Farmer Ground Flour Keeps Pace with Local Demand

August 2, 2011 | Chuck Harvey

“People are passionate about eating locally,” said Gregory Mol, co-owner and miller at Farmer Ground Flour. “And they like locally-grown foods.”

Located in Trumansburg, NY, Farmer Ground Flour fills a market niche by selling locally grown organic flour to local restaurants, bakeries and residents that are clamoring for it.

The organic grain for the flour is grown by farmers Erick Smith (Cayuga Pure Organics) and Thor Oeschner (Oeschner Farms) who along with Mol are also co-owners of Farmer Ground Flour. The grain is milled in a small plant known as a micro mill. It is then sold to area customers and a few regional distributors. Read More

Private Equity Venture Sustains Farmers, Investors and the Environment

July 26, 2011 | Chuck Harvey

Its investors make it possible to provide long-term leases to farmers who know their land.

Based on rapid market growth in the organic sector as well as a belief that organic agriculture positively impacts the health and sustainability of our food system and environment, Illinois-based Working Farms Capital was incorporated in 2007 to generate new capital from investors to purchase and transition farmland from conventional to organic practices.

“We are not a fund, partnership, network of investors or a non-profit,” explained David Miller, President and CEO of Working Farms Capital. Read More