The local food movement has made it easier to find fresh veggies and fruit farmed nearby. But grains? Not so much. Most of the bread New Englanders break is made with flour from industrial, Midwestern farms. That’s changing, though, as farmers, millers and chefs rally to reinvent a lost regional “grain economy.”
Michael Morway is one of them.
At the Trillium Brewing Company in Boston, he flipped a yellow, square-shaped chunk of cornbread in a pan sizzling with melted butter. The chef said the recipe is standard — the cornmeal is not.