News

Meet The Farmer

Posted on August 05, 2012 by William Brockenbrough

At Woodson’s Mill, we are committed to sourcing only the highest quality local and natural grains, which is why we work with local farmers like Brian Walden. Brian is a graduate of the University of Vermont’s College of Agriculture. He is from Virginia originally, and he couldn’t wait to get back to home to start farming. Today, he lives with his wife and son in Albemarle County, where they are eagerly awaiting their second child.

Brian’s Steadfast Farm is located in Red Hill, Virginia, just south of Charlottesville. In addition to the black beans and cattle he raises, Brian grows a non-GMO variety of hard red winter wheat called “New East” to organic standards, using no chemicals or pesticides. We grind the beautiful, all-natural wheat Brian delivers to Woodson’s Mill on our ca. 1840 water-powered millstones for our Woodson’s Mill All Natural Whole Wheat Flour.

Working with farmers like Brian makes Woodson’s Mill products the best locally grown and ground flour and meals available. When we know exactly where and from whom our grains come, we can guarantee that they are grown under the most favorable conditions and that we place the least strain on the environment to get them here. This also allows us to obtain grains, like buckwheat, that are not otherwise commercially grown in Virginia.

Speaking of buckwheat, we have high hopes that Steadfast Farm will be providing us with fresh, local buckwheat for grinding this fall to make our famous Three Grain Pancake Mix, as well as Buckwheat Flour.

If you know of a local farmer growing grains that would be suitable for grinding at Woodson’s Mill, drop us a line and let us know.  And, please be in touch if there is a grain that you would like to see ground.  We will either add it to our lineup or work on finding a farmer to grow it. 

 

Posted in farmers, flour, wheat

A thank you to all of our supporters

Posted on July 23, 2012 by William Brockenbrough

We can hardly believe it has been three weeks since we re-opened. Woodson’s Mill has always been a place of community. Even still, we have been stunned by and grateful for the support of the people around us. Our family and extended family have been helped in so many ways: Fitz's knowledge of all things technological, Stuart's beautiful carpentry work and willingness to pitch in at any moment, and to Dee and John, Spencer, Ann and Kay for lending their time and talent to seriously dirty work, press, and anything else we asked. We love Kim's beautiful designs and appreciate her endless patience. And of course the Lowesville community, who are responsible for so much good in our lives. David and Alice, John and Susie, Joe and Robin, Chris and Don, Ted, Wallace, and the rest of the gang helped when they did not have to, were always willing to lend a hand, and we are so glad to have them as neighbors.

We owe a special debt of gratitude to our Miller, Steve Roberts, whose friendship and dedication to Woodson’s Mill has brought new life to us and to this place. Steve and Woodson’s Mill have become practically synonymous, and we are lucky to have him with us. To the next 218 years…

Posted in philosophy

What we believe

Posted on June 17, 2012 by William Brockenbrough

Our philosophy is pretty simple.  We believe that great ingredients make great food.  Fresh, local, corn makes the best grits.  When you stone-grind them slowly in a water-powered mill with nothing else added, they get even better.  That’s why Woodson’s Mill meals and flours are made the same way they were in 1794.  Better for the planet.  Better for the grits.  Better for you.

Posted in grits, ingredients, philosophy