We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
ACCEPT Reject
Already have an account? Sign in.

 Remember Me | Forgot Your Password?
Home Manage Alerts Archive Archive About Us Register Now   Not a User? Join now

Heirloom Wheat Seeds Are The Holy Grail For This Illinois Baker

October 17, 2018: 12:00 AM EST
An Illinois entrepreneur intrigued by the heirloom grains once commonly grown in the U.S. but long disappeared, decided to open a bakery that would make the breads she craved. Five years ago Ellen King opened Hewn Bakery in Evanston. She partnered with a local farmer and with a Washington State scientist and wheat breeder. King was advised to research old wheat varieties – there were 10,000 in 1900 – such as Rouge de Bordeaux, Turkey Red, and Marquis. Numerous queries found a college professor with 2.2 pounds of Marquis wheat seeds. King planted them to produce 30 pounds the first year. They hope eventually to have 3,000 seeds, which would yield enough to make bread and save seeds.[Image Credit: © Hewn]
Jane Ammeson, "Rediscovering heritage wheat with Ellen King", The Herald-Palladium (St. Joseph, Michigan), October 17, 2018, © The Herald-Palladium
Domains
FOOD BUSINESS NEWS
Market Segments
News
Companies
Ingredients
Source & Supply Chain
Bakery & Cereals
Bread Revival
Geographies
Worldwide
North America
United States of America
Categories
Brands
Companies, Organizations
Innovation & New Ideas
Market News
Products & Brands
Home | Privacy Policy | Terms and Conditions | Contact Us Copyright © 2000-2023 Business360 Inc. All Rights Reserved
Developed by Yuri Ingultsov Software Lab.