When you think of whole wheat or whole grains, what do you taste? Is it pleasant and flavorful or grainy, tough and repulsive? And why is there a collective perception that whole wheat or ancient grains are less enjoyable to eat? Bread is the most widely consumed food in the world. In many ways it represents the center of culinary and communal life. But overtime the contents of the breads we eat have become wildly disconnected to the wheat and grains of our ancestors. Today on Point of Origin we're looking at why that came to be and the agrian shift that has ensued. To explore that, we're going beyond the wheat. We examine the whitewashing of wheat and the joyous revival of baking with whole grains with scholar and journalist Simon Thibault, farmer Leonardo Petruccelli in Pulgia, and Jonathan Bethony, Head Baker and co-owner of Seylou Bakery. We’re speaking with those working to look beyond our modern day standard flour, and honor wheat and ancient grains in their natural form. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers