First question on today's #LunchAgenda: where are the women in bread?? We shared theories before diving into the history of grain agriculture and milling in the Mid-Atlantic, and exploring how farmers might revitalize a local grain community moving forward.
Read MoreBreaducation: Episode 2
When the "Steve Jobs of Bread" talks about his bread philosophy, you want to listen. Kiko interviewed the team from SEYLOU Bakery & Mill, which opened three months ago in the Shaw neighborhood of DC.
Read MoreBreaducation: Episode 1
What makes flour "whole" and why does that matter for our health? Kiko talks with Heinz Thomet, a Maryland farmer who grows and mills wheat, rye and other grains. We also hear from David Killilea, PhD about the research he's leading in Oakland on the nutritional content of flour sold at supermarkets.
Read MoreBreaducating Myself
Learning and sharing Seylou's grain and bread philosophy.
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