The Lexicon of Sustainability: Wheat or White?

| February 27, 2014 | 0 Comments
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Aaron Weber, Della Fattoria

Aaron Weber, Della Fattoria

What’s the difference between whole wheat and white bread? This new video from the Lexicon of Sustainability‘s Douglas Gayeton explores the differences between breads, their nutrients, and varying origins. Featured are David Bauer of Farm and Sparrow Bakery in Asheville, North Carolina and Aaron Weber of Petaluma’s Della Fattoria, a family business founded by his parents Edmund and Kathleen in the late 90s.

And the David Brower Center in Berkeley is hosting a free afternoon event on March 1 in conjunction with its ongoing “Lexicon of Sustainability” informational artworks exhibit. There will be a whole host of family activities, including a seed swap, an opportunity to talk to grain and urban gardening experts, whole-grain pizza and musical sing-a-longs.

Della Fattoria

All images, artwork and video by Douglas Gayeton

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Category: baking and bakeries, bay area, chefs, health and nutrition, sustainability, environment, climate change, tv, film, video, photography, video

About the Author ()

Jenny is happy to wear multiple hats at KQED; she works as an Interactive Producer for the Science & Environment unit and blogs for Bay Area Bites, KQED's popular food blog. Jenny graduated with honors from New York University’s Tisch School of the Arts Film and Television program and has worked for WNET/PBS, The Learning Channel, Sundance Channel and HBO.