Matthew Weaver

Field Reporter, Spokane

Doug Engle, Washington State University food technologist in the USDA Western Wheat Quality Laboratory, looks over the loaves of bread baked u…

Artisan baker Kit Schumann, co-owner of the Sea Wolf in Seattle, smells a slice of bread to check for aroma during the Shepherd's Grain "bake …

Members of the Spokane Hutterian Brethren in Reardan, Wash., baked 60 loaves of bread for the Shepherd's Grain "bake tour" Feb. 18.

Jeremy Bunch, research and development director for Shepherd's Grain, asks questions and writes down feedback about the loaves baked using new…

Lesley Kelly, a farmer and co-founder of the Canadian nonprofit Do More Agriculture Foundation, says she has been criticized for her efforts to address stress and other mental health issues in agriculture.

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