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Local. Organic. Stone Ground flours Start-up

 
Destiny Hagest
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Check out this Kickstarter.



Another food-based Kickstarter has come to our attention here at Permies, and so we've partnered with the guys over at Grafton to help them get the word out about their project.

This Wisconsin-based operation wants to work directly with local, organic grain farmers to produce milled grains that are grown right in the heart of the midwest.



This company has done the research and much of the footwork to put this operation in place, but they're still in need of some funds to finish the project up. At about halfway to their Kickstarter goal, they're well on their way, but if you'd like to help them along towards their goal, please share this link:

http://NyWZLJUY.kckb.st

If you'd like to help Nicholas make this project a reality, and score some cookies and bread flour, check out their Kickstarter and become a backer.
 
Nicholas Novaczyk
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Hi all,

New forum member here. I have my PDC from Jeff Lawton and PermaEthos. I have been in awe of the community over here for sometime, what a wealth of knowledge. I made the decision to use what I have learned and turn it into a life style business! So with fear and hope here it is.

https://www.kickstarter.com/projects/njn/grafton-stone-mill-locally-grown-organic-milled-gr

We are growing and grinding heirloom grains. We have about 40K lbs ready to grind and need a little help to get our mill built out! Feedback is very important to us, so please ask questions and offer any guidance you can!

Thanks and looking forward to being a part of Permies!

_nic
 
Destiny Hagest
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Hi Nicholas, welcome to Permies! I was just checking out your Kickstarter page, and it looks like a great idea you have, maybe we can help you get the word out?

I work for Permies, and whenever there's a cool Kickstarter like this we think our community will enjoy, we try to partner with the Kickstarter creators via KickBooster - you get tons of promotion, and Permies gets a little kickback too. You can read all about Kickbooster here. If it's something you're open to trying, email me at destinyATrichsoilDOTcom, and we can work out the details and set you up with some crazy promotion.

Along the lines of your Kickstarter, as someone who lives in prime large scale wheat growing country, I love the idea of a more sustainable option going into what I bake (and I bake sooo freaking much). However, I noticed there doesn't appear to be any flour included with the rewards on your Kickstarter - or did I just miss it somewhere? Is there a particular reason for that?

I know as a big-time flour user, I'd really want to get bag of the stuff
 
Nicholas Novaczyk
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Destiny Hagest wrote:

Along the lines of your Kickstarter, as someone who lives in prime large scale wheat growing country, I love the idea of a more sustainable option going into what I bake (and I bake sooo freaking much). However, I noticed there doesn't appear to be any flour included with the rewards on your Kickstarter - or did I just miss it somewhere? Is there a particular reason for that?

I know as a big-time flour user, I'd really want to get bag of the stuff


Thanks for the reply Destiny, and thanks for your time over email today. You raise a good point on the flour. We had thought that giving out a product baked with our flour would better show case, but as I look back at it, I think we should have included it.  Although we include flour on the higher levels, hindsight tells us we should have included it for all!  I was able to add a new level to the Kickstarter that includes bread flour from our mill!

Looking forward to working with the permies community on this project!

_nic
 
Nicholas Novaczyk
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We are hard at work, winter wheat is planted, mill is being build! Thanks for the support that we have gotten from Permies this far. With 1 week to go on the kickstarter we are grateful for any support or kind words you have! More updates to come.

**Also check our new rewards for 1 and 2 lbs of our best bread flour..........

That photo of black emmer is about the coolest things I have seen all week!



What a pretty stone mill......





Anybody want to take a guess at what kind of wheat this will turn into?



Old hammer mill that we are planning on restoring for products heading to the distilleries.

 
Destiny Hagest
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Oh my gosh, that stone mill is gorgeous! Thanks for sharing these photos, I find milling to be such a beautiful, tactile practice.
 
Nicholas Novaczyk
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Well folks. What a week at Grafton Stone Mill. What I love and have loved about starting businesses over the years is the complexity and challenges they present. We received our State of Wisconsin Food processing license this week and are well on our way to the MOSA organic certs. that we will need to produce the best organic heirloom flour in the country!

I am so thankful for the support that we have received for the many people at permies.com and other forums that are designed with PermaCulture as a theme. Our intent is to keep all of the lessons and common sense practices in how we conduct business. As you can see we are so close to meeting our Kickstarter goal. WE NEED YOUR HELP! (sorry shouting) but it's been such an exciting ride. I've added some great rewards and am still taking suggestions on what people would like to see, please share this project with any one that you think might be interested.

Again, that you much, and I'll check back in when the Kickstarter is over!

***If anybody guesses correct on the type of wheat that is shown in the above post we planted, you will get our 1stish 2lb bag of Spring Hard Red Wheat as soon as it come off the line!

Cheers,

_nic

 
David Livingston
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Rye ?
 
Nicholas Novaczyk
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No not RYE.

Here is a clue though, it's from your neck of the woods in France.
 
David Livingston
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you are going to make galettes?
I do a very nice one with goats cheese leek and egg .
So I am assuming it is sarrasin aka eble du noire aka buck wheat
 
Nicholas Novaczyk
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David Livingston wrote:you are going to make galettes?
I do a very nice one with goats cheese leek and egg .
So I am assuming it is sarrasin aka eble du noire aka buck wheat


Too funny, we are not bakers, but my hope would be people will do some of those with our Flour!

Not Buck Wheat! More rare.
 
Nicholas Novaczyk
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Waking up this morning to wonderful news! The best part of this post is that I am now not asking for backers! Simply saying thank-you for all the good support. We reached our funding goal and are cleared to launch a business that I think will make a difference in many people lives and communities.

Please let us know how we can thank permies.com for their support and looking forward to continue to keep you updated as we progress. Now the hard work of selling and distribution begins! Please contact me for details on getting our product to your local bakeries, CSA's, and other outlets that are looking for this type of product.

Again, for our home's to yours. Thank You.

_nic

**Still no guess on the French Wheat picture! Ill up the reward for the right guess to a 5lbs bag.............
 
David Livingston
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epeautre? http://www.bio-logique.info/alimentation/fiches/epeautre.htm
not sure what it is in English but I would not have said northern France more like south to mid
 
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