Heritage and ancient grain project feeds a growing demand

(Cornell University) After a century of markets dominated by a few types of wheat and white flour, ancient and heritage wheat varieties are making a comeback. Restaurants and bakeries that promote organic and local agriculture have sprouted up across the country in the last decade, meeting a rising consumer demand for tasty and nutritious foods that support an ethic of sustainability.
Source: EurekAlert! - Medicine and Health - Category: International Medicine & Public Health Source Type: news