KIOS: Eating, Part 9: Grains/Legumes (the details)

This post is part of my series, “Kickin’ It Old Skool: Why and How We Are Old-Fashioned” or KIOS for short.  If you’re new to the series, please read my disclaimer before continuing on.  I’m keeping a table of contents to this series here so you can see what I’ve already written about and what more there is to come.

This particular category of food is really evolving for us because I’m in the process of learning about soaking/pre-fermenting/sprouting grains and legumes (in order to make them more easily digested and nutritious).  So here is what we eat and why in this category but I’ll probably have to revisit this topic in a couple months!


Wheat Flour: 
What:  whole wheat flour.  We buy it from Union Mills Homestead.  You can see our most recent trip there in this post.  We usually buy 70-80 pounds of flour at a time, which lasts us about 6-7 months.
Why:  We prefer to buy our whole wheat flour freshly ground because WW flour can go rancid very quickly.  The miller grinds the flour and puts it into the freezer immediately, which is also where we store our flour.  We also, as you may know by now, prefer to support local businesses and this is a really cool one!  Finally, I vastly prefer the quality of this flour to any WW flour I can buy at a store.  My bread turns out so much better when I use this.  Basically, it’s like using freshly-ground flour.  Some day we’ll probably get a flour grinder but until then, we love this flour and Ivan, the miller!
What:  All-purpose white flour and white bread flour.  I buy the King Arthur brand from the grocery store.
Why:  King Arthur is a employee-owned cooperative, their flour is very good quality, and they do lots of great outreach in terms of educating the public.

Other Flours and Grains:
What:  buckwheat, rye, cornmeal.  We buy these from Union Mills also.
Why:  see above for WW flour!
What:  any other specialty flours plus other grains like oats and oat bran, brown rice (we like both brown jasmine and brown basmati), quinoa, millet, bulgar, etc.  I buy from in bulk from our local health food store, Nature’s Pantry.
Why:  I can buy in small amounts plus Sam, the owner, is now my friend and she helps me when Ellie is keeping my hands full!


What:  lentils (red, green, yellow), beans (garbanzo, kidney, navy, black, Great Northern, etc).  I buy all of this in bulk from Nature’s Pantry (see above).
Why:  See above for why we specifically buy this at Nature’s Pantry.  We buy beans in bulk rather than in the can because I can buy organic beans this way at a fraction of the cost of what even conventional beans would be in the can.  Also, beans are so easy to cook!


It is more expensive for us to buy the whole wheat flour from Union Mills rather than from the grocery store.  It is more expensive for me to buy grains and legumes in bulk from Sam rather than buying them in bulk on the Internet.  It is NOT more expensive when compared to buying prepared food at the grocery store (like bread, canned beans, etc.) and so it really does even out.  Absolute cost is also not our only consideration when buying food (as you may have noticed).  I’m planning to address the cost issue more extensively later in this “Eating” series because I know that paying for food is a big issue.

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4 Responses to KIOS: Eating, Part 9: Grains/Legumes (the details)

  1. Beth says:

    Thank you so much for making this post. I’d been half-heartedly looking for local flour and not finding it. Yay!
    Here via your BF week post to BaltAP. Thanks!

  2. Pingback: More About Food Preservation (including how we did this last winter) | Salmon and Souvlaki

  3. Pingback: Choosing Flours (and how your choice will affect your recipe) | Salmon and Souvlaki

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