Back To The Grind (Stone): A Grain Revival Rises In New England

Sydney Tierney pours a 20lb. bag of White Cap Flint Corn into the hopper of the mill. (Jesse Costa/WBUR)

The local food movement has made it easier to find fresh veggies and fruit farmed nearby. But grains? Not so much. Most of the bread New Englanders break is made with flour from industrial, Midwestern farms. That’s changing, though, as farmers, millers and chefs rally to reinvent a lost regional “grain economy.”

Michael Morway is one of them.

Read the rest of the story at WBUR’s website.