It doesn’t matter if you’re in California, Florida, or Maine. If you buy an organic leek at the grocery store, there’s a good chance it came from a single farm in Washington.
Every cup of coffee that the student baristas at Café Circo, part of Reed College in Portland, OR, serve up has something in common: they were all made from beans roasted by Nicholas DiBacco
The Pacific Northwest’s once-thriving heirloom grain industry has been supplanted by the large-scale monocrops more often grown in the nation’s plains. But an alternative movement is working to bring flavor and nutrition back to the region’s bread.