A Long Way From Wonder Bread

Sophie Egan is the Director of Programs and Culinary Nutrition for Strategic Initiatives at the Culinary Institute of America. She was a student in the Spring 2014 Eat.Think.Design. course while getting her Masters in Public Health at UC Berkeley.

Spring 2014 Eat.Think.Design. student Sophie Egan’s article “A Long Way from Wonder Bread,” published in The New York Times, is about innovations in the whole grain movement. She focuses on Ponsford’s Place Bakery & Innovation Center in San Rafael, California, a company that is part of a new movement to integrate whole grains into their recipes. Egan explores the importance of this focus on whole grains from a public health perspective.


Alissa BernsteinA Long Way From Wonder Bread