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Improvising a healthier cuisine

Meet Chef Paul Canales. Paul operates two celebrated restaurants in Oakland, Duende and Occitania. An early fan of our Himalayan Tartary Buckwheat, Paul gives us a peek behind the scenes of cooking with our favorite flour, and a peek inside the mind of diners and consumers looking to food to promote their health.

This podcast is for educational purposes only. It is not a substitute for professional care by a doctor or other qualified medical professional. This podcast is provided on the understanding that it does not constitute medical or other professional advice or services.

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