In the fall of 2009, our group of farmers, millers, bakers, and researchers from Maine and Vermont traveled to Quebec to see their vibrant local bread wheat industry in action. Elisabeth Vachon, agronomist with Moulins de Soulanges, was our host. We visited Au Gres des Champs (a farm growing organic bread wheat), La Meunerie Milanaise (a mill producing organic bread flour from local sources), and Premiere Moisson (a bakery with 18 shops in the Montreal area which strives to use only locally grown wheat).
The trip was organized by Heather Darby (University of Vermont Extension) and Elisabeth Vachon (Moulins de Soulanges). Videos were produced by Tavi Merrill & Ellen Mallory (University of Maine Cooperative Extension)
Image Description: University of Maine; University of Vermont Extension, Cultivating Healthy Communities