Join us One Mighty Mill to Canton on Wednesday, April 3rd from 11-7PM!
More About One Mighty Mill:
WHY HASN'T FLOUR GONE FROM FARM-TO-TABLE?
Before we started One Mighty Mill, we asked ourselves that very question.
In an era when we all want to know where our food comes from, flour has flown under the radar. An ingredient that led civilization out of caves and huts, allowed us to build communities, and nourished humans for oh, thousands of years, has somehow become a sad replica of its former, nutritious self.
We always suspected that highly processed flour from big factories couldn’t be too good for us. But, the more we researched, the more we learned: industrial mills take natural wheat and strip it of two important elements – the fiber-rich bran and the vitamin-and-mineral-packed germ – so that flour can sit on store shelves indefinitely . Even items billed as “whole wheat” and “whole grain” are often composed of the same empty starch reconstituted with additives. No wonder digestive problems are on the rise.
We realized that the only way to bring back wheat you can eat was to start growing, milling, and baking like our ancestors used to. We needed to create a LOCAL FOOD SYSTEM that would preserve as much of wheat’s nutrients as possible and allow us to produce the wholesome flour and baked goods that we all deserve.