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
Zappos billionaire wants to turn a dusty Las Vegas wasteland into a thriving urban hub
Oil refinery threatened by sea-level rise, asks government to fix problem
Climate refugees, DO NOT MOVE TO THE PACIFIC NORTHWEST
Don’t believe anything you read at Natural News
Amory Lovins’ high-tech home skimps on energy but not on comfort