Look in an average supermarket and you’ll find no shortage of instant grits and quick-cook grits. But searching for regular grits can be an exercise in frustration, even in the South. Just a few miles ...

Cornmeal is dried, ground field corn (not the same type of sweet corn we eat off the cob) that ranges in texture from fine to medium to coarse. The size of the grind indicates how fast the cornmeal ...

After more than three years, the grist mill in Spring Mill State Park is again grinding corn. It was October 2021 when the mill at the center of the state park's Pioneer Village quit working. The ...

MORE THAN 300 YEARS. ED: AND IT ALL STARTS WITH CORN AND A REALLY HEAVY GRANITE WHEEL FROM FRANCE. HERE’S DOUG MEEHAN WITH TONIGHT’S MADE IN MASS. DOUG: KIM, HOW MUCH DID YOU SAY THAT THING WEIGHS? >> ...

The local food movement has made it easier to find fresh veggies and fruit farmed nearby. But grains? Not so much. Most of the bread New Englanders break is made with flour from industrial, Midwestern ...

Don’t blink as you drive along Route 138 through South County. If you do, you might miss the village of Usquepaugh, and one of the most scenic gastronomic sites in the East. Kenyon’s Grist Mill, built ...

The other day, Bill Savage drove his 1949 International Harvester tractor up to a trap door in his brand-new shed, ran a rubber belt from the engine to a machine inside and began working his second ...