We always suspected that highly processed flour from big factories couldn’t be good for us. But, the more we researched and talked to health leaders, the clearer it became that decades of chemical farming and industrial milling have impacted flour quality and nutrition. To fix flour, we realized we needed to start by bringing back healthy local food systems that produce fresh, nutritious flour. This means partnering with organic, regenerative farmers, building our own stone mills, and baking bagels, bread, tortillas, and pretzels with fresh stone-milled flour.