Industrialization, and the semi-dwarf wheat developed during the Green Revolution, created a disconnect between farming and flour. But now, consumers are rejecting these commodities and rediscovering the foods, flavors, and farmers around us.

This episode is about the growing movement to bring back heritage grains and strengthen local and regional food systems. In direct opposition of the Green Revolution, we’re going to the front lines of the “Grain Revolution.”

We’ll hear from author William Alexander, baker Ellen King of Hewn, Henry Blair of the Greenmarket Regional Grains Project, “The Grain Lady” Mona Esposito, miller Jennifer Lapidus of Carolina Ground, and, of course, co-authors of “Modernist Bread,” Nathan Myhrvold and Francsico Migoya.

“It’s one of the things that’s very funny about bread, is that it has got a position in our minds and in our hearts and in our societies that’s unlike any other food. We all love ice cream, but there’s never been an ice cream riot in recorded history.  But there have been grain riots, all the damn time!”

-Nathan Myhrvold, co-author of Modernist Bread

 

Photo Credit: The Cooking Lab, LLC.

Photo Credit: The Cooking Lab, LLC.

 

Theme music: Thomas Hughes and Gretchen Lohse (@carolclevelandsings)

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