Isn’t it wonderful to read something and realize you are not the only one? I love my all-natural stone ground flour from Wade’s Mill. It tastes amazing, is relatively local, and I get all the wonderful nutrients of flour that are usually processed out and then chemically added back in. I just finished an article that goes into other people’s quest for real flour, and I must say that I love that these issues are getting more and more national attention.
The article was in the New York Times, and it is called Flour That Has the Flavor of Home. In it, the author looks at a couple of people that are trying to re-start the local wheat market in places that aren’t quite as conducive to growing the normal variety. It is about re-learning what locals knew before they gave up growing wheat and grinding flour because everything became more standardized and homogenized. I loved this article, because I love it when people realize that we’ve thrown out the baby with the bathwater, and we sure did when our country switched over to a far inferior way of growing and processing flour, all for the sake of shelf life and maximized profits at the expense of nutrition, sustainability, and flavor.
The Beautiful Wade Mill
Flour Adventures:
A New Old-Fashioned Gal 