Salt Lick's very first guest helps David and Lesley answer an important question: What happened to bread?

Dawn Woodward is the co-founder of Evelyn's Wholegrain Bakery in Toronto and the author of the new Flour is Flavour. The American-born baker is on a mission to promote whole grain flours and breads, emphasizing that they are not only tastier but nutritious and sustainable when sourced locally.

Specializing in Ontario grains, Dawn offers tips on which—rye, barley, oat, buckwheat, spelt, etc.—are best suited to upgrade baked treats like chocolate chip cookies and pop tarts. The trio also discuss why the public should be more educated about grain farming, the challenges of gluten-free baking and the legend surrounding a great Canadian grain on the verge of a comeback, the Red Fife.

As spring has arrived in southern Québec, David and Lesley first warm up with a chat about seasonal ingredients, including the underrated snow crab which the hosts lament is mostly exported; they also discuss a bit of politics and interprovincial trade dynamics in the wine business; David also comes out as pro-doggie bag and even explains how restaurant leftovers can be a marketing opportunity.

Follow Dawn, David & Lesley on Instagram.

Salt Lick is a TNKR Media Original Production.