Breadlab in the Media
- Locally developed grains make bread that’s down to earth
- Buckwheat Fest brings foodies to Skagit County
- From Skagit soil to slice, your wheat bread may be more local than you think
- Effort to put whole grains on shelves, plates gets major boost
- Going Against the Grain
- The Breadlab by Addy Hatch and Seth Truscott for WSU Magazine, Winter, 2024
- Can better bread be a climate change solution? These bakers think so.
- At a pizza party for mental health, WA farmers find community amid stress
- From Odesa To Your Dinner And Dram: How The War Over Fossil And Caloric Energy Supplies Is Shaping The 21st Century
- Breeding, Farming, Milling and Baking Within a Chaotic Climate
- Welcome to the Bread Lab These scientists want you to love whole wheat. By Susannah Skiver Barton for Atlas Obscurica, Feb. 15, 2022
- The Whole Grain Grail: Sandwich Bread With Mass Appeal (New York Times) Bakers around the country have joined forces to make a soft, sliced, affordable bread with whole wheat. Their only obstacle? Every other loaf in America.
- Science Makes Bread Taste Better Renegade bakers and geneticists develop whole-wheat loaves you’ll want to eat.
- Flour Power: Meet the bread heads baking a better loaf [row][column][textblock][/column][/row]
- Bread is Broken (New York Times) Industrial production destroyed both the taste and the nutritional value of wheat. One scientist believes he can undo the damage.
- The 100 Best Bakeries in America (Food & Wine) While life for many has been put on pause, bakers have baked on—most of the places on this list are open for business and need your support.
- Seeds of doubt: America’s love affair with heirloom fruits and veggies [row][column][textblock][/column][/row]
- WSU Bread Lab donates bread to Skagit community during pandemic (The Daily Evergreen) More than 6,000 loaves of bread delivered to food pantries, schools, lunch sack program
- Community partners to provide healthy bread for students (Port Townsend Leader) Chimacum students are getting a little extra in the lunch bags delivered every day to bus stops near their homes.
- Dry yeast flew off shelves during coronavirus pantry stocking. Here’s when you can buy it again (USA Today) Until supplies of dry yeast are replenished, at-home bakers say they are getting creative. They are growing their own starter or finding recipes that don’t call for yeast.
- The psychology of baking your own bread! [row][column][textblock][/column][/row]
- If You Can’t Meditate, Bake Bread [row][column][textblock][/column][/row]
- How to make your own yeast for baking [row][column][textblock][/column][/row]
- Joining the Stay-at-Home Bread Boom? Science Has Some Advice [row][column][textblock][/column][/row]
- 5 lessons from visiting the Bread Lab [row][column][textblock][/column][/row]
- Rep. Debra Lekanoff, Fantastic Friday legislative update [row][column][textblock][/column][/row]
- Producing whole wheat breads at larger scale [row][column][textblock][/column][/row]
- Bread Lab turns WWII buoy into an oven [row][column][textblock][/column][/row]
- Flour Power [row][column][textblock][/column][/row]
- Meet the Trailblazers Who Want to Make Bread Nutritious Again [row][column][textblock][/column][/row]
- From farm to pancake [row][column][textblock][/column][/row]
- The Bread Lab: An emerging authority on specialty grains [row][column][textblock][/column][/row]
- Why Washington’s First Lady is Growing Her Own Grains [row][column][textblock][/column][/row]
- Making Bread Great Again [row][column][textblock][/column][/row]