Whatever it takes to keep the smaller family-run farms in existence, that is one thing I hope King Arthur Flour keeps in mind. Also, I just read an article in the New York Times about genetically-modified varities of corn, and it worries me. Yes, it's nice to be able to have sweeter-tasting corn, and corn that stays fresher from field to the table for a longer period of time, but in the back of my mind is that old saying, "It's not nice to fool Mother Nature." I realize we have to feed more and more people, I just hope that all this genetic engineering doesn't backfire into a catastrophe one day.

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