Rebroadcast: Why Quality Food Matters with Miller Mark Fischer

This is a rebroadcast of Episode 23 with Miller Mark Fischer. New episodes will now release on a monthly basis, with Episode 45 premiering on July 4. Thanks so much for supporting the podcast!

Food production has changed drastically over the years, and not always for the better. But is there any hope for returning to the old ways of doing things?

This week’s guest, Miller Mark Fischer runs Castle Valley Mill — a stone ground mill where he uses machines that are hundreds of years old to produce quality flour, cornmeal, and more. By using age-old techniques on local grain, Castle Valley is able to produce a product that’s not only better for you, but tastes better too.

Mark shares how it all works in our conversation, and I’m excited to share this episode with you. I think it’s both incredibly interesting and incredibly important. These things not only impact our health, but also our local economies and the environment. So if you enjoy this episode, please consider sharing with a friend, because the more people who understand the value of how our food is made and where it comes from, the healthier we’ll all be in the future.

Topics Covered:

• The Story Behind Castle Valley Mill
• Why Modern Flour isn’t Great
• Germ, Bran, and Starch: The Proper Components of Flour
• The Process of Milling
• Using 150 Year Old Milling Equipment
• Discovering the Demand for Stone Ground Wheat
• 1800’s Stone Milling as an Achievement of American Ingenuity
• Scalability and Legacy
• The American Diet
• Covid Flour Shortage
• How to Buy Castle Valley Mill’s Product

Links:

Castle Valley Mill Website and Store: www.castlevalleymill.com

Instagram: @cvmllc

Facebook: @CastleValleyMill

No Kneed Overnight Bread Recipe: No Kneed Bread