Jonathan Bethony uses his experiences in West Africa and other places to bring the ancient art of bread-making to Washington, D.C. His bakery, Seylou, is different from most bakeries around the country. Bakers there grind whole grains in their own mill, and they also buy their grains from local farmers. More than 15 years ago, Bethony visited Senegal to learn West African drumming. During his time living in a small desert village, he became interested in working with local farmers. He wanted to help local people who were struggling to get enough food. When he came back to the U.S., Bethony began working in restaurants and discovered a love for baking. Later, Bethony started working for the Washington State University’s Bread Lab. There, he developed new ways of using many kinds of locally grown wheat, without wasting any of their components. For Bethony, having his own bakery was the next step in using the skills he had learned and developed over many years. In November, he opened his bakery and called it Seylou, which means “eagle” in the West African language of Mandinka.