Guy Breadsly shares the history of his family farm in Shelton which began in the mid-19th century as a dairy farm and has evolved over the decades to become a produce farm and bakery.   

Beck Wilbur, Guy's bakery manager, talks about the evolution of the gluten-free movement; and Bill Duesing describes the transition from the all-natural farming practices (up to WW2) to chemical pesticides and herbacides that are now destroying our environment.