Deep Roots Milling: Stone Ground Flours from Field to Fork
by Beth Miller-Herholtz
It was the first Sunday of February when I drove south on Highway 29 to eventually find the curving roads of Nelson County that would lead me to Deep Roots Milling, which operates out of the historic Woodson Mill (est. 1794). Mills like this one have played an important part of America’s history, sustaining communities with local grains and flour. Today, however, most flour, meal and grits are processed by electric-powered mills.
As I would hear during my visit, bakers really prefer the stone-ground flour and meal for baking, knowing the vitamin content is proven to be higher in stone-ground grain. They also love the textures, subtle nuttiness and authenticity from the products produced here. Plus, using water power to grind grains takes advantage of lessons learned by generations of millers, and the process is inherently environmentally sustainable.
The men behind Deep Roots Milling —Charlie Wade, Aaron Grigsby, and Ian Gamble — are as genuine as they are diverse. Each brings complementary skillsets to their partnership, yet they are equally dedicated to sourcing local grains, providing nutrient-dense products, and helping us all create high quality food (think buckwheat pancakes, tortillas, breads, cookies, granola, and more!). They are currently set up to process wheat, corn, rye, buckwheat, spelt, and rolled oats.
Charlie is a 6th generation miller. In fact, the table mill he started out with is on display at the Woodson Mill. He had a small but growing customer base when he met Aaron, who quickly became his best customer. Aaron’s background took him to the fields of Tuscany, Sri Lanka, and Blacksburg, all the while developing a love for small grains, natural leaven and wood-fired cookery. Luckily for us, that translates to wood-fired pizza.
Aaron and Ian have been long-time friends and business partners, so it was only fitting that Ian join Deep Roots Milling. He is a potter and oven-maker who now applies some of those engineering skills to milling, including improving and maintaining the physical structure of Woodson Mill. He also designed their stamp, bringing in more of his artistic talents. David Woodson rounds out the whole team, serving as a mentor to the trio having spent summers at Woodson Mill, his grandfather’s farm, learning the milling industry. The men behind Deep Roots Milling are keeping the water flowing and the wheel turning, honoring their own deep roots to sustain a time honored vocation. For us, that means milling local grains that connect our local food systems from field to plate, providing the basis for exceptional baking.
Deep Roots Milling can provide direct delivery, with minimum orders of $100. Find time to stop in on Mill Race Market days, typically the first Sunday of each month, where you’ll not only be able to buy their excellent products, but you’ll also find an array of vendors, Aaron’s pizza, and a great sense of community. Check out www.deeprootsmilling.com and their social media for proven recipes, fun blog posts and videos of the milling processes.
Photo credit: Beth Miller-Herholtz
