Metate Mill

10/01/2023

Come out and get some 2.5 # and 50 # sacks of our Hard White Whole Wheat Flour.

Today, Cambalache! Music and special events all day! Starting at 10 .. winding down around 5pm with the burning of cucui 🔥

09/09/2023

In this issue of edible, we celebrate the art of cooperation—its beauties, its challenges, and, above all, the wealth that can be wrought from it.

09/08/2023

We're famous!

In this issue of edible, we celebrate the art of cooperation—its beauties, its challenges, and, above all, the wealth that can be wrought from it.

08/17/2021

If you're interested in participating in fortifying our local staple food security--from planting grain to baking bread--come strategize with us today:

Taos! A reminder that next Tuesday, Aug 17th from 4-5:30pm, is our Wheat Workshop at TCEDC, with Daniel Hutchison of Big Wheel Farms based out of Sunshine Valley.

Not only is wheat the backbone of most peoples diets, ‘Grain Production’ is central to restoring food security for Northern New Mexico. Don’t miss it!

RSVP Below:
https://docs.google.com/forms/d/1PzDueo1bkV2YxH2saQXPGQ1J4hJwT0qMRdmoEBG4Qjs

05/17/2021

Feeling the gravity of the pandemic, Taos Community Foundation established the Fund For Taos. This gravity table was purchased by Metate Mill with Taos-grown grant money to clean Taos-grown food.
You can still donate to the Fund For Taos. Funds will be applied to meeting emergency needs and finding long-term solutions to persistent problems. Likewise--thanks to the grant--Metate Mill can move good food to hungry bellies through the North Central Food Pantry and Taos Farm to School, while also supporting farmers in growing a resilient agricultural economy.
True food security means everybody having access to nutritious local food.

05/14/2021

The LOR Foundation--empowering local communities, and powering local food systems! Metate Mill needed 3-phase power to spin the big granite stone, so LOR hooked us up with a Phase Perfect. This is the most efficient 3-phase converter, and we're running it with daytime solar--almost as eco as a water wheel.

05/13/2021

Mill Dressing Part 5: reforming the furrows. The ratio of furrows to lands, the draft (angle of furrows to the radial), and depth contribute to the efficient movement of berries and a cool grind.

Fun Fact: 2/3 of the milling takes place in the furrow as wheat climbs the "feathered edge" onto the lands.

Bonus Question: What ancient city had floating mills / bakeries to deliver fresh bread?

05/10/2021

Mill dressing part 4: running the stones together. The alignment is rechecked repeatedly.

Fun Fact: Flour is made of carbon and is highly explosive in the right mixture with air. Many mills were leveled before the invention of ventilation systems.

Bonus Question: Still unanswered from part 3--why did millwrights have beards?

05/08/2021

Mill dressing part 3: Taking down the high lands.

Fun Fact: Traditional millwrights took a lifetime to learn their art. They used a hand pick to carve small abrasive corrugations. These lines would be pecked in with tight strokes--16 / inch--and perfectly joined along the length of the lands! This modern millwright is still in the apprentice stage.

Bonus Question: Why did millwrights have beards?