Why Stone-Ground Matters: How We Mill Our Corn at McEwen & Sons

Stone-ground grits and cornmeal are becoming harder to find. At McEwen & Sons, that's exactly why we still make them the old-fashioned way. Walk into our mill in Wilsonville, Alabama, and you'll find something that has become increasingly uncommon in modern food production: a working stone-burr gristmill. While much of today's commercial grain milling relies on high-speed steel rollers and other modern equipment, our corn is slowly ground between two large stones. It's an old-fashioned process. And we believe it's worth preserving.