Nan Kohler, of Grist & Toll, a stone mill in Pasadena, California, is trying to put flour back together. She started the business in 2013 as a baker who wanted more interesting flour to work with. Now she mills all kinds of grains, both old and newer, trying to get it in as many hands as possible. She's an evangelist for fresh, stone-milled flour, reviving the idea of milling as a craft, a profession. She's restoring a rainbow of flavors, something that we don't even know we're missing. Einkorn, for example, that oldest, almost-lost wheat, is one of her favorites. "Einkorn flour feels like velvet," she says. "The aroma is intense, knock-you-over: like sweet roasted corn."