At Farmer Ground Flour we produce a number of different flours, and we are continually reviewing and improving both our milling process and the grains we mill. We work closely with bakers and pasta makers to create flours that perform beautifully, and that you just can't get anywhere else. We developed our corn grits, for example, through back-and-forth trials with restaurant chefs, and our light wheat offers bakers the performance of roller-milled white flour, but with all the flavor and nutrition of stone-milled. We select our grains for flavor and performance, and every year we plant trial plots of heirloom wheats, such as "Warthog" and "Glen." We are also working with NOFA and the Northeast Organic Wheat Project to identify and promote superior heritage wheat varieties, and to develop relationships among farmers, bakers, and millers.