In previous episodes of The Food Disruptors, we've discussed how in the 18th and 19th centuries, Oliver Evans automated wheat milling, how Cyrus McCormick revolutionized wheat harvesting, and how Cadwallader Washburn made white flour cheap by "importing" a new milling technology and building the biggest mill in the world. Then, in the 20th century, Norman Borlaug developed a disease-resistant wheat hybrid that could be grown on an industrial scale in a wide range of challenging climates.

Each of these Food Disruptors caused a shift in our foodways. The result we live with today is an industrial-scale infrastructure for growing, milling, and distributing wheat and wheat flour.

Problems commensurate with the scale of monoculture wheat flour production abound -- the obesity crisis and environmental degradation of arable land and of waterways and oceans are only a few. Thought-leaders in wheat, flour, and bread production suggest that we can begin to fix our foodways through the development of regional grain economies.

Grist mills that could be easily accessed by wheat farmers and bakers alike used to dot the landscape. Different wheats flourished in different regions, and flours differed the way wines differ. Can we recreate such an infrastructure? Should we? Will such a shift in our foodways feed all the people who need to be fed, even in urban centers?