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In This Place
The Local Food Report
As we re-imagine our relationships to what we eat, Local Food Report creator Elspeth Hay takes us to the heart of the local food movement to talk with growers, harvesters, processors, cooks, policy makers and visionaries

Slow-Rise Bread Uses an Unusual Local Grain

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Elspeth Hay
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Spelt is an ancient grain—a hybrid of regular bread wheat and another wheat variety called farro or emmer. This week on the Local Food Report, Elspeth Hay talks with Ed Miller of Wellfleet about a slow-rise spelt bread made with locally grown grain.

Read more on Elspeth's blog, Diary of a Locavore.