Flour Mill Quotes

Suddenly Yankel was overcome with a fear of dying, stronger than he felt when his parents passed of natural causes, stronger than when his only brother was killed in the flour mill or when his children died, stronger even than when he was a child and it first occurred to him that he must try to understand what it could mean not to be alive -- to be not in darkness, not in unfeeling -- to be not being, not to be.

When Caroline Meeber boarded the afternoon train for Chicago, her total outfit consisted of a small trunk, a cheap imitation alligator-skin satchel, a small lunch in a paper box, and a yellow leather snap purse, containing her ticket, a scrap of paper with her sister's address in Van Buren Street, and four dollars in money. It was in August, 1889. She was eighteen years of age, bright, timid, and full of the illusions of ignorance and youth. Whatever touch of regret at parting characterised her thoughts, it was certainly not for advantages now being given up. A gush of tears at her mother's farewell kiss, a touch in her throat when the cars clacked by the flour mill where her father worked by the day, a pathetic sigh as the familiar green environs of the village passed in review, and the threads which bound her so lightly to girlhood and home were irretrievably broken.

May Hegel's philosophy of absolute nonsense - three-fourths cash and one-fourth crazy fancies - continue to pass for unfathomable wisdom without anyone suggesting as an appropriate motto for his writings Shakespeare's words: "Such stuff as madmen tongue and brain not," or, as an emblematical vignette, the cuttle-fish with its ink-bag, creating a cloud of darkness around it to prevent people from seeing what it is, with the device: mea caligine tutus. - May each day bring us, as hitherto, new systems adapted for University purposes, entirely made up of words and phrases and in a learned jargon besides, which allows people to talk whole days without saying anything; and may these delights never be disturbed by the Arabian proverb: "I hear the clappering of the mill, but I see no flour." - For all this is in accordance with the age and must have its course.

With the money my mother earned from selling cakes, my father cut a deal with Mangochi and bought one pail of maize. My mother took it to the mill, saved half the flour for us, and used the rest for more cakes. We did this every day, taking enough to eat and selling the rest. It was enough to provide our one blob of nsima each night, along with some pumpkin leaves. It was practically nothing, yet knowing it would be there somehow made the hunger less painful. "As long as we can stay in business," my father said, "we'll make it through. Our profit is that we live.

We've gone through some kind of a metamorphosis over the years. We've made food very easy to get calories from." He talked about the greater degree to which we refine foods now; an example is how we mill away the bran from brown rice and whole wheat flour. As a result the food is "light, it's white, it's very easy to swallow. It doesn't obstruct you in any way. It's easy to get a lot of calories without a lot of chewing." Because this kind of food disappears down our throats so quickly after the first bite, it readily overrides the body's signals that should tell us "I'm full.

Stand back far enough, and the absurdity of this enterprise makes you wonder about the sanity of our species. But consider: When millers mill wheat, they scrupulously sheer off the most nutritious parts of the seed—the coat of bran and the embryo, or germ, that it protects—and sell that off, retaining the least nourishing part to feed us. In effect, they’re throwing away the best 25 percent of the seed: The vitamins and antioxidants, most of the minerals, and the healthy oils all go to factory farms to feed animals, or to the pharmaceutical industry, which recovers some of the vitamins from the germ and then sells them back to us—to help remedy nutritional deficiencies created at least in part by white flour. A terrific business model, perhaps, but terrible biology. Surely

