Italy is known for its pasta, but despite its rich heritage, most flour in this country is homogenous and bleached. Luckily, in the hills of Tuscany we stumbled upon Franco Pedrini who, along with his sons, grows heirloom grains through biodynamic farming, a holistic, social approach to growing food. “We work for a future society,” says Pedrini. We were lucky enough to spend two days with this charming family.
Get Grist in Your Inbox
Goodbye, everyone! A massive hole has opened at the End of the World
Mother jailed for letting her daughter run free — at the playground
Lay off the almond milk, you ignorant hipsters
A Tesla for the rest of us? Elon Musk dishes on the new, cheaper model
Nestlé doesn’t want you to know how much water it’s bottling from the California desert