Handmade Mill Goods from Heirloom Grains
About Anson Mills
At Anson Mills, we chose early on to grow and mill Carolina Gold rice and a full complement of heirloom grains adopted by Antebellum rice families, and to follow the sustainable rice-crop rotation. In some ways, we hope to restart the Carolina Rice Kitchen cuisine itself—a cuisine that depends on a complex agricultural system suited to local conditions and cultural needs. It is an effort that requires extraordinary research into planting practices, seedsmanship, and preparation. The soil must be made right and the interrelation of cultivars reestablished.
Seedsmen of the 19th century bred for flavor—not for transport, not for visual appeal, not for shelf life, not even for disease resistance. Agriculturists of the period sought to impose the maximal beneficial effect of terroir on their ingredients. By doing these things as well, Anson Mills will continue to reintroduce the diverse and flavorful foodways of the Carolina Rice Kitchen.
Why do we make this effort? We could simply lie down and lament the future of American agriculture. But instead we choose to extend the promise of pleasure—pleasure in the fine flavors of grains and vegetables produced with an eye to the integrity of cuisine and the integral character of farming.
It’s been going beautifully so far.
--Kay Rentschler (pictured) and Glenn Roberts
About Our Recipes
We’ve spent hundreds of hours developing the recipes we offer on our website to help you get the most from our handmade mill goods.
So which recipes have Google Plusers determined (so far) are their favorites?
We've added a new section to the sidebar of our recipe blog that shows YOUR top five popular choices. Check them out today and discover for yourself.
(Oh, and while you're at it, subscribe to the blog or check back weekly to find new recipes and see which ones are trending. If you have questions about a recipe, please leave your comments so we can help you.)