https://montanafreepress.org/2020/08/21/community-based-food-processors-make-montana-food-resilient/
Tag: Interesting Reads
Stress Baking More Than Usual? – The New York Times
https://www.nytimes.com/2020/03/30/style/bread-baking-coronavirus.html
Don’t panic about shopping, getting delivery or accepting packages – The Washington Post
https://www.washingtonpost.com/opinions/2020/03/26/dont-panic-about-shopping-getting-delivery-or-accepting-packages/
Microbes and sourdough and you
Inside the science of sourdough bread December 19, 2018 / Rob Dunn
Rural Kansas is dying. I drove 1,800 miles to find out why
https://newfoodeconomy.org/rural-kansas-depopulation-commodity-agriculture/
In Kansas, there’s plenty of local wheat. So why is there no local flour?
https://newfoodeconomy.org/local-flour-local-bread-kansas-regional-grains/
What 3,000-year-old Egyptian wheat tells us about the genetics of our daily bread
https://theconversation.com/what-3-000-year-old-egyptian-wheat-tells-us-about-the-genetics-of-our-daily-bread-126387
Big Food is Betting on Regenerative Agriculture to Thwart Climate Change | Civil Eats
https://civileats.com/2019/10/29/big-food-is-betting-on-regenerative-agriculture-to-thwart-climate-change/
Sourdough – Public Science Lab
What’s in your sourdough? This fascinating article is about the lives and times of sourdough starters, sent to me by Stella @stella_bread.