By nature, I am an inquisitive person, and I know a lot of our customers can relate. As a kid, I always questioned the status quo and wondered, "but why?" The journey into offering better-for-you pasta was no different.
- WHY is pasta blonde?
- WHY do I feel sluggish and tired after eating it?
- WHY don't I feel good eating it?
These questions sent me down a "wormhole" to uncover the reasons behind them. I had a great first discussion with Dr. Terry and Dr. Spencer, hosts of the Crackin Backs Podcast
We had a fun conversation about why bringing our heritage, artisan pasta to our customers was such a worthy devotion. YES! we use full nutrition Rouge De Bordeaux, stone-milled flour. YES! Our pasta is made of two simple ingredients: Heritage red wheat and WATER! We hope you will listen and follow this amazing podcast. I have not listened to another podcast that covers such a broad range of topics with such a diversity of guests. You can listen here!
**Listen close for an discount code EXCLUSIVE to Crackin Backs Listeners!
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