IthaCan explores Farmer Ground Flour and Regional Access

[Alison F]

Last week, a few members of IthaCan toured Farmer Ground Flour, a mill in Trumansburg that specializes in grinding grains grown by Caygua Pure Organics.

The grain arrives at the mill in "tote bags" that hold 35 cubic feet. In batches of 300 pounds, grain goes into the hopper and is ground between two circular vertical stones before being sifted. Greg Mol, the man behind the flour, is constantly experimenting with different products, including whole wheat bread flour, "half white" flour, pastry flour, polenta, and corn meal.

Individuals can buy Farmer Ground Flour products in bulk through Regional Access, which is useful if you're stocking up a year's supply of food.

A reporter from the Ithaca Journal also toured the facility, so keep an eye out for a future article.

[Krys Cail]

Sigh. Can't train to be a miller, 'cuz only post-intern Cornell students get offered the chance; can't even go on the field trip, 'cuz that's only for Anointed Administrators. Wish I had been born lucky, or to the right parents, or whatever it takes. Better pics than their NOFA-NY workshop, for what it's worth.