ANCRAM, NY – In the almost 20 years Don Lewis has been milling and selling flour from his upstate New York farm, he has never experienced such a rapid fall and rise of his business like the one caused by the COVID-19.
The growing popularity of amateur bread-baking helped save his business.
“This is some really beautiful Danko rye. This is an organic process and no fungicides here. We have an array of grains we use to make our flour with,” said Don Lewis, Owner, and Miller at Wild Hive Grain Project.
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