The “whole grain” and flours we use to make pasta, cereals, breads and baked goods, in a word, is garbage.
Maybe that sounds dramatic, but from the mouth of Bob Klein, founder of Community Grains in Oakland, California, he says, “we’ve screwed up the most important food in civilization.”
He says a lot of other really important things in this episode too.
Check out the full episode here :
One of the more important things he is doing to fix the problem, is creating a program called the “23 Points of Identity“ that maps the grain’s journey from seed to table to ensure the transparency of everything that goes into the grain.
This is how food should be produced.
With accountability, traceability and with respect and reverence for the farmer and the crop. Bob and his team are endeavoring to change the grain game by creating a grain economy that benefits the people and the planet.
I mean, who doesn’t want to know what real whole grains taste like in a stack of buttermilk pancakes? In a hearty sourdough loaf? Or in a tasty pizza dough? Yes, please!!!
Check out the full episode here :
Anyway, I hope you listen in and share this episode with someone you love. Can you imagine if we had the complete nutrient density of 100% whole grain bread everyday? I can. And maybe, this is just the beginning.
Chow,
Michele
p.s. Have you seen this week’s video? The Governor of New Mexico is shutting down grocery stores in the Albuquerque area for two weeks due to Covid fears. This will impact rural and low income folks, bringing them closer to food insecurity. Just thought you should know, because it could be any one of us…any day. Go check it out and make sure to subscribe, like and watch it on my YouTube Channel.
