In 1959 author Jean Craighead George released the adventure novel My Side of the Mountain. The book tells the story of a 12-year-old boy who runs away from home and lives off the land in the Catskill Mountains. His home is a hollowed-out tree. He makes acorn powder pancakes and befriends forest animals.
“It’s so different from anything I’ve baked with,” says my baking partner, Jenny Starrs. We’re standing in the tiny kitchen of my D.C. apartment, examining palmfuls of a dark, coarse, rich-scented flour. It’s unfamiliar because it was milled from Kernza, a grain that is fundamentally unlike all other wheat humans grow.