Learning from the Locals, our new series celebrating local people doing extraordinary things through food and community. Join us and get a taste of the stories that make our prairie home special.
Discover the difference fresh-milled flour can make in your baking—and learn the story behind the grain itself!
In this hands-on beginner workshop, Brenda will guide you through the fundamentals of stone milling, from wheat berry to warm, aromatic flour. You’ll learn how stone mills work, why freshness matters, and how to use your flour successfully at home.
Meanwhile, Farmer Mike will share the regenerative farming practices we use at Chisholm Trail Farm to grow the very wheat you’ll mill during class. From soil health to cover crops to chemical-free stewardship, you’ll see how mindful farming creates nutrient-dense grain—and better flour.
Participants will mill their own flour, explore grain varieties, ask questions, and leave with new skills, inspiration, and a deeper connection to where their food comes from.
Perfect for home bakers, food lovers, and anyone curious about real, fresh flour.
Instructors: Brenda & Mike Chisholm
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