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The Bread Lab $200,000 Challenge!
The Bread Lab has outgrown its first home and is expanding into a 12,000-square-foot building at the Port of Skagit County. To relocate, renovate and equip the new Bread Lab, we are raising $300,000....
View ArticleThe Grain Divide Documentary
The Grain Divide is a documentary film telling the history & future of grains. Featuring the world’s top bakers, chefs, researchers & scientists, we take you on an entertaining &...
View ArticleFood for Thought Documentary
We want our food fast, convenient and cheap, but at what cost? As farms become supersized our environment suffers and so does the quality of our food. Food for Thought, Food for Lifewants to start a...
View ArticleThe Real Problem With Bread
(It’s Probably Not Gluten) One wheat scientist has a compelling theory. Tom Philpott from Mother Jones Considering that you can now find gluten-free everything, from Bisquick to bagels, it seems...
View ArticleThe boutique booze boom in Washington
By Tan Vinh Seattle Times staff reporterIt’s a safe bet that few would stare at the rain and mist off the harbor of Hoquiam and think, “This feels a lot like Western Scotland. Let’s make single-malt...
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Tradition + innovation = future of good food
By Alyssa Patrick, Economic Development MOUNT VERNON, Wash. – Bringing tradition and innovation together to highlight natural flavors is the future of good food, said award-winning chef Marc Vetri at a...
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Northwest Brew Talk with Brigid Meints
Northwest Brew Talk – Episode 21. This week we take a detour and learn about growing barley for malt at the Washington State University Mt. Vernon Research Center with Brigid Meints. Listen Here
View ArticleWheat Rising
One Labs search for Truth in the Spotlight by Cassandra Landry Mise Magazine If there’s one thing to say about Western Washington’s Skagit Valley, home to that little Bread Lab that’s smashing...
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Chipotle’s Quest to Develop a Better Tortilla
Photo: Ian C. Bates for the New York Times By Stephanie Strom – New York Times MOUNT VERNON, Wash. — The latest piece of equipment at the Bread Lab, a heavenly smelling corner of the Washington State...
View ArticleThe Bread Lab Wants to Change the Way We Eat Wheat
Elyssa Goldberg: Bon Appetit There is a team at Washington State University dedicated to finding and developing local grains packed with flavor that everyone, especially farmers, can afford to grow and...
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