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    There is an active heritage wheat/artisan bakers group in
    Vermont/New York.  <a class="moz-txt-link-freetext" href="http://www.growseed.org/index3.html">http://www.growseed.org/index3.html</a> is a
    contact.  New England was the breadbasket of the US before westward
    expansion.  Of course, breads were less fluffy then.  <br>
    <br>
    <div class="moz-cite-prefix">On 4/8/2016 7:40 PM, Ken Bezilla wrote:<br>
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      <div dir="ltr">I know a Georgia farmer who grows Turkey Red hard
        winter wheat, and they're selling it to bakeries for bread
        making, so they're growing wheat that's good for baking in a
        real hot and humid area.<br>
        <br>
        Ken Bezilla<br>
        central VA<br>
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      <pre wrap="">_______________________________________________
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    <br>
    <pre class="moz-signature" cols="72">-- 
Beth Spaugh
Rehoboth Homestead, Peru NY
<a class="moz-txt-link-freetext" href="http://rhomestead.com">http://rhomestead.com</a>      <a class="moz-txt-link-freetext" href="http://www.facebook.com/rhomestead">http://www.facebook.com/rhomestead</a>

"How we eat determines, to a considerable extent, how the world is used." -
Wendell Berry

"Without power over our food, any notion of democracy is empty." - Frances
Moore Lappe

It's not that nice guys finish last. They have a whole different notion
where the finish line is. - unknown</pre>
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