In my opinion, it not results in better quality but it also makes better sense to do yoghurt, mayonnaise, natto, and breads myself. Tiring of having to read so many labels with the caveat that this week's ingredients may change tomorrow, it keeps ingredients to a gold standard. When I construct a food item, there is only one place to inquire if something goes off. I find it also provides a sense of keeping my locavore tendencies intact. Things seem to bear an impact from origin. Does it not sound reasonable then for purposes far removed from the economic reasons to eat foods that are harmonic to location? Even if the wheat was grown in Manitoba, does it not seem wise to blend that origin with local activity by grinding it into flour, adding the yeast,water, salt, and letting it all grow and rise, and bake locally? I know it tastes better, and I more than suspect that for all concerned, is more a locavore entity. It certainly leaves a sense of worth and accomplishment. Burton Dale
