Baking Revolution
https://www.tucsonweekly.com/tucson/baking-revolution/Content?oid=16830591
Baking Revolution
Barrio Bread is creating a local food culture, one loaf at a time
By Lee Allen
<snip> Artisanal baker and entrepreneur Don Guerra doesn't consider himself a folk hero, but he, too, is an environmentalist on a missionto build a grain-based economy in Southern Arizona, specifically one created around heritage and heirloom Sonoran white wheat introduced here by Spanish priest Padre Kino a couple of centuries ago.
The first variety of candela wheat to reach the desert borderlands and adapt quickly became a major staple crop until the mid-1960s, when border mills closed down and commercial production declined. Then came Guerra and his Barrio Breads.
Guerra said he once read that Father Kino helped start 20 different regional bakeries using this grain. While he may not be walking in Kino's footsteps, Guerra is just as passionate about what he does. He is a proponent of locallocal everything where possible, but especially in his flour that was once used to prepare communion wafers and feast breads.
"I want to help ensure that locally produced, sustainable farming, with a place to market the natural and healthful varietals, continues to grow," he said, acknowledging his affiliation with BKW Farms in Marana where his wheat is grown.<snip>
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