In summer, most ramen restaurants in Tokyo serve hiyashi chūka, a cold ramen noodle salad topped with strips of ham, cucumber, and omelet; a tart sesame- or soy-based sauce; and sometimes other vegetables, like a tomato wedge or sheets of wakame seaweed. The vegetables are arranged in piles of parallel shreds radiating from the center to the edge of the plate like bicycle spokes, and you toss everything together before eating. It's bracing, ice-cold, addictive- summer food from the days before air conditioning. In Oishinbo: Ramen and Gyōza, a young lifestyle reporter wants to write an article about hiyashi chūka. "I'm not interested in something like hiyashi chūka," says my alter ego Yamaoka. It's a fake Chinese dish made with cheap industrial ingredients, he explains. Later, however, Yamaoka relents. "Cold noodles, cold soup, and cold toppings," he muses. "The idea of trying to make a good dish out of them is a valid one." Good point, jerk. He mills organic wheat into flour and hires a Chinese chef to make the noodles. He buys a farmyard chicken from an old woman to make the stock and seasons it with the finest Japanese vinegar, soy sauce, and sake. Yamaoka's mean old dad Kaibara Yūzan inevitably gets involved and makes an even better hiyashi chūka by substituting the finest Chinese vinegar, soy sauce, and rice wine. When I first read this, I enjoyed trying to follow the heated argument over this dish I'd never even heard of. Yamaoka and Kaibara are in total agreement that hiyashi chūka needs to be made with quality ingredients, but they disagree about what kind of dish it is: Chinese, Japanese, or somewhere in between? Unlike American food, Japanese cuisine has boundary issues.

Genesis According to George Segal,” The Spirit brooded on the water and made The earth, and molded us out of earth. And then The Spirit breathed Itself into our nostrils— And rested. What was the Spirit waiting for? An image of Its nature, a looking glass? Glass also made of dust, of sand and fire. Ordinary, enigmatic, we people waiting In the terminal. A survivor at a wire fence, Also waiting. Behind him, a tangle of bodies Made out of plaster, which plasterers call mud. The apprentice hurries with a hod of mud. Particulate sand for glass. Milled flour for bread. What are we waiting for? The hour glass That measures all our time in trickling dust Is also of dust and will return to dust— So an old poem says. Men in a bread line Out in the dusty street are silent, waiting At the apportioning-place of daily bread. At an old-fashioned radio’s wooden case A man sits listening in a wooden chair. A woman at a butcher block waits to cut. What are we waiting for, in clouds of dust? Or waiting for the past, particles of being Settled and moist with life, then brittle again.

Yet there are problems with speeding up whole-grain bread, and they begin with the flour. Many if not most of the new whole-grain white breads on the market are made with a new variety of hard white wheat developed by ConAgra. This is why the bread doesn’t look like whole wheat: the specks of bran are white, or whitish. They are also microscopic: The wheat is milled by ConAgra using a patented process called Ultrafine that attains a degree of fineness never before achieved in a whole-grain flour. This resulting flour, called Ultragrain, makes for a softer, whiter whole-grain bread, but at a price. It is metabolized almost as fast as white flour, obviating one of the most important health advantages of whole grains: that our bodies absorb and metabolize them slowly, and so avoid the insulin spikes that typically accompany refined carbohydrates. A common measure of the speed by which a food raises glucose levels in the blood (and therefore insulin, an important risk factor for many chronic diseases) is the glycemic index. The glycemic index of a whole-grain Wonder Bread (around 71) is essentially the same as that of Classic Wonderbread (73). (By comparison, the glycemic index of whole-grain bread made with stone-ground flour is only 52.) So perhaps we really have gotten too smart for our own good. Using

Bibb Steam Mill Company also introduced to the county the ruthless form of industrial slavery that would become so important as the Civil War loomed. The mill acquired twenty-seven male African Americans, nearly all strapping young men, and kept them packed into just six small barracks on its property. The Cottingham slave cabins would have seemed luxurious in contrast.51 The founders of Bibb Steam, entrepreneurs named William S. Philips, John W. Lopsky, Archibald P. McCurdy, and Virgil H. Gardner, invested a total of $24,000 to purchase 1,160 acres of timbered land and erect a steam-powered sawmill to cut lumber and grind corn and flour.52 In addition to the two dozen slaves, Bibb Steam most likely leased a larger number of slaves from nearby farms during its busiest periods of work. The significance of those evolutions wouldn’t have been lost on a slave such as Scipio. By the end of the 1850s, a vigorous practice of slave leasing was already a fixture of southern life. Farm production was by its nature an inefficient cycle of labor, with intense periods of work in the early spring planting season and then idleness during the months of “laid-by” time in the summer, and then another great burst of harvest activity in the fall and early winter, followed finally by more months of frigid inactivity. Slave owners were keen to maximize the return on their most valuable assets, and as new opportunities for renting out the labor of their slaves arose, the most clever of slave masters quickly responded.

