this Thanksgiving, don't forget the grains. While you're not going to meet the producer at a farm stand or market, there are farmers, millers and bakers at work in our fine state. This means that you can, with a little work, get wheat that breathed Empire State air, or at least stuff we exhaled and blew across one of our borders. Let's start with the whole grain. One idea is to make stuffing, or a side dish, from wheat berries grown in New York or Vermont. Honest Weight Food Co-op and Chatham Real Food Market sell these wheat seeds in the bulk sections. They look like fat grains of rice, and they cook up much like rice, too, using about twice as much water as grains. The berries come out pearly and round, which makes a really nice texture in salads and casseroles. I think beets, shredded raw or cooked and chopped, plus wheat berries, is a fancy start for any side-dish improv -- the combo shines deep red, almost like gems. If you'd like to make stuffing from bread that uses locally grown and or/ground wheat, you have a few options. All Good Bakers uses flour from North Country Farms, a Watertown mill that stone grinds flour from hard red winter wheat sourced in a 300-mile radius. Heidelberg Baking Company and Rock Hill Bakehouse also use this flour in some of their breads. Placid Baker in Troy uses flour from Milanaise, a Quebec Mill that sources 75 percent of