Life in the kitchen can be a real grind — and, in this case, that’s a good thing. By grinding your own whole-grain flour, you open the door to a new world of tastes and textures, with the added ...

From the fields of wheat along the rolling hills of Chester, Montgomery and Delaware counties to a packaged bag of flour ready for sale, David Rollenhagen grinds his kernels the old fashioned way at ...

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 ...

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 ...

This historic Arkansas mill still grinds flour the same way it did 150 years ago, offering visitors a fascinating glimpse into traditional craftsmanship.

If you’re ever invited to dinner at Kirk and Maryanne Welton’s house and there’s a fresh-baked loaf of whole-wheat bread on the table, you’ll know it’s a special occasion. Maryanne not only baked the ...

The foundation of Ginger Butts’ company, Back to the Basics 101, came from wanting to improve her children’s health. The heart of the small business is grinding whole wheat into flour for a natural ...

Opening a new restaurant is a grind. Literally, in Jared Van Camp’s case. The executive chef at Old Town Social, who also will head up the new concept opening in the former Marche space (833 W.