Is power like the vis viva and the quantite d’avancement? That is, is it conserved by the universe, or is it like shares of a stock, which may have great value one day, and be worthless the next? If power is like stock shares, then it follows that the immense sum thereof lately lost by B[olingbroke] has vanished like shadows in sunlight. For no matter how much wealth is lost in stock crashes, it never seems to turn up, but if power is conserved, then B’s must have gone somewhere. Where is it? Some say ‘twas scooped up by my Lord R, who hid it under a rock, lest my Lord M come from across the sea and snatch it away. My friends among the Whigs say that any power lost by a Tory is infallibly and insensibly distributed among all the people, but no matter how assiduously I search the lower rooms of the clink for B’s lost power, I cannot seem to find any there, which explodes that argument, for there are assuredly very many people in those dark salons. I propose a novel theory of power, which is inspired by . . . the engine for raising water by fire. As a mill makes flour, a loom makes cloth and a forge makes steel, so we are assured this engine shall make power. If the backers of this device speak truly, and I have no reason to deprecate their honesty, it proves that power is not a conserved quantity, for of such quantities, it is never possible to make more. The amount of power in the world, it follows, is ever increasing, and the rate of increase grows ever faster as more of these engines are built. A man who hordes power is therefore like a miser who sits on a heap of coins in a realm where the currency is being continually debased by the production of more coins than the market can bear. So that what was a great fortune, when first he raked it together, insensibly becomes a slag heap, and is found to be devoid of value. When at last he takes it to the marketplace to be spent. Thus my Lord B and his vaunted power hoard what is true of him is likely to be true of his lackeys, particularly his most base and slavish followers such as Mr. Charles White. This varmint has asserted that he owns me. He fancies that to own a man is to have power, yet he has got nothing by claiming to own me, while I who was supposed to be rendered powerless, am now writing for a Grub Street newspaper that is being perused by you, esteemed reader.

And again, there was little help forthcoming. Minnesota had a new Republican governor, John Sargent Pillsbury, cofounder of the flour-milling enterprise that would eventually become one of the largest purveyors of foodstuffs in the world. Not above taking government assistance himself—as an official, he had his rent paid by the state—Pillsbury warned farmers against “weakening the habit of self-reliance.”82 To comfort the starving, he prescribed a day of prayer. Throughout his term, he would trivialize “poverty and deprivation” as “incidents of frontier life at its best.”83

In Minnesota, they were seizing cars from every siding, from the Mesabi Range, from the ore mines of Paul Larkin where the cars had stood waiting for a dribble of iron. They were pouring wheat into ore cars, into coal cars, into boarded stock cars that went spilling thin gold trickles along the track as they clattered off. They were pouring wheat into passenger coaches, over seats, racks and fixtures, to send it off, to get it moving, even if it went moving into trackside ditches in the sudden crash of breaking springs, in the explosions set off by burning journal boxes. They fought for movement, for movement with no thought of destination, for movement as such, like a paralytic under a stroke, struggling in wild, stiff, incredulous jerks against the realization that movement was suddenly impossible. There were no other railroads: James Taggart had killed them; there were no boats on the Lakes: Paul Larkin had killed them. There was only the single line of rail and a net of neglected highways. The trucks and wagons of waiting farmers started trickling blindly down the roads, with no maps, no gas, no feed for horses—moving south, south toward the vision of flour mills awaiting them somewhere, with no knowledge of the distances ahead, but with the knowledge of death behind them—moving, to collapse on the roads, in the gullies, in the breaks of rotted bridges. One farmer was found, half a mile south of the wreck of his truck, lying dead in a ditch, face down, still clutching a sack of wheat on his shoulders. Then rain clouds burst over the prairies of Minnesota; the rain went eating the wheat into rot at the waiting railroad stations; it went hammering the piles spilled along the roads, washing gold kernels into the soil.

