Breads made with U.S. wheat caught the attention of the U.S. Ambassador to Chile during September’s Espacio Food and Service trade show in Santiago. It set in motion a series of discussions that led to Amb. Bernadette Meehan touring a top Chilean flour mill arranged by the U.S. Wheat Associates (USW) South American regional team The bread Meehan raved about at the show was baked in the USW wheat flour and baking laboratory on the campus of Universidad Mayor.