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OCTOBER, 2013 Issue

Best Heirloom Wheat Producers

For years, chefs have extolled heirloom vegetables and heritage pork, but flour has always just been flour. Now, small-scale American farmers are growing ancient wheat varieties—lower in gluten than modern kinds—and millers are crushing wheat the old-fashioned way, for healthier results. Here, you'll find their stories, plus recipes from their biggest fans.
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