Bread-Bakers v101.n025.3

Since we have moved to Denver from Portland, OR, to me all the bread seems 
to have too soft a crumb to it. No chewiness and, frankly, even the taste 
seems to be bland. This is true across the board - restaurants, bakery 
loaves of various kinds, even the damn BAGELS! Does anyone have ANY idea 
whether this is related to altitude? Or the type of wheat here, or what??

Thanks,
Patricia