The new documentary “The Grain Divide” rounds up bakers, scientists and activists in the grain movement and shows what they are doing and why.
Speaking on industrially produced grain, Glen Roberts of Anson Mills, says straight out, “The bugs don’t want to eat it. Why do we? Terroir is everything. The seed is everything. So it starts before you plant it.”
Cooks County pastry chef and baker Roxana Jullapat reflects on camera, “It’s appalling that we have neglected grain to the degree that we have.”
The film also features Chad Robertson of Tartine in San...