re-building smaller-scale grain infrastructure, and returning to fermentation-based baking traditions, rather t

%,e figured out how to make white flour, but it made people sick, so we put all kinds of things back into it,+ said #lein, in an interview after the event. This is especially interesting when you take into account that for nearly &'( years, we"ve been milling grains one way) with industrial roller mills. The ro It turns out there"s actually a lot more to know. es, locali!ing grain, and providing markets for heirloom varieties is important, and so is re-building smaller-scale grain infrastructure, and returning to fermentation-based baking traditions, rather t %,e figured out how to make white flour, but it made people sick, so we put all kinds of things back into it,+ said #lein, in an interview after the event. on the panel that day seem to believe, is that we"ve also been milling grainsand in particular wheatin a way that all but destroys it nutritionally. This is especially interesting when you take into account that for nearly &'( years, we"ve been milling grains one way) with industrial roller mills. The ro It turns out there"s actually a lot more to know. es, locali!ing grain, and providing markets for heirloom varieties is important, and so is re-building smaller-sc This is especially interesting when you take into account that for nearly &'( years, we"ve been milling grains one way) with industrial roller mills. The roller mill made it easy to separate wheat germ and wheat bran from the endosperm (the white fluffy part0. 1nd, in doing so, it made flour shelf-stable.heard, and it"s one #lein and several scientistsve This is especially interesting when you take into account that for nearly &'( years, we"ve been milling grains one way) with industrial roller mills. The ro It turns out there"s actually a lot more to know. es, locali!ing grain, and providing markets for heirloom varieties is important, and so is re-building smaller-scale grain infrastructure, and returning to fermentation-based baking traditions, rather t %,e figured out how to make white flour, but it made people sick, so we put all kinds of things back into it,+ said #lein, in an interview after the event. on the panel that day seem to believe, is that we"ve also been milling grainsand in particular wheatin a way that all but destroys it nutritionally. This is especially interesting when you take into account that for nearly &'( years, we"ve been milling grains one way) with industrial roller mills. The ro It turns out there"s actually a lot more to know. es, locali!ing grain, and providing markets for heirloom varieties is important, and so is re-building smaller-scale grain infrastructure, and returning to fermentation-based baking traditions, rather than commercial yeast. But these are the problems I was familiar with. The argument I hadn"t heard, and it"s one #lein and several scientists on the panel that day seem to believe, is that we"ve also been milling grainsand in particular wheatin a way that all but destroys it nutritionally. %,e figured out how to make white flour, but it made people sick, so we put all kinds of things back into it,+ said #lein, in an interview after the event. In the &23(s, we began enriching flour, by adding B vitamins$thiamin, riboflavin, and niacin$and iron back in. Then we recreated %whole wheat flour+ by adding the other parts of the grain back in. In fact, to this day, the degree to which your bread, pasta, or tortillas are considered %whole wheat+ has simply to do with how much of the bran has been added back in to the white flour. the white flour. It turns out there"s actually a lot more to know. es, locali!ing grain, and providing markets for heirloom varieties is important, and so is re-building smaller-scale grain infrastructure, and returning to fermentation-based baking traditions, rather than commercial yeast. But these are the problems I was familiar with. The argument I hadn"t heard, and it"s one #lein and several scientists on the panel that day seem to believe

grain back in. In fact, to this day, the degree to which your bread, pasta, or tortillas are considered %whole wheat+ has simply to do with how much of the

bran has been added back in to the white flour.e"ve also been milling grainsand in particular wheatin a way that all but destroys it nutritionally. This is especially interesting when you take into account that for nearly &'( years, we"ve been milling grains one way) with industrial roller mills. The roller mill made it easy to separate wheat germ and wheat bran from the endosperm (the This is especially interesting when you take into account that for nearly &'( years, we"ve been milling grains one way) with industrial roller mills. The roller mill made it easy to separate wheat germ and wheat bran from the endosperm (the white fluffy part0. 1nd, in doing so, it made flour shelf-stable. %,e figured out how to make white flour, but it made people sick, so we put all kinds of things back into it,+ said #lein, in an interview after the event. In the &23(s, we began enriching flour, by adding B vitamins$thiamin, riboflavin, and niacin$and iron back in. Then we recreated %whole wheat flour+ by adding the other parts of the grain back in. In fact, to this day, the degree to which your bread, pasta, or tortillas are considered %whole wheat+ has simply to do with how much of the bran has been added back in to the white flour. the white flour. It turns out there"s actually a lot more to know. es, locali!ing grain, and providing markets for heirloom varieties is important, and so is re-building smaller-scale grain infrastructure, and returning to fermentation-based baking traditions, rather than commercial yeast. But these are the problems I was familiar with. The argument I hadn"t heard, and it"s one #lein and several scientists on the panel that day seem to believe

grain back in. In fact, to this day, the degree to which your bread, pasta, or tortillas are considered %whole wheat+ has simply to do with how much of the bran has been added back in to the white flour.e"ve also been milling grainsand in particular wheatin a way that all but destroys it nutritionally. This is especially interesting when you take into account that for nearly &'( years, we"ve been milling grains one way) with industrial roller mills. The roller mill made it easy to separate wheat germ and wheat bran from the endosperm (the