THE GRIND: Jim Barkley built a water-powered gristmill on his Weaverville farm where he grows heirloom, non-GMO corn for the purpose of making grits. It’s a cool, gray morning in Weaverville as we ...

DOUGLAS, GA. | Once a miller’s daughter, Jackie Cartee is now the miller. She and her husband, Ronnie, who unabashedly calls her the expert, operate Jackie’s Grist Mill on a dirt road off Georgia 158.

You may have seen them popping up on restaurant menus around Columbia over the past year: Congaree Milling Co.’s hominy grits. And unless you’re a maize scholar, you probably didn’t think much of it.

A lack of official labeling guidelines and a lot of overlap among the terms can lead to confusion. Here's what you need to know.

With nearly a decade of experience as a professional miller, Greg Johnsman has sniffed his share of corn. Yet he’s still struck by the singular aroma of the Jimmy Red varietal, which FIG chef Jason ...

Jim Barkley insists he hadn't seen the bent white oak tree, forming a distinct cross above his land, before he named his Barnardsville property "Southern Cross Farm." Barkley, whose name appears on ...

BATON ROUGE, La. (WAFB) - Chef John Folse’s Yellow Stone-ground Grits is milled in our Meadow’s Mill located at White Oak Estate & Gardens in Baton Rouge. Shucked, clean kernels of dent corn are ...

If you’ve ever searched for ground corn in the dry goods section of your grocery store, you know: It can be rather confusing. There’s cornmeal and grits and polenta, oh my! Cornmeal is available in ...