July 2019

grain mill
America was rapidly changing in the mid-19th and 20th centuries, and a trip down memory lane reveals some surprising influencers, who not only impacted what people ate then, but continue to influence what people eat today.
Ladybug on a sheaf of tritordeum
Created by Spanish researchers by combining durum wheat with a wild barley variety native to Chile and Argentina, this new crop pairs the digestibility of barley with the globally-beloved taste of wheat.