I just got home from vacation and, while nicely rested and relaxed, I am still miffed over the latest news from Knoxville, TN. They are no longer going to be milling White Lily flour in the south! http://www.nytimes.com/2008/06/18/dining/18flour.html?pagewanted=1&_r=1&ref=dining

Any suggestions (aside from freezing a ton of it?)