Go out and pick up the September copy of Phoenix Magazine!
There's a feature article about chef Chris Bianco and in it, he talks about the partnership between Hayden Flour Mills and his restaurants. He also talks about seeing local grain farmers growing wheat varieties that were grown in Arizona hundreds of years ago. Exciting stuff!
There is even a great quote from my dad:
"People are already doing a lot with heritage vegetables, but I just wanted to find out what ancient grains would taste like. It turns out they taste incredible."
Well said dad!