Here is my new electric flour mill in action. I hand ground about 1 to 1.5 lbs of whole wheat flour per week for 12 years, mostly for myself. Now I’m switching over to 100% whole wheat for all baked goods, and I bake everything from scratch, from bread to pizza to pancakes, sweet rolls, cookies, and more, for every household member. Next up: posts on sourdough baking this week with flour ground by this mill.
Vegtacular Proprietor and chef Ali Metzger is a Culinary Institute of America Graduate with ten years of cooking experience. She is now a fixture at both the Sunday and Wednesday Flagstaff Community Markets. She has a rotating menu. I love her green juice smoothie. which contains kale, apples and ginger, among other ingredients. That’s my fellow vegan and friend Jean wearing the red t-shirt and talking to Ali in the lower photo.