The mill is located in the old Grange building at 125 Cayuga Street in Trumansburg.
It was used by Regional Access until recently and now is the home of Farmer Ground Flour.
Greg talked to us about how he started....from a simple conversation with a local farmer and an idea...
With an electric powered mill stone he grinds locally grown organic grains into flour. Most of the grain is grown in Newfield. You can purchase 25 pound bags of his flour at Regional Access or buy it in bulk foods section of Greenstar. He also sells a great deal of flour to specialty bakeries in NYC.
Greg makes spelt, wheat, buckwheat, corn, and polenta flours from these grains...
Bran is sifted out to make a finer baking powder....sometimes the extra bran is fed to the pigs at The Piggery...
The children asked great questions about distribution, timelines, safety, and more. They are inspired by his work and can't wait to get back to school and do some baking.Here are some related links you may want to check out:
