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At her bakery in Costa Mesa, Calif., Rachel Klemek sells cabernet brownies made with a flour substitute derived from grape pomace, a byproduct of winemaking packed with nutrients known as polyphenols.
August 9, 2013 The mushy pile of seeds, skins and stems left over after grapes are pressed used to be one of winemaking's biggest sustainability problems. But instead of heading to the dump, these days, some grape pomace is being reborn in a host of ways, including a nutrient-packed flour substitute.
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