Correction from Minneapolis “Star Tribune” article


Evidently there was an article/update on RyKrisp in the “Star Tribune” that quoted me as saying, “”It’s a fairly healthy cracker, low calorie, gluten-free, a taste and texture that makes it interesting.” Just to be clear, we do know that rye is low gluten as opposed to gluten free. Just wanted to clarify. Am guessing that was a misquote. Ted Leavitt

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