Farm-to-Table with Gold Medal Flour
The idea of Farm-to-Table has become more and more popular over the last few years, but it’s been a core value of the Gold Medal team for decades. I recently joined a group of bloggers on a tour to see exactly how a grain of wheat becomes a sprinkle of flour.
Food Editor, Betty Crocker Kitchens
July 3, 2012
Hey, Kristen here! I recently joined a group of bloggers on a tour to see exactly how a grain of wheat becomes a sprinkle of flour.
Here’s the story…
Where it all begins: Fields of Wheat
We started our journey at the very beginning of the process with a trip to a wheat field where we spoke with 4th generation farmer, Jay Armstrong. He passionately discussed seed selection, planting practices and finally, harvest.
If meeting the man behind the wheat wasn’t enough, we each got to hop in the combine and help harvest our very own 2 acres of wheat—check out my driving skills!
From Flour to Flavorful Treats: Adventures in the Kitchen
With freshly milled flour in hand we headed to the kitchen to bake up fresh, tasty treats! We got to work in the charming Culinary Center of Kansas City where we created cookies, pies, and bars—all from scratch and all from freshly milled flour!
Check out our wonderful crew!
Maria and Josh Lichty of Two Peas & Their Pod
Jenny Flake of Picky Palate
Jamie Lothridge of My Baking Addiction
Lori Lange of Recipe Girl
Zoe Francois and Jeff Hertzberg of Bread in Five
Maegan Brown of The Baker Mama – the new Gold Medal Blog coming soon!