Rangeviews, Oral, S.D.
While filling my grocery cart I found a new-to-me flour called “Wheat Montana” with that logo prominently displayed. Having used the store or major brands for years I wasn’t prepared for the awesome difference. The dough has a delicate feel, a softness in texture that was new to me. I even wrote a fan letter to the company, thinking it might be a small, niche business.
I have learned it is a family-owned wheat farm that consists of 15,000 acres. Dean Folkvord and his wife Hope have worked over 30 years to achieve their success. They raise the wheat then it goes into the system. The wheat is cleaned and turned into various products, flour in bulk for commercial use or in smaller packages for grocery stores. Some of the wheat is used in fresh or frozen bread products, prepared in their own production plant. Many of their products are shipped across the country. Walmart stocks it in their 2,600 stores. In an annual trek, rabbis come from the East and go th