> James Beard-nominated chef Kelly Whitaker built Dry Storage, a 3,000-square-foot micro-mill, bakery, and cafe in Boulder that grinds 200 acres of Colorado grains into flour using traditional granite stone. Sourcing '10 to 15 heritage grain varieties grown across the country, from Sonora wheat to Rouge de Bordeaux,' Whitaker frames Dry Storage as the next step toward building a 'regional grain economy' in Colorado. Miller Colton Steiner predicts: 'In the next year, [the question] will be: Who _isn't_ using heirloom grains?'