Louismill’s Tom Edwards goes straight to Kentucky farmers like Noah Nolt to source his wheat and corn.
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Sometimes the words just don’t come out right …
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We stopped by the farm to meet Caleb and see how this diverse organic farm, which is run in partnership between two families, balances its vegetable and pork production.
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Noah Nolt of Family Table Produce partners with Louismill to supply them with organic grain and corn as well as sorghum. Tom and the team at Louismill use only organic grain for a ver specific reason: you can’t wash grain before it’s ground. Anything that was sprayed onto grain as it was growing remains on the grain when it’s made into bread, cereal, cookies …
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Nothing compares to bread and pastries baked with freshly-milled whole-grain flour. At LouisMill and MozzaPi in Louisville, Kentucky, grains are sourced locally, ground on site and baked into loaves of bread, pizza crust, muffins, cookies, pancakes …
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