Capri Cafaro traces the journey of this essential grain, from its historical roots to its role in modern farming. She learns about early wheat cultivation methods, comparing traditional hand-harvesting techniques with today’s large-scale operations. Capri visits a flour mill to see how wheat is transformed into the base for breads and pastas, then steps into a kitchen to bake with heritage grains. She explores the growing movement toward perennial wheat, a crop that could revolutionize sustainability by reducing soil erosion and the need for replanting each season. Capri also experiences the flavors of fresh-milled flour in time-honored recipes, discovering how wheat remains at the heart of food culture in the region. Through farming, milling, and baking, she gains a deeper appreciation for the grain that has made Kansas known as America’s breadbasket.