The McEwens reinvented grits, which was a special mission in the South, because like a lot of Southern food, the life had been processed out of them.
Since I began using these products, I have become an unofficial spokesman for the goodness of their source.
Welcome to McEwen & Sons Gristmill
We are McEwen & Sons--Frank, Frank Jr., and Luke. Our stone-ground organic grits, cornmeal, and polenta are served in some of the finest restaurants in the United States, and they can be served in your home as well. We invite you explore our site, learn about our products, and try them for yourself.
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McEwen & Sons True Grits
In the small town of Wilsonville, Alabama, Frank McEwen moves amidst a fine cloud of grits dust. For the last 10 years, he has stone-ground organic white, yellow, and blue corn. Frank's mill sits just a few miles from 270 acres of land his family has farmed since the 19th Century. At one time, the farm was industrial-focused on 10,000 laying hens and commercial hatching eggs, which were sold to various industrial enterprises, including Purina, Marshall Durbin and Goldkist. These days, however, Frank and his teenage sons are transforming it into a small sustainable farm.
Grits: You have to try the organic, stone-ground kind
February, 11 2010
Source: Pittsburgh Post-Gazette
Grits, you say? Here in Pittsburgh, where when you say "Birmingham" you mean the historic South Side on the Monongahela River, not a place in Alabama? Try them; you may start saying "y'all" instead of "yinz."
Glorious Grits on CBS The Early Show
December 21, 2009
Source: CBS, The Early Show
Susan McIntosh, author of Glorious Grits, prepared a shrimp and grits recipe from the book live on The Early Show. Click the source link above to watch the video.