In The Press

WSJ – Eating Like the Ancients: Heirloom Grains Return

You’ve heard of heirloom tomatoes. Now meet heirloom flours, ground from grains first domesticated thousands of years ago. Also called “heritage” or “ancient,” these grains are now in supermarket breads, health-food store pasta and cookies. They are billed as exceptionally nutritious and, in some cases, safe for people who can’t tolerate gluten.

– Laura Johannes