Koch Agriculture first branched out into the beef business, and it did so in a way that gave it control from the ranch to the butcher’s counter. Koch bought cattle feedlots. Then it developed its own retail brand of beef called Spring Creek Ranch. Dean Watson oversaw a team that worked to develop a system of “identity preservation” that would allow the company to track each cow during its lifespan, allowing it over time to select which cattle had the best-tasting meat. Koch held blind taste tests of the beef it raised. Watson claimed to win nine out of ten times. Then Koch studied the grain and feed industries that supplied its feedlots. Watson worked with experts to study European farming methods because wheat farmers in Ukraine were far better at raising more grain on each acre of land than American farmers were. The Europeans had less acreage to work with, forcing them to be more efficient, and Koch learned how to replicate their methods. Koch bought a stake in a genetic engineering company to breed superyielding corn. Koch Agriculture extended into the milling and flour businesses as well. It experimented with building “micro” mills that would be nimbler than the giant mills operated by Archer Daniels Midland and Cargill. Koch worked with a start-up company that developed a “pixie dust” spray preservative that could be applied to pizza crusts, making crusts that did not need to be refrigerated. It experimented with making ethanol gasoline and corn oil. There were more abstract initiatives. Koch launched an effort to sell rain insurance to farmers who had no way to offset the risk of heavy rains. To do that, Koch hired a team of PhD statisticians to write formulas that correlated corn harvests with rain events, figuring out what a rain insurance policy should cost. At the same time, Koch’s commodity traders were buying contracts for corn and soybeans, learning more every day about those markets.

Percentage of nutrients lost when whole wheat flour is refined into white flour:1 Of the 25 nutrients that are removed when whole wheat flour is milled into white flour, number of nutrients that are chemically replaced (enriched): 52 ________________

I’m looking at flour like you would a carton of milk or a bag of peaches. Because it’s a fresh product. It’s alive.” “Versus everyone else?” I asked. “Everyone else pursues shelf life. Most flour preservation is done by toasting it slightly—it’s called kilning—and what you’re doing is drying out the grain further so there’s absolutely no moisture. That’s what we eat. Wheat picked long past ripeness, then broken apart, and then mummified. Mills are abattoirs for wheat.

constantly urging them to ever greater speed. All the villagers had survived such storms before. They could taste the friction on their tongues, feel the hair standing away from their bodies, as if the earth were quarreling with the sky. The storm lasted two and a half days. Below them in the valley, the sand boiled and rushed, like a nightmare river. The Valley of Megiddo was filled from one end to the other, north to south, east to west. The sand was the color of old rust, and the noise was fierce. A howling dominated the world and did not stop, not to draw breath nor to let them sleep. Sand rattled against the doors, fistfuls of grit tossed upward like froth from a crashing wave. The dust settled everywhere. Abigail bathed Dorcas, and before the child was dressed again she would be covered with sand as fine as milled flour. It was in their food and in their water. It clogged their nostrils and filled their ears. They took to wearing their shawls wrapped around their faces even when indoors.

Shamash the Sun God as He set, they dug a well, from which they filled their water-skins with fresh water. And then did Gilgamesh ascend to the mountain peak, where he poured out upon the ground an enchanted circle of milled flour as an offering, and uttered these words in supplication, “O Mountain, bring unto me a dream, that I may receive a favorable sign from Shamash.” And it befell that Enkidu built for Gilgamesh a dwelling for the God of Dreams. Unto this dwelling did Enkidu affix a door, that the wind might not enter therein. Then did Enkidu bid Gilgamesh to lie upon the ground, so he could pour about him an enchanted circle of milled flour to cause Gilgamesh to dream. And then did Enkidu betake himself to lie upon the threshold of the dwelling. In the night, Gilgamesh sat with his chin upon his knee. And, then, sleep came to him, as it does to all men. In

Near my house, groups of men were digging up the chikhawo roots of banana trees so they could boil them like cassava. Some dug up other roots and tubers, even the grass from the roadside, and milled them into flour. Others resorted to eating the seeds from government starter packs, scrubbing off the pink and green insecticide that kept off the weevils. But it was impossible to get all the poison off, and many suffered from vomiting and diarrhea, which only made them weaker. Plus, having now eaten their seeds, they had nothing left to plant.

