Until recently, Guillaume Raineri, a forty-two-year-old man with a bald head and a bushy goatee, worked as an hvac technician in Gonesse, a small town about ten miles north of Paris. The area lends its name to pain de Gonesse, a bread historically made from wheat that was grown locally, milled with a special process, and fermented slowly to develop flavor.
Why Is the American Diet So Deadly?
