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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
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