Flour has never been as cool. Temporary shortages coupled with a surge in baking as people are staying at home during the pandemic has brought flour into the mainstream. In this episode, Mike talks to Melissa McKeown who runs 1847 Milling, a micro miller in southwestern Ontario. They talk about starting and running a small farm based food business, competing against the giants, and some the challenges such as rural internet access. They also talk about different kinds of flour and what makes a good flour.