The Storied Grain, Chapter 4

It was the great Yankee philosopher Yogi Berra who once said, “If you come to a fork in the road, take it.”

He could easily have been describing January’s edition of The Storied Grain, with its trio of farm to fork adventures tracing the stories of our pure ingredients from field and flour to kitchen and home plate.

One Degree is all about truth, and it’s out on the road where truth waits to be discovered, along blue highways that turn to lonely country roads, paths unwinding slowly through unexplored landscapes. At the end of each road is an unlocked door, a small farm, a treasure of grains or seeds, and families whose warm welcomes and gentle courtesies linger in memory.

Our latest e-newsletter samples a few of these adventures. Our very first international voyage was a search for organic vital wheat gluten that led us across Europe, and back in time, to the small German village of Ibbenburen. The quest for the purest sesame seeds we could find took us across borders and high into the mountains of Oaxaca, Mexico, where we discovered a community whose ancient traditions join seamlessly with our new concepts of complete ingredient transparency and innovative technological access.

Closer to home, the One Degree team followed a Southeast Passage onto the vast Canadian plains, and found rare new sources of veganic oats, barley, durum, red fife, emmer, hemp, yellow peas, sunflower seeds and rye.

We invite you to join us on each adventure of our January issue, along with the many more you can always find on our Web site:

Unwrap The Storied Grain here: