{"id":449,"date":"2010-06-29T19:12:16","date_gmt":"2010-06-29T19:12:16","guid":{"rendered":"http:\/\/hub-dev.bates.edu\/food\/?page_id=449"},"modified":"2025-11-20T08:44:52","modified_gmt":"2025-11-20T13:44:52","slug":"ancient-grain","status":"publish","type":"page","link":"https:\/\/www.bates.edu\/food\/alumni\/ancient-grain\/","title":{"rendered":"Ancient grain: Beth George ’85 and Tim Kane ’82"},"content":{"rendered":"
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\"In<\/a>
In 2008, Beth George ’85 and Tim Kane ’82 pose outside their family-owned company, Spelt Right Inc., then located in Yarmouth, Maine, and now in Brooklyn. (Phyllis Graber Jensen\/Bates College)<\/figcaption><\/figure>\n<\/div>\n\n\n

Substituting the delicious grain called spelt for its cousin wheat was among the dietary changes that cured serious behavioral and digestive problems for George and Kane\u2019s son, Spencer.<\/p>\n\n\n\n

Then word got out about George\u2019s tasty spelt bagels, and now fast-growing Spelt Right is available throughout Maine, including at Bates\u2019 dining Commons. George oversees baking and distribution, while Maine College of Art VP Kane is Spelt Right\u2019s bookkeeper and webmaster.<\/p>\n\n\n\n

George, a lawyer, is sharply critical of the food-industrial complex. \u201cThings that are not food that are put in foods \u2014 that are put there for profit and not for nourishment \u2014 are really hurting our children,\u201d she says.<\/p>\n\n\n\n

Multimedia<\/strong><\/h3>\n\n\n\n
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  • Tour the Spelt Right Bakery (audio)<\/em>

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