Tours of the Mill
Mission & History Johnny Cakes Samples & Admission Parking & Directions
Free Tours of the Mill & Grinding Process
Visit the mill during the event and get a free and narrated tour! Even if you have had a tour in the past, there is always something new to learn. Tours will run continuously throughout the weekend. For more information and history about Kenyon's Grist Mill, click here. Kenyon's is best known for their Stone Ground White Corn Meal or "Johnny Cake Meal". To learn about Johnny Cakes, click here.
Mill Tours & Grinding Process ~ Saturday & Sunday / Narrated, Half Hour Tours
10:30 a.m., 11:30 a.m., 12:30 p.m., 1:30 p.m., 2:30 p.m., 3:30 p.m., 4:30 p.m.
Doors will be open for viewing in-between tours.
Still Keeping our Noses to the Grindstones
Traditional stone milling of grain is considered to be an art. Kenyon's Grist Mill is only one of the few mills in the country that genuinely stone grinds grain for consumers. Farmers long ago would to take their grain to be ground at area grist mills.
Kenyon's Grist Mill still proudly upholds this tradition by supporting local farms and grinding native grains when available, such as the rare crop of Rhode Island Flint Corn. Although they try very hard to purchase grains as local as possible, it is also important to consider the farming methods used. As always, Kenyon's Grist Mill does not use, or source grain with any additives, pesticides or preservatives.
Watch a Video! Martha Stewart Living on TV
Genuine Stone Ground vs. Steel Ground - Do you know the difference?
Stone ground products are much healthier than steel ground products because the vital quality and nutrition of the grain is preserved. Although the modern steel grinding process is much faster, the grain is usually sprayed with a pesticide to lengthen its shelf life. It is then processed through a series of rollers that strip the grain's layers, removing the outer layer first and then several layers of bran. The next step is the removal of the very important, but oily germ. Once removed, the remaining portion, the endosperm (center potion of the grain) is ground under steel friction producing a tremendous amount of heat. This heat cooks the nutrients and minerals out of it. After being ground and sieved several times, it becomes a highly refined flour. Often times, the flour is "Enriched" by adding various lost nutrients and it is reconstituted to make a “Whole Grain”. Steel ground grain can be legally called, "Stone Ground" if it passed through any type of stone during this process.
At Kenyon's Grist Mill, all whole grains are passed through the millstones once with little or no temperature increase. This traditional process produces some of the finest meals and flours available today. For a cutaway drawing representation of Kenyon's Grist Mill and more information on stone grinding, click here.