Peggy Boggs mills her own grain, bakes her own natural, organic bread (plus cookies and muffins, which are loaded with things like organic Belgian chocolate and freshly ground peanut butter), and sells it herself--bread is $9 a loaf--at Seattle farmers' markets. She's like the Little Red Hen, with a healthy twist--her products all eschew wheat in favor of heirloom grains like emmer.

Why emmer?

Everything else is pure toxins. By definition, wheat is not digestible. It's too complex. Gluten is not digestible by any mammal on this planet. (Boggs launches into a more scientific explanation involving the molecular structure of wheat, but she loses me. ) I realized bread was no longer the staff of life. It was killing people, making people sick. Bread used to be a staple and it wasn't anymore. It's like taking a colon-cancer pill.

Where did you find emmer?

In a pub in Twisp. This woman was talking about a farmer who was growing it. I'd been looking for emmer for 10 years. It's the healthiest stuff around. This bread is 24-percent protein.