Opening a new restaurant is a grind. Literally, in Jared Van Camp’s case. The executive chef at Old Town Social, who also will head up the new concept opening in the former Marche space (833 W.

Kim Sharp is owner of Great Harvest Bakery & Café, located at 502 Burnett Ave. in downtown Ames. Making dough is usually the first step in the bread-baking process. They raise the bar at Great Harvest ...

For the best flavor and nutrition, it’s best to grind only the amount of flour you need for that day’s baking and cooking. Any leftover flour should be stored in an airtight container in the freezer. ...

Residents of the katchi abadi along the Haro River in Hassanabdal have kept their centuries-old water-run flour mills known as jandars. The mills are powered by fast-flowing water from the nearby ...

The next generation of Congdons have launched a new gig on the family farm — grinding their organic wheat and rye into flour. SARAH HUDSON reports. For Ian Congdon and his partner Courtney Young, the ...

District administration is preparing mechanism to provide wheat to small 100 grinding units operating at street level, in order to facilitate the masses. A large number of people used to purchase ...

New Atta Chakki Machine: Usually, when we need to get our wheat ground, we go to a flour mill. We pay the miller for the wheat along with the grinding fee, and the miller grinds our wheat and returns ...

Making dough is usually the first step in the bread-baking process. They raise the bar at Great Harvest Bakery and Café in Ames by grinding wheat into their flour. “We get bags of wheat delivered, and ...