I am very excited to announce that Seminar #12, the first of the August -December series of Thursday Bread History Seminars will be led by Milling Historian, Tony Shahan. Register at EventBrite. The seminar takes place via Zoom at 9am Pacific Time. This is 10am in Columbia, noon in New York, 5 pm Ireland and…

Stone milling is the art of grinding grain into a meal, and then through sifting and re-grinding (and re-sifting), refining the product into the quality flour one wants for the finished product. While sifting determines the final quality of flour, the ratios of what is produced (and thus profit) depends heavily on the precision with which…

This is an eighteenth-century print of a flour mill floating on the Seine with Notre Dame in the background. Until well into the nineteenth century mills were attached  bridges that crossed the Seine and smaller mills, like the one in this print, were actually small boats, or barges, attached to shore or anchored in the…