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Perennial Grains: Kernza and Rye

We've been working with Thor Oechsner, Farmer Ground Flour, and the whole team at Matt Ryan's Lab at Cornell to develop perennial grains. These could change agriculture for the better. Check out this article from the Cornell Chronicle! And for more, try this one.



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Thinking about flour, milling, and whole-grains.

Dear Breadfriends, A number of you have recently written to ask about whole grains: Which of our breads are made from whole grains? What do we think about whole grains? Why do we make any breads that

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