In this week's program Jan Shireman and Gerard Grabowski join us to tell their story of a business that is a shining example of the all-local, farm to business to consumer economic model so important to building local food resilience. These two created Pleasanton Brick Oven Bakery nearly two decades ago in search of a locally made, healthy bread and in the process became national leaders in the artisan bread movement. Pleasanton Bakery today employs nearly a dozen people in direct bakery jobs. Learn what makes their bread so different. Jan and Gerard share their dream of local sustainable agriculture and of ag-to-consumer businesses to support locally grown food. Only one of the grains they currently use comes from outside of Michigan, but the rest is grown on downstate farms. Gerard argues that northern Michigan needs to grow much more grain for local use, and develop its own milling facilities to turn the grains into flour.