Name: Mass. mill working to reintroduce healthier, tastier wheat products
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Mass. mill working to reintroduce healthier, tastier wheat products

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AdvertisementMassachusetts mill working to reintroduce healthier, tastier wheat productsAPPEARANCE AT THE END OF THE PARADE. MARIA: FIRST CENTURY'S FLOUR MILL WAS THE CORNERSTONE OF A HEALTHY LOCAL FOOD SYSTEM, BUT INDUSTRIAL REVOLUTION, OUR COUNTRY LOST THE IDEA OF FRESH FLOUR. ED: NOW THERE'S A LOCAL COMPANY THAT IS HOPING TO BRING THAT TRADITION BACK. ONE WHOLE GRAIN AT A TIME. OUR DOUG MEEHAN HAS NOR FROM LYNN IN TONIGHT'S MADE IN MASS. &gt;&gt; The Reporter: AT ONE MIGHTY MILL IN LYNN, THEY'RE ON A DAILY QUEST TO GRIND OUT MISCONCEPTIONS OF PERHAPS THE MOST CRITICAL FOOD STAPLE MAN HAS EVER KNOWN. &gt;&gt; WHEAT IS THE ORIGINAL SUPER FOOD. IT'S INCREDIBLY GOOD FOR US. &gt;&gt;&gt; JOHN AND HIS COLLEGE BUDDY TONY BEGAN THE MASSACHUSETTS &gt;&gt; WE'VE HAD TWO STONES, YOU CAN SEE ONE STONE RIGHT HERE, ANOTHER STONE RIGHT THERE, EACH STONE WEIGHS 1200 POUNDS OF VERMONT GRANITE. &gt;&gt; The Reporter: COMBINING THIS OPERATION ON EXCHANGE STREET IN LYNN WITH THE SATELLITE STONES IN HYDE PARK, LAST YEAR ALONE, THEY MILLED OVER 600,000 POUNDS OF ORGANIC WHEAT. &gt;&gt; THIS RIGHT HERE IS THE GERM, THAT'S ALL THOSE WONDERFUL OILS AND FATS THAT GIVE OUR WHEAT ITS FLAVOR. THE REPORTER: THAT WHEAT FLOUR IS THEN USED TO BAKE BAGELS, HARD PRETZELS AND TORTILLAS, WHICH ARE SHIPPED OUT TO OVER 100 GROCERY STORES ALL OVER NEW ENGLAND. &gt;&gt; WE MAKE A LOT OF DIFFERENT FOODS, BUT THE MOST IMPORTANT THING WE DO EVERY DAY IS FIRE UP A STONE MILL AND WE MILL ORGANIC WHEAT. &gt;&gt; The Reporter: IT'S THAT ORGANIC WAY IF WHICH THE WHEAT IS MILLED INTO FLOUR THAT'S A CRITICAL INGREDIENT TO THEIR SUCCESS, BECAUSE IT'S NOT MASS PRODUCED WITH ADDITIVES TO MAKE IT SHELF STABLE, JOHN AN TONY BELIEVE THEY ARE REINTRODUCING PEOPLE TO A HEALTHIER AND BETTER TASTING PRODUCT AND THAT HELPS ONE MIGHTY MILL STAND-ALONE OUT IN ONE VERY CROWDED MARKETPLACE. &gt;&gt; THE MISSION OF OUR COMPANY IS TO BRING BACK THE FRESH FOOD SYSTEMS THAT MAKE OUR COMMUNITIES HEALTHY AND THRIVE. &gt;&gt; WHEN YOU GROW GRAINS LOCALLY, YOU MILL THEM LOCALLY, YOU'RE REALLY CHANGING THE FOOD SYSTEM AND IF ANYTHING, YOU'RE BRINGING US BACK TO WHERE WE STARTED. &gt;&gt; The Reporter: THIS IS NOT TONY AND JOHN'S FIRST FORAY INTO THE FOOD BUSINESS. 17 YEARS AGO, THEY STARTED BE GOOD RESTAURANT CANE AND EVEN THOUGH THEY'VE BOTH BEEN A LABOR OF LOVE, THEY REALLY ARE EXTENDING THE LOVE TO THE COMMUNITY IF WHICH THEY SERVE. EVERY LYNN STRENGTHS THAT STOPS BY THE CAFE AND STOREFRONT, THEY RECEIVE A 15% DISCOUNT AND PROVIDE BAGELS TO THE LYNAdvertisementMassachusetts mill working to reintroduce healthier, tastier wheat productsFor centuries, a flour mill was the cornerstone of a healthy local food system. But around the time of the Industrial Revolution, our country lost the idea of fresh flour.Now, a Massachusetts company is hoping to bring that tradition back, one whole grain at a time.At One Mighty Mill in Lynn, college buddies Jon Olinto and Tony Rosenfeld are on a daily quest to grind out misconceptions of what is perhaps the most critical food staple man has ever known."Wheat is the original super food," Olinto said. "It's, like, incredibly good for us. It's a seed." Olinto and Rosenfeld began the Massachusetts milling operation two years ago."We've got two stones," Rosenfeld said. "Each stone 1,200 pounds of Vermont granite." Combining this operation on Exchange Street in Lynn with their satellite stones in Hyde Park, they milled over 600,000 pounds of organic wheat last year alone.That wheat flour is then used to bake bagels, hard pretzels and tortillas, which are then shipped out to over 100 grocery stores all over New England."We make a lot of different foods, but the most important thing we do every day is we fire up a stone mill and we mill organic wheat," Olinto said.It's that organic way in which the