Anita's Organic Retail Mill Store hours have increased!

• Monday - 9:00 to 1:00pm
• Tuesday - 9:00 to 5:00pm
• Wednesday - 9:00 to 5:00pm
• Thursday - 9:00 to 6:00pm
• Friday - 9:00 to 6:00pm
• Saturday - 10:00 to 5:00pm
• Sunday - closed

We look forward to seeing you around soon!

Baking delicious organic goodies this holiday season couldn't be easier!

Start with Anita's Organic Holiday Cookie Mixes: Total Bliss Shortbread Cookie Mix, and Gingerbread Cookie Mix. Natural fresh organic ingredients, and no preservatives or artificial additives means premium treats for you and your family this holiday season.

Be sure to bake extra for Santa!

On Friday, November 12, 2010, Anita's Organic Mill Store will be closing early at 4pm sharp.

We appreciate your understanding, and hope to see you soon.

At Anita's Organic Grain & Flour Mill, we are committed to innovating the way that flour is produced. We are pleased to announce that we now produce Organic Sprouted Whole Wheat Flour, available in-store.

"Sprouted Flour" means that the whole grain is first soaked, to begin to germinate. Once a sprout is formed, the grain is dehydrated at a low temperature (we aim to keep it raw, so as to preserve vital nutrients & enzymes) and once dried, the grain is ground into a whole-grain flour.

"The process of germination not only produces Vitamin C, but also changes the composition of grains and seeds in numerous beneficial ways. Sprouting increases Vitamin B content, especially B2, B5, and B6. Carotene increases dramatically - sometimes eightfold.

"Even more important, sprouting neutralizes phytic acid, a substance present in the bran of all grains that inhibits absorption of calcium, magnesium, iron, copper and zinc; sprouting also neutralizes enzyme inhibitors present in all seeds. These inhibitors can neutralize our own precious enzymes in the digestive tract.

"A portion of the starch in grain is transformed into sugar. Finally, numerous enzymes that help digestion are produced during the germination process." Sally Fallon Morell, President of the Weston A. Price Foundation