There is a lot of interest in local, regional, and fresh, but what about high extraction, flavor, and nutritional value? All this in addition to our mid-scale production size and the fact that our grain is family grown right next to the mill are some of the defining characteristics that make Hillside Grain very unique. Check out the story here.
Hillside Grain--From the Hills of Blaine County
Idaho Grain Producer’s Association’s Kellie Kluksdal writes a great article about Hillside Grain. Read it here.
The Approachable Loaf
The Bread Lab Collective’s “approachable loaf” discussed in here in the New York Times. Many bakeries across the US are producing an approachable loaf, which means it is:
is baked in a tin and sliced.
contains no more than seven ingredients.
contains no non-food.
is at least 60% whole wheat—preferably 100%.
is priced under $6/loaf.
10¢ of every loaf sold returns to The Bread Lab to support further research of other whole grain products.
Making Bread Nutritious Again
While some are focused on revitalizing heritage grains and others continue to work on new varities, the objective is the same: to make bread nutritious again and improve the local grain economy while doing so. “A handful of farmers, millers, scientists, and bakers are pushing the needle.” Meet the Trailblazers Who Want to Make Bread Nutritious Again.
"The best thing since sliced bread..."
In The Guardian’s Flour Power long read, Julia Child is quoted saying white bread taste “like Kleenex.” In recent history the focus has been on economies of scale to the detriment of flavor, nutrition, and a general lack of connection between grower, miller, baker, and consumer. Our favorite, Dr. Stephen Jones tells the author he doesn’t even like being in the same room with white flour. Read about the resurrection of leaven bread, together with thoughtful farming and stone milling, to complete a circle and return to the way bread should be.
https://www.theguardian.com/food/2019/oct/10/flour-power-meet-the-bread-heads-baking-a-better-loaf
Capital Press does a follow-up story with Hillside Grain
Capital Press first talked with us when we were nearing completion last spring. They wanted to hear how things went during the growing season and how the mill is coming along. Check it out:
Post Register: Intermountain Farm & Ranch's Series on Grain
Post Register’s three part series on Local Grain Economies covers Hillside Grain in Part II.
Eye on Sun Valley visits Hillside Grain
Get a tour of the mill with Eye on Sun Valley:
https://eyeonsunvalley.com/Story_Video/6515/Hillside-Grain-Not-Your-Run-of-the-Mill-Operation/
Idaho's Farmers, Foodies Welcome a New Flour Mill
Check out this article featuring Hillside Grain in Eye on Sun Valley!
Hillside Grain near Bellevue isn't your run-of-the-mill
https://magicvalley.com/news/local/hillside-grain-near-bellevue-isn-t-your-run-of-the/article_9bb48bc2-ede1-5f39-a13a-e239d793fd1b.html
New flour mill aims to add to grower, consumer options
Check out this article highlighting Hillside Grain in the Capital Press!
D&B Show Podcast Episode 117 - Hillside Grain
Matt sits down with Brett Stevenson, owner, and founder of Hillside Grain, which is a new flour mill coming into the Wood River Valley. Hillside Grain will be sending Idaho made flour all over the country. Learn what motivated Brett, a Wood River barley farmer, to start up her own business and some of the challenges of starting a mid-scale food production.
You'll learn what goes into starting a mid-scale food production and also hear Brett talk about her family's history as barley farmers.
Also, learn the process of making flour and the difference between food and malt barely.
Dr. Andrew Weil on bromated flour
A Carcinogen in Your Bread?
Bromated flour is ban in the European Union, Canada, and China, among others, yet still allowed in the U.S.
Brothers in Grain: Fintan and Turlough Keenan
Terrific progress thanks to the Keenan brothers happening overseas ...and here! Fintan is the wizard behind our local flour mill here in Idaho.
Reusing spent grain
A Brooklyn start-up, Rise Products, is using grain tossed out by craft breweries to make flour that’s showing up in high-end kitchens.
