EPISODE · Dec 20, 2013 · 27 MIN
Conventional vs. Organic Wheat
On this all-new podcast, Deconstructing Dinner's Jon Steinman examines some of the key differences between conventional and organically produced wheat. Features: Stephen Jones, Director, Washington State University Research Station (Mount Vernon, WA) Kevin Christenson, Owner, Fairhaven Organic Flour Mill (Burlington, WA) Sam Lucy, Farmer, Bluebird Grain Farms (Winthrop, WA) Roy Lawrence, Farmer, Kootenay Grain CSA (Creston, BC) Scott Mangold, Baker, Breadfarm (Edison, WA)
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Conventional vs. Organic Wheat
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Frequently Asked Questions
How long is this episode of Deconstructing Dinner?
This episode is 27 minutes long.
When was this Deconstructing Dinner episode published?
This episode was published on December 20, 2013.
What is this episode about?
On this all-new podcast, Deconstructing Dinner's Jon Steinman examines some of the key differences between conventional and organically produced wheat. Features: Stephen Jones, Director, Washington State University Research Station (Mount Vernon,...
Can I download this Deconstructing Dinner episode?
Yes, you can download this episode by clicking the download button on the episode player, or subscribe to the podcast in your preferred podcast app for automatic downloads.
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