Grab a stone and a handful of wheat kernels and start pounding away and you're milling grain. Hard to think that's how it all started as you tilt your head back outside Archer Daniels Midland's new ...

Nestled among rolling hills and grazing cows, Elmore Mountain Bread in central Vermont is quintessentially pastoral. The setting is apropos, given the owners' recent decision to start grinding their ...

Pity the wheat. These days, it gets a bad rap: mass-produced, too much gluten, too many additives. But in downtown Lynn, childhood friends Jon Olinto and Tony Rosenfeld are going against the grain ...

A few days ago, in the middle of a field, Dawn Woodward and Jeff Yankellow presented me with a whole-wheat croissant, the thought of which would normally make me retch. That pastry carried a pedigree, ...