I love this project! I run a community meals program in upstate New York and we pick up from 2 bakeries a week. Even though we feed 100-150 people a day, just that much bread can be too much. Commodity flour and sugar are so cheap that bakeries make too much on a regular basis, and the emergency feeding network cannot absorb that surplus. Most bread is not what you'd call nutrient dense, and people who are depending on food pantries and soup kitchens are already at risk for dietary diseases. Creating a solution that doesn't put the burden of use on communities that need more nutritious food is terrific!
I also love that this project bridges my two food worlds, and shines a light on the collaborative nature of grains. While writing The New Bread Basket, a book about the revival of regional grain production, I learned how many people go into each slice of bread and each glass of beer. Thanks for developing another channel to help us appreciate everything that goes into getting bread and beer from the ground.