Turkey Red Wheat is a wild, wild run with its golden aura, bearded head, and innate sweetness that bakes beautifully into bread. Skeptics said it shouldn’t grow East of the Mississippi. Together, with local farmers Dale Friesen, Edward Hill, and Danny Jones, and the historic Bear’s Mill, the DLM Artisan Bread bakers are at the forefront of a grain-to-oven movement, and we’re just getting started. But beyond that, there’s something deeper, as Dale is a direct descendant of the keepers of Turkey Red Wheat, who brought it to the Plains states many years ago, where it has flourished. Together, with Ed and Danny, Dale, who is in his late eighties, is doing something that he never dreamed would be possible on Ohio soil.