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And it’s starting to catch on.
{audio}http://cpa.ds.npr.org/krcb/audio/2016/03/nbr_3-2-16_healthy_snacks_from_wine_waste_.mp3{/audio}
The first local commercial use of grape skin flour was in making gluten-free cookies, recalls Tom Keener, co-founder of Wild California.
{audio}http://cpa.ds.npr.org/krcb/audio/2016/03/cookies_1.mp3{/audio}
