… at least if it’s got some whole grain. Michael Pollan was on MPR May 2, 2013, with Kerri Miller. Charming guy, you can listen to the interview (click here). He was in town to promote his new book Cooked: A Natural History of Transformation.
To our ever-lasting joy, he really focused on bread; that’s where the conversation started. Long-fermented (like ours), and home-baked. We have lots of whole-grain loaves in Healthy Bread In Five Minutes a Day, while most of our white-flour based breads are in Artisan Bread in Five Minutes a Day. Michael, by the way, talked about the value of a little white bread now and then. Everything in moderation, including moderation.