Wheat you can eat is better for you and the world around you. Why?
True Natural Fiber, packed with Vitamins & Minerals
Fresh, stone-ground flour has crazy-good-for-you roughage the way Mother Nature made it -- not additives put in after the fiber-rich bran is stripped out.
When wheat is stone-ground, it retains natural and plentiful vitamins and minerals. Industrial flour mills bleach out all of that goodness.
Organic (& Transitional Organic)
Nearly all of America’s wheat is grown in monocultures and fed pesticides and chemicals. It’s really bad for our environment -- even worse for our bodies.
We source as much organic wheat as we can from Matt and Sara, our very first partners in Maine. In our first year of business, they grew almost 90% of the grain we milled. About half of that harvest was “transitional” (i.e. grown organically but on a field that hadn’t yet been certified). And while 100% of their fields are organic now, we’re proud that our partnership helped them convert.
In year 2, we’ve expanded our network to include a couple other organic farmers from other parts of the country. Like Matt and Sara, they grow 100% organic and without pesticides. But, we’re not forgetting about the importance of transitional. We think it’s a critical step in helping to build the next generation of organic farms.
Get up, Stand Up
This is bigger than bagels. One Mighty Mill stands for a small but mighty resistance to homogenization and industrialization of what we eat. And it stands for food that matters -- to the communities it comes from, the people who make it, and in the end, everyone who tastes it.