Food in the News by Shelley Lance, Blog Editor
Here’s an article by Melissa Allison in today’s Seattle Times about The Shepherd’s Grain, a group of farmers in the Pacific Northwest who practice environmentally responsible agriculture including direct-seeding instead of plowing, which is supposed to result in cleaner streams and a reduced carbon footprint. Our CE0, Pamela Hinckley, and our head bread baker, Gwen LeBlanc, happen to be off visiting some of The Shepherd’s Grain wheat farmers right now. Over the past few months, Gwen has been reworking our Dahlia Bakery bread recipes to include flour from The Shepherd’s Grain.
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