Why Quality Food Matters with Miller Mark Fischer | Episode 23

Cause of Craft: Why We Create

Food production has changed drastically over the years, and not always for the better. But is there any hope for returning to the old ways of doing things?

This week’s guest, Miller Mark Fischer runs Castle Valley Mill — a stone ground mill where he uses machines that are hundreds of years old to produce quality flour, cornmeal, and more. By using age-old techniques on local grain, Castle Valley is able to produce a product that’s not only better for you, but tastes better too.

Mark shares how it all works in our conversation, and I’m excited to share this episode with you. I think it’s both incredibly interesting and incredibly important. These things not only impact our health, but also our local economies and the environment. So if you enjoy this episode, please consider sharing with a friend, because the more people who understand the value of how our food is made and where it comes from, the healthier we’ll all be in the future.

Pictured below is Mark with his wife, Fran, who has played a huge role in making Castle Valley Mill what it is today.

Full transcript

Topics Covered:

The Story Behind Castle Valley Mill

Why Modern Flour isn’t Great

Germ, Bran, and Starch: The Proper Components of Flour

The Process of Milling

Using 150 Year Old Milling Equipment

Discovering the Demand for Stone Ground Wheat

1800’s Stone Milling as an Achievement of American Ingenuity

Scalability and Legacy

The American Diet

Covid Flour Shortage

How to Buy Castle Valley Mill’s Product

Links:

Castle Valley Mill Website and Store: www.castlevalleymill.com

Instagram: @cvmllc

Facebook: @CastleValleyMill

No Kneed Overnight Bread Recipe: No Kneed Bread