When Tod Bramble, director of bakery and foodservice sales for King Arthur Flour, told me he was interested in having us sponsor a grain growing and baking conference in Skowhegan, Maine, I returned a blank stare followed by, “What?”
Didn’t he know I had just posted a blog about our fantastic visit to the wheat fields of Kansas, highlighting the terrific quality of the grain grown there and showing how our consistent flour was dependent upon Midwest grain? I thought, won’t people be confused by this apparent contradiction?
Then I met with the event’s organizers one beautiful, unseasonably warm March day in Portland, Maine. And it all made sense. read the rest of this entry »