with eyes open wide
I am inspired by women like Nan Kohler who understand what community means and should look like. She’s one of the few who are taking action to bring us closer to our food and creating community.
In December 2013, Nan opened Grist & Toll, a wheat mill in downtown Los Angeles. As we are becoming more and more concerned with the food that we eat, the grain industry has largely gone unbothered so far. However, the difference between industrially-produced flour and naturally-produced flour is tremendous. If you enjoy meeting the farmer behind your organic produce and butcher preparing your organic meat cuts, why not get to know the miller producing your flour?
Check out this article below for more information about Grist & Toll’s background and purpose.