wheat is milled into flour that is a critical ingredient to their success. Because it's not mass produced with additives to make it shelf-stable, Olinto and Rosenfeld believe they are reintroducing people to a healthier and better tasting product — and that helps One Mighty Mill stand out in one very crowded market place."The mission of our company is to bring back the fresh food systems that make our communities healthy and thrive," Olinto said. "When you grow grains locally, you mill them locally, you're really kind of changing the food system, and — if anything — you're bringing us back to where we started," Rosenfeld.One Mighty Mill is not the pair's first foray into the food business, as they started the B.GOOD restaurant chain 17 years ago.Even though both businesses have been a labor of love, Olinto and Rosenfeld are really extending the love to the community in which they serve. Every Lynn resident that stops by their café and store front receive a 15% discount, and they also provide bagels to the Lynn Public Schools system.For centuries, a flour mill was the cornerstone of a healthy local food system. But around the time of the Industrial Revolution, our country lost the idea of fresh flour.Now, a Massachusetts company is hoping to bring that tradition back, one whole grain at a time.AdvertisementAt One Mighty Mill in Lynn, college buddies Jon Olinto and Tony Rosenfeld are on a daily quest to grind out misconceptions of what is perhaps the most critical food staple man has ever known."Wheat is the original super food," Olinto said. "It's, like, incredibly good for us. It's a seed." Olinto and Rosenfeld began the Massachusetts milling operation two years ago."We've got two stones," Rosenfeld said. "Each stone [is] 1,200 pounds of Vermont granite." Combining this operation on Exchange Street in Lynn with their satellite stones in Hyde Park, they milled over 600,000 pounds of organic wheat last year alone.That wheat flour is then used to bake bagels, hard pretzels and tortillas, which are then shipped out to over 100 grocery stores all over New England."We make a lot of different foods, but the most important thing we do every day is we fire up a stone mill and we mill organic wheat," Olinto said.It's that organic way in which the wheat is milled into flour that is a critical ingredient to their success. Because it's not mass produced with additives to make it shelf-stable, Olinto and Rosenfeld believe they are reintroducing people to a healthier and better tasting product — and that helps One Mighty Mill stand out in one very crowded market place."The mission of our company is to bring back the fresh food systems that make our communities healthy and thrive," Olinto said. "When you grow grains locally, you mill them locally, you're really kind of changing the food system, and — if anything — you're bringing us back to where we started," Rosenfeld.One Mighty Mill is not the pair's first foray into the food business, as they started the B.GOOD restaurant chain 17 years ago.Even though both businesses have been a labor of love, Olinto and Rosenfeld are really extending the love to the community in which they serve. Every Lynn resident that stops by their café and store front receive a 15% discount, and they also provide bagels to the Lynn Public Schools system.Loading more articles...

AdvertisementMassachusetts mill working to reintroduce healthier, tastier wheat productsAPPEARANCE AT THE END OF THE PARADE. MARIA: FIRST CENTURY'S FLOUR MILL WAS THE CORNERSTONE OF A HEALTHY LOCAL FOOD SYSTEM, BUT INDUSTRIAL REVOLUTION, OUR COUNTRY LOST THE IDEA OF FRESH FLOUR. ED: NOW THERE'S A LOCAL COMPANY THAT IS HOPING TO BRING THAT TRADITION BACK. ONE WHOLE GRAIN AT A TIME. OUR DOUG MEEHAN HAS NOR FROM LYNN IN TONIGHT'S MADE IN MASS. &gt;&gt; The Reporter: AT ONE MIGHTY MILL IN LYNN, THEY'RE ON A DAILY QUEST TO GRIND OUT MISCONCEPTIONS OF PERHAPS THE MOST CRITICAL FOOD STAPLE MAN HAS...

Mass. mill working to reintroduce healthier, tastier wheat products

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