I was walking around Chicago with nothing to do and stopped in a place for a beer and some lunch. I struck up a conversation with a young guy named Joel, who turned out to be an Executive Chef for Wolfgang Puck. He had just stopped into Fox & Obel (A high end grocery store in Chicago) and picked up some of this flour, which was his favorite for baking thin crust pizza with, so I stopped in a got myself a bag to take back home and try out. With a big bag of white powder I have a feeling that my bag will be "randomly searched".
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