Stone-Buhr introducing flour marketed as locally-grown
May 31, 2007
by Josh Sosland
SEATTLE — In what the company is describing as the first-of-its kind flour milled from locally-grown wheat, Stone-Buhr has introduced all-purpose family flour under the Stone-Buhr Washington White brand.
While several U.S. mills grind wheat grown locally, the Stone-Buhr brand appears to be the first introduced to capitalize on a recent movement encouraging the purchase of locally grown produce and discouraging lengthy hauls of agricultural products.
Milled from identity-preserved wheat, known as Shepherd’s Grain, the flour is being milled under an arrangement with growers in the Northwest, primarily Washington and Oregon. Flour milled from Shepherd’s Grain already is being used by Northwest baking plants and restaurants.
Stone-Buhr said the growers’ farming practices are aimed at conserving soil and water. The growers’ no-till cultivation, certified by the Portland-based Food Alliance, "dramatically reduces soil erosion and enhances water retention," Stone-Buhr said. The company added that the cultivation practice requires less fossil fuel and preserves the soil’s ability to trap and keep carbon out of the atmosphere.
The Stone-Buhr brand has been owned since 2002 by JOG Distribution, Inc., which acquired the brand from Unilever/Bestfoods. The flour is being milled by ADM Milling Co. in Spokane, Wash.