It all started one spring afternoon when I found an old jar in the back of my fridge labeled “starter.” Out of curiosity, I mixed flour and water and watched it ferment. Within days, it bubbled to life, a living culture of yeast and bacteria that smelled tangy and alive. I was hooked. The smell of the first loaf baking in my oven carried me back to hearthside kitchens of the past, and I realized I’d stumbled into a centuries-old tradition…

As environmental challenges continue to escalate, every choice we make has a ripple effect on the planet. One of the most significant decisions we make daily is what we eat…