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 ...

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 ...

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 ...

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 ...

"People are interested in healthy things that are not modified, that are non-GMO," says Friedrich Longin, a plant breeder at the University of Hohenheim, Germany, who wrote the opinion article with ...

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 ...

Beyond the tangy crust lies a fermentation powerhouse that can soothe IBS symptoms, stabilize blood sugar, and feed your ...

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 ...

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 ...

Forget bold stripes and mule flats — could the next big fad be super-old wheat? Consumer interest in healthy grains could sow the seeds for some long-forgotten bread wheats to make a comeback, ...