Serenely standing on River Stour in Dorset, England, the Sturminster Newton Mill is an ancient flour mill that produced flour for 1,004 years on an industrial scale until it retired as a tourist site in 1970. Or so it thought. Closing its doors to guests due to the pandemic, millers Pete Loosmore and Imogen Bittner decided it was a good time to re-embrace the mill's commercial production capabilities. "We're only doing this while the crisis lasts, and it's not only helping us but [also] the local community because there is a shortage of flour," Bittner said. "In one way, we have an advantage over the bigger mills, which are used to selling large sacks to the wholesale trade and don't have the machinery or manpower to put the flour into small bags." Already, in its first 10 days of operations, one ton of wheat has been milled -- the equivalent of a year's worth. After witnessing over 1,000 years of history, it seems fitting that the mill would have a part to play in our current historic

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