By embracing an old-world milling technique, Chisholm Trail Farm in Gary is taking a fresh approach to farming. Within the year, the fourth-generation farm will debut its own stone mill, bringing grain production full circle — from field to table.
“We’ll raise the crops but we’ll no longer take it to the elevator,” said Mike Chisholm. “Instead, we’ll take it to our own building, clean it, mill it, package it, market it, and sell it.”
Interest in stone-milled products and ancient grains has been growing as consumers seek foods in their traditional forms, said Mike and Brenda Chisholm. Additionally, homesteaders and “prepper”-type individuals are driving demand for whole, unprocessed grains.
“It’s hard for people to understand just how big the Internet is, how big the possibilities are,” Mike said.
So much so that even when meeting other producers, competition isn’t a concern.
“(One producer) said there could be a thousand of us and there will not be enough of us to meet the need,” Brenda said.
“That really encouraged us,” Mike agreed, “to hear that from somebody who is already in the industry, that tells us to keep going, that we’re doing the right thing.”
From 1900 to today
Established by Mike Chisholm’s great-grandparents in 1900, the family farmed traditional crops such as corn, beans, and wheat for more than a century.
A shift began in 2005, when Mike first introduced cattle and found that non-GMO corn was easier for the cows to digest. He began experimenting with non-GMO products and found that they allowed for higher premiums and a more diversified product offering.
“Mike has always liked researching, has always liked learning,” said Brenda, Mike’s wife.
As they began exploring more about ancient grains, Brenda was diagnosed with a health condition that made her unable to digest dairy or gluten. Curious, she decided to test whether their homegrown wheat might be more digestible by milling it herself.
“I milled it here, in my kitchen and made a loaf of bread,” she said. “I had no problems. No bloat, no itching, nothing. From there, things just spiraled.”
The family transitioned to cultivating einkorn and emmer wheat, both ancient grains with lower gluten content that many people find easier to digest.
“We’re living in the bread basket of the world here,” Mike said. “We can grow anything … and we’re growing foods that have never been hybridized – the same seed we’re planting today was planted centuries ago.”
To complete their vision, the Chisholms needed a stone mill. They secured a loan through the Northwest Minnesota Foundation to help fund the construction of the new building that will house the mill and support their expansion.
Was it a risk? Mike doesn’t think so.
“The mill is an excellent opportunity to add value to our farm and other family farms in the area,” Mike said.
The mill will be housed in a 48-foot-by-64-foot building that was intentionally designed for expansion.
“This is just the beginning,” Mike said.
Chisholm Trail Farm products
Learn more online: https://chisholmtrailfarm.com
Buckwheat Groats – Naturally gluten-free with a nutty, earthy flavor. Can be cooked, toasted, added to salads, or used as oatmeal. Can also be milled into flour.
Einkorn Wheat Berries – One of the oldest cultivated grains, unchanged for over 12,000 years. Naturally low in gluten and may be easier to digest. Ideal for whole-grain flour, soups, salads, or porridge.
Hard Red Spring Wheat Berries – High in iron, protein, and fiber. Excellent for baking bread; can also be ground into flour, flaked, or cooked as a side dish.
Rye Berries – An ancient grain ideal for bread, biscuits, and baked goods, with a deep, nutty flavor.
Emmer Wheat Berries – A cereal grain dating back to ancient civilizations. Has a nutty flavor and chewy texture, commonly used in soups, stews, and salads. Can also be milled into flour for bread, pasta, and pancakes.
