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.
Lindley Mills' founder and President, Joe Lindley, was hooked on the first flour he milled. From the beginning, he used his craft to provide the highest possible quality products to the bakers he served, giving them the best foundation for their artisan baking. Just as bakers must "listen to the bread" to adjust their recipes, we listen to the baker to deliver the flours they need for their own creations. Today's post is one in a series of "Customer Appreciation" blog posts, where we take a minute to thank the talented artisan and home bakers who enjoy using Lindley Mills' products.
Today we would like to thank Crisenbery Baking Company in Lebanon, Ohio for being a Lindley Mills customer.
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.
As a small, family-owned mill, we strive to maintain personal relationships with our customers. We truly appreciate the bakers who support what we do, and we are committed to continuing to mill only the highest quality organic flour for our customers. Today's post is the first in a series of "Customer Appreciation" posts that we will be sharing here to honor and celebrate all the bakers who support our family business by feeding their craft and communities with the best organic ingredients available!
Today we want to thank our Chatham County, NC neighbors at Chicken Bridge Bakery for being loyal Lindley Mills customers for many years. Chicken Bridge Bakery is a family operation made up of artisan bakers Rob and Monica Welsh and their young sons Simon and Milo, who occasionally help and are forever tasting their products.
Chicken Bridge Bakery uses locally milled, organic flour, locally grown ingredients, and carefully cultured natural yeasts for leavening to make wholesome bread. Their creations can often be found at local farmer's markets and in local co-op grocery stores. Bakers Rob and Monica are fans of our Super Sprout™ Sprouted Whole Grain Wheat Flour as well as the 100% Organic North Carolina Bread Flour. Their creations are actual works of art (and they are all absolutely delicious). We are so fortunate to have such innovative craftspeople in our local community!
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.