An almost-century old family farm sits on the outskirts of Phoenix where asphalt and suburbs yield to dirt roads and fields. Forty miles northwest, in the center of America's sixth largest city, a ...

If you’re looking for an easy way to bake with ancient grains, this einkorn bread recipe delivers a rustic loaf with a crisp ...

All-purpose flour has long been a staple in baking, but ancient grains are making a modern comeback in commercial and home kitchens. The ancient grains market is expected to grow by $50 million by ...

KANSAS CITY — A survey released this year revealed how consumers are confused about whether food items, including bread, affect their digestion positively or negatively. Adding and promoting fiber in ...

If you’ve recently seen the name “Barton Springs Mill” pop up on restaurant menus across Austin, you’re not alone. For two months, the newly opened mill near Dripping Springs has been selling flour to ...

Ancient grains — they’re the greatest thing since sliced bread. Some chefs say that sourdough, the carbohydrate star of the COVID lockdown for people who baked bread at home, is no longer in. Also on ...

CHOTEAU — Farming is a 23,000-year-old experiment, so it's only suitable that Judy Cornell's Conservation Grains is experimental in spirit and practice, too. Cornell, formerly an accountant, started ...

Can we as a society eat our way to health by consuming fewer high-yield, mass-produced foods such as modern wheat? That’s the position taken by Bob Quinn, Ph.D., an organic farmer and founder of Kamut ...

In 2010, committed locavore Mai Nguyen experienced a hard winter for the first time. A Californian temporarily living in Canada, Nguyen scoured nearby markets for a local, seasonal treat to break up ...

WASHINGTON — It doesn’t take much to make a basic loaf of bread: some all-purpose flour, yeast, warm water and a little bit of salt. But basic isn’t on the menu at D.C.’s newest bakery, Seylou, where ...