Reference List:

The below list of people are notable for their contribution to the artisan grains and landrace industries.  Please click on their names for more information about their work.

Also listed below are links to the books, journal articles and other literature mentioned by podcast guests.  Finally, we provide short definitions for key terms used when discussing landrace and artisan grains and grain products.

Alice Waters- Chez Panisse, Berkeley, CA
Alice Waters is a chef, author, food activist, and owner of Chez Panisse Restaurant in Berkeley, California where she has been a champion of local sustainable agriculture for over four decades. In 1995 she founded the Edible Schoolyard Project, which advocates for a free regenerative school lunch for all children and a sustainable food curriculum in every public school.

To learn more about Alice and Chez Panisse, visit https://www.chezpanisse.com/about/alice-waters/.

Chad Robertson- Tartine Bakery, San Francisco, CA
Chad Robertson is founder of the Tartine Bakery, where he is baking loaves of bread “that provide honest nourishment through long fermentation and superlative ingredients.”  Their flours are milled in the Skagit Valley by people they trust to take as much care with the milling and growing as they do with the baking all because Chad believes that better grain equals better bread.

To learn more about Chad and Tartine Bakery, visit https://tartinebakery.com/about/tartine-bread.

Charles Finckel- Pike Brewing Company, Seattle, WA
Charles Finkel is an artist, writer, designer and entrepreneur from Seattle. He and his wife, Rose Ann, founded Pike Brewing Company in 1989. Beer writer Stephen Beaumont calls Charles, “no less than a legend in American beer circles.”

To learn more about Charles and Pikes Brewing Company, visit https://www.pikebrewing.com/bio-charles-finkel.

Harry Peemoeller- Johnson & Wales University, Charlotte, NC
Harry Peemoeller is a Professor of Bakery and Bread Studies at Johnson & Wales University in Charlotte, NC. Prior to joining the faculty of Johnson & Wales University, Mr. Peemoeller worked at various bakery operations in Europe and the United States.

To learn more about Harry Peemoeller, visit https://www.jwu.edu/campuses/charlotte/faculty-and-staff/peemoeller-harry.html.

Keith Guisto- Central Milling, Logan, UT
Keith Guisto is a third generation baker and fourth generation miller, and the founder of Central Milling.  Keith has been involved in the world of baking since the late 1970s. He learned at an early age that a successful baker needs three things: quality ingredients, technical knowledge and a passion for baking.

To learn more about Keith and Central Milling, visit https://kgbakerysupply.com/ and https://centralmilling.com/artisan-baking-center/

Peter Reinhart- Sonoma, CA
Peter Reinhart is an American bakereducator and author. He is most known for writing Bread Revolution, American Pie: My Search for the Perfect Pizza, The Joy of Gluten-Free, Sugar-Free Baking and The Bread Baker’s Apprentice. Four of his books have been nominated for James Beard Awards, with three of them winning, including the “Book of the Year” in 2002 for The Bread Baker’s Apprentice.

For more information on Peter Reinhardt, visit http://pizzaquest.com/.

Steve Jones- The Bread Lab, Burlington, WA
Stephen Jones is a wheat breeder and the Director of the The Bread Lab.  Together with his graduate students he breeds wheat and other grains for local uses to be grown on small farms in the coastal West, the upper Northeast and other regions of the country. The Bread Lab is a combination think tank and baking laboratory where scientists, bakers, chefs, farmers, maltsters, brewers, distillers and millers experiment with improved flavor, nutrition and functionality of regional and obscure wheats, barley, other small grains and beans.

To learn more about Steve Jones and the Bread Lab, visit http://thebreadlab.wsu.edu/dr-stephen-s-jones-director/.

Tom Keller- The French Laundry, Yountville, CA
Thomas Keller is the chef and proprietor for The French Laundry in Yountville, California.  Thomas has earned numerous awards, including from the James Beard Foundation, gourmet magazines, the Mobil Guide (five stars), and the Michelin Guide (three stars).  Thomas’ commitment to high quality ingredients extends to his flour and grains, and he has his own blend of multi-purpose flour that is nutrient dense, gluten free, and dairy free.  

To learn more about Thomas Keller and The French Laundry, visit https://www.thomaskeller.com/biography.

