Breaducation, Part 1

from Lunch Agenda · host Full Service Radio

What makes flour "whole" and why does that matter for our health? Kiko talks with Heinz Thomet, a Maryland farmer who grows and mills wheat, rye and other grains. We also hear from David Killilea, PhD about the research he's leading in Oakland on the nutritional content of flour sold at supermarkets. This episode is supported by Compass, the future of real estate in the Metro DC Area and beyond. Discover it at compass.com.

Episode metadata supplied by the publisher feed · Published Mar 12, 2018

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Breaducation, Part 1

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