Former beekeeper Don Lewis took to milling 20 years ago and never looked back. He's created a network of farmers in a quest to rebuild a local grains-based food system akin to the one that thrived in the Hudson Valley a century ago. Today, he supplies his stone-ground, sifted flours to New York's Eataly. (Look for him to expand with Eataly to Chicago soon.) Along with wheat, rye, spelt and triticale, all stone-ground to order, he's getting more and more into heirloom corn, such as Otto File, an 8-row variety with huge, orange kernels that's wonderful in polenta, cookies and cornbread. The Wild Hive Blend, basically a mix of everything he mills, plus flax and millet, makes a super-charged porridge. wildhivefarm.com.