Who knew? A lot of people might have. Just not me. But now, after over 40 years of working in the food world, I know—a bowl of hot farina, made from freshly milled wheat, makes for a seriously marvelous, world-class meal. It’s a delicious artisan return to what a well-made wheat porridge would have been like back when Malinda Russell was writing in Paw Paw in the second half of the 19th century. When we first came out with Cream of the Crop freshly milled whole wheat porridge at the Bakeh...