Wes Jackson- Salina, KS
Wes Jackson is the founder and president emeritus of The Land Institute.  Wes is widely recognized as a leader in the international movement for a more sustainable agriculture. 

To learn more about Wes and The Land Institute, visit https://landinstitute.org/about-us/staff/wes-jackson/.

Books, Journal Articles, and other Literature

Books, Journal Articles, and other Literature
  
Brown, G. (2018).  Dirt to Soil: One Family’s Journey Into Regenerative Agriculture. Hartford, VT: Chelsea Green Publishing.   https://www.chelseagreen.com/product/dirt-to-soil/
  
Caballero, M., Amiri, S., Denney, J. T., Monsivais, P., Hystad, P., & Amram, O. (2018). Estimated Residential Exposure to Agricultural Chemicals and Premature Mortality by Parkinson’s Disease in Washington State. International journal of environmental research and public health, 15(12), 2885. https://doi.org/10.3390/ijerph15122885
  
Kantor, S. (2015).  ‘A quiet crisis’: The rise of acidic soil in Washington.  Pullman, WA: CAHNRS News,
  
Kubsad, D., Nilsson, E. E., King, S. E., Sadler-Riggleman, I., Beck, D., & Skinner, M. K. (2019). Assessment of Glyphosate Induced Epigenetic Transgenerational Inheritance of Pathologies and Sperm Epimutations: Generational Toxicology. Scientific reports, 9(1), 6372. https://doi.org/10.1038/s41598-019-42860-0

Landrigan, P. J., Benbrook, C. (2015).  GMO’s, Herbicides, and Public Health.  The New England Journal to Medicine.  373: 693-695.  https://doi.org/10.1056/NEJMp1505660

Montgomery, D.  (2017).  Growing a Revolution: Bringing Our Soil Back to Life.  New York City:  W. W. Norton & Company.  https://www.dig2grow.com/

Montgomery, D.  (2018).  Dirt to Soil: One Family’s Journey into Regenerative Agriculture.  Hartford, VT: Chelsea Green Publishing.  https://www.chelseagreen.com/product/dirt-to-soil/?gclid=Cj0KCQjwgo_5BRDuARIsADDEntTH8FB2RzGwSLSF1v4zV5CGAK10a4kOFTi_0bwMTa8zkipoNb_uLLIaAjwqEALw_wcB

Pollan, M.  (2006).  The Omnivore’s Dilemma: A Natural History of Four Meals.  Berkeley, CA:  Penguin Group, LLC.  https://michaelpollan.com/books/the-omnivores-dilemma/

Scheuerman, R., McGregor, A., Clement, J. (2013).  Harvest Heritage: Agricultural Origins and Heritage Crops of the Pacific Northwest. Pullman, WA: Washington State University Press.  https://wsupress.wsu.edu/product/harvest-heritage/

Scheuerman, R., Adcock, R., Clement, J., McGregor, A. (2020). Hallowed Harvests: Agricultural Depiction in Literature and Art to Early Modern Times. Camano Island, WA: Coyote Hill Press. https://www.amazon.com/HALLOWED-HARVESTS-Agrarian-Depiction-Literature/dp/0991264185

Sorensen, E.  (2019).  WSU researchers see health effects across generations from popular weed killer.  Pullman, WA: WSU Insider. https://news.wsu.edu/2019/04/23/wsu-researchers-see-health-effects-across-generations-popular-weed-killer/

Xu, C., Kohler, A. T., Lenton, M. A., Svenning, J., Scheffer, M. (2020).  Future of the human climate niche.  Proceedings of the National Academy of Sciences.  117 (21) 11350-11355.  https://www.pnas.org/content/117/21/11350/tab-article-info

Key Terms

Phenotypic plasticity– Phenotypic plasticity, usually thought of as an evolutionary adaptation, refers to the ability of one genotype to produce more than one phenotype when exposed to different environments.  *used in episode 2 and 3

Regenerative agriculture:  Regenerative agriculture is a system of farming principles and practices that increase biodiversity, enrich soils, improve watershed, and enhance ecosystem services.  The goal of regenerative agriculture is to capture carbon in soil and above ground biomass.  Doing so will reverse climate change, increase yields, increase resilience to climate stability, improve health and increase the vitality of farming communities.  Read more about regenerative agriculture on Wikipedia.  *used in episode 3