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Amy Halloran writes about food and agriculture. An avid baker, particularly of pancakes, she is very interested in the revival of regional grain systems. She blogs at amyhalloran.com and FromScratchClub.com, and archives her work at amyhalloran.net. Her book, "The New Bread Basket: How the New Crop of Grain Growers, Plant Breeders, Millers, Maltsters, Bakers, Brewers, and Local Food Activists Are Redefining Our Daily Loaf" will be published by Chelsea Green in July.

Pancakes are a breakfast (or lunch or dinner) food that never gets old. Credit: Copyright 2013 Ellie Markovitch

Pancakes are everyday magic. There is something about a puff of flour rising to the occasion of an otherwise dull morning that makes me

A farmer holds a handful of germinating barley. Credit: Copyright John Mallett

Malt is a fairly mysterious ingredient, but craft beer is about to change that. Like milling helps turn wheat into bread, malting helps turn barley

The Red Hen Baking Co. has been baking organic bread in central Vermont for 15 years. Credit: Copyright Courtesy Red Hen Baking Co.

Regionally sourcing flour for 15,000 pounds of bread a week is the equivalent of a lunar landing, but in Vermont one bakery has found the way

Survey of wheat sensitivity research suggests there may be multiple suspects. Credit: iStock

"The world doesn't want to know the truth about gluten," graduate student Lisa Kissing Kucek joked last July under a tent at Cornell University's

Soda bread. Credit: Copyright Ellie Markovitch

Soda bread is serious stuff. The Irish Heritage Society near me is having a contest, and people can enter in three categories: traditional white,

Sam Fromartz's newest book will have you smelling and tasting the featured breads. Credit: Sam Fromartz

Sam Fromartz's new book, "In Search of the Perfect Loaf, A Home Baker's Odyssey," is a departure. The journalist and editor began his career

Baker Andrew Heyn of Elmore Mountain Bread scoops flour he's just milled. Credit: Monica Frisell

Across the country, bakers are starting to mill their own flour. The idea might seem silly. Make your own flour? Might as well make

Blair Marvin and Andrew Heyn divide and shape dough at Vermont's Elmore Mountain Bread. Credit: Amy Halloran

I have met the next generation of bread. I'm more than a little susceptible to hypnosis by wheat, but if you believe in bread, what