Evanston bakery experiments with ancient grains | WBEZ
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Evanston bakery experiments with ancient grains

Between low carb diets and gluten sensitivities bread has had a bad couple of decades. But that didn’t stop chef Ellen King from opening Hewn bakery in Evanston two years ago with her business partner Julie Matthei. There, they make artisan breads with spent grain from local breweries and a sourdough starter Ellen created several years ago. But this year marks a new era in their aim for sustainability. It’s the beginning of a three year project to find, grow and use wheat that was cultivated in the Midwest before the rise of industrially wheat. Baker Ellen King joins us to discuss the project. (Photo: WBEZ/Monica Eng)

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