GRIST: a miller's blog

Linking the Farmer, Miller, and Baker in the Southeast

Friday, March 5, 2010

Miller's Training

http://www.spoom.org/MILLERS%20TRAINING%20IN%20THE%20SMOKIES%20v2.pdf
Posted by Carolina Ground, L3C at 10:51 AM 2 comments:
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About This Project

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Carolina Ground, L3C
Asheville, North Carolina, United States
Carolina Ground, L3C is a micro flour milling facility located in Asheville NC. CG launched to link the farmer, the baker, and the miller in the Southeast with the goal of providing a viable market for organic hard and soft wheat and other small grains. Closing the distance between the farmer and baker is key. This need was made evident with the 2008 (perceived) wheat deficit that caused the price of wheat to soar. Consumers and bakers alike felt the pinch. Additionally, in NC where the vast majority of bread wheat is trucked in from other parts of the US, the price of wheat is compounded with the ever-increasing cost of fuel. Fostering the relationship between the grower, miller, and baker provides a tangible level of security and sustainability for all three. Author of this blog and Principle of Carolina Ground, Jennifer Lapidus is formerly owner and operator of Natural Bridge Bakery.
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Links (we think) are worth checking out

  • Carolina Ground Flour Mill
  • Carolina Farm Stewardship Assoc
  • North Carolina Organic Grain Project
  • NC Tobacco Trust Fund Commision
  • Breeding for Org. Production Systems
  • Riverbend Malthouse, Asheville, NC
  • Farmer Ground, Trumansburg, NY
  • Somerset Grist Mill, Skowhegan, ME
  • Heritage Wheat Conservancy
  • Whole Grain Connections
  • our Kickstarter site
  • Anson Mills
  • Good Mills
  • SPOOM

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