Worked in the commercial end for a while, which inspired me to start baking more at home. Owned and ran several food establishments where we baked various bread, desserts, and such, but retired now, so just baking for family & friends. Been involved in growing organics for decades, but only recently got interested in milling our own flours. We raise most of our own food and fats, or trade with like-minded friends for what we need, and generally avoid processed junk. Love my leaf lard (it's what Crisco wishes it could be) fresh chicken & duck eggs, grass fed Channel cow high-fat milk, yogurt, and butter. If you haven't tried it yet, you're really missing out.