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Don Lewis is the Hudson Valley s flour powerhouse The baker-turned-miller knows the difference locally grown, non-GMO grains can make Liz Susman Karp FacebookTwitterEmail Don Lewis, founder of Wild Hive Farm and pictured above, saw the potential for producing and milling grains for human consumption, which switched his path in the food world from baking to milling full time.Scott Gordon Bleicher Little did Don Lewis know that a serendipitous gift of a sack of locally grown, freshly milled flour 20 plus years ago would lead him to spearhead a revitalization of the grain movement in the Hudson Valley. “When I touched, smelled and tasted it, I realized it was a world of difference from the commodity flours I d been using,” recounts Lewis, who was then baker/proprietor of Wild Hive Farm Bakery in Clinton Corners in Dutchess County. ....
Back in December, I ordered some Rouge de Bordeaux grain and after it arrived, I put it into two different plastic containers that I'd bought at Target. Been pulling the grain from one of them for grinding into flour for my bread. Just today, I happened to check the other container and saw what looked like flecks of mold on the sides of the container, but there was a lot of ....
Austin 360 It s not an Italian restaurant, but Emmer & Rye has been known for its house-made pasta since it opened in 2015. The restaurant, helmed by chef Kevin Fink, specializes in using heirloom ingredients in its dishes, such as freshly milled grains to make pastas and noodles. For the first time, the restaurant is selling dried versions of three of these pastas in Whole Foods Markets in Austin, San Antonio and Dallas. Along with partner Tavel Bristol-Joseph, the culinary team sources the flour for this new product line from two mills, Hayden Flour Mills in Arizona and Barton Springs Mill in Dripping Springs. The type of flour appears in the product name: Blue Beard Durum Spaghetti, Egyptian Emmer Rigatoni and Rouge de Bordeaux Strozzapreti. ....