Regional Wheats, Local Milling Making A Comeback

NY Times story.

In New Mexico, a cooperative of Native American and Latino farmers produce a boutique local flour. In Western Massachusetts, a baking couple has persuaded their customers to plant front-lawn wheat patches. In Vermont, a farmer whose homegrown wheat flour was a curiosity when he began growing it in the 1970s now can’t keep up with demand. And in Pennsylvania, a venerable pastry flour brand from the 1800s has been resurrected, made with local organic wheat.

This seems to be part of the effort to localise foodstuffs for home and restaurant, much like the boutique winery and local brewery movements from earlier decades. It's a plus for the gourmet, and an opportunity for niche entrepreneurs. It's also a sign of increased standard of living throughout the country.

Worth reading in entirety.