Reviving Old Wheat Fields

I recently read an article entitled “Flour That Has the Flavor of Home” by Jennifer May who writes for The New York Times, an international newspaper. In it, it talks about how there are many flour fields in New York and in other places that have long been out of use. Many wheat farms have been out of use or have simply disappeared in the last 100-200 years. But some people who own these large, or small, spots of land are doing something about it and are starting to grow wheat there once more. People from several states across the nation are beginning to grow wheat to make flour and other products. For example, a pastry brand from the nineteenth century is being brought back by using the organic wheat from nearby farms. I think that this is an incredible thing, what these people are doing. They have taken it upon themselves to grow wheat where it once was being grown for their country and for their own satisfaction. Multiple people say that they were told that it was impossible, or nearly impossible, to grow wheat on their land. These people have ignored that “advice” and proved them wrong. Another great thing about this is that these people are using this flour and wheat to make recipes and dishes that taste so much better and are so much healthier, since it is completely natural flower, instead of being mass produced and from somewhere else in the world. A lot of these people are making more money, having a better time with their life and feel a sense of accomplishment because of what they have done. I read the title of the article and it intrigued me, just how it was worded was unusual and unique. Then I read the article and said to myself, “Wow, these are some great people with a great thing going for them.” It is a very interesting article, or at least that is my opinion. Read it for yourself, if you wish, and see if or if not you agree with me.