A few months ago, I was invited to tour a gorgeous, historic flouring mill in Pennsylvania owned by McGeary Organics, who use the mill to grind wheat into Daisy Flour, a heritage brand available mostly in the mid-Atlantic. Today a story I wrote about Daisy, and their efforts to ensure the mills’ next several hundred years by re-introducing wheat flours lost to history, appears in the Washington Post.
I have loads of pictures to share, of the mill and of the wheat, but as luck would have it I’m on vacation right now. The photos are on a hard drive at home, infuriatingly inaccessible from afar, so once I get back I’ll write up a proper blog post. Please promise you’ll come back!