Fresh Milled Flour with Ethan Triplett PhD
In this episode of Conservation Stories, host Tillary Timmons-Sims engages with Dr. Ethan Triplett, a scientist and passionate advocate for whole grains, to explore the fascinating world of fresh-milled flour and the unique properties of sorghum. Dr. Triplett shares his journey to agricultural science, his deep connection with sorghum, and his mission to bring this versatile grain to the forefront of nutrition and culinary culture.
The conversation delves into the differences between stone-milled and industrially processed flour, the health benefits of retaining whole grain components, and…
The skinny
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