Oregon Grains bread began with a confession. In this column I admitted cheating on a two-week 100-mile diet by eating six slices of Dave's Killer Bread, which is made with Montana wheat. This was fall 2009 as I struggled to eat a varied diet of foods only grown within 100 miles of my Portland home. That meant no bread.
I caved.
Shobi Dahl, who runs Dave's Killer Bread with his uncle Dave Dahl and father Glenn Dahl, read my confession and began to think. "I was driving along later that day and was thinking it would be cool if we could offer a 100-mile diet bread," he said.
Shobi, a third-generation bread maker, helped launch Dave's Killer Bread at farmers markets. No commercial bread had a "farm to fork" transparency and he thought it was time. The company had already pushed sustainability on other fronts, offsetting 100 percent of its electricity each year by buying wind power credits, sending out all food scraps for animal feed and recycling as much as possible.
To read the rest of the story, please go to: The Oregonian