A recent New York Times Magazine piece covered the state of today’s wheat production and the effects it has on bread. The title declared that “bread is broken.”
The reporter spoke with Dr. Stephen Jones, a professor in the Department of Crop and Soil Sciences at Washington State University. Jones is also the director of the WSU Bread Lab, which serves as a headquarters for Jones’ project to reinvent the most important food in history. The Bread Lab’s mission is to make regional grain farming viable once more by creating entirely new kinds of wheat that unite the taste and wholesomeness of their ancestors with the robustness of their modern counterparts.
In the article, Jones explains how industrial production has destroyed both the taste and the nutritional value of today’s wheat. He believes he can undo the damage. You’ll also find out about Bread Lab’s recent partnership with fast casual Mexican food chain Chipotle.
Read more on the New York Times website.
- Photography: Tami Seymour
