Best New Cookbooks: Spring 2022 | Eater

"A restored 19th-century mill in Tempe revitalized by a father-daughter team that spent years growing and milling ancient, regionally diverse grains. The operation produces stone-milled flours sold locally and nationally and aims to preserve grain biodiversity and reconnect bakers with the flavor and texture lost to industrial flour commodification. The mill’s work underpins a broader educational mission — demonstrating that different grains and milling methods noticeably change baked goods and inspiring recipes that highlight those unique characteristics." - Eater Staff