In this episode of Know Your Food, we sit down with three people at the heart of New York’s regional grain renaissance: Heidi Dolnick of Unified Mills, Makayla Bunce of Farmer Ground Flour, and Thor Oechsner of Oechsner Farms. Together, they unpack why real flour begins long before the millstones start spinning.

We explore what makes local grains different: how regenerative farming strengthens soil from the roots up, why stone milling preserves flavor and nutrition that industrial flour strips away, and how rebuilding a local grain economy puts value back into farms and communities. This is the story of flour as food, not filler.

This conversation was recorded live as part of our Know Your Food event series at our warehouse in Bushwick. Keep up with our mission to support regenerative agriculture and slowly change how New York eats.

Follow us for exclusive updates, future events, and more on Instagram at @farmtopeople, and visit farmtopeople.com to learn more about how you can get the farmers market delivered to your door.