Thor Oechsner and Erick Smith were growing grain for organic dairy cows, but their dream was to grow wheat for bakeries and kitchens. To make this happen, they knew they needed some help. They looked to some of the most experienced grain farmers in the Northeast (including Jack Lazar of Butterworks Farm) for advice. They teamed up with a distributor who was really passionate about small farms. And, they found an eager young partner who wanted to make an impact on local agriculture.
This hard work and collaboration led to a farmer-owned business that they called Farmer Ground Flour, a model that supports sustainable farming practices and doesn’t rely on unsustainable commodity prices. Thor, Erick, and their new miller Greg Russo were on their way, inspiring new partners as they went along. This evolving team of farmers, millers and bakers has changed, but the goal remains the same: grow and mill wheat in New York state again.
