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Size brings benefits to bakeries as much as to flour mills. The episode tells a small part of the story of how George Weston turned a bakery route in Toronto into one of the biggest food companies in the world, responsible for more brands of bread than you can imagine. And not just the bread, but many of the ingredients that make megabakeries possible.
St Anthony Falls powered the sawmills that created the financial capital that laid the foundations for General Mills.
Samson was grinding. He wasn't pressing. No matter what some artists may think.
A large slave-driven mill could grind seven kilograms of flour an hour. A watermill multiplied that twenty times or more.
Ferragosto and the Feast Day of the Assumption of Mary; connected, perhaps, by a sheaf of wheat.