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The more I learned about conventional flour, the more questions I had about what we were eating every day. I wanted flour that wasn't heavily processed or enriched with vitamins and minerals after milling. I wanted to know how the grain had been grown, where it came from, and whether pesticides had been used.

After years of running a stone flour mill, here's what I learned about stone-ground flour, freshly milled flour, Red Fife, einkorn, spelt and milling flour at home.

There’s something about the first cool days of fall that makes baking feel especially inviting. The oven goes back on, warm spices find their way into everything, and the last of the season’s produce makes its way from the garden to the kitchen. These spiced carrot cupcakes are made for that time of year. Soft and moist with cinnamon, nutmeg, freshly grated carrots, and a generous layer of cream cheese frosting, they’re simple enough for an afternoon at home but special enoug