‘Wheat is who we are’: The trailer to the documentary ‘The Grain Divide’

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 Francisco, Sonoko Sakai of Common Grains, Mike Zakowski of the Bejkr in Sonoma, Chris Bianco of Pizzeria Bianco in Phoenix and Tucson, Monica Spiller of Whole Grain Connection in Northern California, Stephen Jones of Washington State University, food journalist Maria Speck, and many more at the forefront of the grain revolution.

Dan Barber, author of “The Third Plate” and chef of Blue Hill and Blue Hill at Stone Barns in New York, appears in the film, too, wondering, “How do you change the culture around to looking at a wheat seed as a fresh product? That’s going to change the world.”

As soon as “The Grain Divide” has a scheduled screening in Los Angeles, we’ll let you know. Meanwhile, watch the trailer. You’ll want to see the film.

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