I'd get out of the city and start asking for wheat farmers. YOu might as well directly pay the hand that feeds you.
Cut out all the middle fluff.
What is it that you want to use it for? Wheats, genetically, are in three groups with different cooking/baking characteristics.
I don't care for the primitive Group I wheats, as trendy as they may be.
I use Group II wheats, durum in particular as a high gluten pasta flour = the best in the world.
I use Group III wheats with modest gluten content for breads and other baking.
I don't need low gluten cake flours, I refuse to try "self-raising" flours = that's what yeast is for.
I have light & dark rye flours, corn flour (which is NOT corn starch), rice flours and quinoa.