During the 2012 Sustainable Agriculture Education Association meeting, we got to tour a local grain mill. They serve bakeries in Portland and Seattle with regionally grown grain flours including wheat, teff and rye. The family that started the mill was in the grass seed business, which is huge in the Willamette Valley. With the 2008 recession, the grass seed business took a hit everywhere and the family worked on transitioning their business to focus on: food for humans (grains), food for animals (forage) and food for the soil (cover crops).
Apologies for the background noise, the mill was running!
January 10, 2013 at 5:31 pm
This is great coverage. Thank you!
January 10, 2013 at 5:47 pm
Thanks Nancy! I have some video footage of Farmer Ground Flour in the Fingerlakes region of NY that I still have to edit, but I will post it here. I can’t wait to teach the food preservation – processing class at Prescott College.