Episode Synopsis "Vermont bakeries are sourcing grain locally for the first time since the 19th century"

Up until about 20 years ago, you would have been hard-pressed to find wheat fields in Vermont — it hasn’t been grown for baking here since it was planted by early European settlers. When colonial America expanded West, the crop largely disappeared from the Northeast. With its return, so too is bread made from 100% local ingredients and related industries like grain milling.

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