Join us for Episode 5 of Field to Flour, where we talk with Steve Lillestol of Island Grist, and Nathan Hodges and Sage Dilts of Barn Owl Bakery and Grayling Farm on Lopez Island, WA. Steve, Nathan, and Sage work together to source, grow, and process grain into fresh-milled flour that is used by Nathan and Sage to make delicious breads and pastries at Barn Owl Bakery.
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