This past Tuesday marked the 235th anniversary of the Battle of Lindley’s Mill, and we’re honoring this important moment in our collective history all week long. Read our blog on the Battle of Lindley’s Mill here, and be sure to check back with us to continue reading more in this series. Today we will go back to the early 1700s, where the first settlers began building the foundation for a thriving community around what we still know today as Lindley’s Mill.
The deepest of our agricultural roots here in Alamance County reach back to the small Native American villages. The native people of the Haw River (the Sissipihaw) lived bountifully off the land in the North Carolina Piedmont through hunting, fishing and farming for thousands of years before the Europeans arrived.
When the first Europeans began to settle the area, they established family farms in the hilly and fertile soil of the region. Many Quakers of English and Irish descent, like our own Thomas Lindley, settled around the Cane Creek area near what is now called Snow Camp. These early settlers had to meet their basic needs of food, water, and shelter. They grew wheat, corn, oats, and rye successfully and soon gristmills popped up along Cane Creek in order to make flour to feed the community. Both the Haw River and Cane Creek were crucial to the agricultural (and later on) the textile industries of our region--both as a source of drinking water as well as a source of hydropower for the mills.
This week marks the 235th anniversary of the Battle of Lindley’s Mill, a story that captures the complex political climate brewing in North Carolina just before the official end of the American Revolution in 1781. The Battle at Lindley’s Mill, one of the bloodiest per capita of the Revolutionary War in North Carolina, reminds us of the sacrifices made for the liberties we enjoy today.
Aside from oral history, and the stories in the history books, the historical markers on the battlefield and a short distance away at the Spring Friends Quaker Meeting House are all that's left to commemorate the conflict. They read as follows: “On these grounds revolutionaries and loyalists were buried together in mass graves by people of this neighborhood who also cared for the wounded in their homes.” We continue to remember their courage and to tell the story so that current and future generations will know and be able to carry forward their legacies of liberty and compassion.
Look out for the rest of the posts in our series later on this week to take a step back in time with us as we remember our ties to the Revolutionary War.
Almost every American, young or old, has heard of Graham crackers. Many associate this staple food with warm memories of making s’mores around a campfire, or at home watching the marshmallow puff, brown, and melt through the window of a microwave oven. Yet, few Americans have ever heard of Graham flour or its inventor and namesake, Sylvester Graham (1794-1851).
Graham strongly believed that bread should be homemade, whole grain, and coarsely ground. He rallied for his cause by giving lectures and publishing articles on the Graham System for Living. Like every revolutionary thinker, he met resistance in his own time, but was generations ahead of society. The Graham System eschewed overly processed food, and advocated moderation in all areas of daily life, a familiar refrain for those “plugged-in” to discussions on food today. In many ways, today’s food revolution—which is inspired by contemporaries like Michael Pollan—whose message about how over processed and unwholesome foods are hurting us, was really started more than 100 years ago by Sylvester Graham.
Make back to school breakfasts easy and healthy this year with Super Sprout™ Sprouted Whole Grain Wheat pancakes! These pancakes are a healthier and more flavorful option to other nutrient-lacking box mixes on the market. In just minutes, you can whip up a batch of fluffy, naturally sweet and nutty tasting pancakes that your family will love!
Click on the "Read more" link below to get the full and printable version of the recipe!
August is back to school time, and families everywhere are easing into their fall routines. Make a quick and nutritious breakfast with bake-ahead muffins packed with an extra punch of power from the addition of chia seeds.
Our "complete" Marvelous Oat Bran Muffin Mix is so simple to use. All you need is water and heat, and you can make something delicious and healthy to eat in just a few minutes.
There's no need to add extra ingredients like eggs, oil, etc., which is such a time-saver on busy mornings.
Last week, our VP of Marketing, Caroline, paid a visit to Vortex Doughnuts in Asheville, NC to give a talk on wheat and to taste test Vortex's latest creation—a doughnut made with 100% Organic Super Sprout™ Sprouted Whole Grain Wheat Flour from Lindley Mills!
Caroline's presentation, "Let's Talk Wheat" was an opportunity to inform fans of Vortex Doughnuts about wheat and how it is processed into flour, the main ingredient in Vortex's gourmet creations. She covered everything from the history of wheat to the contemporary challenges facing wheat in America.
Vortex's "tasty, local, twisted" take on doughnuts means that they are made daily from scratch with quality, wholesome, local ingredients, and always with a "twist" of creative, unexpected flavor combinations.
We are proud to offer our growing base of informed and enthusiastic local customers the 2016 harvest of freshly-milled, 100% certified organic NC Bread flour, available for bulk purchase at our mill in Graham, North Carolina.
We believe it is important to support North Carolina wheat farmers, and we mill organic, North Carolina grown wheat whenever possible based on the available supply.