Breaking Bread For A Better Planet: The PACHA Story With Maddie Hamann

What happens when a scientist trades the lab for a bakery? PACHA co-founder Maddie Hamann shares how sprouted sourdough buckwheat can be both craveable and climate-smart — from soil-building cover crops to farmer partnerships and a retail footprint at Whole Foods and Sprouts. We also explore PACHA’s community work with Sindyanna of Galilee and how taste and nutrition can be the on-ramp that grows demand for regenerative foods.