Friday 3 April 2020
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theepochtimes - 8 days ago

Hayden Flour Mills Goes in Search of ‘The True Flavor of Grain’

Most of the flour on our grocery store shelves is essentially the same thing, says Emma Zimmerman, co-founder of Hayden Flour Mills in Queen Creek, Arizona. It’s made from a couple strains of modern wheat, grown in the United States and sent to one mill in Italy to be milled. “They just put it in [ ]


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