The Old Mill Blog
All American Summer at The Old Mill
Summer at the Old Mill is not only a time to get outside and enjoy the mountains, it’s also a time to slow down just
10 Things to Know About Stone-Ground Grits
1.Whole grain They’re whole-grain corn ground between two heavy stones each day here at The Old Mill. 2. They’re old They were first prepared by
What is a Grist Mill?
Once upon a time across America, the land was dotted with grist mills. These water-powered mills were situated next to a swift river where the
A Basic Guide to Grits: Different Than Cornmeal and Polenta
In the world of ground corn, there are grits, cornmeal, and polenta. All are delicious, but all are a bit different. Stone-ground grits, like we
The Gist on Grits: What They Are, How to Cook Them, and Why We Love Them
A bowl of buttered grits is an essential part of good Southern cooking. In their simplest form – with just a pat of butter and
The History of Shrimp and Grits
Shrimp and grits are the darling of the brunch menu, and here at The Old Mill we know the best Shrimp and Grits begin with
Our Favorite Easter Recipes
Here in the South, we love gathering around the table each year for Easter. We’ve pulled together a few of our favorite recipes below to
A Tradition of Sustainability: From Stone Grinding to Grits and Whiskey
The Cycle of Grains at The Old Mill The cycle of grains that was a vital part of Appalachian life for generations continues today at
Flour Power: A Guide to Cooking with White, Wheat & Rye
Springtime in the mountains brings the blossoming of flowers, and it also draws our attention to a “flour” of a different sort – the one
