Previous

The Local Food Movement Reaches Into the Breadbasket (Visit this link)

September 9, 2008
The Local Food Movement Reaches Into the Breadbasket: Flour That Has the Flavor of Home
By INDRANI SEN

SQUINTING in the afternoon sun, Alton Earnhart strolled across his farm here in the Hudson Valley one day last month with Don Lewis, a baker and miller. Rows of wheat swayed to the horizon.

A farmer and a miller surveying fields of russet wheat would not have been an unusual sight here on a late-summer day 200 years ago. Gristmills once dotted the banks of streams and rivers throughout New York, mapping out settlement just as subway stations today chart New York City's migratory patterns.

Today, nearly all of the nation's wheat is grown on vast fields and milled in factories in the Midwest. Over the past few years, though, farmers and millers like Mr. Earnhart and Mr. Lewis have begun restoring wheat fields and reviving flour mills around the country... Read the full story on our link.