[Sca-cooks] White Lily is Relocating
Daniel & Elizabeth Phelps
dephelps at embarqmail.com
Wed Jun 18 13:31:43 PDT 2008
I remember hearing about White Lily; shame about this story. How did it
happen to get sold to Smucker's anyway? That was the death knell for the
company, it would seem.
I read an article about White Lily in a magazine, they shut down production
during WW II rather than make their flour to the cheaper standards the gov't
issued for wartime use.
Without deviation from the norm, progress is not possible.
To argue with a person who has renounced the use of reason is like
administering medicine to the dead.
----- Original Message -----
From: "Johnna Holloway" <johnnae at mac.com>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>;
<SCA_Subtleties at yahoogroups.com>
Sent: Wednesday, June 18, 2008 9:50 AM
Subject: [Sca-cooks] White Lily is Relocating
There's an article in the NYT this am regarding the
fact that White Lily all-purpose flour has been sold and
the milling will now take place in the Midwest.
Biscuit Bakers’ Treasured Mill Moves North
By SHAILA DEWAN
For generations of Southern bakers, the closing of the White Lily flour
mill is causing ripples of anxiety that Southern biscuits will never be
We were talking about flour just a few weeks ago and now there's this
description of US regional flours.
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