All Resources
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Journal of Cereal Science
Evaluation of wheat and emmer varieties for artisanal baking, pasta making, and sensory quality, by Lisa Kissing Kucek, Elizabeth Dyck, June Russell, Liz Clark, Jeffrey Hamelman, Sharon Burns-Leader, Stefan Senders, Jenny Jones, David Benscher, Michael Davis, Greg...
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- Grains
Case Study on Grains: Wide Awake, a Locally Grown Bakery
This artisan bakery near Ithaca, NY, is breaking ground not only by baking flawless bread with local grains, but also by spearheading business strategies like its partnership with a leading grain farmer - Thor Oechsner - and miller - Farmer Ground Flour - just a few...
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