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I have been on the road talking to farmers and millers about buckwheat.  Any artisanal soba maker's goal is to work with the freshest, premium grade buckwheat flour on a regular basis.  We learned a lot from the people who grow and mill it.  My dream is to find good buckwheat flour in the US.  Here is story that came out from Tri-City Herald (here is the link) - a Washington paper that covers  Basin City, WA.  

      

  

Buckwheat flour - freshness test

Photo by Tri-City Herald

Harvested buckwheat field - standing with Darrel Ottman, Buchwheat producer