The kernels of wheat entered the aperture virtually in single file, as if passing between a thumb and an index finger. To mill any faster risked overheating the stone, which in turn risked damaging the flour. In this fact, Dave explained, lies the origin of the phrase "nose to the grindstone": a scrupulous miller leans in frequently to smell his grindstone for signs of flour beginning to overheat. (So the saying does not signify hard work as much as attentiveness.) A wooden spout at the bottom of the mill emitted a gentle breeze of warm, tan flour that slowly accumulated in a white cloth bag. I leaned in close for a whiff. Freshly milled whole-grain flour is powerfully fragrant, redolent of hazelnuts and flowers. For the first time I appreciated what I'd read about the etymology of the word "flour" -- that it is the flower, or best part, of the wheat seed. Indeed. White flour has little aroma to speak of; this flour smelled delicious.

Reports of coalition bombs on civilian targets such as flour-mills wins more converts. “Many people now view the coalition as waging war on Islam, not extremism,” says Usama Shehadeh, a Quietist preacher in Amman who fears he is losing his flock.

From the data presented in the preceding chapters and in this comparison of the primitive and modernized dietaries it is obvious that there is great need that the grains eaten shall contain all the minerals and vitamins which Nature has provided that they carry. Important data might be presented to illustrate this phase in a practical way. In Fig. 95 will be seen three rats all of which received the same diet, except for the type of bread. The first rat (at the left) received whole-wheat products freshly ground, the center one received a white flour product and the third (at the right) a bran and middlings product. The amounts of each ash, of calcium as the oxide, and of phosphorus as the pentoxide; and the amounts of iron and copper present in the diet of each group are shown by the height of the columns beneath the rats. Clinically it will be seen that there is a marked difference in the physical development Qf these rats. Several rats of the same age were in each cage. The feeding was started after weaning at about twenty-three days of age. The rat at the left was on the entire grain product. It was fully developed. The rats in this cage reproduced normally at three months of age. The rats in this first cage had very mild dispositions and could be picked up by the ear or tail without danger of their biting. The rats represented by the one in the center cage using white flour were markedly undersized. Their hair came out in large patches and they had very ugly dispositions, so ugly that they threatened to spring through the cage wall at us when we came to look at them. These rats had tooth decay and they were not able to reproduce. The rats in the next cage (illustrated by the rat to the right) which were on the bran and middlings mixture did not show tooth decay, but were considerably undersized, and they lacked energy. The flour and middlings for the rats in cages two and three were purchased from the miller and hence were not freshly ground. The wheat given to the first group was obtained whole and ground while fresh in a hand mill. It is of interest that notwithstanding the great increase in ash, calcium, phosphorus, iron and copper present in the foods of the last group, the rats did not mature normally, as did those in the first group. This may have been

Inside the maize mill, the owners no longer had any use for a broom. The hungry people kept the floors cleaner than a wet mop. At the beginning of the month, the mill was packed full of those waiting for fallen scraps. The crowd would part long enough to allow women to pass with their pails of grain. As the machine rumbled and spit a white cloud of flour into the pails, the multitude of old people, women, and children watched intently with eyes dancing like butterflies. Once the pail was pulled away, they themselves on hands and knees and scooped the floor clean. Afterward, old women would rattle their walking sticks up inside the grinder as if ringing a bell, collecting the loose flour that drifted to the floor.

Flour and yolk and cream are all coarse- of the earth. But sugar and air and vanilla are elements of the firmament. Avis used to tell her kids: Sweets should be an evanescence, cakes and pies represent minutes, cookies and milles-feuilles are seconds, meringues are moments.

