Ten Things You Need to Know About Maine Grains

By edible MAINE Staff

Maine Grains (MG) is celebrating its 10th year of operating a gristmill inside a refurbished Skowhegan jailhouse. Its mission is to revive Maine grains (the crop) as a catalyst for economic development and regenerative agriculture in the region.
The idea to operate a local mill to process Maine grains was first discussed by baking enthusiasts at the inaugural Kneading Conference in 2007. The 2022 conference will run July 25–30. Find the schedule at kneadingconference.com.
At its historical peak circa 1837, Somerset County, where Skowhegan is located, harvested 14.3 million pounds of wheat, enough to feed 100,000 people. (Fact check: https://www.theguardian.com/sustainable-business/2014/nov/19/maine-local-food-farming-grains )
Before MG got its Austrian-made, wood-and-stone gristmill up and running on September 8, 2012, Maine grains were last milled in Skowhegan in 1955, when the Spaulding & Watson mill stopped processing grain into animal feed. (Fact checking link is: https://www.centralmaine.com/2012/12/29/grind-local-grist-millers-tap-old-skills_2012-12-29/ )
To date, MG has purchased 9.4 million pounds of Maine grains from 45 local farmers, keeping millions of dollars circulating inside the state’s food economy.
MG’s campus also houses The Miller’s Table restaurant, Crooked Face Creamery, pizza dough maker The Good Crust, and the Skowhegan Farmers Market.
MG’s best-selling products are sifted all-purpose flour, rolled oats, and pearled farro.
MG has encouraged farmers to grow heritage Maine grains like einkorn, kamut, oland, red fife, and sirvinta to increase biodiversity.
In 2019, MG began selling rotation crop beans (black, Jacob’s cattle, cayenne, kidney, marfax, pinto, and yellow eye) to provide a market for farmers who want to rotate nitrogen-fixing, soil-enriching legumes into their wheat fields.
MG is working with University of Maine food production specialists on a line of baking and seasoned grain products geared toward cooks who want to easily cook Maine grains at home.

About the Author

edible MAINE Staff

edible MAINE Staff, a dynamic ensemble of writers, editors, photographers, and designers, is deeply committed to celebrating Maine's rich culinary heritage. United by a passion for the state's unique gastronomy, they expertly weave stories of local produce, innovative chefs, and captivating culinary experiences into each visually stunning and engaging issue. Their dedication extends beyond storytelling; they actively forge connections with local farmers, artisans, and food enthusiasts, ensuring authenticity and a true representation of Maine's evolving food scene. In an age where digital media prevails, the Print Team remains devoted to the tangible, intimate experience of print, creating a magazine that's not only a visual feast but a cherished, shareable piece of Maine's gastronomic world. Their work honors the people, places, and flavors that make Maine's food culture extraordinary, upholding the magazine's mission to celebrate and showcase the state's culinary legacy.