The revitalization of chef Caroline Glover's local grain program at Annette in Aurora, Colo., came about because of one simple question and some gentle teasing. "Andy [Clark] from Moxie [Bread Co.] came in and had one of the cookies," said Glover, who owns and operates the 5-year-old restaurant. "He asked about the rye for the cookie and playfully shamed me and said he had the best rye available."
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