[Sca-cooks] White Lily is Relocating

[Daniel & Elizabeth Phelps]

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.
Isabella

Without deviation from the norm, progress is not possible.
Frank Zappa

To argue with a person who has renounced the use of reason is like 
administering medicine to the dead.
Thomas Paine
----- 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.
http://www.nytimes.com/pages/dining/index.html
Biscuit Bakers’ Treasured Mill Moves North
<http://www.nytimes.com/2008/06/18/dining/18flour.html?ref=dining>


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
the same.

We were talking about flour just a few weeks ago and now there's this
description of US regional flours.

Johnnae
_______________________________________________
Sca-cooks mailing list
Sca-cooks at lists.ansteorra.org
http://lists.ansteorra.org/listinfo.cgi/sca-cooks-ansteorra.org