It’ll be a busy day for me, getting back to the blog after a three-week break for other business. But as I roar around getting the kid off to school and knocking back my second cup of coffee, I want to make sure you don’t miss today’s front-page news: Melissa Allison’s dateline cover-story from Reardan, Lincoln County, profiling Pacific Northwest wheat farmers who’ve banded together to market their flour under the name Shepherd’s Grain. Seattle bakeries (among others) have taken to the local product, and so can you: it’s sold under the Stone-Buhr label and available at local supermarkets. And in case you’re wondering, it makes a fine pie crust — like the ones I rolled out this time last year to make the best of my homegrown cherries and the fabulous fall apple harvest.
Meet your local wheat, courtesy of farmers whose grains reign.