Presented by Panera Bread

See How One Farm Is Looking To The Past To Improve The Food Of Our Future

In recent years, the world of food has been shedding light on the power of ancient grains. Unlike the modern grains that have often been processed and modified, “ancient grains” have been largely unchanged over the last several hundred years. These grains, which have been eaten by ancient cultures around the world, from Asia to Africa, offer a nutritious and tasty alternative to the breads and rices we eat today.

Since many ancient grains like barley, quinoa and farro are packed with nutrients, eating these whole grains may result in health benefits.

Watch the video above, created in partnership with Panera alongside chef Marcus Samuelsson, to see how initiatives like the Tehachapi Heritage Grain Project are helping to make these grains from our past a superfood for our future.

Panera Bread bakes its bread using select ingredients like whole wheat flour, sprouted spelt, sprouted rye, amaranth, oats and more. And now, on all breads over 50% whole grain, Panera labels servings of whole grain per slice, roll or bagel, as well as the whole grain percentage, so guests know exactly what they are eating. To see how others are improving the way we eat, check out Food Interrupted, a six-part series by Panera, produced in partnership with Rainn Wilson’s SoulPancake and ACE Content, that sheds light on these hardworking chefs, tastemakers and community heroes who are helping to change America’s food system.