Episode 10: The Grain Revolution

Modernist BreadCrumbs

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6y ago 42:46

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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.

Photo credit: The Cooking Lab, LLC.

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

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#Lifestyle #Food and Beverage #Tech #Society #Arts #Modernist Bread #Modernist Cuisine #Michael Harlan Turkell #Nathan Myhrvold #Francisco Migoya #Bread #Food Science #Food History #Heritage Radio Network #Food #Bake