(Photo by DAC COLLINS)
The Dillin’s stone mill, manufactured by Meadows Mill out of North Carolina, pulverizes the grain, which is then blown through a sifter (not pictured) and into a barrel. This system can produce a barrel of flour in roughly 30-35 minutes.
February 23, 2017
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Farm to Market Grains: your local, homegrown flour source
Flour is one of the primary staples of a well-stocked kitchen, and there are a handful of industrial mills with recognizable names that produce the majority of the flour available in the United States: Gold Medal, King Arthur and Pilsbury, to name a few. There are also, however, a few small-scale, family-run mills producing quality, whole grain flour around the country, and one of them is located right here in Boundary County less than five miles from the Canadian Border.