November 17, 2008 - 1:38pm
Our Home-Grown Melamine Problem
People concerned about the quality of their flour may wish to take a look at a good NY Times article, part of which says:
Tracking the flow of wheat gluten around the world, much less evaluating its quality, is like trying to contain a drop of dye in a churning whirlpool.
The article is found at:
http://www.nytimes.com/2008/11/17/opinion/17mcwilliams.html?_r=1&ref=todayspaper [1]
Good luck!