Stone milling is rare these days. This old-fashioned milling method grinds the corn between two large rotating stones, which would have been powered by water in the not too distant past. Today the machinery is electric but the process is still the same- the stones crush and grind the whole grains slowly, progressively, and at low temperatures without destroying valuable nutrients of the grains in the process.
In contrast, most commercial milling done today is performed by high speed, big volume steel cylinders or hammer mills which generate a great deal of heat in the process. At these high temperatures, most of the healthful live enzymes in the meal and flour are eliminated and many valuable nutrients are destroyed. With stone burr milling, nothing is separated or added to the natural grain. The germ, oil, and bran remain intact, along with natural freshness, flavor, aroma, and nutrients. In fact, the germ contains large amounts of vitamins A, D, B-complex, and E.
We aren’t the only fans of McEwen’s products- you can try them at some of the best restaurants across the south including all of Frank Stitt’s Restaurants in Birmingham (Bottega, Highlands, Chez Fon Fon), Hot and Hot Fish Co also in Birmingham, and John Besh’s restaurants in New Orleans, among many others. Come by the WestSide Grocery at the Windmill to try them for yourself and let us know what you think!
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