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October 27-28, 2023
Southern Foodways Symposium ⟶
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October 27-28, 2023
Southern Foodways Symposium ⟶

Oral Histories

The SFA oral history program documents life stories from the American South. Collecting these stories, we honor the people whose labor defines the region. If you would like to contribute to SFA’s oral history collections, please send your ideas for oral history along with your CV or Resume and a portfolio of prior oral history work to info@southernfoodways.org.

< Back to Oral History project: Southern Grains

ORAL HISTORY

Jennifer Lapidus

Carolina Ground

Carolina Ground is a flour mill located in Asheville, North Carolina, focused on closing the gap between farmers and bakers in the South. In 1994, Lapidus started making naturally leavened breads for Natural Bridge Bakery in western North Carolina. As consumer demand for naturally leavened breads grew, Lapidus zeroed in on a need for locally grown and ground bread flour, pastry flour, and rye flour.

With a 2009 grant from the North Carolina Tobacco Trust Fund and Santa Fe Tobacco, administered through the Carolina Farm Stewardship Association, Lapidus laid the foundation for Carolina Ground. Using a wooden-hulled stone ground mill from Austria, all Carolina Ground flours are stone-ground, cold-milled, unbleached, and unbromated.

Date of interview:
2017-10-19

Interviewer:
Kate Medley

Photographer:
Kate Medley

Download Transcript

“

"You could take North Carolina grain and run it through a roller mill and you wouldn’t know if it was grain from North Carolina or from Timbuktu. The roller milling is a great, efficient way to produce flour, but in terms of really zeroing the lens in on flavor, nutrients, going back to cold-stone milling we felt like was the way to do it." - Jennifer Lapidus

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Graison Gill

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Glenn Roberts

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Caroline Lindley

Caroline Lindley is the Vice President of Marketing and the tenth generation at Lindley Mills.

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Billy Carter

Billy Carter is the founder of Carter Farms in Eagle Springs, North Carolina.

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