When it comes to maximizing the flavor and aroma of whole grain flour, nothing compares to freshly ground. We checked in with a few of the folks pushing to make fresh milling and local flours more widely available.
How exactly is the nutrition of grains preserved, on their journey from farm to factory? We're investigating how two common industrial processing methods (extrusion and popping) can affect the nutrition of whole grains...
Processed food gets a bum rap, but not all “processed foods” are created equal. In fact, some methods, such as fermentation or sprouting, can be used to leverage even more nutrition out of the grain.
Are the old ways of milling always healthier than today’s modern ways? Since our organization is named “Oldways” you might expect our answer to be a quick “yes.” But the facts paint a more interesting picture.