The mythology of Einstein shows him as a genius so lacking in magic that one speaks about his thought as of a functional labour analogous to the mechanical making of sausages, the grinding of corn or the crushing of ore: he used to produce thought, continuously, as a mill makes flour, and death was above all, for him, the cessation of a localized function: 'the most powerful brain of all has stopped thinking'.

They turn slowly but they grind exceedingly fine is what they do,’ she said. ‘And that’s rather apt. The quality of the flour is still entirely dependent upon the quality of the corn, no matter how thorough the mill. If the courts don’t have all the facts, they can never grind out justice.

In modern society, where anyone in theory can make money, it is difficult to appreciate that once upon a time wealth was tied absolutely to social class, and therefore social class determined what you ate, even to the extent of determining the type of pastry making up your pie. Farming and household manuals of the seventeenth and eighteenth centuries clearly instructed that the piecrust for the master's family be made from the finest wheat flour, whereas for the servants' piecrust the second milling of wheat or barley was to be used, or maslin (a mix of wheat and rye) or rye.

A French bishop, intent upon reforming this evil of feudalism, proposed in 1023 that feudal nobles should take the following oath: “I will not take away ox nor cow nor any other beast of burden. I will not seize the peasant nor the peasant’s wife nor the merchants. I will not take their money, nor will I force them to ransom themselves. I do not want them to lose their property through a war that their lord wages, and I won’t whip them to get their nourishment away from them. From the first of March to All Saints’ Day I will seize neither horse nor mare nor colt from the pasture. I will not destroy and burn houses; I will not uproot and devastate vineyards under pretext of war; I will not destroy mills nor steal the flour.

Miss Kinokuni used once-milled flour for her noodles. They had a light and fluffy sweetness with a pleasing chewiness and a silky-smooth texture. It was a flavor so delicate and refined it made all three of us feel as if we had ascended to heaven after only a single bite. Conversely, Mr. Yukihira chose thrice-milled flour. Compared to once-milled flour, it has a much coarser texture making for rougher noodles with a harsher scent... but as it's made from the outermost parts of the groat, including their hulls, it packs the strongest buckwheat flavor of all three types of flour!" Had Mr. Yukihira chosen to use once-milled flour for his noodles, frying them as he did would certainly have destroyed their delicate flavor. But because he chose thrice milled, which comes with the most powerful flavor... ... even frying the noodles in a hot wok wasn't enough to smother their buckwheaty goodness! That is precisely what allowed him to masterfully construct such a delicious flavor!

She had had convictions once, beliefs about justice and honor, right and wrong, but the slow turning of the world, like a mill wheel over grain, had ground them down to flour so fine that it slipped softly and silently between her fingers.

As Alexis de Tocqueville commented in the 1830s, there were no peasants in America. At that time, Europe was still filled with them, many living in “absolute slavery” with no way to escape their lot, as Lebergott demonstrates. Peasants were not only “subject to taxes by central and local governments,” but “also subject to even more rigorous charges imposed by landowners who took a substantial portion of their grain as payment for milling the rest into flour, forbidding them to do their own milling. Americans averaged less than a dollar a year in taxes. And anyone was free to set up a mill.”11 That is why millions of these impoverished “left in an unplanned exodus,” following “a handful of earnest religious leaders and believers, entrepreneurs and gold seekers, who had shown the way.” The French-American writer Hector St. John de Crèvecoeur in his Letters from an American Farmer, published in 1782, described the situation in America: “The European does not find, as in Europe, a crowded society where every place is overstocked; he does not feel that . . . difficulty of beginning. . . . here is room for everybody, in America. Has he any particular talent, or industry? He exerts it in order to procure a livelihood, and it succeeds. . . . is he a laborer, sober and industrious? He need not go many miles . . . before he will be hired, well fed . . . and paid four or five times more than he can get in Europe.

Imaginary mills grind no flour