In this episode Kristen chats to Tanya Krikke, our own sourdough baker from Indie Bakehouse in Woolloongabba, Brisbane. Tanya mades beautiful, organic breads and baked goods and is a wealth of information on food as medicine.

TOPICS COVERED:

What’s happened to bread - how it’s not at all what it used to be

Why so many people are gluten intolerant these days

What it takes to make good quality sourdough

Why we should be eating chewier foods (including harder breads)

Pesticides sprayed on wheat in the fields and in silos

What happened to the farming textbooks before 1940?

RESOURCES + LINKS

Spray-Free Farmacy

Use the code MINDFUL FOODIE for 10% off your first order

Indie Bakehouse

What’s With Wheat Documentary

Three Apples Fall from the Sky Book

FOLLOW

Spray-Free Farmacy @sprayfreefarmacy

Indie Bakehouse @indie.bakehouse