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 ...

Residents of the katchi abadi along the Haro River in Hassanabdal have kept their centuries-old water-run flour mills known as jandars. The mills are powered by fast-flowing water from the nearby ...

There’s something extraordinary about watching a fresh milled wheat sourdough starter come to life, especially when it begins ...

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 ...

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 ...

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 ...

There’s something timeless about the sound of grain turning into flour. At Idie’s Farm, we love milling our own wheat berries ...

The next generation of Congdons have launched a new gig on the family farm — grinding their organic wheat and rye into flour. SARAH HUDSON reports. For Ian Congdon and his partner Courtney Young, the ...