The Mill at Anselma has restored its machinery to appear as it did when it opened in the 18th century. Its wheat stones hadn't been used since the 1880s.

As I’m writing this, I’m stuffing a delicious piece of toast into my face and crunching on it rather happily. That might not seem like a big deal for most people, but for those of us who have to ...

Here in the Southeast, we locavores have it pretty good. In a land where a bounty of food grows year-round, it’s a heck of a lot easier to eat locally than it is in, say, Minnesota. Even so, there are ...

Grinding fresh is the simplest way to bring purity, nutrition, and trust back to what we eat every day. With this launch, ...

Baking and cooking with freshly ground grains is a guarantee that you’ll enjoy more flavorful and more healthful food. You may be surprised by how much of a difference you’ll notice in the flavor and ...

At Lurgashall W atermill at Weald and Downland Museum in Singleton, West Sussex flour is still made using traditional methods. It supplies to small bakers and farm shops around the Singleton village.

Each summer, Dana Helfer of Tucson collects the long, yellowish string-bean-like pods produced by mesquite trees on her property and around her neighborhood. And each fall, she has the sweet-tasting ...

The original mill was torn down and rebuilt in 1913. The mill has remained almost the same ever since. Lexington Herald-Leader MIDWAY — On a warm afternoon beside Elkhorn Creek, the air was filled ...